Walnut Cream Gateau Recipe

In food processor or blender, finely grind three-quarters of walnuts with flour and baking powder. (If using blender, blend ingredients in batches).

Preheat oven to 180oC/350oF /gas 4.

Grease two 23 cm/ 9 inch round cake tin, line bottoms of tins with non-stick baking paper.

In a large bowl, with electric mixer on full speed, beat egg whites until soft peaks form, gradually sprinkle in one third of caster sugar, beating until sugar completely dissolves and whites stand in stiff peaks.

In an another large bowl, with an electric mixer, beat egg yolks, margarine and remaining caster sugar until it gets very thick and lemon colored, probably for about 5 minutes.

With rubber spatula or wire whisk, gently fold nut mixture and beaten egg whites into egg yolk mixture, blend lightly until mixed in.

Spoon mixture into tins, spreading evenly.

Bake for 20-25 minutes or until tops of cakes spring back when lightly touched with finger.

Immediately loosen edges of cakes from sides of tins, turn out cakes on to wire racks and peel off baking paper.

In a large bowl, whip cream with icing sugar until soft peaks form.

Spoon about one-quarter of whipped cream into piping bag with a large star tube, reserve for decoration.

Chop remaining walnuts for decoration.

With serrated (in-dented) knife, cut each cake in half horizontally to make 4 thin layers in all.

Place 1 cake layer on cake plate, spread with one-quarter of whipped cream.

Repeat layering, ending with a cake layer.

Spread remaining one-quarter of whipped cream on side of cake.

Reserve 30 g /1 oz chopped walnuts.

Press remaining chopped walnuts into cream on side of cake.

Pipe whipped cream of piping bag on top of cake in parallel lines. Sprinkle reserved chopped walnuts in between lines of cream on top of cake.

Refrigerate cake if not serving immediately.