Cake
- 250g all-purpose flour
- 200 g granulated sugar
- 250 ml milk
- 120 g unsalted butter, melted
- 3 large eggs
- 100 gwalnuts, chopped
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Vanilla Cream
- 480 ml heavy cream
- 60 g powdered sugar
- 1 tsp vanilla extract
Garnish
- Extra chopped walnuts
- grated chocolate
Preheat your oven to a steady 350°F, ensuring even heat throughout. Prepare a nine‑inch round cake pan by greasing and flouring it thoroughly for perfect release.
Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk gently until the mixture looks uniform, helping the cake rise evenly during baking.
Beat the eggs and sugar together until pale and fluffy. Add melted butter, milk, and vanilla extract, mixing slowly to create a smooth, well‑blended liquid base.
Fold the dry ingredients gradually into the wet mixture, keeping the batter airy. Add chopped walnuts, stirring gently to distribute them without deflating the mixture’s light texture.
Pour the batter into the prepared pan, smoothing the top evenly. Bake for thirty to thirty‑five minutes, checking doneness with a toothpick inserted into the center.
Allow the cake to cool completely before adding cream. Whip heavy cream with powdered sugar and vanilla until soft peaks form, creating a light, silky topping for the cake.
Spread the vanilla cream generously over the cooled cake, covering the surface smoothly. Finish with chopped walnuts and a delicate powdered sugar dusting for an elegant, inviting presentation.