Elegant Walnut Sponge Cake with Caramel Coffee Jelly

Walnut Sponge Cake Recipe
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Description

Learn how to create a stunning Walnut Sponge Cake layered with caramel coffee jelly and smooth cream cheese mousse, topped with condensed whipped cream. This dessert is a perfect balance of rich flavors and textures, ideal for special occasions.

Ingredients
    Walnut Sponge
  • 120 egg g whites
  • 90 caster g sugar
  • 75 egg g yolks
  • 50 all-purpose g flour
  • 32 cornstarch g
  • 15 vegetable g oil
  • 100 walnuts, g crushed
    • Caramel Coffee Jelly
  • 150 caster g sugar
  • 300 brewed g coffee
  • 12 gelatine g powder (200 bloom)
  • 75 water g
    • Cream Cheese Mousse
  • 300 cream g cheese
  • 85 icing g sugar
  • 75 heavy g cream (A)
  • 5 vanilla g flavor
  • 3 gelatine g powder (200 bloom)
  • 18 water g
  • 250 heavy g cream
  • Vanilla Syrup
  • 100 caster g sugar
  • 200 water g
  • Vanilla flavor
    • Condensed Whipped Cream:
  • 200 heavy g cream
  • 80 condensed g milk
Instructions
    Walnut Sponge:
  1. 1
    In a large mixing bowl, whip 120g of egg whites with 90g of caster sugar until soft peaks form.
  2. 2
    The mixture should be light and fluffy.
  3. 3
    Gently fold 100g of crushed walnuts into the meringue, ensuring even distribution without deflating the mixture.
  4. 4
    Drizzle 15g of vegetable oil into the mixture.
  5. 5
    Sift in 32g of cornstarch and 50g of all-purpose flour, folding gently to maintain the airy texture.
  6. 6
    Carefully fold in 75g of egg yolks until the batter is smooth and well combined.
  7. 7
    Spread the batter evenly onto a 40x30 cm baking tray lined with parchment paper.
  8. 8
    Bake in a preheated oven at 180°C for 10-12 minutes, or until the sponge is lightly golden and springs back when touched.
  9. 9
    Allow the sponge to cool completely before proceeding.
    10. Caramel Coffee Jelly:
  10. 10
    In a small bowl, mix 12g of gelatine powder with 75g of water and let it bloom for a few minutes.
  11. 11
    In a saucepan, melt 150g of caster sugar over medium heat until it turns a deep amber color.
  12. 12
    Be cautious not to burn the caramel.
  13. 13
    Remove from the heat
  14. 14
    Slowly add 300g of brewed coffee to the caramel, stirring constantly to avoid splashes. Mix in the bloomed gelatine, stirring until fully dissolved.
  15. 15
    Set aside to cool slightly.
    16. Cream Cheese Mousse:
  16. 16
    In a medium-sized bowl, combine 300g of cream cheese with 85g of icing sugar, mixing until smooth and creamy.
  17. 17
    Bloom 3g of gelatine powder in 18g of water and set aside.
  18. 18
    In a saucepan, bring 75g of heavy cream (A) and vanilla flavor to a boil.
  19. 19
    Add the bloomed gelatine to the hot cream, stirring until fully dissolved.
  20. 20
    Add the warm gelatine mixture to the cream cheese base, stirring until well combined.
  21. 21
    Whip 250g of heavy cream to soft peaks and fold it into the cream cheese mixture in two additions until the mousse is smooth and airy.
    22. Vanilla Syrup:
  22. 22
    In a saucepan, mix 200g of water with 100g of caster sugar and a splash of vanilla flavor.
  23. 23
    Bring the mixture to a boil and let it simmer for one minute. Remove from heat and let it cool completely before use.
    24. Assemble the Cake:
  24. 24
    Cut and Prep Sponge:
  25. 25
    Using a 16x16 cm cake frame, cut the walnut sponge into a perfect square making in total 3 sponge sheet and set in the frame.
  26. 26
    Brush the sponge generously with the cooled vanilla syrup to keep it moist and flavorful.
  27. 27
    Spread a layer of cream cheese mousse over the syrup-soaked sponge using a palette knife to smooth the top.
  28. 28
    Reserve enough mousse for two more layers.
  29. 29
    Place the cake in the freezer for 5 minutes to firm up the mousse before adding the next layer.
    30. Add the Caramel Coffee Jelly:
  30. 30
    Once the mousse is set, pour a layer of caramel coffee jelly over the mousse.
  31. 31
    Chill in the fridge for about 5 minutes until nearly set.
  32. 32
    Repeat the layering process two more times, alternating between mousse and jelly, finishing with a layer of mousse and jelly on top
    33. Refrigerate to Set:
  33. 33
    Refrigerate the assembled cake for 2-3 hours to fully set all the layers.
  34. 34
    For the topping Condensed Whipped Cream:
  35. 35
    In a medium bowl, whip 200g of heavy cream with 80g of condensed milk until stiff peaks form. Be careful not to overwhip.
  36. 36
    Transfer the whipped cream to a piping bag fitted with a star nozzle for decorative piping.
    37. Finish the Cake:
  37. 37
    Remove the cake from the frame and trim the sides for a clean finish. Cut the cake into desired serving sizes, then pipe the condensed whipped cream decoratively over the top.
Read it online: https://pastrybyioan.com/recipe/elegant-walnut-sponge-cake-with-caramel-coffee-jelly/