Hornets Nest Cake
Extremely fluffy and delicious cake with walnut filling
Ingredients
Wasp Nest Cake Dough
- 3 ⅔ cup flour (550 g)
- 2 eggs
- 2 egg yolks
- 1 package dry yeast or 1 oz. (25 g) fresh yeast
- 13 tbsp milk lukewarm (200 ml)
- 2 tbsp sugar
- ½ stick butter unsalted, melted (60g)
- 1 pinch of salt
Walnut Filling
- 1 ½ cup ground walnut (150 g)
- 1/2 cup icing sugar (100 g)
- 1 stick butter unsalted, soft (110 g)
"Milk Bath"
- 1 cup milk (240 g)
- 3 tbsp sugar (70 g)
Instructions
- Proof the fresh yeast rise in a mix of 1/4 cup (60 ml) lukewarm milk, 1 tbsp sugar and 1 tbsp flour. Please note that if using dry yeast, you need to dissolve it first in a few tablespoons of water.
- Mix flour, eggs, egg yolks, yeast (or yeast mixture, see previous step), lukewarm milk, sugar, salt and melted butter in a kneading bowl.
- Knead the dough for 10 minutes. You'll have a soft and loose dough that easily forms a ball and doesn't stick.
- Let it proof it in a lightly floured bowl (also be sure to sprinkle flour on top) for 1 hour.
- In the meantime, preheat your oven to 355 F (180 C) and prepare the walnut filling. Simply mix icing sugar and ground walnut. Do not add butter at this point!
- Roll out your dough on a lightly floured work surface, forming a rectangle shape, 1/5 - 2/5 inch thick (5-10 mm).
- Spread the soft butter over the dough, then sprinkle it with the icing sugar - ground walnut mixture.
- Roll up the dough like a Swiss roll and cut in 1 1/4 inch (3 cm) slices.
- Put your rolls in a lightly greased baking pan, not too tight. I use a 25x35 cm (approx. 10 by 14 inch) baking pan, this size is perfect for 16 wasp nest cakes. Let it proof for 15 minutes, covered.
- Bake for 20 minutes in the preheated oven, uncovered.
- Pour the milk bath mixture over your cake. Bake for 5 more minutes.
- Take out of the oven and let it rest at least 15 minutes, covered. The wasp nest cakes will stick together, but they are easy to take apart. Serve fresh.
