Elegant Layered Cake with Chocolate, Whipped Cream & Nuts – A Stunning Dessert for Special Occasions!

This spectacular dessert transforms into a cake with three distinct sponge layers, a generous layer of smooth cream, and a flavorful mix of rum, raisins, and candied orange peel. A sophisticated and delicious combination—perfect for special celebrations or impressing your family over the weekend!

Ingredients for the sponge layers (23×30 cm pan):

7 eggs

105 g flour

105 g sugar

10 g cocoa powder

50 g ground walnuts

How to make the sponge layers:

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.

Whisk the yolks with the sugar until pale and creamy.

Gently fold the egg whites into the yolks, then sift in the flour and mix carefully.

Divide the batter into 3 equal portions:

Leave one plain.

Mix cocoa powder into the second.

Mix ground walnuts into the third.

Bake each layer separately in a parchment-lined tray for 6–7 minutes at 180°C (350°F). Let cool completely.

Ingredients for the cream:

450 ml milk

100 g sugar

1 packet vanilla pudding mix (for cooking)

400 ml heavy whipping cream

100 g powdered sugar

1 packet instant gelatin stabilizer

150 g coarsely chopped walnuts

50 g candied orange peel

50 g raisins

2 tablespoons rum extract

How to make the cream:

Dissolve the pudding mix in 100 ml of cold milk. Heat the remaining milk with the sugar. Add the pudding mixture and cook until thickened. Let cool completely.

Whip the heavy cream with powdered sugar until stiff. Add the instant gelatin stabilizer and mix well.

Gradually incorporate the cooled pudding into the whipped cream.

Soak the raisins and candied orange peel in rum extract and let them soften.

Assembly:

Place the plain sponge layer on a tray and fit a square cake frame around it.

Spread a layer of cream, then sprinkle with half the soaked fruits and chopped walnuts.

Add the walnut sponge layer, repeat with cream + fruits + walnuts.

Place the cocoa sponge on top, spread the remaining cream, and sprinkle with more walnuts.

Refrigerate for at least 5 hours. Then remove the frame and cut into large squares.

Optional – Chocolate sauce for serving:

100 g butter

100 g sugar

50 g cocoa powder

100 ml milk

Melt all ingredients together in a saucepan. Let cool slightly and drizzle over each serving.