Discover the irresistible taste of grandma's walnut temptation cake

In my family, no cake is as cherished as the walnut temptation. Its name alone entices you to try it, and once you do, its taste and appearance confirm its allure. After much pleading, I finally persuaded my grandmother to share the recipe!

Cake with Nuts and Cream, endearingly referred to as "temptation" by my grandmother, might initially seem intricate. However, you don't need to be a master confectioner to create this dessert successfully. The walnut cake turns out deliciously, melting in your mouth, and is the perfect pairing with a cup of hot coffee on a lazy afternoon.

Combining honey layers, delicate custard cream, and crunchy walnuts is unparalleled. Below is the much-sought-after recipe. While it's not particularly short, I found it quite intuitive. Since I succeeded in making it, I'm confident you can, too!

Ingredients:

Layers:

• 4 cups of all-purpose flour
• 2 eggs
• 1 stick of butter
• ¾ cup of sugar
• 3 tablespoons of liquid honey
• 1 teaspoon of baking soda

Cream:

• 3 ½ cups of milk
• 2 packets of vanilla pudding powder
• 1 ½ sticks of butter
• ½ cup of sugar

Walnut mixture:

• 2 cups of walnuts
• ¾ stick of butter
• ½ cup of sugar
• 2 tablespoons of honey

Instructions:

1. Start by preparing the custard. Pour about 2 cups of milk into a saucepan and bring it to a boil. In the remaining 1 ½ cups of milk, dissolve the pudding powder, add it to the saucepan with the boiling milk, and stir until it thickens. Set aside to cool.
2. Mix the ingredients for the layers: all-purpose flour, sugar, honey, baking soda, cold chopped butter, and eggs.
3. Knead everything together, form a ball, secure it with plastic wrap, and chill it for 20 minutes in the refrigerator.
4. After chilling, divide the dough into three parts and roll each out to the size of the prepared baking pan.
5. Bake the first two layers, one after another, for about 10 minutes at 350°F.
6. Meanwhile, prepare the sweet walnut mixture. Chop the walnuts and mix them in a pot with butter, sugar, and honey.
7. Place the third honey layer in a baking pan and spread the walnut mixture on top. Bake for 15 minutes at 350°F.
8. Return to the cream. Beat the softened butter with sugar, then mix it with the cooled custard. Spread half of the prepared cream over the first baked layer. Add the second layer on top and spread the remaining cream. The final "level" is the third layer, baked with the walnut mixture.
9. Chill the cake in the refrigerator for 2 hours, and it's ready to enjoy!