- Hey everyone, it's Natasha of natashaskitchen.com.

We've partnered with Fisher nuts brand

to create a holiday worthy walnut cake.

It is loaded with walnuts from top to bottom.

The ingredients are so simple.

I mean this is everything you need to make this cake.

And wait 'til you try the Russian buttercream frosting.

It is amazing.

Toast two cups of walnuts on a dry skillet

until they're fragrant and golden.

Once they're at room temperature,

set aside eight walnut halves and finely chop

the rest of your nuts.

Preheat your oven to 350 degrees Fahrenheit.

Beat six large room temperature eggs

on high speed for one minute.

Once they're foamy, gradually add one cup of sugar.

Continue beating for eight minutes on high speed.

Meanwhile, line two nine inch cake pans

with parchment paper, no need to grease the sides.

Then thoroughly whisk together one cup

of all purpose flour and half a teaspoon of baking powder.

The egg and sugar mixture will be fluffy,

and a thick ribbon will form when you lift up the batter.

Sift your flour mixture in in thirds,

folding between each addition,

and scrape from the bottom to make sure

you don't have any hidden pockets of flour.

Fold gently and just until well blended.

Fold in 1/4 of your finely chopped nuts

and divide the batter evenly between

the two prepared cake pans.

Bake at 350 degrees Fahrenheit for 25 minutes.

Let the cakes cool for five minutes,

then run a thin edge spatula around the

sides to loosen the cake from the pan.

Invert onto a wire rack, remove the parchment backing,

and let the cakes cool completely to room temperature.

While my cakes are in the oven, I like to

get started on the cream because it needs time to cool.

In a medium saucepan off the heat,

combine 3/4 cup of sweetened condensed milk,

two large egg yolks, one tablespoon of water,

and half a teaspoon of vanilla extract.

Whisk it together and place it over very low heat.

Continue whisking for five to seven minutes,

or until it's slightly thickened.

Do not let it boil.

Take it off the heat and let it

cool completely to room temperature.

Beat one and a half cups of softened butter

on high speed for five minutes.

Gradually add the cooled condensed milk

mixture a heaping tablespoon at a time.

Scrape down the bowl as needed and once

it's all incorporated, continue to beat

on high speed another two minutes.

Reserve one cup of frosting and set it aside.

Stir 1/4 of your finely chopped nuts

into the remaining frosting.

To make my favorite cake syrup, combine one cup

of warm water, 1/4 cup of sugar,

and three tablespoons of golden rum.

Here's a cool trick for easier cleanup.

Line your cake pan with strips of parchment paper.

Soak your first cake layer with half of the syrup.

Cover the top with all of your walnut frosting.

Cover with your next cake layer with the bottom side up.

Soak with the remaining syrup.

Now evenly coat the top and sides of your

cake with your reserved one cup of buttercream.

Use your hands to pat the chopped nuts

onto the sides of the cake.

Brush away any excess nuts,

then remove the strips of parchment.

For the chocolate glaze, pour half a cup

of heavy whipping cream into a small saucepan

and bring it just to a simmer.

Pour the hot cream over four ounces,

or a quarter pound of semisweet chocolate chips.

Cover and let it sit for 15 minutes

at room temperature, then swirl it together

into a beautiful ganache.

Let that sit for five to ten minutes

to slightly thicken, then spread it out

evenly over the top, letting some of it drip down the sides.

Decorate the top with your reserved

walnut halves and your remaining chopped walnuts.

Pretty as can be and I cannot wait to taste this.

Here we go.

Wow, look at those layers.

Yum, yum.

Wow.

It is so soft and cloud like,

and at the same time incredibly moist.

And I love how the roasted nuts infuse

every part of this cake with so much flavor.

It's in the cake, it's in the frosting,

all around the sides.

You guys are gonna love this cake.

Every time I make it, it disappears fast.

And I love that Fisher nuts are

made without any preservatives and they're

non-GMO project verified, which is a big plus.

Makes me feel good about my cake.

If you enjoyed this video,

give me a great big thumbs up below.

Make sure to subscribe to our YouTube channel,

and thanks for watching.

A big thank you to Fisher nuts brand for

sponsoring this delicious recipe.

(cheery music)