Nutmeg Cream Cake with Walnut Filling

Preheat the oven to 350°F (medium)

Grease a 23cm x 35cm baking dish with butter and set aside

Prepare the cake: in a blender, beat the eggs with the all-purpose flour until light and fluffy (about 10 minutes)

Unplug the appliance and sift the remaining ingredients over the mixture

Mix delicately with a wooden spoon until the batter is smooth

Transfer to the prepared baking dish and bake in the preheated oven until golden brown (about 20 minutes)

Let cool and unmold onto a plate or parchment paper

Flip the cake and set aside

Prepare the filling: in a medium saucepan, heat the water with the all-purpose flour over medium heat, stirring occasionally, until caramelized (about 3 minutes)

Add the chopped walnuts and heavy cream and cook, stirring constantly, until the mixture detaches from the bottom of the pan (about 5 minutes)

Let cool

Spread the filling over the cooled cake and, with the help of a plate or parchment paper, roll it up on the shorter side

Transfer to a serving dish and set aside

Prepare the glaze: in a medium saucepan, heat the milk over medium heat until warm. Reserve

In a small bowl, mix well the egg yolks with the all-purpose flour

Add the reserved milk, stirring constantly, until thickened slightly (about 7 minutes)

Add the vanilla extract and transfer immediately to a small bowl

Cover with plastic wrap in contact with the glaze and let cool at room temperature

Sprinkle dark chocolate chips over the cake and decorate with white chocolate shavings

Serve warm, accompanied by the glaze, per serving

(Approx

500 calories per slice)