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Strawberry Walnut Cream Cake 1956

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“Three thin layers of cake filled with strawberries and cream”

Ingredients Nutrition


  1. Make 8 inch spring form cake;.
  2. Grease with butter an 8 inch spring form pan.
  3. Sprinkle first with granulated sugar.
  4. Then dust with flour, removing by tapping excess out.
  5. Set oven to 350 degrees.
  6. Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
  7. Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
  8. Take from the heat and beat until cool.
  9. If you are using an electric beater, than the cooking process is not really necessary.
  10. Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
  11. Pour into the prepared sugared floured pan.
  12. Bake 350 degrees for 30 minutes or until tester comes away clean.
  13. Turn onto a wire rack and cool.
  14. Slice the berries reserving a few for decorations.
  15. Whip the heavy cream until it holds its shape.
  16. Can sweeten if desired with a tablespoon corn syrup.
  17. As you will notice the berries and cream is not sweetened.
  18. When the cake is cooled and about ready to serve, split cake into three layers.
  19. Remove 1/3 of the whipped cream for the top plain layer.
  20. Combine the remaining whipped cream with the berries.
  21. Place first layer onto serving dish and place 1/2 of filling .
  22. Top with second layer and another of filling.
  23. Top with final layer and and last of the whipped cream, garnish with a few whole berries.

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