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Sunday, June 19, 2011

Orascici - Walnut cakes filled with cream

Short bread pastry on the outside that crumbles away filled with a delicate cream.


1 cup warm milk 
1/2kg flour
250g butter
8 table spoons sugar
1 sachet baking powder
Pinch of salt

Cream filling:

1 cup warm milk
3 table spoons of flour (bring to to the boil with the milk until you get a cream like texture)
1 Vanilla Pudding
125g butter
3-4 table spoons of caster sugar


Preheat oven to 180C. In a large bowl beat the butter with an electric mixer until soft and fluffy. Add flour, sugar, salt, baking powder and mix well until you get a smooth like texture.

Oil every walnut mould and start pressing the dough into each mould it should be about 0.5cm in thickness.

Place all the moulds into a baking tray and bake in the oven for about 20 minutes or until golden. Cool.

Cream filling:

In a large saucepan add milk and gradually stir in flour spoon by spoon until the texture thickens. Add butter, sugar and the vanilla pudding (mixed with 350g milk - prepare as per instructions on pack). Mix well until smooth. Cool.

Take out all the wall nut cakes from the mould and start filling with the cream on one side. Top off with the other half so you get a walnut shape as shown above. The moulds are as per the below:


  1. They look yum. Where did you buy the walnut moulds from? thanks..

  2. I got them from overseas - but they may have some at the markets.