Julia Child's Walnut Cake | Jamie & Julia

Julia Child's St. Andre cake! Walnut cake recipe from Mastering the art of french cooking volume 2. #juliachild #jamieandjulia #antichef #cake

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Mastering the Art of French Cooking Vol 1 & 2:

[traceysavy]

Hi. I'm a pastry chef from South Africa. If the recipe says to beat whole eggs and sugar until "soft peaks" it's a misprint. The correct would be ribbon stage - when the beater is lifted it leaves a trail of mixture that is viable for a few seconds until it blends back in with the rest of the mixture. Yours was right and didn't need the cream. Of tartar 😉

[jrthiker]

I've been making this cake since I was a teenager and I'm 62 now, and I still use my original 2 volumes of Julia's book, worn as they are. :) It's a bit temperamental at first, but after a while you figure it out and it comes together effortlessly. Beating the eggs is important, as is finely grinding the walnuts. I do it in a food processor until it's super fine for a very light cake. The awkward step of mixing some of the beaten egg into the soft butter is very important. I sub Grand Marnier for the kirsch, the orange/walnut is a great combo. For frosting, I've always done just a dusting of powdered sugar, or sometimes I'll put a light thin layer of melted dark chocolate and some butter with a bit of liqueur. Poached pears on top of that are really great in the winter. Chopped candied ginger in the batter is a nice addition, as well. I also use a spring form pan so the sides can be easily removed and the cake not destroyed while unmolding. It's a thin torte-type cake, and stays moist over a few days. In fact, it tastes better the second day and is great for breakfast!

[psammiad]

A dessert is something you have after a meal. A cake is something you can eat any time.

[maryp]

Thank you for making me laugh today!
You are adorable.
Love your humour & attempt at baking & reading recipes.
I don’t follow recipes very well either.
You are very encouraging.
Blessings from Montreal, Canada😊

[steelcrown]

Dessert meaning "anything sweet" is a recent thing, even in the US. Elsewhere in the English-speaking world, dessert usually still means only the sweet course at the end of a meal. Otherwise, sweet things eaten at other times get specific names, such as cake, biscuits (cookies in the US), patisseries, tarts, whatever. All of these things *can* be desserts, but only if they are eaten after a main course in the context of a meal.
Julia was writing a while ago, before "dessert" took on its current wider meaning in the US. All she meant was that the cake could be eaten at any time, but could also serve as the final flourish of a meal.

[dancoroian]

Spreading the batter around the rim *should* (hypothetically/ideally) make the cake rise higher (and remain more risen after cooling), by making it easier for it to thoroughly and completely stick to and start climbing the edge of the pan, without needing to overcome surface tension and "grab" on to it on its own

[brt]

Julia would be proud of how you handled the challenges, even when the expectations are not perfectly met. You can get soft peaks from beating whole eggs, just takes a long time, but never with that additional liquid. Can't figure out why the instructions have you add the Kirsch to the unbeaten eggs. You wouldn't want to add the Kirsch during the folding phase either, so maybe best to add it to the butter mixture just before folding that into the eggs. The batter around the edge is to help the whole cake rise evenly. If you had achieved the soft peaks but did not do the battered rim, there would have been a huge dome in the middle of the cake.

[FutureCommentary]

This would be a great technical challenge on the Great British Bake Off. I have never seen anyone making anything like this.

[etienne]

This was the sunday cake at my grand ma's from late fall to late winter.
We had our own walnut tree, kids were on cracking duty to provide the nuts and grand ma would provide cake in return.

Switching part of the sugar with honey adds a nice deepness to the taste.

Goes very well with poached fruits (peaches and pears), apricot or apple compote or plain custard or chocolate sauce.

It stays moist for a few days, if not completely eaten in the first few minutes..

[chelsealeonardbaum]

Thank you Jamie, and to all the cooks who have posted tips. It is so much easier when you have people helping who have made this recipe, or just know the proper techniques. Much love to all who have posted corrections and helpful hints. The cost of food is a bit high and mistakes equal money wasted, so I thank each person who has helped!!!

[whyyougottaknowmyname]

I just wanna know who is the good hearted person that cleans up the messes you make? Thank you for sharing your videos with us. We really enjoy them.

[antoniomartinazzo]

Your videos are addictive. Grazie mille!

[mrsblueblood]

Happy to hear you are recovered from your bout with Covid. I came across one of your videos a couple of weeks ago and have just finished watching them all. You have come so far with your culinary skills, showing that determination does pay off. You're also fun, well spoken and entertaining! I now wait anxiously for your next video.

[SunnySky-]

I was watching this to fall asleep and my sleepy brain fr thought he said sausage butter and I was very confused... he said softened butter which makes times more sense lmao 🤣 😂

[Queensbard]

👩‍🍳 Putting batter up to the rim helps the cake cook more evenly. This will prevent (or at least decrease) the dome in the center of the cake from forming.

thereby making a flat cake.

[nikanna]

Jamie and Julia is my favourite series in a long time, i’m binging.

[LittleLuckyLotus]

In that whipped cream, it be really yummy instead of putting icing sugar, adding a little drizzle of that remaining caramel sauce for a caramel whipped cream

[cherylaustintx]

I cant remember when I laughed so hard as I did when you were moving the cake from cooling rack to the plate. Damn that was funny. Good job on the cake bro.

[corries.]

Hi! This is the first of your videos I've watched...very entertaining! If you want ANOTHER walnut cake all to yourself, try Julia's Le Brantôme (recipe in the "From Julia Child's Kitchen" book, and the episode where she makes it is here on YouTube, too.) It is a very unique cake because it has whipped cream IN the batter.

[janiskara]

I can’t do walnuts either, so I make mine with pecans. Yours looked lovely. :)