Delight Cake with Walnut and Caramel
The Delight Cake with Walnut and Caramel was inspired by a recipe I saw from Timea, with a few small modifications. The base is made with ground walnuts and should be prepared a day in advance to cool thoroughly, allowing it to be cut without crumbling. The cream combines boiled caramel with whipped cream, and it's topped with toasted walnuts and a bit of cream for decoration. Quick Info Total time: at least one day, as the base needs to cool until the next day, then the cake should chill for another 2-3 hours Preparation time: not specified exactly; the base is prepared in advance, while the cream and assembly are done after it cools Baking time: until the base is baked and passes the toothpick test, at medium temperature Servings: the number depends on the size of the cut pieces Difficulty: medium Recipe type: homemade cake with walnut, caramel, and whipped cream Ingredients Base 6 eggs 4 tablespoons sparkling water 150 g granulated sugar 150 ml oil 150 g ground walnuts 150 g all-purpose flour A pinch of salt 1/2 packet baking powder Caramel cream 1 cup sugar, for caramelizing 1 cup water 3 tablespoons flour 1 egg 3 tablespoons sugar 1 package butter, at room temperature 300 ml liquid Hulala cream, cold from the fridge For decoration and assembly About 150 g toasted walnuts, chopped Preparation steps 1. Preparing the base Separate the egg whites from the yolks into two bowls. Divide the 150 g of sugar equally between the two bowls, 75 g for the egg whites and 75 g for the yolks. Add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form. In the other bowl, add the baking powder to the yolks and sugar, and mix until the yolks double in volume. Gradually pour the oil into the yolk mixture while mixing continuously. The mixture will take on a mayonnaise-like consistency. Then, add the four tablespoons of sparkling water one at a time, mixing on low speed. Start incorporating the flour gradually. Alternate each small amount of flour with a spoonful of beaten egg whites. Gently fold with a wooden spoon from the bottom up until all the flour and egg whites are combined. Finally, fold in the ground walnuts gently. Grease the baking pan with oil and dust it with flour. Pour the mixture into the pan and bake the base at medium temperature until it is baked through and passes the toothpick test. The exact duration is not specified in the recipe, so check the base towards the end of baking. Remove the base from the oven and let it cool completely. Ideally, let it cool until the next day. A cold base is easier to cut and less likely to crumble. 2. Preparing the caramel Place the sugar in a small saucepan and let it caramelize until it turns golden. Do not let it darken too much, as it can become bitter. Carefully add the water, as the caramel will react immediately. Boil the mixture until the caramelized sugar completely dissolves, then let the syrup cool. 3. Preparing the caramel cream In a bowl, mix the egg with the three tablespoons of sugar, the room temperature butter, and the flour. Place the bowl over low heat and gradually pour in the burnt sugar syrup in a thin stream, stirring continuously. Keep stirring until the cream thickens and reaches a pudding-like consistency. Remove the bowl from the heat and let the caramel cream cool. 4. Mixing with whipped cream Pour the cold liquid cream into a bowl and whip until it becomes firm. Add a tablespoon of the cooled caramel cream to the whipped cream and gently fold it in. Set aside a few tablespoons of caramel cream for the final decoration. After filling the cake, you will also reserve about three tablespoons of the cream for decoration. It is important that the caramel cream is cold before combining it with the whipped cream. If it is warm, it can soften the whipped cream, and the cream will lose its consistency. 5. Assembling the cake Cut the cooled base into two layers. Place the first layer on a serving platter and spread a generous layer of cream on top. Reserve about three tablespoons of cream for decoration. Cover with the second layer of base and spread the remaining cream on top. Sprinkle with the chopped toasted walnuts, then decorate with the reserved caramel cream and the few tablespoons of reserved cream. Refrigerate the cake for 2-3 hours before serving. During this time, the cream will set, and the base will become more tender. Why I make this recipe often I love that the base can be prepared a day in advance, making assembly easier. The walnuts are present both in the base and as decoration, and the caramel cream is thick enough to support the cake after it cools. Clean pieces can be cut if the cake is well chilled before serving. Tips and variations Tips Allow the base to cool completely before cutting it. If it is still slightly warm, it can crumble, and the cream will soften more quickly. When adding water to the caramelized sugar, do so carefully and gradually. The mixture is very hot and can splash. Do not rush the cooling of the caramel cream before combining it with the whipped cream. The cream must be cold, and the whipped cream should be whipped directly from the fridge. When incorporating the flour and egg whites, mix slowly and gently. This way, the mixture remains airy before baking. For decoration, the walnuts should be toasted and then chopped. There is no need to grind them, as the crunchy texture is suitable for the top layer. Substitutions The recipe uses sparkling water in the base, which can be kept exactly as indicated. No other substitutions for ingredients are specified in the source. The cream used is liquid Hulala cream. If you use another whipped cream product, it is important that it is suitable for whipping and can become firm after beating. Variations You can keep the decoration simple, just with toasted walnuts and the cream set aside. In the original version, the cake is covered with cream, walnuts, and a few portions of caramel cream. For a more rustic look, the cream can be spread evenly, and the toasted walnuts can be sprinkled in a thin layer. If you prefer it richer, keep a generous layer between the two base layers, as indicated in the recipe. Serving ideas The cake is served cold after being in the fridge for 2-3 hours. Cut the pieces after the cream layer has set. It is suitable for family meals, as well as for festive occasions, as it can be prepared in advance. Frequently Asked Questions Can I bake and assemble the cake on the same day? Yes, but the base must be completely cool before cutting and filling. The recipe recommends preparing the base a day in advance, as it is easier to cut after prolonged cooling. How long does the base bake? The source does not specify an exact number of minutes. The base is baked at medium temperature until it is cooked and passes the toothpick test. The time may vary depending on the pan used and the oven. Why are the egg whites added gradually to the yolk mixture? Egg whites are added along with the flour, little by little, to keep the mixture as airy as possible. The incorporation is done gently with a wooden spoon. When is the caramel cream combined with the whipped cream? After the boiled caramel cream has completely cooled. The whipped cream is beaten separately, then gradually a tablespoon of cold caramel cream is added. How long should the cake stay in the fridge before serving? It needs 2-3 hours in the fridge. This time helps the cream to set and makes the cake easier to portion. Nutritional values The values are estimated, as the size of the pan and the exact number of servings are not specified. The calculation below is indicative for a cake cut into 12 pieces and may vary depending on the amount of cream used on each layer and the whipped cream product chosen. One piece may contain approximately: 400-470 kcal 45-55 g carbohydrates 5-7 g protein 22-28 g fat The values come primarily from sugar, oil, butter, cream, and walnuts. These are estimates, not exact nutritional values calculated according to a product label or the final weight of the cake. Storage and reheating Store the cake in the fridge, covered, to avoid absorbing odors and to prevent it from drying out. The cream contains whipped cream, butter, and egg, so the cake should not be left out at room temperature for long. It can be prepared a day in advance and kept cold until serving time. It should not be reheated. Only take out the necessary pieces for serving, and keep the rest in the fridge.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
