Nut cake dessert with wafer layers and caramel

Name: Nut cake dessert with wafer layers and caramel - Carla G.
Ingredients: Base: 8 egg whites; 10 tablespoons sugar; 10 tablespoons ground walnuts; 6 tablespoons flour; 4 tablespoons oil; 4 tablespoons sparkling water; 1 teaspoon lemon juice; 1 packet baking powder; 1 pinch salt. Caramel: 8 egg yolks; 300 g butter; 8 tablespoons sugar; 150 g honey peanuts; 1 pinch salt; 2 wafers; 100 g white chocolate; 1 tablespoon oil. Chocolate cream: 250 ml liquid cream; 100 g dark chocolate; 100 g milk chocolate; 1 pinch salt; 5 g gelatin. Decor: white chocolate flakes.

Dessert - Nut cake dessert with wafer layers and caramel by Carla G. - Recipia

The walnut layer cake with wafer sheets, caramel, and chocolate cream is a dessert with multiple textures: the base remains soft and slightly crunchy from the walnuts, the sheets provide a crispy layer, and the caramel with peanuts complements the chocolate cream. It resembles a Snickers cake, but has a different assembly, as the caramel cream is placed between the wafer sheets. It is prepared in several stages, but the steps are simple if you allow each component to cool sufficiently before assembly. Quick Info Total time: not specified exactly; the recipe includes 35 minutes for baking and at least 1 hour for cooling the cake Preparation time: not specified in the original recipe Baking time: 35 minutes Oven temperature: 180 degrees Celsius Servings: the number depends on the size of the tray and how it is portioned Difficulty: medium Recipe type: homemade cake with walnuts, caramel, wafer, and chocolate Ingredients For the walnut base 8 egg whites 10 tablespoons of sugar 10 tablespoons of ground walnuts 6 tablespoons of flour 4 tablespoons of oil 4 tablespoons of sparkling water 1 teaspoon of lemon juice 1 packet of baking powder 1 pinch of salt For the caramel cream and wafer sheets 8 egg yolks 300 g of butter 8 tablespoons of sugar 150 g of honey-roasted peanuts, roughly chopped 1 pinch of salt 2 wafer sheets For the white chocolate layer between the wafers 100 g of white chocolate 1 tablespoon of oil For the chocolate cream 250 ml of liquid cream 100 g of dark chocolate 100 g of milk chocolate 1 pinch of salt 5 g of gelatin For decoration White chocolate flakes Preparation Method 1. Preparing the base Place the egg whites in a bowl and beat them with salt until foamy. Gradually add the sugar and lemon juice, then continue beating until the meringue is stiff and holds its shape. Pour the sparkling water and oil over the meringue and gently fold them in at low speed. Then add the ground walnuts gradually. The flour should be mixed first with the baking powder, then gradually incorporated into the mixture. For a more pleasant texture, not all the walnuts need to be finely ground. You can keep some larger pieces that will be felt in the base. Line the tray with parchment paper and pour the mixture into it. Smooth the surface slightly and bake the base at 180 degrees Celsius for 35 minutes. After baking, let it cool before cutting. 2. Preparing the caramel cream Mix the egg yolks with salt and 2 tablespoons of sugar. Put the remaining sugar in a pan and heat it until it caramelizes. When the sugar is melted, add the butter cut into pieces. Stir vigorously until the butter combines with the caramelized sugar. The sugar may harden in places when you add the butter, but it will start to melt again as you stir and continue heating. When the mixture becomes homogeneous, add the egg yolks and incorporate them well. Keep the cream on the heat until it thickens and reaches a pudding-like consistency. Stir continuously to prevent the cream from sticking. Remove the pan from the heat and add the chopped peanuts. Let the cream cool slightly, so it’s not hot, then spread it between the two wafer sheets. Place a weight on top of the sheets and leave them so that the caramel cream penetrates well between the grooves of the wafer. After the cream has cooled and set, the sheets will be easier to cut. 3. Preparing the chocolate cream Put the liquid cream in a saucepan over low heat. Add the dark chocolate and milk chocolate, broken into pieces, along with the salt. Stir until the chocolate is completely melted and you have a uniform mixture. Remove the pan from the heat and let the mixture cool. After cooling, refrigerate the cream for 15 minutes. Take the cream out of the fridge and whip it until creamy. The gelatin is hydrated in a little water, then melted in a double boiler. Immediately mix the melted gelatin into the chocolate cream to distribute it evenly. 4. Cutting the base and wafers Cut the base in half vertically. In the original recipe, the base did not rise enough to be cut horizontally, so the two pieces are obtained by cutting it lengthwise. Cut the wafer sheets in half as well, so you have two pieces suitable for assembly. 5. Gluing the wafer sheets Melt the white chocolate together with the oil in a double boiler. Spread the melted chocolate over one half of the wafer. Immediately place the other half of the wafer on top and press gently to adhere well. Let the layer set before continuing with the assembly. 6. Assembling the cake Place the first half of the base and spread it with chocolate cream. Top with the wafer sheets filled with caramel and press gently. Spread more chocolate cream over the wafers, then place the other half of the base on top. Spread a little chocolate cream on the surface as well. Decorate the cake with white chocolate flakes or to your preference. Refrigerate the cake for at least an hour, then you can portion it. Why I make this recipe often It’s a suitable cake when I want a richer dessert with different layers and a taste of caramel with peanuts. The walnut base is simpler than a base with many ingredients, and the chocolate cream binds all the components well. Cut into small pieces, the cake is rich enough and can be prepared ahead of serving, as it needs time in the fridge anyway. Tips and Variations Tips The meringue for the base should be beaten until firm before adding the liquid ingredients. After adding the walnuts and flour, fold gently to avoid losing too much volume from the egg whites. The caramel cream should be stirred continuously after adding the egg yolks. At this stage, it thickens quickly and can stick if left unattended. If the caramelized sugar hardens when you add the butter, continue stirring vigorously over heat. In the original recipe, this happens in places, but the sugar gradually melts. Do not spread the caramel cream while it is very hot on the wafer. Let it cool slightly so that the sheets do not get too soggy. After placing weight on the wafer sheets, check that it is evenly distributed. This way, the cream reaches better into the grooves of the sheets. Substitutions For the chocolate cream, both dark chocolate and milk chocolate are used. Keep the total amount of chocolate the same, as changing the proportions alters the taste and consistency of the cream. Honey-roasted peanuts are the ingredient used in the original recipe for the caramel layer. They are only roughly chopped, not turned into a paste. Variations The base can be left with finely ground walnuts or larger pieces, depending on the desired texture. The original recipe included some larger pieces of walnuts. The decoration can remain simple with white chocolate flakes, or the last layer of chocolate cream can be spread more evenly over the surface. Serving Ideas Cut the cake after it has been refrigerated for at least an hour. For neater portions, use a knife with a clean blade and cut without pressing excessively on the wafer layer. Frequently Asked Questions 1. Can I cut the base horizontally? In this recipe, the base is cut in half vertically because it did not rise enough to be cut horizontally. If the obtained base is taller, horizontal cutting may be possible, but the method used here is cutting into two pieces lengthwise. 2. What should I do if the caramelized sugar hardens after adding the butter? Continue stirring vigorously over heat. The sugar may harden in places when it comes into contact with the butter, but it starts to melt again as the mixture heats up and is homogenized. 3. When do I add the gelatin to the chocolate cream? The gelatin is hydrated in a little water, melted in a double boiler, and added immediately to the chocolate cream after it has cooled and been whipped. 4. Why is weight placed on the wafer sheets? The weight helps the caramel cream to penetrate between the grooves of the sheets and keeps them glued until the layer stabilizes. 5. How long should the cake be refrigerated? The minimum time mentioned in the recipe is one hour. After this interval, the cake can be portioned. Nutritional Values The values are estimative, as the tray size and number of servings are not specified. For approximately 100 g of cake, the approximate calculation is about 380-420 kcal, with about 35-40 g of carbohydrates, 24-28 g of fat, and 7-9 g of protein. The majority of the calories come from butter, chocolate, sugar, peanuts, and cream. The values may vary depending on the type of chocolate, the cream used, and how large the cut pieces are. Storage and Reheating Store the cake in the refrigerator, covered, as it contains cream with whipped cream, chocolate, butter, and egg yolks. Reheating is not recommended; the cake is served cold or left at room temperature for a short time before portioning. The exact storage duration is not specified in the original recipe, so it is best consumed while the creams and sheets maintain their texture.

Nut cake dessert with wafer layers and caramel

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