Caramel cream and walnut cake

Name: Caramel cream and walnut cake - Iasmina H.
Ingredients: Base: 5 egg whites; 100 g sugar; 200 g ground walnuts; 4 tablespoons flour; 1 packet baking powder. Cream: 5 egg yolks; 150 g sugar; 200 g butter; 200 g ground walnuts; 200 g white chocolate. Glaze: 200 g dark chocolate; 100 g liquid cream; 50 g butter.

Dessert - Caramel cream and walnut cake by Iasmina H. - Recipia

I've made this cake several times when I needed to bring something substantial to a family gathering. It's not very complicated, but it does require a bit of attention, especially for the caramel in the cream. The meringue base with nuts is quite stable, and the cream and glaze can be made without any complicated techniques. I love that it cuts well and stays beautiful in the fridge without getting soggy or falling apart. Quick Info Total Time: about 3 hours (including cooling) Preparation Time: 40 minutes Baking Time: 20 minutes Servings: 16-20 (depends on how you cut it) Difficulty: medium Recipe Type: festive cake, dessert with nuts and caramel Ingredients For the base: 5 egg whites 100 g sugar 200 g ground nuts 4 tablespoons flour 1 packet baking powder For the cream: 5 egg yolks 150 g sugar 200 g butter (cubed, at room temperature) 200 g ground nuts 200 g white chocolate (for grating, not to be added to the cream) For the glaze: 200 g dark chocolate 100 g liquid cream 50 g butter Instructions 1. The Base Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, gradually adding the sugar. When the mixture becomes glossy and holds its shape, stop the mixer. Sift the flour with the baking powder, then gently mix it with the ground nuts. Pour everything over the meringue and fold in with a spatula, being careful not to overmix – just enough to ensure no flour remains visible. Pour the mixture into a baking tray (I usually use one about 25x35 cm lined with parchment paper) and smooth it out. Bake in a preheated oven at 180°C for 20 minutes. The base should be golden but not dry. Remove and let cool. 2. The Caramel Cream In a small saucepan with a thick bottom, add the sugar to caramelize over low heat, without stirring. When it becomes liquid and golden, remove the pan from the heat and add the cubed butter. Stir quickly to melt the butter completely. Return the pan to low heat and add the egg yolks one at a time, mixing after each addition. Keep the cream on very low heat, stirring continuously until it starts to thicken slightly (it will feel thicker on the spoon but won't become very dense). Finally, add the ground nuts, mix well, and let it cool until it reaches a warm temperature. 3. The Glaze Over low heat, melt the broken dark chocolate, butter, and liquid cream together, stirring continuously without letting it boil, until it becomes a smooth cream. Let it cool until it reaches room temperature. 4. Assembly Cut the completely cooled base into two layers. Place the first layer on a serving platter. Grate the white chocolate over it, covering the entire surface. Spread the warm caramel cream (not hot, so it doesn’t melt the chocolate) over the white chocolate layer. Place the second layer of the base on top and press down gently. Pour the chocolate glaze over the top and spread it with a spatula. Refrigerate the cake for a few hours (ideally overnight) to allow the layers to set. Why I Make This Recipe Often It’s convenient because it doesn’t require hard-to-find ingredients and doesn’t need special decoration. It’s easy to portion and doesn’t stick to the knife. The cream remains firm, and the base doesn’t dry out even after a few days. For gatherings with more guests, it’s one of the cakes I return to. Tips and Variations Tips When caramelizing, don’t leave the saucepan – the sugar burns quickly. The base must be completely cooled before assembly; otherwise, the cream and glaze will melt. If the cream seems too soft, let it cool more; it will thicken as it sits. Substitutions You can use regular dark chocolate for the glaze, but the texture and flavor will change slightly. Nuts can be replaced with hazelnuts, but the final taste will differ. Variations For a less sweet flavor, you can reduce the sugar in the cream by 20-30 g. The base can also be baked in two smaller trays if you want thinner layers. Serving Ideas Cut into small squares or rectangles for festive platters. It pairs well with bitter coffee or unsweetened tea. Frequently Asked Questions 1. What do I do if the base sinks after baking? A nut-heavy base doesn’t rise like a classic one, but if it sinks significantly, it was likely overmixed or baked too long. It’s crucial not to open the oven door in the first 15 minutes. 2. How do I know if the caramel isn’t burnt? When the caramel is completely liquid and has a dark golden color, it’s ready. If it turns dark brown and smells bitter, it’s probably burnt – better to remove it from the heat quickly. 3. Can I use plant-based cream? You can also use plant-based cream for the glaze, but the final taste won’t be as rich. The texture will still be suitable. 4. Do I need a mixer for the cream? No, the caramel cream can be mixed manually with a spoon or whisk. It’s not whipped like a meringue; it just needs to be well combined. 5. Can the cake be frozen? I do not recommend freezing – the cream and glaze may change texture after thawing. Nutritional Values Approximately, one serving (1/18 of the cake) has about 270-320 kcal. Carbohydrates: ~25-30 g Fats: ~18-22 g Proteins: ~4-5 g Values are approximate; the cake is quite rich in fats and sugars, containing a lot of nuts, butter, and chocolate. Storage and Reheating It keeps well in the fridge, covered, for up to 5 days. It doesn’t need reheating – it’s served cold or at room temperature. If left at room temperature for a long time, the cream may soften slightly, but it won’t run. After 3-4 days, the layers remain stable.

Caramel cream and walnut cake

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