Nut cake with chocolate and caramel cream

Name: Nut cake with chocolate and caramel cream - Ilinca P.
Ingredients: For the base you need: 6 egg whites; 200 g sugar; 100 g ground walnuts; 2 tablespoons flour; 1 packet baking powder; 150 g white chocolate. For the cream you need: 6 egg yolks; 12 tablespoons of sugar; 1 packet of butter; 2 tablespoons water; 200 g roasted walnuts.

Dessert - Nut cake with chocolate and caramel cream by Ilinca P. - Recipia

I have often found myself searching for a quick cake that isn't mundane. I first tried the walnut, chocolate, and caramel cream cake during a weekend when I had leftover egg whites and some walnuts that needed to be used. Since then, I have made it several times, especially when I crave something substantial and sweet alongside my coffee, but without too much hassle in decorating or waiting. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 30-35 minutes Baking time: 25 minutes Servings: 12-16, depending on how you cut the cake Difficulty: medium Type: homemade dessert, suitable for coffee or tea, including for festive platters Ingredients For the base: 6 egg whites 200 g sugar 100 g ground walnuts 2 tablespoons of flour 1 packet of baking powder 150 g white chocolate For the cream: 6 egg yolks 12 tablespoons sugar (approx. 200-220 g, depending on how full the tablespoons are) 1 pack of butter (200 g) 2 tablespoons water 200 g roasted and chopped walnuts (not too finely) Preparation Method 1. Preheat the oven to 180°C. Prepare a 36x27 cm baking tray – line it with parchment paper. 2. For the base, place the egg whites in a large bowl and beat them until stiff peaks form. Gradually add the sugar, continuing to mix until you achieve a dense and glossy meringue. 3. Incorporate the ground walnuts, flour, and baking powder. Gently fold with a spatula, being careful not to deflate the egg whites. 4. Pour the mixture into the tray, quickly level it, and place it in the oven for 25 minutes. The base should be firm and not stick to a toothpick. 5. Remove the base from the oven. While it is hot, grate the white chocolate over it to let it melt slightly. Allow it to cool completely. 6. For the cream, place the egg yolks in a bowl and whisk them with 5 tablespoons of sugar until fluffy. 7. Meanwhile, caramelize the remaining sugar (7 tablespoons) in a saucepan over low heat. When the sugar has melted and is golden, add the butter and the two tablespoons of water. Stir slowly until well combined. 8. Remove the saucepan from the heat, quickly add the beaten egg yolks, stirring continuously to prevent curdling. Return to low heat, add the roasted walnuts, and stir. Keep on the heat, stirring constantly, until it thickens (about 5 minutes). 9. Remove the cream from the heat, let it cool for a few minutes (not too long, so it doesn't harden). Quickly spread it evenly over the base. 10. Refrigerate the cake for at least an hour. Cutting is easier when the cream has set. Why I Make This Recipe Often It doesn't require hard-to-find ingredients and has no complicated steps. The base is light, and the caramel walnut cream remains quite firm and doesn't run. It cuts easily, doesn't crumble, and keeps well in the fridge for a few days. Even after 2 days, the texture is good, and the taste remains just as intense. It's great for dessert platters or as a dessert for a simple meal. Tips and Variations Tips - For meringue, use a completely clean bowl, without any grease, or the egg whites won't whip well. - Grate the white chocolate while the base is hot, otherwise, it won't melt evenly. - The cream should be spread quickly; if it cools too much, it becomes hard to level. - The roasted walnuts should be added to the cream only at the end, to keep them crunchy. Substitutions - You can use butter with 82% fat or even margarine if you need a dairy-free option, but the taste will differ. - If you don't have white chocolate, milk chocolate works too, but the top layer will be darker. - For the base, you can use hazelnuts instead of walnuts, but the texture and taste won't be identical. Variations - If you want, you can add some coarsely chopped walnuts to the base for a different texture. - The caramel cream can also benefit from a small pinch of salt for a subtle contrast. - For additional decoration, thin strips of dark chocolate can be sprinkled on top, but it's not necessary. Serving Ideas - Cut into small squares, it can be served on platters at any festive meal. - It pairs well with strong coffee or unsweetened tea. - If you want to serve it as an individual dessert, it goes well with a little plain whipped cream on the side. Frequently Asked Questions 1. Can I make the cake a day in advance? Yes, it can be made a day ahead. It keeps well in the fridge and is actually easier to cut after a few hours in the fridge. 2. Can it be frozen? I do not recommend freezing, especially due to the butter and caramel cream, which changes texture after thawing. 3. Can I use unroasted walnuts in the cream? Yes, but the taste won't be as pronounced. Roasted walnuts provide a more intense flavor and a crunchy texture. 4. Can I halve the recipe? Yes, the ingredients can be reduced by half and a smaller tray can be used (approximately 18x27 cm). 5. What should I do if the cream curdles when adding the egg yolks? If you mix quickly and don't leave the cream on the heat too long, it won't curdle. If it does curdle a bit, try mixing vigorously while it's still hot; it can be re-homogenized. Nutritional Values Approximately, per 60-70 g serving: - Calories: 320-350 kcal - Protein: 5-6 g - Fat: 20-22 g - Carbohydrates: 28-32 g The cake is rich in fats due to the butter and walnuts, and the sugar in the cream and base significantly raises the caloric intake. These values are approximate and can vary based on portion sizes. Storage and Reheating It should be stored in the fridge, in a sealed container, for up to 4-5 days. It does not require reheating; it can be served cold or at room temperature. If the cream has set too much in the fridge, take the cake out 15-20 minutes before serving. The walnut, chocolate, and caramel cream cake remains one of my quick options when I need something sweet, made with ordinary ingredients and clear steps. It’s made in a regular tray and works just as well for guests or as a family snack.

Nut cake with chocolate and caramel cream

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