Layered cake with whipped cream and caramelized nuts
I decided to make this cake after quickly rummaging through the fridge and pantry. I had some leftover whipped cream, apricot jam, a bit of chocolate, and a few eggs. In the cupboard, I also found walnuts, even though they were still in their shells, plus flour and sugar. It felt natural to try a layered cake with whipped cream and caramelized walnuts, simple and fitting for the ingredients I had on hand. The result was a cake with different textures, not very complicated, but requiring some patience for the layers. Quick Info Total Time: about 2 hours (including cooling) Preparation Time: 40-50 minutes Baking Time: 2 x 20 minutes for the layers Servings: about 25 small cubes Difficulty: medium Recipe Type: layered cake, homemade dessert Ingredients Layers: 6 egg whites 4 egg yolks 150 g sugar 3 heaping tablespoons of flour 1 teaspoon baking powder 150 g ground walnuts a pinch of salt Cream and Crunch: 300 ml whipped cream (heavy cream, minimum 30% fat) 3 packets of vanilla sugar 250 g coarsely chopped walnuts 4-5 tablespoons of sugar for caramelizing the walnuts Chocolate Sauce: 50 g dark chocolate 3 tablespoons milk Decoration and Assembly: 3-4 tablespoons apricot jam (preferably a bit tart) Caramelized walnuts reserved for decoration Instructions 1. Preparing the Layers 1.1. Start by separating the eggs. Beat the egg whites with a pinch of salt, initially at low speed and then at high speed, until you achieve a firm foam. Gradually add 150 g of sugar and continue mixing until it is well stiffened. 1.2. Gently fold in the egg yolks using a spatula. 1.3. Sift the flour together with the baking powder, then add it to the egg mixture. Mix lightly, without overdoing it. 1.4. Finally, add the ground walnuts, again using broad movements to avoid deflating the mixture. 1.5. Divide the batter into two equal parts. 1.6. Line a large baking tray with parchment paper. Spread the first half of the mixture into an even layer. Bake at medium heat (preheated oven) for about 20 minutes, until it turns golden but not too dry. 1.7. Remove the baked layer and, while it's still warm, gently peel off the parchment paper. Do the same with the second layer. 1.8. Once they have cooled slightly, cut each layer lengthwise, resulting in 4 layers in total. Set them aside. 2. Caramelized Walnuts 2.1. Place 4-5 tablespoons of sugar in a saucepan over medium heat. Let it melt without stirring at first. 2.2. When the sugar is melted and turns a brown-golden hue, add 250 g of coarsely chopped walnuts. Stir quickly to coat them well with caramel. 2.3. Pour the caramelized walnuts onto a sheet of aluminum foil or parchment paper, flatten slightly, and let them cool completely. 2.4. Once hardened, crush them lightly with a rolling pin. Set aside a handful for decoration, and use the rest in the cream. 3. Whipped Cream 3.1. Whip 300 ml of cold cream with the vanilla sugar until it is well stiffened. 3.2. Fold two-thirds of the crushed caramelized walnuts into the whipped cream using a spatula. 4. Chocolate Sauce 4.1. Break the chocolate into pieces and place it with the milk in a small bowl. 4.2. Melt in the microwave (20-30 seconds) or over a double boiler, stirring until it becomes a smooth sauce. 4.3. Let it cool slightly so that it is not hot when used for assembly. 5. Assembly 5.1. Place the first layer on a serving platter. Drizzle some of the chocolate sauce over it to lightly cover the surface. 5.2. Spread one-third of the whipped cream and walnut mixture. 5.3. Place the second layer, drizzle with chocolate, add a layer of cream. Repeat with the third layer. 5.4. The last layer should not be spread with cream but with a thin layer of apricot jam. 5.5. Sprinkle the reserved caramelized walnuts over the jam for decoration. 5.6. Refrigerate the cake overnight so it sets and cuts better. Why I Make This Recipe Often It's a great cake for when I have leftover whipped cream, eggs, and walnuts at home. It doesn't require expensive ingredients. It keeps well in the fridge and can be cut nicely the next day. The texture is interesting, with slightly crunchy layers, fluffy cream, and caramelized walnuts. Tips and Variations Tips Use parchment paper for the layers; otherwise, they may stick. Cut the layers while they are still slightly warm to avoid breaking. For the cream, the whipped cream must be very cold; otherwise, it won't whip properly. Substitutes You can replace the apricot jam with peach jam or even plum jam if you want a more tart flavor. Natural whipped cream is preferred, but plant-based cream works too, although the texture will be different. Variations If you want something sweeter, you can use milk chocolate instead of dark chocolate. The walnuts can be combined with hazelnuts if you have them on hand. Serving Ideas Serve cut into small cubes, usually with coffee or alongside tea. It's great as a weekend dessert or for holidays, especially when you need a cake made from basic ingredients. Frequently Asked Questions 1. Can the cake be made without caramelized walnuts? Without the caramelized walnut crunch, the texture and flavor will be simpler, but you can use just ground walnuts in the cream if you prefer no caramel. 2. Can I use jam of a different color or flavor? Yes, any tart jam works well. Apricot jam adds a slightly acidic note, but you can also try peach or raspberry jam. 3. Can the layers be made a day in advance? Yes, the layers keep well in the fridge when covered and can be used the next day for assembly. 4. Can the cake be frozen? I do not recommend it, as the whipped cream and caramelized walnuts change texture after thawing. Nutritional Values Approximately, for one serving (cube of 35-40 g): about 150 kcal, 10 g carbohydrates, 11 g fat, 2 g protein. Values are indicative and depend on how thick you cut the cubes and the type of ingredients used. It is quite a rich cake, given the content of walnuts, whipped cream, and chocolate. Storage and Reheating The cake keeps in the fridge, covered, for up to 4 days. It tastes better after sitting in the cold for at least a night. It does not require reheating. It cuts best when cold, directly from the fridge. Freezing is not recommended, as the whipped cream loses its texture after thawing.
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