Caramelized Walnut Cake

Name: Caramelized Walnut Cake
Ingredients: -16 ladyfingers For decoration -120 g powdered sugar -22 halves of walnuts Chocolate layer -100 ml whipped cream -100 g dark chocolate; min 50% cocoa; chopped -25 g butter White layer -5 sheets of gelatin or 4 tablespoons of dissolved gelatin -50 g powdered sugar -450 g ricotta -40 g ground walnuts Brown layer -1/2 packet of instant chocolate pu; finely ground walnuts

Desert - Caramelized Walnut Cake by Salomea D. - Recipia

To prepare a delicious and refined dessert, we start by ensuring that we have all the necessary ingredients at hand. We line a rectangular baking tray with parchment paper, making sure it is well secured so it doesn't move during the baking process. We arrange the ladyfingers side by side, in two rows, and leave them waiting to form the base of our dessert. Next, we take care of the nuts: we place the walnut halves, in groups of two, on another tray lined with parchment paper, leaving space between groups to allow for caramelization. In a thick-bottomed pot, we melt the powdered sugar over medium heat, stirring constantly until it caramelizes, achieving a golden hue. Once the sugar has reached the desired consistency, we carefully distribute it over the walnut halves, ensuring it is evenly spread. We let everything cool, and in the meantime, we prepare to make the chocolate layer. To prepare the chocolate layer, we heat the cream for whipping in a bain-marie, being careful not to let it boil. Once it is almost at boiling point, we add the chocolate cut into small pieces and stir vigorously until it is completely melted. After obtaining a homogeneous mixture, we remove it from the heat, add the butter, and stir again, letting it cool slightly. We pour the melted chocolate over the ladyfingers, ensuring that we cover the entire surface evenly, then place it in the fridge to set. For the white layer, we soak the gelatin sheets in cold water for five minutes. After they have softened, we drain them and gently heat them over low heat, just until they completely melt, without letting them boil. In a separate bowl, we mix the sugar with ricotta and ground walnuts, then add the dissolved gelatin, stirring continuously. We pour this mixture over the chocolate layer and level it well. We let it chill in the fridge for at least three hours for the gelatin to set. For the brown layer, we prepare the chocolate pudding according to the instructions on the package, using the specified milk and sugar. After it has cooled, we whip the cream until it becomes firm, and then gradually add the pudding and ground walnuts, gently mixing with a spatula to maintain the airy texture. We fill a piping bag and draw longitudinal stripes, spaced apart, over the set white layer. We sprinkle finely ground walnuts on top and chill again for at least 1-2 hours. Finally, we cut the dessert into cubes and serve each portion decorated with caramelized nuts, creating a pleasant contrast between textures and flavors. This delicacy will surely be a treat for any occasion!

Ingredients

-16 ladyfingers For decoration -120 g powdered sugar -22 halves of walnuts Chocolate layer -100 ml whipped cream -100 g dark chocolate
min 50% cocoa
chopped -25 g butter White layer -5 sheets of gelatin or 4 tablespoons of dissolved gelatin -50 g powdered sugar -450 g ricotta -40 g ground walnuts Brown layer -1/2 packet of instant chocolate pu
finely ground walnuts

Caramelized Walnut Cake

Ingredients

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