Cake with a lot of nuts and caramel

Nut and Caramel Cake – A Delight that Brings Joy with Every Bite

When it comes to desserts, some recipes become true traditions among families, and the nut and caramel cake is certainly one of them. I discovered this recipe during the Easter holidays, and since then, I haven't been able to resist the temptation to make it again. It’s a dessert that perfectly combines the fluffy texture of the sponge with the intense flavor of nuts and the sweetness of caramel, making it ideal for sharing with loved ones.

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 15-20 minutes
Number of servings: 12

Ingredients:

For the sponge:
- 5 egg whites
- 100 g sugar
- 100 g ground walnuts
- 4 tablespoons white flour
- 1 packet baking powder
- 3 tablespoons whole walnut pieces or halves

For the chocolate topping:
- 150 g plain white chocolate

For the caramel:
- 150 g sugar
- 150 g softened butter (at room temperature)
- 5 egg yolks
- 3 tablespoons whole walnut pieces or halves (or roughly chopped)
- 2-3 tablespoons ground walnuts (for sprinkling on top)

Detailed instructions:

1. Preparing the oven and the tray:
Start by preheating the oven to 200°C (I recommend an electric oven for even baking). Place a sheet of baking paper in the tray you will use – this will make it easier to remove the cake after baking.

2. Preparing the sponge:
In a large bowl, beat the egg whites with the sugar on high speed using a mixer until you achieve a firm meringue. This step is crucial – if the meringue is not firm enough, the cake will not have the desired fluffy texture. Once the meringue is ready, add the sifted flour mixed with the baking powder and ground walnuts. Use a spatula to fold in the ingredients, being careful not to deflate the mixture.

3. Pouring the mixture into the tray:
Pour the batter into the prepared tray, ensuring it is evenly distributed. Place the whole walnut pieces or halves on top for a rustic look and a crunchy texture.

4. Baking:
Place the tray in the preheated oven and bake for 15-20 minutes. Check if it's done by inserting a toothpick into the center of the cake – it should come out clean, and the sponge should be lightly browned. Do not let it get too brown, as you want to achieve a fluffy texture, not a hard crust.

5. Preparing the chocolate topping:
After the sponge has baked, remove it from the oven and, while it is still warm, grate the white chocolate on top. It will melt slightly, creating a delicious layer that will perfectly combine with the caramel.

6. Preparing the caramel:
In a saucepan, melt the sugar over low heat, stirring constantly to prevent burning. When the sugar turns golden, remove it from the heat and add the softened butter, cube by cube, stirring until completely melted. Then, incorporate the egg yolks, stirring continuously. Place the saucepan back on low heat for a few minutes until the mixture thickens slightly.

7. Assembling the cake:
Once the caramel is ready, add the walnut pieces and mix well. Pour this mixture over the white chocolate layer, ensuring it is evenly distributed. Finally, sprinkle ground walnuts on top for an attractive appearance and an extra hint of flavor.

8. Cooling and serving:
Allow the cake to cool to room temperature, then refrigerate for a few hours to let the caramel set. Cut the cake into squares and serve it with a fragrant tea or coffee. It’s a perfect dessert for relaxing moments with friends or family.

Useful tips and tricks:
- If you want to add a hint of vanilla, add a few drops of vanilla extract to the meringue for an even more pleasant flavor.
- You can also try other types of nuts, such as almonds or pistachios, to give the cake a different twist.
- If you don’t have white chocolate, you can use dark chocolate, but in this case, adjust the sugar amount in the recipe to compensate for the bitterness of the chocolate.

Nutritional values:
This cake is rich in protein due to the egg whites and yolks, and the nuts provide a considerable amount of healthy fats, vitamins, and minerals. Each serving has approximately 250-300 calories, depending on size. Although it is a sweet dessert, the nuts contribute to the feeling of fullness, so don’t feel guilty for treating yourself to a piece.

Frequently asked questions:
1. Can I use roasted nuts?
- Yes, roasted nuts will add a more intense flavor to the cake.

2. How can I store the cake?
- It keeps well in the refrigerator in an airtight container for 3-4 days.

3. Can I adapt the recipe to make a gluten-free cake?
- Absolutely! Replace the white flour with a gluten-free alternative, such as almond flour or a gluten-free flour blend.

So, don’t hesitate any longer! Start making this nut and caramel cake and enjoy the delight you will share with all your loved ones. It’s time to bring smiles and happiness around you!