Cake with roasted nuts and caramel

The cake with roasted walnuts and caramel is a dessert that perfectly combines the sweetness of caramel with the fluffy texture of the base and the intense aroma of roasted walnuts. This recipe will not only delight your taste buds but will also bring a touch of magic to every meal. Moreover, it is easy to prepare, making it ideal for any occasion, from gatherings with friends to family celebrations.

Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 45-50 minutes
Number of servings: 8

Ingredients for the cake:
- 4 eggs
- 150 g sugar
- 100 g flour
- 1 packet of caramel pudding powder
- 80 g ground almonds
- 2 tablespoons cocoa
- 100 ml oil
- 100 ml hot coffee
- 1 teaspoon baking powder
- a pinch of salt

Ingredients for the caramel:
- 150 g sugar
- 100 ml heavy cream (unsweetened for a more intense flavor)
- 80 g butter
- 2-3 handfuls of walnuts (chopped and roasted)
- 1 tablespoon butter for greasing the pan
- 1 tablespoon cocoa powder for dusting the pan

Step by step

1. Preparing the base
Start by preparing the base. In a clean bowl, using a mixer, beat the egg whites with a pinch of salt until they form a firm foam. This process will add volume and aeration, which are essential for a fluffy base.

In another bowl, beat the egg yolks with the oil until you achieve a smooth and creamy mixture.

Add the sugar to the beaten egg whites and continue mixing until it completely dissolves. This step is crucial, as the sugar will contribute to the final texture of the base.

Now, pour the yolk mixture into the bowl with the egg whites and gently fold with a spatula from the bottom up to avoid losing air in the mixture.

2. Combining the dry ingredients
In a separate bowl, combine the flour, pudding powder, cocoa, and baking powder. Sifting these ingredients will help eliminate any lumps and ensure a uniform texture.

Gradually add the dry mixture to the egg mixture, alternating with the hot coffee. Mix gently so that the foam does not deflate. Finally, incorporate the ground almonds, which will add extra flavor and texture.

3. Baking
Prepare a round baking pan of 24-26 cm greased with butter and dusted with cocoa. This will prevent the bases from sticking and provide a more appealing appearance.

Pour the mixture into the pan and level the surface. Bake in a preheated oven at 175 degrees Celsius for about 30-35 minutes. Check if the base is baked by inserting a toothpick in the center – if it comes out clean, it’s ready!

4. Preparing the caramel
While the base is baking, it’s time to prepare the caramel. In a heavy-bottomed saucepan, add the sugar and place it over medium heat. Don’t worry if the sugar doesn’t melt immediately; patience is key. Stir occasionally, but avoid shaking it too much, as it may crystallize.

When the sugar turns golden and has a liquid consistency, remove the saucepan from the heat and add the heavy cream. Be careful, as there will be a strong reaction! Put the saucepan back on the heat and stir until the caramel becomes smooth.

Add the butter cut into cubes and stir until completely melted. The caramel should achieve a thicker consistency, perfect for pouring over the cake.

5. Assembling the cake
Once the base has cooled, carefully remove it from the pan and place it on a platter. Pour half of the caramel over the cake base, ensuring it spreads evenly.

Sprinkle the roasted walnuts on top and pour the remaining caramel. The roasted walnuts add a delicious flavor and a crunchy texture that will contrast perfectly with the fluffy base.

Let the cake chill in the refrigerator for 30-60 minutes until the caramel sets.

6. Serving
When the caramel has set, it’s time to slice the cake. The slices should be easy to cut, and each piece will reveal the delicious layers of base and caramel.

A wonderful serving suggestion is to accompany the cake with a scoop of vanilla ice cream or freshly whipped cream, which will add a refreshing note to the dessert.

Helpful tips
- Roasted walnuts: Roasting the walnuts enhances their flavor and crunchiness. You can toast them in a dry skillet, stirring constantly to prevent burning.
- Coffee: If you’re not a coffee fan, you can replace it with hot water or tea.
- Caramel: Be mindful of the caramel’s temperature; if it becomes too dark, it will taste bitter.
- Variations: You can experiment with different types of nuts (hazelnuts, pistachios) or add melted chocolate to the batter for a more intense flavor.
- Calories: A serving of this cake contains approximately 350-400 calories, depending on the ingredients used.

Frequently asked questions
1. Can I use a different type of flour?
Yes, you can use whole wheat or gluten-free flour, but keep in mind that the texture may vary.

2. How can I store the cake?
The cake can be stored in the refrigerator in a closed container for 3-4 days.

3. Is it possible to freeze the cake?
Yes, you can freeze the cake, but the caramel may not keep as well.

The cake with roasted walnuts and caramel is a perfect choice for any occasion and will surely be appreciated by everyone who tastes it. Don’t forget to share the recipe with your friends and enjoy every bite!