Caramel and walnut cake

Ingredients

For the cake

• 6 eggs
• 1/8 teaspoon salt
• 6 tablespoons sugar
• 3 tablespoons oil
• 3 tablespoons water
• 1 teaspoon rum extract
• 6 tablespoons flour
• 3 tablespoons cocoa powder
• 1 packet baking powder (10 g)
• 2 tablespoons ground walnuts

For the cream

• 200 g soft caramel candies
• 200 ml whipping cream
• 200 g cream cheese

For soaking

• 150 ml orange juice

For decorating

• 150 g chocolate
• 200 ml whipping cream
• 25 g coconut
• 100 g berries

Preparation

1. Separate the eggs. Beat the egg whites with the salt until they hold their shape, then gradually add the sugar and beat until you have a glossy meringue. 2. Mix in the egg yolks one at a time, then the oil, water and rum extract. Mix the flour with the cocoa powder and baking powder, add them along with the ground walnuts and fold everything in with a spatula. 3. Pour the mixture into a 24 cm round tin lined with baking paper. Bake for 30 minutes at 180°C, until a toothpick inserted in the centre comes out clean. 4. Put the caramels and 200 ml of whipping cream in a saucepan. Heat over low heat for about 10 minutes, stirring until the caramels melt, without letting the mixture boil. 5. Melt the chocolate with the other 200 ml of whipping cream in a saucepan over low heat for 5 minutes, until smooth. Cover both creams with plastic wrap and refrigerate. 6. Leave the cake to cool and the creams to chill for 60 minutes. Cut the cake into 3 layers. Beat the cold caramel mixture until it doubles in volume, then fold in the cream cheese. Beat the chocolate cream too, until thick enough to spread. 7. Place the first layer on a serving plate and drizzle it with some of the orange juice. Spread on the caramel cream, then place the next layer on top and repeat, using all the juice and cream. 8. Cover the cake with the chocolate cream. Decorate with coconut and berries, then refrigerate for 4 hours before serving.