Caramel and walnut cake

Caramel and Walnut Cake – a delicacy that combines the fine texture of the sponge with an intense caramel flavor, enriched by the crunchy note of roasted walnuts. This recipe is not just a simple dessert but a story of flavors that intertwine harmoniously, perfect for any special occasion or to pamper loved ones on a relaxing afternoon.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Necessary ingredients:

For the sponge:
- 6 egg whites
- 200 g granulated sugar
- 100 g ground walnuts
- 1 teaspoon baking powder
- 2-3 tablespoons of flour
- 200 g grated white chocolate

For the cream:
- 12 tablespoons of sugar
- 200 g margarine (or butter for a richer flavor)
- 2 tablespoons of water
- 6 egg yolks
- 200 g roasted and finely chopped walnuts

Recipe history:
Over time, caramel and walnut cakes have been a symbol of refinement in gastronomy. These sweets, which combine baking techniques with simple ingredients, have often been prepared to celebrate important moments, from anniversaries to family festivities. Caramel, a versatile ingredient, has begun to gain popularity in kitchens around the world, and walnuts have been appreciated not only for their taste but also for the nutritional benefits they offer.

Preparing the sponge:
1. Start by preheating the oven to 180°C (medium temperature). Prepare a baking tray (approximately 25x35 cm) greased with a little oil and lined with baking paper.
2. In a large bowl, beat the egg whites with an electric mixer until you get a firm foam. It is essential that the bowl and mixer blades are completely clean, as any trace of fat can prevent the egg whites from whipping properly.
3. Gradually add the granulated sugar, continuing to mix until you achieve a glossy and slightly firm foam.
4. In another bowl, combine the ground walnuts, flour, and baking powder. Gently fold these dry ingredients into the egg white mixture using a spatula to avoid deflating the foam.
5. Pour the mixture into the prepared tray and level the surface. Bake for about 25-30 minutes or until the sponge is golden and passes the toothpick test (insert a toothpick into the center of the sponge; if it comes out clean, it's ready).
6. After baking, remove the sponge from the oven and let it cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely. Once the sponge is cool, evenly sprinkle the grated white chocolate.

Preparing the cream:
1. In a small saucepan, place the 12 tablespoons of sugar and pour in 2 tablespoons of water. Boil over medium heat, stirring constantly, until the sugar caramelizes and turns golden. Be careful not to burn it, as burnt caramel has a bitter taste.
2. Once the caramel is ready, remove the saucepan from the heat and add the margarine (or butter), stirring until completely melted. It is important to use a heat-resistant saucepan to avoid cracking the vessel from the high temperature.
3. Let the mixture cool for 1-2 minutes, then incorporate the egg yolks, stirring vigorously. This process will create a rich and creamy emulsion.
4. Place the saucepan back over low heat and cook the cream, stirring constantly, until it thickens (about 5-7 minutes). It should have a smooth and creamy texture.
5. Add the roasted and finely chopped walnuts to the caramel cream, mixing until evenly combined.

Assembling the cake:
1. Pour the caramel walnut cream over the white chocolate sponge, ensuring it is evenly distributed.
2. Allow the cake to cool completely at room temperature, then refrigerate for a few hours (ideally overnight) to set and meld the flavors.
3. When ready to serve, cut the cake into squares or triangles using a slightly damp knife for clean cuts.

Serving suggestions:
This caramel and walnut cake pairs perfectly with a scoop of vanilla ice cream or an extra drizzle of caramel sauce. You can also add a dollop of whipped cream or serve it alongside a fragrant coffee or green tea to balance the sweetness.

Frequently asked questions:
1. Can I use butter instead of margarine?
Yes, butter will give the cake a richer flavor, but make sure it is at room temperature for easy incorporation into the caramel.
2. How can I store the cake after making it?
The cake stores well in the refrigerator in an airtight container for 4-5 days. You can also freeze the cake to enjoy it later.
3. Can I add other nuts or ingredients to the caramel cream?
Definitely! You can experiment with almonds, hazelnuts, or even dark chocolate chunks for a different taste and texture.

Nutritional benefits:
The caramel and walnut cake provides protein from eggs and walnuts, which are rich in essential fatty acids and antioxidants. Walnuts contribute to heart health and are high in vitamins and minerals. Enjoying this cake in moderation will allow you to savor its delicious taste without affecting your diet.

Possible variations:
For a less sweet version, you can reduce the amount of sugar in the cream and use dark chocolate instead of white chocolate. You can also try adding a pinch of sea salt on top of the cream for a pleasant flavor contrast.

Now that you have all the necessary details, it's time to put on your apron and start cooking! With patience and love, you will create a caramel and walnut cake that will impress anyone who tastes it. Enjoy!