Caramelized sugar layer cake with walnut cream

Name: Caramelized sugar layer cake with walnut cream
Ingredients: 200 g sugar; 200 ml milk; 5 g baking soda; 3 egg yolks; 200 g sugar; 200 ml oil; 450 g white flour; 15 ml oil; 250 g margarine; 200 g powdered sugar; 2 egg yolks; 5 egg whites; 1 g salt; 16 g vanilla sugar; 50 g ground walnuts; 150 g dark or milk chocolate; 75 ml milk; 20 g colored sugar sprinkles

Dessert - Caramelized sugar layer cake with walnut cream by Anuta D. - Recipia

Caramelized sugar layer cake with walnut cream has thin layers baked on the underside of the baking tray, and walnut cream under a chocolate glaze. The caramelized sugar goes into the dough, and the four layers soften overnight after filling. I like the layers rolled out thin, because they cut cleanly once they soften. Preparation: 45 minutes. Cooking: 51 minutes. Resting: 8 hours and 50 minutes. Total time: 10 hours and 26 minutes. Servings: 24. Approximately 395 kcal and 5 g protein per serving.

Ingredients

For the layers

200 g sugar
200 ml milk
5 g baking soda
3 egg yolks
200 g sugar
200 ml oil
450 g white flour
15 ml oil

For the cream

250 g margarine
200 g powdered sugar
2 egg yolks
5 egg whites
1 g salt
16 g vanilla sugar
50 g ground walnuts

For the glaze and decoration

150 g dark or milk chocolate
75 ml milk
20 g colored sugar sprinkles

Preparation

1. Put 200 g sugar in a saucepan and caramelize it over low heat for about 8 minutes, until it turns amber. Pour in 200 ml milk and stir until the caramelized sugar dissolves. 2. Remove the saucepan from the heat and leave the mixture to cool for 20 minutes, then stir in the baking soda. 3. Beat 3 egg yolks with 200 g sugar until doubled in volume. Pour in 200 ml oil in a thin stream, beating until the mixture has the consistency of mayonnaise. 4. Combine the two mixtures and gradually work in 450 g flour. Knead until you have an elastic dough, divide it into 4 equal pieces and refrigerate for 30 minutes. 5. Preheat the oven to 165-170°C. Roll out each piece on a floured work surface until it is large enough to cover the baking tray. Grease the underside of the tray with 1 tablespoon oil, prick the dough all over with a fork and bake for 10 minutes, until golden. Repeat with the remaining layers. 6. Beat the softened margarine with 200 g powdered sugar. Add 2 egg yolks one at a time and beat on high speed until the cream is smooth. 7. Beat 5 egg whites with 1 g salt and the vanilla sugar until stiff. Fold them into the egg yolk and margarine cream, 2-3 tablespoons at a time, alternating with the ground walnuts and mixing with a wooden spoon. 8. Fill the layers with the cream, making 3 layers of filling. Melt the chocolate with 75 ml milk over low heat for about 3 minutes, until the glaze is smooth. Spread it on top and sprinkle with the colored sugar sprinkles. 9. Cover the cake and refrigerate it for at least 8 hours, then cut it into portions.

Notes

The layers bake quickly if rolled out thin; thicker ones may need a few extra minutes, until golden. Coarsely ground walnuts leave little pieces in the cream, while finely ground walnuts make it more uniform. Serve with black coffee. The cream contains raw eggs, so keep the cake covered in the refrigerator for up to 3 days. Contains gluten, walnuts and eggs; if you use milk chocolate, it also contains dairy.