Nut and caramel cake

Nut and caramel cake: a delight that combines amazing textures and flavors, bringing a touch of magic to every slice. This recipe is not just a simple cake; it is a culinary experience, a treat you can enjoy with your loved ones. Let's embark together on the preparation of this divine cake, which promises to be the star of any meal!

Total preparation time: 1 hour and 30 minutes
Baking time: 30-35 minutes
Number of servings: 12

Ingredients

For the base:
- 6 fresh eggs
- 150 g sugar
- 150 g flour
- 150 g ground nuts (make sure they are fresh)
- 4 tablespoons hot water
- 1 packet baking powder
- 150 ml oil (preferably sunflower oil)
- a pinch of salt

For the cream:
- 1 cup sugar
- 1 cup water
- 3 tablespoons flour
- 1 egg + 3 tablespoons sugar
- 125 g butter (ideally at room temperature)

For the glaze:
- 100 g chocolate (choose a good quality chocolate with a high cocoa content)
- 4 tablespoons liquid cream
- 1 teaspoon butter
- 100 g roasted and crushed nuts (for decoration)

Step by step: Preparing the cake

1. Preparing the base

We start by preheating the oven to 175 degrees Celsius. This is the perfect temperature to achieve a fluffy and aromatic base.

A. Beat the egg whites
In a large bowl, add the egg whites along with a pinch of salt. Use a mixer and beat them until they form a stiff foam. This step is crucial for achieving an airy texture in the base.

B. Add the sugar
Continuing to mix, gradually add the sugar. Keep beating the mixture for a few minutes until you obtain a glossy and consistent composition.

C. Incorporating the yolks
Add the yolks, hot water, and oil, mixing constantly. This mixture will add moisture and richness to the base.

D. Incorporating the dry ingredients
In another bowl, combine the flour with the baking powder and ground nuts. Sifting the flour is essential to eliminate lumps and ensure an even texture. Slowly add this mixture to the wet composition, gently mixing with a spatula. Be careful not to overmix, as this will develop the gluten in the flour.

E. Baking the base
Pour the mixture into a baking pan lined with parchment paper and level the surface. Place the pan in the preheated oven and bake for 30-35 minutes. Check with a toothpick if the base is baked; if it comes out clean, the base is ready. Remove it from the oven and let it cool completely.

2. The caramel cream

A. Caramelizing the sugar
In a saucepan, pour in one cup of sugar and let it cook over medium heat until it turns golden. Be careful at this stage; the sugar can burn quickly, and the taste of burnt caramel is unpleasant.

B. Add the water
When the sugar has melted and has taken on a nice color, carefully add the water. This will produce hot steam, so be cautious. Stir until the caramel completely dissolves in the water.

C. Preparing the cream
Separately, in a bowl, beat the egg with the 3 tablespoons of sugar. Add the flour and then the cooled sugar syrup, mixing well. Place the mixture over low heat and, stirring constantly, let it thicken until it becomes like pudding.

D. Finalizing the cream
Once the cream has thickened, remove it from the heat and add the butter, stirring until it completely melts. Let the cream cool to room temperature.

3. Assembling the cake

A. Cutting the base
When the base is completely cooled, cut it into three equal layers. This is much easier if the base is left to sit in the fridge for a day, so don't hesitate to prepare it a day in advance.

B. Filling
Place the first layer on a platter, spread half of the caramel cream on it. Place the second layer on top and spread the remaining cream, then place the third layer. Now your cake is ready to receive the glaze!

4. The glaze

A. Melting the chocolate
Over a double boiler, melt the chopped chocolate, constantly mixing with the liquid cream and butter. This will create a fine and glossy glaze.

B. Applying the glaze
Once the chocolate has completely melted, pour the glaze over the cake, leveling it with a spatula. It's time to decorate the cake with the roasted and crushed nuts. Press gently with your palms to set them into the glaze.

C. Cooling
Let the cake cool in the fridge for about an hour before serving. This step will allow the glaze to set and the flavors to meld.

Serving suggestions

The nut and caramel cake is perfect to be served alongside a cup of aromatic coffee or a warm tea. You can add a teaspoon of whipped cream or vanilla ice cream for a delicious contrast of temperatures. Additionally, a berry sauce can add a touch of freshness.

Frequently asked questions

1. Can I use other types of nuts?
Of course! You can experiment with pecans or hazelnuts for a different flavor.

2. How can I make the cream less sweet?
If you prefer a less sweet cream, you can reduce the amount of sugar in the caramelization or use dark chocolate for the glaze.

3. What can I do with leftover bases?
Grate them and use them as a base for layered cakes or as a topping for yogurt.

Nutritional benefits

This cake, although a delicious dessert, contains beneficial ingredients. Nuts are a rich source of protein, healthy fats, and antioxidants. Additionally, dark chocolate, used in the glaze, is recognized for its health benefits for the heart. However, it is important to enjoy this cake in moderation, considering its sugar and fat content.

Now that you have gone through every step of this delicious nut and caramel cake recipe, it is time to put your culinary skills to the test. Each slice will bring a smile to the faces of your loved ones and turn any occasion into a special moment. So, prepare your ingredients, dress for adventure, and enjoy the final result!