Nut and Krantz Cake

Nut and Krantz Cake: An Attractive Delicacy for Your Cooking Time

If you're looking for a delicious dessert, full of textures and flavors, the nut and krantz cake is the perfect choice. This cake combines a soft and moist base with a fine vanilla cream, drizzled with a flavored caramel syrup, culminating in a light and crunchy meringue and a krantz topping. A true culinary masterpiece that will impress any guest!

Preparation Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Number of Servings: 12

Ingredients:

For the Base:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 8 tablespoons of ground nuts
- 1 packet of baking powder

For the Caramel:
- 200 g sugar
- 50 g butter

For the Cream:
- 4 egg yolks
- 250 g sugar
- 1 packet of vanilla sugar
- 400 ml milk
- 3 tablespoons of flour
- 250 g butter
- 2 teaspoons of vanilla essence

For the Meringue:
- 4 egg whites
- 220 g sugar
- 2 tablespoons of lemon juice

For the Krantz:
- 3 tablespoons sugar
- 3 tablespoons ground nuts

Step-by-Step Preparation

1. Preparing the Base:
Start by separating the egg whites from the yolks. Use a large bowl to beat the egg whites with the sugar added gradually, using an electric mixer. Continue beating until the mixture becomes firm and shiny. Then add the yolks and mix gently until well combined.

Sift the flour along with the baking powder and ground nuts, then fold them into the egg mixture using a spatula, being careful not to deflate the mixture. Pour the mixture into a large baking tray (28/38 cm) lined with parchment paper and bake at 180 degrees Celsius for about 25 minutes. Check if the base is baked using a toothpick – it should come out clean.

2. Preparing the Caramel:
In a small saucepan, place the sugar over low heat and wait for it to caramelize. It is essential not to stir with a spoon but to gently swirl the pan to achieve an even caramel. When it turns golden, remove the pan from the heat and add the butter, stirring quickly to incorporate it. Using a spoon, drizzle the cooled base with this caramel syrup.

3. Preparing the Vanilla Cream:
In a bowl, mix the egg yolks with the sugar, vanilla sugar, and flour. Add 100 ml of cold milk and mix well to avoid lumps. Then, bring the remaining milk to a boil and gradually pour it over the egg yolk mixture, stirring constantly.

Place the cream over low heat and cook, stirring continuously, until it thickens. Finally, add the vanilla essence and let the cream cool. Once cool, incorporate the softened butter and mix until you achieve a fluffy cream.

4. Preparing the Meringue:
For the meringue, beat the egg whites with the sugar and lemon juice until you achieve a firm mixture. Then, place the bowl over a double boiler and continue beating with a whisk until the meringue stiffens, about 7-10 minutes. It is important to be patient and keep mixing to avoid crystal formation.

5. Preparing the Krantz:
Grease a stainless steel tray with oil. Caramelize the sugar, add the nuts, and mix quickly. Pour the caramel onto the tray and let it cool. Once completely cooled, crush the krantz using a hammer.

6. Assembling the Cake:
Divide the base horizontally into two. Place the first part on a serving platter, pour half of the cream, then place the second base. Add the remaining cream, followed by the meringue, and generously decorate with the krantz.

Let the cake chill in the refrigerator for a few hours, ideally overnight, to allow the flavors to blend perfectly.

Practical Tips:
- Ingredients: Ensure that all ingredients are at room temperature. This helps achieve a finer texture for the base and cream.
- Caramel: Be careful during the caramelization process! If the sugar becomes too dark, it can become bitter.
- Flavor Variety: You can experiment by adding a little cocoa to the base for a chocolate flavor or replace the nuts with hazelnuts or almonds for a different taste.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce for a contrast of flavors.

Nutritional Information:
A serving (a slice) contains approximately:
- Calories: 350 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 40 g

Frequently Asked Questions:
- Can I use natural sweeteners instead of sugar?
Yes, but you need to adjust the quantities, as sweeteners have different sweetening powers.
- How can I store the cake?
It stores well in the refrigerator for up to 5 days. It is best to cover it with plastic wrap to prevent drying out.

If you're looking for a quick and impressive dessert, the nut and krantz cake is the ideal choice. The combination of textures and flavors makes this recipe a delicacy you'll definitely want to repeat! Happy cooking!