The first time I made this cake, I didn’t know what to expect. It was requested again the next day, even though it hadn’t fully cooled down. The pan didn’t last long, even though the layer wasn’t very thick. However, the taste was just right. I also enjoyed the simplicity of the steps, even though it seems elaborate with so many layers.
Quick Info
Total Time: about 2 hours (includes cooling between layers)
Preparation Time: 40-50 minutes
Baking Time: 30-35 minutes
Servings: 16-20 pieces, depending on how you cut it
Difficulty: medium
Recipe Type: homemade cake, suitable for occasions or when you feel like something special
Ingredients
Base:
8 egg whites
A pinch of salt
Juice from half a lemon
9 tablespoons sugar
250 g ground walnuts
4 tablespoons flour
White Glaze:
200 g white chocolate
2 tablespoons oil
Caramel:
10 tablespoons sugar
8 egg yolks
300 g butter (minimum 65% fat)
200 g honey-roasted nuts
A pinch of salt
Dark Glaze:
200 g dark chocolate
2 tablespoons oil
Preparation Method
1. The Base
Start with egg whites at room temperature. Whip them with a little salt; I used a whisk. Gradually add the crushed sugar, alternating with the lemon juice. Whip well until the meringue is firm. The lemon helps stabilize the foam.
Fold in the ground walnuts and flour in small batches, being careful not to mix too vigorously to avoid losing volume.
Line a baking pan of about 25x36 cm with parchment paper. Pour in the mixture and level it with a knife blade, being careful not to deflate it. Bake in a preheated oven at 180°C for 30-35 minutes. A toothpick test is useful; when it comes out clean, it’s done. Remove the pan and let it cool for 10-15 minutes.
2. The White Glaze
While the base cools, break the white chocolate into pieces and melt it in a double boiler with the oil. Stir until smooth and liquid. Pour it over the slightly warm base, not hot, to avoid it running off. Level it out and refrigerate until the layer sets (about 20-30 minutes).
3. Caramel
In a thick-bottomed pot, add 8 tablespoons of sugar to caramelize over low heat. Stir continuously to prevent burning. When the sugar is melted and turns golden, add the butter cut into pieces. Stir quickly; at first, it may seem to harden at the edges, but keep stirring until it melts completely.
In a separate bowl, mix the egg yolks with salt and the remaining sugar (2 tablespoons). Pour this over the caramel, keeping it on low heat while stirring constantly. The mixture will thicken like a pudding, which doesn’t take long. When it’s thickened, remove from heat, add the honey-roasted nuts, and mix. Allow it to cool just enough to be bearable to the touch; if it cools too much, it will be difficult to spread.
Remove the pan with the base and white glaze from the fridge. Pour the warm caramel cream over it and spread it quickly, or it will set. Return the pan to the fridge for about 10 minutes to firm up.
4. The Dark Glaze
Break the dark chocolate into pieces and melt it with the oil in a double boiler. Stir until it liquefies. Remove the bowl from the heat and let it cool for a few minutes. It should not be too hot when spreading over the caramel, but also not too cool. Spread it evenly over the caramel layer, then return the pan to the fridge.
Once the layers have set, cut into portions with a knife dipped in hot water for each cut. The cake is easier to cut if it’s not completely cold; otherwise, the glazes can become brittle and crack.
Why I Make This Recipe Often
I love that the recipe isn’t complicated, yet it has distinct layers and a balanced taste. The ingredients are simple and readily available. It’s great for guests but also suitable for everyday occasions. It keeps well for several days.
Tips and Variations
Tips
For firmer meringue, if you're unsure, you can add a small pinch of baking powder along with the flour.
The ground nuts shouldn’t be too fine; a slightly coarser texture yields a more interesting result.
Use butter with at least 65% fat, or the cream may turn out soft.
If you find it difficult to cut, don’t wait for it to cool completely.
Hot water on the knife blade helps cut the glaze without cracking.
Substitutions
You can use plain nuts if you don’t have honey-roasted ones, but it will lack the crunchy and slightly sticky texture.
Walnuts can be partially replaced with almonds if preferred.
Any brand of white or dark chocolate can be used, as long as it’s not just plain milk chocolate.
Variations
Instead of honey-roasted nuts, a mix of nuts, almonds, and peanuts can be used for different textures.
If you don’t feel like making two glazes, you can use just one, but it won’t have the same effect when cutting.
A few drops of vanilla extract can be added to the caramel.
Serving Ideas
It’s best cut into small pieces, so it’s not too heavy in one serving.
It can be served plain, but it also pairs well with tea or bitter coffee.
It’s suitable as a dessert for festive meals, but also as a weekend snack.
Frequently Asked Questions
1. How do I know when the meringue for the base is whipped enough?
The meringue is ready when it’s firm and glossy, and if you turn the bowl upside down, it doesn’t run out. If you’re unsure, add a pinch of baking powder with the flour.
2. Can I use milk chocolate for the glazes?
It’s not recommended for the dark glaze, as it doesn’t set as well. For the white glaze, plain white chocolate is preferred.
3. What can I substitute for butter in the caramel?
Butter is essential for the cream’s consistency and flavor. Margarine is not recommended, as it doesn’t yield the same result.
4. If I don’t have honey-roasted nuts, can I use plain roasted nuts?
Yes, but the layer will be less crunchy and sticky. You can mix a little honey with the roasted nuts if needed.
5. Why is the cake hard to cut?
If the cake is too cold, the chocolate glaze becomes brittle. Dip the knife in hot water before each cut.
Nutritional Values
Approximately, one serving (out of 20) contains around 320-350 kcal. Most of the calories come from sugar, nuts, and butter. Estimated macros per serving: carbohydrates 28-32 g, protein 4-5 g, fats 22-25 g. Values are approximate and may vary based on portion sizes.
Storage and Reheating
It can be stored in the fridge, covered, for up to 5 days. No reheating is necessary. After being chilled, it becomes firmer, and the glaze is harder to cut. It’s best served after sitting at room temperature for 5-10 minutes. Freezing is not recommended, as the caramel layer changes texture.
Quick Info
Total Time: about 2 hours (includes cooling between layers)
Preparation Time: 40-50 minutes
Baking Time: 30-35 minutes
Servings: 16-20 pieces, depending on how you cut it
Difficulty: medium
Recipe Type: homemade cake, suitable for occasions or when you feel like something special
Ingredients
Base:
8 egg whites
A pinch of salt
Juice from half a lemon
9 tablespoons sugar
250 g ground walnuts
4 tablespoons flour
White Glaze:
200 g white chocolate
2 tablespoons oil
Caramel:
10 tablespoons sugar
8 egg yolks
300 g butter (minimum 65% fat)
200 g honey-roasted nuts
A pinch of salt
Dark Glaze:
200 g dark chocolate
2 tablespoons oil
Preparation Method
1. The Base
Start with egg whites at room temperature. Whip them with a little salt; I used a whisk. Gradually add the crushed sugar, alternating with the lemon juice. Whip well until the meringue is firm. The lemon helps stabilize the foam.
Fold in the ground walnuts and flour in small batches, being careful not to mix too vigorously to avoid losing volume.
Line a baking pan of about 25x36 cm with parchment paper. Pour in the mixture and level it with a knife blade, being careful not to deflate it. Bake in a preheated oven at 180°C for 30-35 minutes. A toothpick test is useful; when it comes out clean, it’s done. Remove the pan and let it cool for 10-15 minutes.
2. The White Glaze
While the base cools, break the white chocolate into pieces and melt it in a double boiler with the oil. Stir until smooth and liquid. Pour it over the slightly warm base, not hot, to avoid it running off. Level it out and refrigerate until the layer sets (about 20-30 minutes).
3. Caramel
In a thick-bottomed pot, add 8 tablespoons of sugar to caramelize over low heat. Stir continuously to prevent burning. When the sugar is melted and turns golden, add the butter cut into pieces. Stir quickly; at first, it may seem to harden at the edges, but keep stirring until it melts completely.
In a separate bowl, mix the egg yolks with salt and the remaining sugar (2 tablespoons). Pour this over the caramel, keeping it on low heat while stirring constantly. The mixture will thicken like a pudding, which doesn’t take long. When it’s thickened, remove from heat, add the honey-roasted nuts, and mix. Allow it to cool just enough to be bearable to the touch; if it cools too much, it will be difficult to spread.
Remove the pan with the base and white glaze from the fridge. Pour the warm caramel cream over it and spread it quickly, or it will set. Return the pan to the fridge for about 10 minutes to firm up.
4. The Dark Glaze
Break the dark chocolate into pieces and melt it with the oil in a double boiler. Stir until it liquefies. Remove the bowl from the heat and let it cool for a few minutes. It should not be too hot when spreading over the caramel, but also not too cool. Spread it evenly over the caramel layer, then return the pan to the fridge.
Once the layers have set, cut into portions with a knife dipped in hot water for each cut. The cake is easier to cut if it’s not completely cold; otherwise, the glazes can become brittle and crack.
Why I Make This Recipe Often
I love that the recipe isn’t complicated, yet it has distinct layers and a balanced taste. The ingredients are simple and readily available. It’s great for guests but also suitable for everyday occasions. It keeps well for several days.
Tips and Variations
Tips
For firmer meringue, if you're unsure, you can add a small pinch of baking powder along with the flour.
The ground nuts shouldn’t be too fine; a slightly coarser texture yields a more interesting result.
Use butter with at least 65% fat, or the cream may turn out soft.
If you find it difficult to cut, don’t wait for it to cool completely.
Hot water on the knife blade helps cut the glaze without cracking.
Substitutions
You can use plain nuts if you don’t have honey-roasted ones, but it will lack the crunchy and slightly sticky texture.
Walnuts can be partially replaced with almonds if preferred.
Any brand of white or dark chocolate can be used, as long as it’s not just plain milk chocolate.
Variations
Instead of honey-roasted nuts, a mix of nuts, almonds, and peanuts can be used for different textures.
If you don’t feel like making two glazes, you can use just one, but it won’t have the same effect when cutting.
A few drops of vanilla extract can be added to the caramel.
Serving Ideas
It’s best cut into small pieces, so it’s not too heavy in one serving.
It can be served plain, but it also pairs well with tea or bitter coffee.
It’s suitable as a dessert for festive meals, but also as a weekend snack.
Frequently Asked Questions
1. How do I know when the meringue for the base is whipped enough?
The meringue is ready when it’s firm and glossy, and if you turn the bowl upside down, it doesn’t run out. If you’re unsure, add a pinch of baking powder with the flour.
2. Can I use milk chocolate for the glazes?
It’s not recommended for the dark glaze, as it doesn’t set as well. For the white glaze, plain white chocolate is preferred.
3. What can I substitute for butter in the caramel?
Butter is essential for the cream’s consistency and flavor. Margarine is not recommended, as it doesn’t yield the same result.
4. If I don’t have honey-roasted nuts, can I use plain roasted nuts?
Yes, but the layer will be less crunchy and sticky. You can mix a little honey with the roasted nuts if needed.
5. Why is the cake hard to cut?
If the cake is too cold, the chocolate glaze becomes brittle. Dip the knife in hot water before each cut.
Nutritional Values
Approximately, one serving (out of 20) contains around 320-350 kcal. Most of the calories come from sugar, nuts, and butter. Estimated macros per serving: carbohydrates 28-32 g, protein 4-5 g, fats 22-25 g. Values are approximate and may vary based on portion sizes.
Storage and Reheating
It can be stored in the fridge, covered, for up to 5 days. No reheating is necessary. After being chilled, it becomes firmer, and the glaze is harder to cut. It’s best served after sitting at room temperature for 5-10 minutes. Freezing is not recommended, as the caramel layer changes texture.