Walnut, Mascarpone, and Caramel Cake
This cake makes its appearance at the end of January when I crave something substantial with texture, not just cream. It’s the kind of dessert that requires a bit more effort, but you know it’s worth it. It features layers of walnut, a light mascarpone and white chocolate cream, plus a glossy layer of caramel all over. I make it regularly because it’s neither too difficult nor too sweet, and it keeps well in the fridge.
Quick Info
Total time: approximately 3-4 hours (including overnight refrigeration for the caramel)
Preparation time: ~1 hour active
Baking time: ~45 minutes total for the layers
Servings: 12-14
Difficulty: medium, requires some attention to the caramel and cream
Recipe type: birthday cake, family dessert
Ingredients
Layers (3 sheets)
6 egg whites
100 g sugar
130 g ground walnuts
1 teaspoon vanilla extract
1/2 packet baking powder
2 tablespoons flour
Cream
4 egg yolks
4 tablespoons sugar
2 tablespoons milk
130 g white chocolate
330 g mascarpone
5 g gelatin
330 ml heavy cream
Caramel
130 g sugar
55 g butter
100 ml heavy cream
For decoration
100 g sugar
100 g whole walnut halves
150 ml whipped cream
Preparation Method
1. Prepare the layers
1.1. Beat the egg whites with a pinch of salt until stiff peaks form.
1.2. Gradually add the sugar and continue mixing until the meringue is firm and glossy.
1.3. In a separate bowl, mix the flour with the ground walnuts and baking powder.
1.4. Gently fold the dry mixture into the egg whites, using wide movements from bottom to top.
1.5. Add the vanilla extract at the end.
1.6. Divide the batter into three equal parts.
1.7. Bake each layer in a 26 cm round cake pan lined with parchment paper at low heat for about 15 minutes, until golden.
1.8. Remove the layers onto a wire rack and let them cool completely without stacking them. After cooling, peel off the parchment paper.
2. Mascarpone and White Chocolate Cream
2.1. Soak the gelatin in 3 tablespoons of cold water.
2.2. Whisk the egg yolks with the sugar until they lighten in color and increase in volume.
2.3. Add the cold milk and broken pieces of white chocolate.
2.4. Place the bowl over a double boiler, stirring continuously until the chocolate melts and the mixture thickens slightly.
2.5. Remove from heat and let it cool until it reaches a finger temperature (not hot).
2.6. Incorporate the mascarpone, mixing briefly for a smooth cream.
2.7. Dissolve the soaked gelatin over low heat without boiling. Stir a tablespoon of the cream into the gelatin to equalize temperatures.
2.8. Combine the gelatin with the main cream and mix well.
2.9. Whip the heavy cream until it forms soft peaks. Gently fold it into the mascarpone cream with a spatula.
3. Assembly
3.1. Place the first layer on a serving plate and secure a cake ring around it.
3.2. Spread half of the mascarpone cream on top.
3.3. Place the second layer on top, then the remaining cream, leveling it gently.
3.4. Cover with the third layer.
3.5. Refrigerate the cake for at least 2 hours, preferably overnight, to set the cream.
4. Caramel
4.1. Melt the sugar in a heavy-bottomed pot without stirring until it turns golden.
4.2. Add the butter, stirring quickly until fully melted.
4.3. Pour in the heavy cream and let it simmer on low heat, stirring, until it thickens slightly.
4.4. Remove from heat and let it cool to room temperature.
4.5. Spread the cooled caramel evenly over the cake and refrigerate for a few hours (or overnight).
5. Caramelized Walnuts for Decoration
5.1. Melt the sugar until it turns golden.
5.2. Add the whole walnut halves and stir to coat well.
5.3. Pour the mixture onto parchment paper and let it cool completely.
5.4. Crush the caramelized walnuts either with a rolling pin or in a food processor.
5.5. Remove the cake from the fridge, take off the ring, spread a thin layer of whipped cream on the edges, and sprinkle the crushed walnuts.
5.6. Any remaining whipped cream can be used for additional decoration, to taste.
Why I Make This Recipe Often
The layers hold their shape, the cream isn’t heavy, and the caramel adds sweetness without being overwhelming. It slices easily and lasts two to three days in the fridge without losing its texture. The walnuts provide structure and flavor, making it suitable for larger events.
Tips and Variations
Tips
Use freshly ground walnuts for a more intense flavor.
Let the caramel cool to room temperature to avoid melting the cream.
If you don’t have a cake ring, you can improvise with tightly wrapped parchment paper.
Don’t overmix the mascarpone to prevent the cream from curdling.
Substitutions
Mascarpone can be replaced with cream cheese, but the texture will change slightly.
White chocolate can be substituted with milk chocolate if you prefer a sweeter cream.
Heavy cream can also be plant-based, but the final taste will differ.
Variations
You can replace the caramel with a thin chocolate glaze or apricot jam for a fruitier version.
The layers can also be made with hazelnuts if walnuts aren’t available.
For extra flavor, add a bit of instant coffee to the caramel.
Serving Ideas
The cake is served cold, in thick slices, directly from the fridge.
It pairs well with coffee or black tea.
You can decorate with extra walnuts or liquid caramel on the plate.
Frequently Asked Questions
1. Can I use pre-roasted walnuts for the layers?
Yes, but it will slightly change the flavor, making it more intense. Ideally, the walnuts should be raw and freshly ground.
2. What should I do if the layers stick to the parchment paper?
Let them cool completely before trying to remove them. If they still stick, use a wide knife with gentle movements.
3. Can I omit the gelatin from the cream?
You can, but the cream will be softer and may not hold up as well between the layers.
4. How long should I cook the caramel?
The caramel should be simmered after adding the cream until it thickens slightly, about 2-3 minutes. Don’t leave it longer, or it will harden too much after cooling.
5. Is plant-based cream suitable for the cream?
It can be used, but it will give a slightly different consistency and taste compared to natural cream.
Nutritional Values
Approximately, a slice (from 14) has around 380-420 kcal, with about 7 g of protein, 28 g of fat, and 28-32 g of carbohydrates. The cake contains walnuts, mascarpone, chocolate, sugar, and cream, making it richer in fats and calories. It’s not a diet dessert, but it’s filling, and you don’t need large portions.
Storage and Reheating
The cake can be stored in the fridge, in a box or covered, for up to 3 days. It should not be reheated; it’s served directly from the cold. The caramelized walnuts on the edges may soften slightly after 2 days, but the layers and cream remain good. Freezing is not recommended.
This cake makes its appearance at the end of January when I crave something substantial with texture, not just cream. It’s the kind of dessert that requires a bit more effort, but you know it’s worth it. It features layers of walnut, a light mascarpone and white chocolate cream, plus a glossy layer of caramel all over. I make it regularly because it’s neither too difficult nor too sweet, and it keeps well in the fridge.
Quick Info
Total time: approximately 3-4 hours (including overnight refrigeration for the caramel)
Preparation time: ~1 hour active
Baking time: ~45 minutes total for the layers
Servings: 12-14
Difficulty: medium, requires some attention to the caramel and cream
Recipe type: birthday cake, family dessert
Ingredients
Layers (3 sheets)
6 egg whites
100 g sugar
130 g ground walnuts
1 teaspoon vanilla extract
1/2 packet baking powder
2 tablespoons flour
Cream
4 egg yolks
4 tablespoons sugar
2 tablespoons milk
130 g white chocolate
330 g mascarpone
5 g gelatin
330 ml heavy cream
Caramel
130 g sugar
55 g butter
100 ml heavy cream
For decoration
100 g sugar
100 g whole walnut halves
150 ml whipped cream
Preparation Method
1. Prepare the layers
1.1. Beat the egg whites with a pinch of salt until stiff peaks form.
1.2. Gradually add the sugar and continue mixing until the meringue is firm and glossy.
1.3. In a separate bowl, mix the flour with the ground walnuts and baking powder.
1.4. Gently fold the dry mixture into the egg whites, using wide movements from bottom to top.
1.5. Add the vanilla extract at the end.
1.6. Divide the batter into three equal parts.
1.7. Bake each layer in a 26 cm round cake pan lined with parchment paper at low heat for about 15 minutes, until golden.
1.8. Remove the layers onto a wire rack and let them cool completely without stacking them. After cooling, peel off the parchment paper.
2. Mascarpone and White Chocolate Cream
2.1. Soak the gelatin in 3 tablespoons of cold water.
2.2. Whisk the egg yolks with the sugar until they lighten in color and increase in volume.
2.3. Add the cold milk and broken pieces of white chocolate.
2.4. Place the bowl over a double boiler, stirring continuously until the chocolate melts and the mixture thickens slightly.
2.5. Remove from heat and let it cool until it reaches a finger temperature (not hot).
2.6. Incorporate the mascarpone, mixing briefly for a smooth cream.
2.7. Dissolve the soaked gelatin over low heat without boiling. Stir a tablespoon of the cream into the gelatin to equalize temperatures.
2.8. Combine the gelatin with the main cream and mix well.
2.9. Whip the heavy cream until it forms soft peaks. Gently fold it into the mascarpone cream with a spatula.
3. Assembly
3.1. Place the first layer on a serving plate and secure a cake ring around it.
3.2. Spread half of the mascarpone cream on top.
3.3. Place the second layer on top, then the remaining cream, leveling it gently.
3.4. Cover with the third layer.
3.5. Refrigerate the cake for at least 2 hours, preferably overnight, to set the cream.
4. Caramel
4.1. Melt the sugar in a heavy-bottomed pot without stirring until it turns golden.
4.2. Add the butter, stirring quickly until fully melted.
4.3. Pour in the heavy cream and let it simmer on low heat, stirring, until it thickens slightly.
4.4. Remove from heat and let it cool to room temperature.
4.5. Spread the cooled caramel evenly over the cake and refrigerate for a few hours (or overnight).
5. Caramelized Walnuts for Decoration
5.1. Melt the sugar until it turns golden.
5.2. Add the whole walnut halves and stir to coat well.
5.3. Pour the mixture onto parchment paper and let it cool completely.
5.4. Crush the caramelized walnuts either with a rolling pin or in a food processor.
5.5. Remove the cake from the fridge, take off the ring, spread a thin layer of whipped cream on the edges, and sprinkle the crushed walnuts.
5.6. Any remaining whipped cream can be used for additional decoration, to taste.
Why I Make This Recipe Often
The layers hold their shape, the cream isn’t heavy, and the caramel adds sweetness without being overwhelming. It slices easily and lasts two to three days in the fridge without losing its texture. The walnuts provide structure and flavor, making it suitable for larger events.
Tips and Variations
Tips
Use freshly ground walnuts for a more intense flavor.
Let the caramel cool to room temperature to avoid melting the cream.
If you don’t have a cake ring, you can improvise with tightly wrapped parchment paper.
Don’t overmix the mascarpone to prevent the cream from curdling.
Substitutions
Mascarpone can be replaced with cream cheese, but the texture will change slightly.
White chocolate can be substituted with milk chocolate if you prefer a sweeter cream.
Heavy cream can also be plant-based, but the final taste will differ.
Variations
You can replace the caramel with a thin chocolate glaze or apricot jam for a fruitier version.
The layers can also be made with hazelnuts if walnuts aren’t available.
For extra flavor, add a bit of instant coffee to the caramel.
Serving Ideas
The cake is served cold, in thick slices, directly from the fridge.
It pairs well with coffee or black tea.
You can decorate with extra walnuts or liquid caramel on the plate.
Frequently Asked Questions
1. Can I use pre-roasted walnuts for the layers?
Yes, but it will slightly change the flavor, making it more intense. Ideally, the walnuts should be raw and freshly ground.
2. What should I do if the layers stick to the parchment paper?
Let them cool completely before trying to remove them. If they still stick, use a wide knife with gentle movements.
3. Can I omit the gelatin from the cream?
You can, but the cream will be softer and may not hold up as well between the layers.
4. How long should I cook the caramel?
The caramel should be simmered after adding the cream until it thickens slightly, about 2-3 minutes. Don’t leave it longer, or it will harden too much after cooling.
5. Is plant-based cream suitable for the cream?
It can be used, but it will give a slightly different consistency and taste compared to natural cream.
Nutritional Values
Approximately, a slice (from 14) has around 380-420 kcal, with about 7 g of protein, 28 g of fat, and 28-32 g of carbohydrates. The cake contains walnuts, mascarpone, chocolate, sugar, and cream, making it richer in fats and calories. It’s not a diet dessert, but it’s filling, and you don’t need large portions.
Storage and Reheating
The cake can be stored in the fridge, in a box or covered, for up to 3 days. It should not be reheated; it’s served directly from the cold. The caramelized walnuts on the edges may soften slightly after 2 days, but the layers and cream remain good. Freezing is not recommended.