Salted Caramel & Walnut Cake

Name: Salted Caramel & Walnut Cake
Prep time: 2 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 16 servings
Ingredients: 4 whole eggs; 4 egg whites; 150 g sugar; 1 tbsp vanilla sugar; 150 g ground walnuts; 100 g flour; 180 g butter; a pinch of salt; 1 tsp baking powder; 150 g sugar; 3 tbsp water; 4 egg yolks; 150 ml milk; 50 g butter; 1/2 tsp salt; 300 ml whipping cream; 1 tbsp vanilla sugar; 3 sheets of gelatin; 100 g dark chocolate; 100 ml whipping cream; 100 ml water; 50 g sugar; 40 g Glucose syrup; 4 g gelatin; 3 tbsp water

User Reviews

4.9

141 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Additional Time
2 hrs
Total Time
4 hrs 30 mins
Servings
16 servings
Course
Dessert
Cuisine
International

Salted Caramel & Walnut Cake

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Sponge:

4 whole eggs
4 egg whites
150 g sugar
1 tbsp vanilla sugar (or sugar and vanilla extract)
150 g ground walnuts
100 g flour
180 g butter
a pinch of salt
1 tsp baking powder

Caramel cream:

150 g sugar
3 tbsp water
4 egg yolks
150 ml milk
50 g butter
1/2 tsp salt
300 ml whipping cream
1 tbsp vanilla sugar (or sugar and vanilla extract)
3 sheets of gelatin

Chocolate Icing:

100 g dark chocolate
100 ml whipping cream
100 ml water
50 g sugar
40 g Glucose syrup
4 g gelatin
3 tbsp water

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Instructions

Sponge:

Preheat the oven to 180°C (350°F). Line a 25/35 cm (10x14 inches) baking tray with parchment paper.
In a bowl, combine the flour with the ground walnuts, vanilla sugar, and baking powder.
Mix the butter with the sugar until it becomes creamy (5-10 minutes). Add alternately a whole egg and a tablespoon of flour. Mix well and repeat until you have added the 4 whole eggs. Add the remaining dry ingredients.
Whisk the egg whites with a pinch of salt. Gently fold the egg whites into the egg and buttercream with upward movements. Pour the mixture into the baking tray and smooth it out.
Bake for 30-35 minutes. After passing the toothpick test, transfer to a cooling rack.
When completely cooled, cut the cake vertically into two smaller pieces of 25/17 cm (10x6.5 inches). Cut each piece horizontally into 2 thinner pieces. This will give four 25/17cm (10x6.5 inches) sized pieces.

Caramel cream:

Add the sugar together with the water in a small thick-bottomed saucepan. Allow the sugar to melt and boil until it turns a deep copper color. Turn off the heat and add the butter. Stir vigorously to homogenize the mixture. Add the milk and mix well. Leave the mixture on low heat.
Whisk the egg yolks gently. Slowly pour the caramel cream over the yolks. Return the mixture to the stove and leave it over a low heat. Stir continuously until the cream begins to thicken. It will take about 8-10 minutes (on low heat). Turn off the heat.
Hydrate the gelatin in cold water. After 5 minutes, drain it and add it to the warm cream. Mix well. Stir the cream every 10 minutes until completely cooled.
Mix the whipping cream with a tablespoon of vanilla sugar until firm. Incorporate the whipped cream into the caramel with upward movements.

Chocolate Icing:

Hydrate the gelatin in cold water.
Place the whipping cream, water, sugar, and syrup over a medium heat. When the syrup is completely smooth, add the broken chocolate pieces. Stir until the chocolate is melted. Turn off the heat. The icing should not boil.
Add the gelatin and stir well. Let the icing cool and harden. It will be ready to use after 2-3 hours.

Assembly:

Place one of the cake pieces on a platter. Spread a third of the caramel cream (cooled) on top. Continue layering with the cake, cream, cake, cream, cake. Refrigerate for 1-2 hours.
Remove the cake from the fridge and cut into rectangles. Place them on a baking rack. Glaze each rectangle with chocolate icing. Transfer the pieces to a platter and refrigerate, allowing the icing to set.
When serving, decorate the cake with pieces of caramelized sugar.