Nut and caramel cream cake
The first time I made this cake out of frustration was after I ended up with some dreadful meringues (full of lumps, dry as dust), and in the end, I found myself with a ton of egg whites that I didn’t want to throw away. I won’t even mention the mess I made with the caramel; luckily, my old pots are sacrificial. But it turned out to be something good, with a moist, nutty base and a caramel cream that sticks to your soul, as well as your fingers. The second time, I already made it with two layers, like a proper recipe, because I saw it done that way by someone, and I thought the structure was even better. Plus, that thick chocolate glaze makes all the difference. But honestly, I did burn the caramel here and there, added too much nut once, and it thickened too much, forgot to let the cream cool down and it melted into the base. So, it’s a recipe with personality – it always turns out a bit differently. But it always gets eaten down to the last crumb, I swear.
Let me quickly tell you how much time you’ll need and what you’ll need visually: around two hours, including washing the dishes (if you move quickly and no one calls you right when you’re pouring the glaze). It serves about 12-16 portions – depends on how big you cut them; I always cut “test” corners. I wouldn’t say it’s for beginners, but it’s not too scary if you’re keen to learn what caramel does when it's angry. Basically, it’s at that level where you’re determined not to run away from the stove because caramel is no joke.
I find myself making it often because, paradoxically, it’s quite easy to adapt to what you have at home (egg whites from a sweet bread, forgotten nuts in the drawer, leftover chocolate from another cake). Plus, people want it for holidays, parties, or just to “indulge a bit.” And honestly, for how much work you put in, you really feel like you’ve made something with your own hands – it’s exactly the kind of layered cake that you won’t find at the corner store. It doesn’t compare to store-bought cakes; there’s no way – it doesn’t even have to be perfect to be good.
So, let me tell you exactly what you need, plus what each ingredient is for, so you can’t say I didn’t tell you everything.
For the base:
5 egg whites – you beat them into a foam; they’re the base of the cake, giving it that lightly airy texture and keeping it light, not dense.
100 g sugar – for sweetness and to bind the egg whites so the meringue holds firm.
200 g ground nuts – for flavor and texture; no substitutes here, no almonds allowed.
4 tablespoons flour (about 60 g) – binds everything together, helps prevent the base from collapsing.
1 packet baking powder (10 g) – to ensure the base doesn’t turn out flat, helps it rise a bit.
Caramel cream:
5 egg yolks – what else would you do with them? Plus, they give creaminess and color to the cream.
150 g sugar – this is where you make the caramel; you can’t skimp here, but don’t add more than that.
200 g butter (or margarine, but I don’t recommend it; butter is a different experience) – for creaminess and to prevent the cream from curdling.
200 g ground nuts – here you can even go a bit coarser if you like a crunchy texture.
200 g white chocolate – an intermediate layer between the base and the cream, melts easily and holds the cream in place, plus adds flavor.
Glaze:
200 g dark chocolate – should have over 50% cocoa; you can taste the difference.
100 g liquid cream – makes the glaze smooth and shiny, so it’s not “concrete.”
50 g butter – to give it shine, so it cuts easily and doesn’t crack when you slice it.
And that’s it, those are all the ingredients. Now let’s see how you mix them without setting the kitchen on fire or getting slapped by the cream.
1. First, you start with the bases because you need to let them cool. Take 5 egg whites and beat them with a mixer on high speed until they’re very stiff (they should stand on the whisk, not run). When they look like whipped snow, you start adding the sugar gradually, about a tablespoon at a time. Don’t rush it, or it will all fall apart. It should come out shiny, like meringue – if you see that the sugar isn’t dissolving anymore, beat a little longer.
2. In a separate bowl, mix the ground nuts with the flour and baking powder – I usually put them in the same bowl and mix them by hand to avoid lumps of baking powder (I’ve had it happen where it all clumped in one corner, and it was noticeable!).
3. Gradually add the dry ingredients to the meringue, mixing gently with a spatula, not with the mixer (to keep the air in). I make broad strokes from the bottom up, even if it gets tedious; otherwise, the mixture will deflate, and you’ll lose all your enthusiasm.
4. Now you have two options: either bake one large base in a tray (30x20 works perfectly), or divide it into two layers, each about 1 cm thick. I usually make two layers – they bake faster and are easier to handle. Line the tray with baking paper, pour in the mixture, and level it out without pressing too hard. Bake in a preheated oven at 180°C for about 15-20 minutes, but keep an eye on them so they don’t burn at the edges. When they look golden-brown on top and pass the toothpick test, take them out and let them cool.
5. The cream. Now comes the part where you need to gather all your nerves and patience. Take the sugar and put it in a heavy-bottomed saucepan (a must, otherwise it burns in spots and turns bitter). Over low heat, and DO NOT leave it unattended, stir just enough to avoid large lumps, but you don’t need to stir it like soup. When you see it has melted and is the color of amber (not black, because that’s bitter and won’t work), remove the pot from the heat and add the butter cut into cubes. It will bubble and foam, but stir vigorously until it all blends and calms down.
6. Put the pot back on low heat, start adding the egg yolks one by one, and mix well each time to avoid turning it into scrambled eggs. If you feel it’s getting too hot, quickly remove it from the heat and stir until it cools down a bit, then put it back on. The idea is to thicken the cream, not to curdle it. Once you’ve added all the yolks and the cream has thickened slightly (about the consistency of thick sour cream), add the ground nuts and stir. Let the cream cool, but not completely – it should be warm enough not to melt the base but not so hot that it turns into concrete.
7. The glaze is easy. Break the dark chocolate into pieces, put it in a small pot with the liquid cream and butter. Over very low heat, stir until it all melts together and becomes shiny, like “ganache.” If you dip your finger in and it doesn’t burn, it’s just right for pouring.
8. Assembly goes like this: on the first layer of the base, grate the white chocolate (I use a small grater, sprinkle it all over, but don’t overdo it). On top of this warm layer, spread the caramel cream (still warm) and gently smooth it out. Place the second layer of the base on top, and pour the dark chocolate glaze over it. Level it nicely with a wide spatula or the back of a knife. Done, now refrigerate it for at least 3-4 hours to let all the layers set beautifully. If you have the patience to cut it the next day, it will be perfect, but I can’t resist waiting that long.
Tips, variations, and serving ideas
Tips and common mistakes
Don’t let the caramel burn; it becomes bitter and you can’t save it with butter or anything else.
Beat the egg whites until they hold stiff peaks; otherwise, the base will come out flat. If you have an old mixer, take your time, don’t rush.
Don’t put hot cream on the base – it absorbs, becomes gooey, and falls apart.
Spread the glaze while it’s warm, as it will set and you won’t be able to level it.
Use baking paper in the tray; otherwise, you risk not being able to remove the bases intact.
Ingredient substitutions and adaptations
For an easier (less caloric) version, you can halve the butter in the cream or use a mix of butter and cream cheese, but it won’t have that intense caramel flavor.
If you want it gluten-free, you can try using almond or rice flour, just know that it will be crumblier and moister, but it works; I’ve tested it.
Instead of white chocolate, you can use coconut flakes if you don’t have chocolate on hand – it changes the flavor, but it works, even a handful of raisins if you’re a fan.
If you don’t have liquid cream, you can use whipping cream; it doesn’t change much in the glaze.
Variations
With hazelnuts, for those who want something crunchier and slightly sweeter, but it’s not quite the same taste as with walnuts.
You can add a pinch of sea salt to the cream at the end; it works wonders with the caramel, making it taste more “alive.”
If you want a wow effect, you can pour white glaze on top and create patterns with a fork, or sprinkle a bit of cocoa powder.
Serving ideas
It pairs wonderfully with strong coffee, as it’s sweet and rich. It has been a hit for me with unsweetened espresso.
It’s also good for breakfast if you’re not afraid of calories.
You can serve it with sour fruits on the side – I tried it with raspberries, and it adds a fresh touch.
A glass of cold milk works if I’m serving it to kids, but adults might ask for a liqueur if they don’t have to drive.
Frequently asked questions
My base comes out flat; what am I doing wrong?
Most often, the egg whites weren’t beaten enough, or the dry ingredients were mixed too vigorously into the batter. Add everything gently and patiently; don’t rush.
If my cream curdles, can I save it?
If it looks curdled, take it off the heat, mix vigorously, and possibly add a teaspoon or two of warm milk, mixing continuously. It’s not guaranteed, but often it comes back together.
Can I use roasted walnuts?
You can use lightly roasted walnuts; it actually gives a more intense flavor, but be careful not to burn them in the oven – that will ruin everything.
Can it be made with margarine instead of butter?
Theoretically, yes. But honestly, the texture and taste are not the same, so only if you have no other choice. I personally only use butter.
Can I freeze the cake?
Yes, you can freeze it. Slice it and put it in a container, separated with baking paper. To eat it after thawing, leave it in the fridge for a few hours, but don’t reheat it in the oven or microwave, as the glaze will separate.
How long does it stay fresh?
It lasts in the fridge, in a closed container, for up to 5 days without any issues. If it’s left longer, the base gets too moist, but it won’t spoil.
Nutritional values (approximate)
Let’s not kid ourselves; it’s not a “light” dessert, but it won’t knock you out all at once. For a decent portion (about 80 g, or a 5x5 cm square), it’s around 370-400 calories, with approximately 25 g of carbohydrates, 27-30 g of fats (mostly from nuts and butter), and 6-7 g of protein (from egg whites, nuts, and a bit from the flour). It’s quite filling; you won’t eat two slices without feeling it. It doesn’t contain hydrogenated oils if you only use butter, nor any colorants or nonsense, so it’s much “cleaner” than any store-bought version. If you want to reduce calories, you can lessen the glaze layer or use low-sugar chocolate, but don’t expect miracles – the base of the cake is still rich.
How to store and reheat
I keep it in the fridge, covered with foil or in a container, so it doesn’t absorb odors. I slice it after it’s completely cooled, as otherwise the glaze sticks and doesn’t look good. It keeps well for 4-5 days in the cold, but don’t leave it uncovered, or it will absorb moisture and the base will become soggy. Don’t reheat it in the microwave or oven; it’s pointless – if you want it softer, take the slice out 20 minutes before serving, at room temperature, and it will cut easily. If you end up with a whole tray and don’t want desserts for several days in a row, slice it, place it on baking paper, and put it in the freezer. When you feel like it, take it out and let it thaw; the texture won’t change, just don’t let it sit out too long, or the glaze will sweat. It’s also fine if you take it to go, tightly sealed – it holds up well on long trips and doesn’t stick if you put it in a box with napkins underneath.
Ingredients: Base: 5 egg whites, 100g sugar, 200g ground walnuts, 4 tablespoons flour, 1 packet baking powder. Cream: 5 egg yolks, 150g sugar, 200g butter or margarine for creams, 200g ground walnuts, 200g white chocolate. Glaze: 200g dark chocolate, 100g whipped cream, 50g butter.
