Sensational cake

I have made this cake a few times because I wanted a dessert that is substantial but doesn’t make me feel nauseous after the first slice. It’s not quick, but there are no complicated steps, and while it cools, you have time to take care of other things. The combination of airy sponge, caramel with nuts and hazelnuts, wafer layers, and chocolate cream has a balanced flavor, with no one taste overpowering the others. The sponge doesn’t get soggy, but after a day, it becomes soft from the creams.

Quick Info

Total Time: approx. 5 hours (includes cooling and waiting)
Actual Preparation Time: 1 hour – 1.5 hours
Sponge Baking Time: 35-40 minutes
Servings: 12-16, depending on how large you cut the slices
Difficulty: medium (mostly due to layers and patience)
Recipe Type: festive cake or for gatherings with multiple guests

Ingredients

For the sponge:
8 eggs
10 tablespoons sugar
10 tablespoons flour
4 tablespoons oil
2 tablespoons water
lemon zest
1 pinch of salt

Chocolate cream:
400 g chocolate spread (like Nutella)
100 g margarine
100 ml liquid cream
50 g cooking chocolate

Caramel cream:
300 g sugar
100 g margarine
100 ml sour cream
100 ml milk
250 g roasted walnuts
160 g hazelnuts

Glaze:
200 g chocolate
100 ml liquid cream
50 g margarine

Other ingredients:
2 large wafers (for layering)

Instructions

1. Sponge

1.1. Separate the egg whites from the yolks.

1.2. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar in three batches, continuing to beat until glossy and firm.

1.3. In a separate bowl, mix the yolks with the oil, like making mayonnaise. You can mix it by hand or with a wooden spoon. Finally, add the 2 tablespoons of water and the lemon zest.

1.4. Pour the yolks over the meringue without mixing immediately.

1.5. Sift the flour on top. Now gently fold everything together from the bottom up, being careful not to deflate the mixture. It should remain airy.

1.6. Pour everything into a large baking tray lined with parchment paper. Level the sponge with a spatula.

1.7. Bake for 35-40 minutes in a preheated oven at medium heat. Test with a toothpick – it should come out clean.

1.8. Let the sponge cool completely in the tray. Once cooled, slice it horizontally to create two layers.

2. Caramel cream

2.1. In a saucepan, place the sugar over heat and let it melt without stirring too much until it reaches a caramel color.

2.2. Add the margarine cut into pieces, stirring quickly, then gradually pour in the sour cream and milk. Be careful – it will bubble up, so use a deep pot.

2.3. Stir until well combined, then remove from heat.

2.4. Add the walnuts and hazelnuts (roasted and chopped beforehand). Mix well.

2.5. Spread the caramel cream over the first wafer (placed on a work surface). Smooth out the layer.

2.6. Place the second wafer on top of the caramel. Gently press down with your hand to adhere.

3. Chocolate cream

3.1. Melt in a double boiler: cooking chocolate, margarine, liquid cream, and chocolate spread. Stir until you achieve a smooth mixture.

3.2. If the cream is too thick or sweet, you can dilute it with a bit of liquid cream (I do this every time, it helps a lot with spreading).

3.3. Let the cream cool slightly, but not completely, or it will harden and won’t spread nicely.

3.4. Spread half of the cream over one of the sponge layers, directly in the tray or on a board. Smooth it with a wide knife or spatula.

4. Assembly

4.1. On top of the first layer of chocolate cream and sponge, place the two wafers with caramel, one on top of the other. Press down well with your hand to secure.

4.2. Spread the remaining chocolate cream over the wafers.

4.3. Cover with the second sponge layer. Gently press down with your hand to ensure everything settles well.

5. Glaze

5.1. For the glaze, melt the chocolate with the cream and margarine over low heat or in a double boiler, stirring until you get a glossy cream.

5.2. Spread the glaze over the top sponge layer, smoothing it out as evenly as possible.

5.3. If desired, you can sprinkle some chocolate flakes or chopped nuts on top while the glaze is still soft.

6. Cooling and cutting

6.1. The cake needs to chill for at least 4-5 hours. I prefer to cut it the next day – it spreads more easily, and the layers are firmer.

Why I make this recipe often

I love it because it holds up well and doesn’t need to be served immediately. It can stay in the fridge for a few days and actually improves in texture after a day, as the sponge moistens from the creams and cuts more cleanly. It’s perfect when I need to feed a larger group and want something with nuts and chocolate that won’t ooze.

Tips and Variations

Tips

- Don’t soak the sponge. If it seems dry at first, it will soften from the creams after a day, so no syrup is needed.
- Don’t use cold chocolate spread; it will be hard to spread. It’s easier to work with at room temperature or slightly warmed.
- For the caramel, don’t let the sugar burn too much – it can turn bitter quickly. Better to have it a bit lighter in color.

Substitutions

- You can use butter instead of margarine, but the texture will be slightly different, especially in the creams. It’s doable, but it will harden more in the fridge.
- If you don’t have hazelnuts, you can use only walnuts, but not vice versa – hazelnuts add a flavor that balances the caramel.

Variations

- If you want to reduce the sweetness, dilute the chocolate cream with extra liquid cream.
- For a more rustic look, you can cut the wafers into squares, but classic layering is more stable.

Serving Ideas

- Cut into small cubes, it works well on assorted dessert platters.
- If you want to serve it as a main dessert, cut larger slices.
- You can sprinkle cocoa or grated chocolate on top for appearance.

Frequently Asked Questions

1. Do I need to put syrup on the sponge?
No, it’s not necessary. The sponge absorbs enough moisture from the creams overnight.

2. Can I use only walnuts, without hazelnuts?
Yes, but the flavor will be a bit more monotonous. Hazelnuts add an aroma that balances the caramel.

3. Can it be made with butter instead of margarine?
Yes, but the cream and glaze will harden more in the fridge. The cake won’t have exactly the same texture, but it’s fine.

4. How long does it last in the fridge?
It lasts well for 4-5 days, possibly even longer if well covered.

5. Can I freeze the cake?
I don’t recommend it, as the wafer layers become brittle when thawed, and the layers lose their texture.

Nutritional Values (estimates)

A medium serving (1/16 of a large tray) has approximately:
Calories: 430-470 kcal
Fat: 28-32 g
Carbohydrates: 38-45 g
Protein: 7-9 g
These are just estimates, depending on the amount of cream and how large you cut the slices. The cake is dense and energy-rich, so a small slice is sufficient.

Storage and Reheating

Store in the fridge, covered, for at least 4-5 days. The sponge softens, and the creams retain their flavor. No reheating is needed – it’s served cold or at room temperature. If left uncovered for too long, the wafer layers may become slightly chewy.

The cake is not suitable for freezing, especially due to the wafer layers that change texture upon thawing.

Preparation method. For the base, separate the egg whites from the yolks; beat the egg whites, first adding the salt, then the sugar in three parts; separately, beat the yolks with the oil like for mayonnaise and add them to the meringue without mixing; gently sift the flour and now mix everything; place the mixture in a large baking tray lined with parchment paper. Bake for 35-40 minutes; after cooling, cut the base in half horizontally. For the caramel cream, caramelize the sugar, then add the margarine, sour cream, and milk one by one; remove the pot from the heat and add the crushed nuts and the peanuts that are already crushed in the bag. Mix everything and spread it on the wafer sheet; place the second sheet on top of the caramel and press gently with your hand. Chocolate cream: place chocolate, margarine, whipped cream, and chocolate cream over a steam bath; after it cools a bit, spread half of the cream over the first sheet of base. After placing the cream on the base, add the wafer sheets with cream in between and press well with your hand to make a good bond with the chocolate cream. Spread the remaining half of the cream over the wafer sheet, then place the last piece of base on top. Melt the ingredients for the glaze and pour it over the top base, which has also been pressed down with your hand. You can add chocolate flakes. It can be cut after 4-5 hours.

I diluted the chocolate cream because it was too sweet: this way I could spread it more easily: the base should not be soaked, the next day you have the impression that you added syrup, it gets moist.

 Ingredients: Sponge: 8 eggs, 10 tablespoons of sugar, 10 tablespoons of flour, 4 tablespoons of oil, lemon zest, a pinch of salt, 2 tablespoons of water. Cream: 400g chocolate cream (Nutella), 100g margarine, 100ml whipped cream, 50g cooking chocolate. Caramel Cream: 300g sugar, 100g margarine, 100ml sour cream, 100ml milk, 250g roasted nuts, 160g hazelnuts. Glaze: 200g chocolate, 100ml liquid cream, 50g margarine. For the caramel cream, 2 large sheets of wafers.

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