Caramelized Nut Cake
I made this cake one evening, left it to cool, and took it with us the next day on a trip to a small town in the Czech Republic. It was the kind of dessert that portions well, doesn’t crumble, stays moist, and even though it’s simple, it sticks in your mind. I adapted an older recipe and removed the chocolate to make it a bit lighter.
Quick Info
Total time: about 2 hours (including fridge time)
Active working time: 40-50 minutes
Baking time: 20-25 minutes
Cooling and fridge time: at least 2 hours (ideally overnight)
Servings: 12-16 (24x24 cm pan)
Difficulty: medium
Dessert recipe, great for picnics or take-along portions
Ingredients
Base
5 egg whites (you can also use the yolks, as I sometimes do)
100 g sugar
200 g ground nuts
4 tablespoons flour
1 teaspoon baking powder
Caramel cream
3 egg yolks
100 g sugar
200 g butter
Caramelized nuts
100 g sugar
200 g nuts (chopped larger or broken by hand)
(optional) grated chocolate for decoration
Preparation Method
1. Base
1. Separate the egg whites from the yolks (or use whole eggs if you prefer, but the texture will be slightly different). Sprinkle a pinch of salt over the egg whites.
2. Whip the egg whites until stiff peaks form. When firm, add the sugar and continue mixing until you achieve a glossy meringue.
3. Mix the flour with the ground nuts and baking powder, then fold the mixture into the egg whites using a spatula and wide movements to avoid losing volume.
4. Pour the mixture into a lined baking pan (24x24 cm).
5. Bake in a preheated oven at medium heat (around 170°C, if you have a thermometer) for about 20-25 minutes, until it lightly browns on top.
6. Remove the base from the pan, lift the paper, and let it cool completely.
2. Caramel Cream
1. In a heavy-bottomed saucepan, add the sugar to caramelize over low heat. Do not stir initially, just swirl the pot occasionally.
2. When the sugar is melted and has a golden color, set aside and add the butter. Stir until combined.
3. Return the pot to low heat and stir until it begins to thicken slightly.
4. Add the egg yolks one at a time, mixing well after each addition. It’s important not to have the heat too high to prevent scrambling.
5. Cook for 2-3 minutes, stirring constantly, until the cream becomes denser, like sour cream.
6. Let it cool for a few minutes (it should not be hot, but not cold either).
7. Spread the warm (not hot) cream over the cooled base.
8. Place the pan in the fridge.
3. Caramelized Nuts
1. In a skillet, melt the sugar over low heat until it becomes caramel.
2. Add the larger chopped nuts. Stir quickly to coat evenly.
3. Pour everything onto a sheet of parchment paper and spread as thinly as possible.
4. After completely cooling, crush the caramelized nut pieces with a rolling pin or by hand.
5. Sprinkle the caramelized nuts over the set cream layer (preferably after the cream has cooled a bit).
4. Assembly and Cooling
1. After adding the caramelized nuts on top, return the pan to the fridge for at least 2 hours. It cuts and portions best after sitting overnight.
2. If desired, you can add grated chocolate on top, but it’s not necessary.
Why I Make This Recipe Often
It keeps well in the fridge and is transport-friendly. The cake isn’t overly sweet and doesn’t dry out quickly. It’s the kind of dessert that’s great for sharing on the go, at a picnic, or at the office without losing its texture. The cream remains thick and doesn’t run.
Tips and Variations
Tips
- Use a thin-bladed knife for cutting, especially if the caramelized nuts are hard.
- If you want a more tender base, let it cool completely before adding the cream.
- It’s best to use a pot with a thicker bottom for caramel to prevent burning.
Substitutions
- You can use peanuts or almonds instead of nuts, but the flavor will differ.
- The butter in the cream cannot be replaced with margarine without changing the texture.
- If you don’t have flour, you can reduce the amount, but the base will be less stable.
Variations
- For a richer flavor, you can add grated chocolate on top or a thin layer of melted chocolate between the cream and nuts.
- The base can be made only from egg whites if you have leftovers from other recipes.
- For flavor, a little vanilla extract can be added to the cream.
Serving Ideas
- Cut into small squares for festive trays or to take away.
- It can be served plain or with a little unsweetened whipped cream, but it’s not mandatory.
Frequently Asked Questions
Can I use only egg whites for the base?
Yes, the base turns out well with just egg whites. If you add yolks, the texture will be slightly denser.
How can I avoid the caramel for the nuts from hardening too much?
Don’t leave the caramel on the heat after it’s melted and you’ve mixed in the nuts. Spread immediately on the paper, otherwise it hardens too much.
Can I use roasted nuts for the caramelized layer?
Yes, but it will be crunchier. Raw caramelized nuts will be softer after the cake sits in the fridge.
Do I have to leave the cake in the fridge overnight?
Not necessarily, but the cream sets best if it has at least 2 hours, ideally overnight. Otherwise, it will be harder to cut.
Can I put chocolate on top?
Yes, but it’s optional and doesn’t change the structure much.
Nutritional Values (Estimate)
For one serving (out of 16 servings), approximately:
- Calories: 270 kcal
- Protein: 4 g
- Fat: 19 g
- Carbohydrates: 20 g
These are just estimates, depending on how thick you cut the portions and the type of nuts used. The cake is denser in calories due to the nuts and butter in the cream, but it’s not overly sweet.
Storage and Reheating
It keeps very well in the fridge, in a closed container, for up to 4-5 days. There’s no need to try to reheat it – it’s served cold. The caramelized nuts will remain crunchy for a few days, after which they start to absorb moisture, but the cake doesn’t lose its charm. If you need to transport it, you can cut it into squares and wrap it in parchment paper.
For the base: Beat the egg whites with a pinch of salt until frothy. Add the sugar and mix until the foam becomes glossy like meringue. Mix the flour with the ground nuts and baking powder, and gently incorporate it into the egg white foam. Mix gently until homogeneous. Pour the batter into a baking pan (24/24 cm) lined with parchment paper and bake at a moderate temperature until lightly browned on top. Remove the base from the pan and let it cool. For the cream: Caramelize the sugar over low heat. When it turns golden, remove from heat and add the butter. Mix gently until homogeneous, then return to low heat until it thickens. Add the egg yolks one at a time, mixing after each addition. Cook until it thickens and reaches a consistency similar to sour cream. Let it cool slightly (but not completely) and spread the cream over the base, then refrigerate. For the caramelized nuts: Make a caramel from sugar, add the nuts, and mix quickly. Spread the caramelized nuts on a surface. Crush them with a rolling pin. Finally, add the caramelized nuts on top of the cream. Let it chill in the refrigerator for a few hours or overnight. Grated chocolate can be added on top.
Ingredients: Base: 5 egg whites (I also added the yolks) 100 g sugar 200 g ground walnuts 4 tablespoons flour 1 teaspoon baking powder Cream: 3 egg yolks 100 g sugar 200 g butter Caramelization: 100 g sugar 200 g chopped walnuts
