Nut and caramel cream dessert cake

Quick Dessert with Walnut Cream and Caramel: A Dive into the World of Delicious Flavors

If you're looking for a simple yet absolutely delicious recipe, you've come to the right place! This walnut and caramel cream cake is perfect for any occasion, from a family gathering to a simple Sunday afternoon. It's quick to prepare and will delight your taste buds, leaving your guests impressed. Let's embark on our culinary journey!

Preparation time: 15 minutes
Baking time: 25-30 minutes
Total time: 45-50 minutes
Number of servings: 8-10

Ingredients:

- 3 large eggs (preferably at room temperature)
- 4 tablespoons of sugar
- 4 tablespoons of oil (sunflower or canola oil, for a neutral flavor)
- 5 tablespoons of flour (you can reduce to 4 tablespoons if you prefer a fluffier base)
- 1 packet of baking powder
- Rum essence (a few drops for flavor)
- 100 ml milk (to soak the base)
- 200 ml Pastry Cream from Meggle (or any similar cream)
- 4 tablespoons of sugar (for caramel)
- 3-4 tablespoons of apricot jam (for a sweet-sour taste)
- 3 tablespoons of coconut (optional, for added texture)
- 100 g roasted and chopped walnuts (for decoration)

A brief history of the recipe:

The origins of cream and caramel cakes are lost in the mists of time, influenced by diverse pastry traditions. These sweet delights have often been prepared for special occasions, symbolizing joy and hospitality. Over the years, various versions have appeared, each with a personal twist, adapting to local ingredients and individual preferences.

Preparing the Base:

1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help with better homogenization of the mixture.

2. Beat the eggs with the sugar: In a large bowl, add the eggs and sugar. Use an electric mixer to beat them at medium speed for about 3-4 minutes, until the mixture becomes a fluffy and light-colored cream.

3. Add the oil: Continue mixing and gradually add the oil. Mix for one minute to allow the oil to incorporate well.

4. Incorporate the dry ingredients: In another bowl, sift the flour together with the baking powder. Add the flour mixture to the egg mixture, along with the rum essence. Use a wooden spoon or spatula to gently mix until the dry ingredients are completely incorporated. Avoid overmixing!

5. Bake the base: Preheat the oven to 180 degrees Celsius. Line a baking dish (22x27 cm) with parchment paper. Pour the mixture into the dish and level the surface with a spatula. Bake the base for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Caramel Cream and Assembly:

6. Caramelize the sugar: In a small pot, add the 4 tablespoons of sugar and let it caramelize on low heat, stirring constantly to avoid burning. Once the sugar has turned golden, add 3-4 tablespoons of Pastry Cream and quickly mix until homogeneous. Turn off the heat and let the mixture cool.

7. Prepare the cream: In a separate bowl, mix the remaining Pastry Cream until smooth. Once the caramel has cooled, incorporate it into the mixed cream, stirring for 20-30 seconds. Add the coconut and mix gently.

8. Soak the base: Heat the milk and add a few drops of rum essence. Use a brush to soak the base with the warm milk, so it becomes moist and flavorful.

9. Assembling the cake: Spread an even layer of apricot jam over the soaked base. Then, add the caramel cream and level it with a spatula. Sprinkle the roasted and chopped walnuts on top for added flavor and texture.

10. Cooling: Cover the cake with plastic wrap and refrigerate for about an hour. This will help the flavors meld and make the cake easier to slice.

Serving the Cake:

Once the cake has cooled, cut it into equal-sized portions. You can serve each slice as is or with a dollop of sour cream or whipped cream for added creaminess. Give it an elegant touch by decorating with a few fresh fruits or a chocolate sauce.

Practical Tips:

1. Nut-free option: If you're not a fan of nuts, you can use ground almonds or hazelnuts for a different flavor.
2. Jam innovations: Instead of apricot jam, you can experiment with raspberry or strawberry jam for a different fruity note.
3. Improving texture: Add a dash of cinnamon to the caramel cream to enhance the flavors.
4. Nutritional analysis: Each serving contains approximately 250-300 calories, depending on the ingredients used. This is an energy-packed cake, but like any dessert, it should be consumed in moderation.

Frequently Asked Questions:

1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture and final taste may change.
2. What can I do if I don't have Pastry Cream? You can substitute it with vanilla cream or even vanilla pudding, but the result will be different.
3. How long does the cake last? Kept in the refrigerator, the cake can be consumed within 3-4 days, but it is best in the first days after preparation.

Pair this dessert with a fresh coffee or an aromatic tea, and you will have an unforgettable culinary experience. Each bite will be an explosion of flavors, and the combination of textures – from the fluffy base to the smooth cream and crunchy nuts – will make this cake quickly become your favorite!

Happy cooking and, most importantly, enjoy every moment spent in the kitchen! Bon appétit!

 Ingredients: 3 eggs 4 tablespoons of sugar 4 tablespoons of oil 5 tablespoons of flour 1 packet of baking powder rum essence 100 ml of milk 200 ml of Meggle Pastry Cream + 4 tablespoons of sugar 3-4 tablespoons of apricot jam 3 tablespoons of coconut 100 g of roasted and crushed walnuts.

 Tags:  nut and caramel cream dessert cake cookies nut caramel eggs sugar flour milk gem