Oana's cake with caramel cream and walnuts

Let me tell you about the first time I made this cake: I started on a Sunday, thinking I'd finish quickly, but I ended up with chocolate on my hands, caramel cream on my blouse, and a cake layer almost forgotten in the oven because I got caught up chatting on the phone. I've messed up the caramel a couple of times, I admit; sometimes I burned it, other times I didn't let it cook long enough, but eventually, I got it right. Now I don't even look at the recipe anymore, I just eyeball it and it always turns out well, as I've gotten the hang of it.

What can I say? It's not a complicated cake, but it's not exactly in the "quick" category either. Don't be scared off by the ingredient list or the fact that you need to use a double boiler for the chocolate – even if you're in a hurry and not in the mood for all the fuss, it's definitely worth trying. It works for any festive occasion, for birthdays, or simply when you're craving something with caramel and nuts, but you don't want it to be just a plain chocolate cake.

It takes about two hours in total, including breaks, if you're not in a rush. I use a larger baking tray, about 13 by 11 inches – it makes a whole tray, enough for everyone. From the quantities below, I usually get about 20-24 pieces, depending on how greedy my family is and how thin I slice it. The difficulty level? It's medium, meaning if you've whipped egg whites at least once in your life and tried your luck with simple caramel, you'll manage just fine.

Why do I keep making this cake? First of all, because it disappears immediately in our house. My daughter asks for it almost every name day, and guests recognize it by the shiny layer of white chocolate on top. Plus, it has the advantage that you can take it somewhere and not get at least one question about the recipe. I also like it because it can be made in advance, even a day ahead. And very importantly, it's not the kind of cake that will turn out badly if you follow the steps at least somewhat.

Let me tell you exactly what I'm working with and, along the way, I'll explain why I chose it this way.

Ingredients (for that 13x11 inch tray, approximately 20 pieces):

For the cake layer:
6 egg whites – because I want a light, airy layer that holds the cream without getting soggy.
200 g granulated sugar – it needs to be beaten well with the egg whites, don’t cut down on the sugar, otherwise the foam won't hold.
4 tablespoons coarsely chopped walnuts – gives that nice, crunchy taste, and don’t grind them to powder like for panettone, leave them in slightly larger pieces.
2 tablespoons flour – holds the cake together.
1 teaspoon baking powder – helps it rise, especially since there's little flour.

For the cream:
6 egg yolks – no point in throwing them away if you're using the whites for the cake, plus they give the cream a velvety texture.
12 tablespoons sugar – don’t eyeball this, you can’t improvise with caramel.
1 pack of Rama margarine (250 g) – I use margarine for taste and consistency; it won't be as stable with butter.
200 g coarsely chopped walnuts – same rule, don’t turn it into flour.
2 tablespoons water – for caramelizing the sugar.

For the glaze:
400 g white cooking chocolate – just cooking chocolate, not "plain" table chocolate, so it spreads well and doesn’t seize up.
2 tablespoons oil – thins the glaze, making it easy to work with and shiny.

Preparation steps (with tips, because otherwise I can't help you):

1. First, I deal with the chocolate, as it takes a bit with the double boiler. In a metal or glass bowl, I put the broken white chocolate and two tablespoons of oil. Don’t put it in the microwave, as it can seize up quickly, especially white chocolate. I place the bowl over a pot of boiling water (low heat on the stove), stirring occasionally until it looks like thick cream. If you're in a rush, you'll end up with lumps, so be patient, don’t rush it. Set aside.

2. The cake layer. I whip the egg whites with a pinch of salt until frothy. It always takes me longer than it does on TV. When the peaks hold, I add the sugar gradually, one tablespoon at a time. Don’t rush – beat it well until you can't feel the sugar anymore. Then I fold in the walnuts and flour mixed with the baking powder, using a spatula, gently, so I don’t deflate the foam. Not with a mixer or whisk, but with a spatula or wooden spoon, using wide movements.

I line the tray with parchment paper; otherwise, I can't get the cake out intact even with prayers. I pour in the batter and level it nicely, not leaving it uneven. I put it in a preheated oven at 180 degrees Celsius, that is, high heat at first, for about 5 minutes, to form a crust. Then I lower it to medium heat (about 160 degrees) for another 12-15 minutes, maximum 20. Don’t open the door too often, or the cake will sink. When you gently press it with your finger and it springs back, it’s done. It shouldn’t be too brown.

3. Caramel cream: here you need to stay by the stove and not get distracted. I whisk the egg yolks with 5 tablespoons of sugar (from the 12), until it becomes a thick, almost whitish cream. Separately, in a small saucepan, I put the other 7 tablespoons of sugar with the two tablespoons of water. I don’t stir at first, just let the sugar melt over medium heat until it turns an amber color (be careful not to burn it, as it will taste bitter). When it reaches the right color, I quickly add the margarine cut into pieces and start stirring with a whisk to combine everything.

Then I take it off the heat and, quickly (otherwise it will seize), pour the whisked yolks over the caramel, stirring constantly, then add the chopped walnuts. I return the pot to low heat and stir continuously for about 4-5 minutes, until the cream thickens, turns brown, and doesn’t run, but isn’t too sticky either. Don’t leave it too long, as it will harden once cooled.

4. Assembly – here I sometimes rush and don’t let the cake cool enough, but I admit, if it’s still warm, it helps. So: over the cake taken out of the oven, still hot or at least warm, I spread half of the melted white chocolate evenly with a spatula. The chocolate sticks immediately, don’t hesitate. After the glaze has set a bit (I wait 10-15 minutes at room temperature or 5 minutes in the freezer if I'm really in a rush), I pour the caramel cream, still slightly warm, and spread it as evenly as possible. Finally, I add the other half of the white chocolate and level it as best as I can.

That’s it, then I put the cake in the fridge, definitely for a few hours, so you can cut it nicely. I leave it overnight, as it won’t have a chance to set in the morning, because people will be hovering around it.

Tips, variations, and serving ideas

Tips and common mistakes:
If you don’t whip the egg whites enough, the cake will be dense and lumpy, which is not pleasant at all. If you use too little flour or too many nuts, you risk breaking the cake when you take it out of the tray. Be careful with the caramel, don’t leave the stove, it can burn in an instant. And don’t cut the cake while it’s warm, as the glaze will spread everywhere, and it won’t look nice.

Ingredient substitutions and adaptations:
If you don’t like margarine, you can use butter with over 80% fat, but the cream won’t be as stable at room temperature. For a gluten-free version, substitute the flour with almond flour or a gluten-free pastry mix – I’ve tested it, it works fine, but the cake is a bit crumblier. For a more diet-friendly version... honestly, I’m not sure what to tell you, here sugar and fat do the job. You could try with a sweetener and light margarine, but I haven’t tried it personally – I’m waiting for you to tell me if it’s worth it.

Recipe variations:
I’ve also tried using dark chocolate over the caramel instead of white, and my husband liked it more because it’s not as sweet. A few times I’ve added a thin layer of tart jam (raspberry) under the caramel cream for contrast, which is not bad at all. The nuts can be swapped for almonds or hazelnuts if you’re feeling a bit more "fancy."

Serving ideas:
In our house, it goes well with coffee or green tea, or even with a glass of cold milk. It looks nice on a platter next to other cream cakes for pictures. For festive meals, I cut it with a hot knife to get clean edges and portion it as big as in a pastry shop, otherwise, people will fight over them.

Frequently Asked Questions

1. Can I use milk chocolate instead of white?
Yes, but the final taste will be less sweet and the caramel will dominate. If you like the contrast, it’s worth a try. I made it with dark chocolate and it turned out almost like a different cake, but good.

2. Can I use a different margarine other than Rama?
You can use almost any margarine for creams or even butter, but don’t try with "light" spreadable margarine, as the cream won’t hold together as well.

3. How can I cut the cake without breaking the glaze?
With a thin-bladed, very sharp knife that you dip in hot water each time. Wipe the knife after each cut, otherwise, the cream will stick to the blade.

4. I don’t have a mixer, can I whip the egg whites by hand?
Yes, but it requires some patience and a sturdy whisk. Make sure everything is very clean, with no trace of fat, otherwise, the foam won’t form.

5. Can I make the cream in advance?
Yes, you can make the cream a day ahead, but let it come to room temperature before spreading it, otherwise, you risk it being hard to spread and ruining the chocolate layer underneath.

Nutritional values (approximate)

It's not a diet bomb, but it's not the heaviest cake in the world either. For a decent portion (about 80-90g), you’re looking at around 320-350 kcal. The carbohydrates come, of course, from sugar and chocolate – about 35-40g per serving. The fats are there too, with the margarine and nuts, around 18-20g per piece. Proteins are a bit lower, around 4-5g (the nuts and eggs contribute as well). Let's say it's the kind of cake you don't overindulge in, but you don't feel guilty if you have two pieces with coffee on a Sunday. It’s definitely filling, and after one piece, you won’t want any more desserts until the evening.

How to store and reheat

I keep it in the fridge, covered with plastic wrap or in a container with a lid. It holds up well for 3-4 days; I haven’t managed to keep it longer because it gets finished. If you want the glaze to be a bit softer, leave the cake at room temperature for about 15-20 minutes before serving. It shouldn’t be reheated in the oven or microwave, as the cream and glaze will melt – basically, there’s no need to. If, by some absurd chance, any dry leftovers remain after a few days, you can crumble them over a rich yogurt or use them as a topping for a scoop of ice cream – nothing goes to waste.

On steam, melt the chocolate with the oil until it reaches the consistency of sour cream. This is the first step to take. Preparation method for the base: Beat the egg whites until stiff, add the sugar, beat until they stiffen again, then add the nuts, flour, and baking powder. Pour the batter into a baking tray lined with parchment paper (for this quantity, I always use a tray measuring 330x300mm). Bake in a preheated oven for a maximum of 20 minutes, the first 5 minutes on high heat, then reduce to medium heat. Preparation method for the cream: Whisk the egg yolks with 5 tablespoons of sugar until frothy. Separately, in a saucepan, add 7 tablespoons of sugar with 2 tablespoons of water to caramelize. When it turns light brown, add the pack of Rama and whisk until homogeneous. Remove from heat, quickly add the whisked egg yolks, mix well, and immediately add the crushed nuts. Place it back on the heat, stirring continuously until the cream is well combined and brown in color. Assembly: Over the hot cake taken out of the oven, pour half of the melted white chocolate, spreading it evenly over the entire base, then add the caramel cream (which should be allowed to cool slightly before assembly), spreading it evenly over the entire base, then add the other half of the melted white chocolate and spread it. Refrigerate for a few hours. Cut with a very sharp knife.

 Ingredients: For the base: 6 egg whites, 200g granulated sugar, 4 tablespoons finely ground walnuts, 2 tablespoons flour, 1 teaspoon baking powder. For the cream: 6 egg yolks, 12 tablespoons sugar, 1 package of Rama margarine - 250g, 200g coarsely chopped walnuts, 2 tablespoons water + 400g white cooking chocolate + 2 tablespoons oil.

 Tags:  oana cake