Cake with caramelized nuts and apples
Caramelized Walnut and Apple Cake - A Delicacy with Tempting Flavors
Total Preparation Time: 2 hours
Preparation Time: 30 minutes
Baking Time: 1 hour
Number of Servings: 12
When it comes to sweet dishes, few recipes bring as much joy and nostalgia as the caramelized walnut and apple cake. This delicious combination of textures and flavors perfectly contrasts sweetness with tartness, offering an unforgettable culinary experience. Whether you serve it on a special occasion or simply want to indulge your taste buds, this cake is the ideal choice.
Brief History
Walnut and apple cakes are a symbol of culinary tradition, prepared in numerous variations over time. Walnuts have been appreciated since ancient times for their rich flavor and crunchy texture, while apples, versatile and easily accessible fruits, have been integrated into desserts due to their delightful aroma. The combination of these ingredients has led to the creation of unmistakable cakes that delight both the eyes and the taste buds.
Ingredients
For the layers (3 pieces):
- 18 tablespoons of sugar
- 9 egg whites
- 3 packets of vanilla sugar
- A pinch of salt (for each layer)
- 1/2 lemon (juice)
- 9 tablespoons of roasted and crushed walnuts (about 3 tablespoons for each layer)
- Rum essence
For Cream No. 1:
- 1 package (200 g) of butter, at room temperature
- 9 egg yolks
- 100 ml sweet milk
- 8 tablespoons of sugar
- 1 packet of vanilla sugar
- A pinch of salt
For Cream No. 2:
- 1.5 kg apples (preferably tart)
- 2-3 tablespoons of semolina
- Juice from 1/2 lemon
For decoration:
- 1 cup of roasted walnuts
- 4-5 tablespoons of sugar
Ingredient Details
Walnuts: Opt for fresh, lightly roasted walnuts to enhance their flavor. If you don't have time to roast them at home, you can find roasted walnuts in stores, but make sure they are of high quality.
Apples: Choose tart apples, such as green ones, that balance the sweetness of the sugar in the cake. They add a fresh taste and pleasant texture.
Butter: Ensure the butter is at room temperature to easily incorporate it into the cream, giving it a smooth consistency.
Step by Step
Step 1: Preparing the Layers
1. In a large bowl, beat the 9 egg whites with a pinch of salt until frothy.
2. Gradually add 18 tablespoons of sugar, one tablespoon at a time, continuing to beat vigorously after each addition. This process will create a firm, shiny meringue.
3. Incorporate the juice from 1/2 lemon and the rum essence, mixing gently.
4. Add the 9 tablespoons of crushed walnuts, carefully mixing to avoid losing volume.
5. Spread the mixture on a baking sheet greased with butter or margarine and bake on low heat (about 150°C) for 30-35 minutes. Check the layer with a toothpick; if it comes out clean, it’s done.
6. After removing from the oven, let it cool completely and then repeat the process for the other two layers.
Step 2: Preparing Cream No. 1
1. In another bowl, beat the egg yolks with 8 tablespoons of sugar until frothy.
2. Add 100 ml of sweet milk and mix well.
3. Transfer the mixture to a double boiler and stir constantly. Be careful not to leave it unattended, as it can quickly turn into an omelet.
4. Continue stirring until the cream reaches the consistency of thick sour cream. Once done, let it cool.
5. In another bowl, beat the butter until creamy, then gradually add the egg yolk cream, mixing well.
Step 3: Preparing Cream No. 2
1. Wash, peel, and grate the apples using a coarse grater.
2. Place them in a pot over medium heat, adding a little lemon juice to prevent oxidation and maintain color.
3. Cook the apples until they release their juice, then add 2-3 tablespoons of semolina and let them boil until thickened. There's no need to add sugar, as the sweetness will come from the other ingredients.
Step 4: Assembling the Cake
1. Place the first layer of meringue on a platter. Spread some of the vanilla cream, followed by a layer of apples.
2. Add the second layer, repeating the process: vanilla cream, apples, and then place the last layer.
3. Finish the cake with a generous layer of vanilla cream, and sprinkle the roasted and caramelized walnuts on top, which you can prepare by melting sugar in a pan until golden and adding the walnuts.
Practical Tips
- Caramelizing Walnuts: If you want to caramelize the walnuts, melt 4-5 tablespoons of sugar in a pan, add the roasted walnuts, and stir quickly to coat them evenly. Let them cool on a baking sheet.
- Variations: You can experiment with other types of fruits, such as peaches or plums, which can pair wonderfully with walnuts.
- Serving: The cake can be served plain or with a vanilla sauce, ice cream, or whipped cream for an extra touch of elegance.
Nutritional Information
Each serving of cake contains approximately:
- Calories: 350
- Fat: 20 g
- Carbohydrates: 40 g
- Protein: 7 g
Frequently Asked Questions
1. Can I use boxed egg whites?
It is recommended to use fresh egg whites for a more stable meringue, but boxed egg whites can also work.
2. How can I store the cake?
Keep the cake in an airtight container in the refrigerator, where it will stay fresh for 3-4 days.
3. Is the cake suitable for vegans?
This recipe is not vegan, but you can experiment with vegan alternatives for butter and eggs to create a suitable version.
Conclusion
The caramelized walnut and apple cake is not just a dessert, but a culinary experience that will bring you deep joy. Whether you prepare it for a celebration or a special occasion, each bite will transport you to a world of delicious flavors. Allow yourself to enjoy this delight and don’t forget to share it with your loved ones!
Ingredients: Layers: 18 tablespoons of sugar, 9 egg whites, three packets of vanilla sugar, a pinch of salt (a pinch for each layer from 3 egg whites), rum essence, juice of 1/2 lemon, 9 full tablespoons of slightly roasted and crushed walnuts (3 for each layer) placed in a plastic bag, covered with a towel, and beaten with a meat mallet. Cream 1: 1 package of butter, 9 egg yolks, 100g of sweet milk, 8 tablespoons of sugar, 1 packet of vanilla sugar, a pinch of salt. Cream 2: 1.5 kg of sour apples (preferably), semolina, lemon juice. Decoration: a cup of roasted walnuts, 4-5 tablespoons of sugar.
