Nut cake with caramel layers and two creams

The nut cake with caramel layers and two creams is a recipe that harmoniously blends textures and flavors, transforming a simple gathering into a true culinary feast. Each bite offers a mix of sweetness and savor, and preparing this cake is a real pleasure. Let's discover together the steps needed to achieve a delicious cake that will surely impress everyone.

Preparation time: 1 hour
Baking time: 20-25 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients

For the two caramel layers:
- 1 egg
- 6 tablespoons sugar
- 10 tablespoons water
- 5 tablespoons oil
- A pinch of salt
- 1/2 teaspoon baking soda
- 1/2 packet baking powder
- 1/2 teaspoon lemon juice
- 400-450 g flour
- 1 teaspoon cinnamon
- Juice from half an orange (~50 ml)

For the nut base:
- 4 eggs
- 4 tablespoons sugar
- 1 teaspoon rum essence
- 2 tablespoons water
- A pinch of salt
- 1/2 packet baking powder
- 4 tablespoons roasted and ground walnuts
- 2 tablespoons flour

For the chestnut cream:
- 150 ml whipping cream
- 200 g chestnut puree (thawed)
- 100 g mascarpone

For the mascarpone cream:
- 150 ml whipping cream
- 300 g mascarpone
- 2-3 tablespoons powdered sugar

Extra:
- 1 can of pineapple
- 200 g dark chocolate
- 100 ml whipping cream
- Almond flakes (lightly roasted)

Recipe History

The nut cake with caramel layers has deep roots in culinary tradition, being a dessert that gained popularity due to its unique combination of textures and flavors. Crispy layers filled with delicate creams have become some of the most loved sweets in many cultures, and our recipe pays tribute to this tradition, adding a modern touch through the use of chestnut puree and canned pineapple.

Step by Step

1. Preparing the caramel layers:
Start by caramelizing the sugar. In a saucepan, add the sugar and place it over medium heat. Stir constantly to prevent burning. When the sugar turns golden and melts completely, carefully add the water, being careful not to burn yourself. Let it boil until it is uniform, then allow the syrup to cool.

2. Preparing the dough:
In a large bowl, mix the baking soda with the lemon juice. In another bowl, beat the eggs with a pinch of salt, then add the oil, orange juice, and cooled sugar syrup. Incorporate the dissolved baking soda and baking powder, then gradually add the flour and cinnamon. Knead the dough until it becomes shiny and slightly sticky. Cover it and let it rest for 30 minutes.

3. Baking the layers:
Divide the dough into two equal parts and roll each part out to the size of the baking tray (25x30 cm). Bake each layer for 5 minutes in a preheated oven at 180 degrees until they turn slightly golden, but do not burn them.

4. Preparing the nut base:
Separate the egg whites from the yolks. Beat the egg whites until stiff with the rum essence, a pinch of salt, and sugar. When the foam is firm, add the yolks, ground walnuts, water, baking powder, and flour. Gently mix and pour the mixture into the lined baking tray. Bake at 180 degrees for 10 minutes, then reduce the temperature to 160 degrees and leave until a toothpick comes out clean. Let the base cool.

5. Preparing the creams:
- Chestnut cream: In a bowl, beat the whipping cream together with the mascarpone and chestnut puree until you get a smooth and consistent mixture.
- Mascarpone cream: Beat the mascarpone with the powdered sugar and whipping cream until it becomes a firm cream.

6. Assembling the cake:
Place one caramel layer on a platter. Pour the first cream (choose whether you want the chestnut cream or the mascarpone cream) and level it. Sprinkle small pieces of canned pineapple. Place the nut base on top, then add the second cream. Level again and sprinkle the pineapple pieces. Cover with the second caramel layer.

7. Preparing the glaze:
Melt the dark chocolate together with the whipping cream over low heat, stirring constantly until it becomes a uniform mixture. Pour the glaze over the cake and sprinkle with roasted almond flakes. Let the cake cool completely before cutting.

Practical Tips

- Be careful with caramel: Caramelizing sugar can be challenging. Make sure to stir constantly and do not let the sugar burn, as it will give a bitter note to the cake.
- Flour: Using quality flour is essential for achieving a perfect texture. High-protein flour (bread flour) will provide better structure.
- Resting the dough: Allowing the dough to rest is an important step as it helps the gluten relax, making it easier to roll out the layers.
- Alternative with other fruits: If you want to experiment, you can replace the pineapple with peaches or strawberries from a can to give a different note to the cake.

Calories and Nutritional Benefits

This cake is rich in calories due to the sugar and fats, but the nuts and chestnut puree provide nutritional benefits such as protein, fiber, and healthy fats. Each serving contains approximately 350-400 calories, depending on the portion size and ingredients used.

Frequently Asked Questions

1. Can I use another type of nut?
Yes, you can use almonds, hazelnuts, or any other type of nut you prefer for the base.

2. How can I store the cake?
The cake stores well in the refrigerator in an airtight container for up to 3-4 days.

3. Can I make it dairy-free?
You can replace the cream and mascarpone with plant-based alternatives, such as soy yogurt or cashew cream.

The nut cake with caramel layers and two creams is definitely a dessert that will bring joy to any meal. Not only does it offer a unique culinary experience, but it is also an opportunity to explore more advanced cooking techniques. Enjoy each slice and share it with your loved ones!

 Ingredients: For 2 sheets - 1 egg - 6 tablespoons sugar - 10 tablespoons water - 5 tablespoons oil - salt - 1/2 teaspoon baking soda - 1/2 packet baking powder - 1/2 teaspoon lemon juice - 400-450 g flour - 1 teaspoon cinnamon - juice from half an orange (~50 ml) For the walnut layer: - 4 eggs - 4 tablespoons sugar - 1 teaspoon rum essence - 2 tablespoons water - salt - 1/2 packet baking powder - 4 tablespoons roasted and ground walnuts - 2 tablespoons flour For the chestnut cream: - 150 ml whipped cream - 200 g chestnut puree - 100 g mascarpone For the mascarpone cream: - 150 ml whipped cream - 300 g mascarpone - 2-3 tablespoons powdered sugar Extra: - 1 pineapple compote - 200 g dark chocolate - 100 ml whipped cream - almond flakes