Delicious cake with two creams

Delicious cake with two creams: a sophisticated yet accessible dessert that will bring a touch of joy to any moment of the day. This recipe is ideal for special occasions, but also for treating your family to a special sweetness. You will discover how the crispy layers perfectly combine with the two delicious creams, creating an unforgettable taste experience. Let's get started!

Preparation time: 40 minutes
Baking time: 40 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12-16 servings

Ingredients

For the layers:
- 250 g sugar
- 250 ml oil
- 2 eggs
- 3/4 cup water (approximately 180 ml)
- 1 teaspoon ammonia
- 1 kg flour (or as much as needed to roll out the layers)

For the caramel cream:
- 250 g sugar
- 200 g walnuts (ground)
- 50 g raisins
- 100 ml milk
- 150 g margarine

For the white cream:
- 1 kg sour cream
- 150 g powdered sugar
- 250 g praline walnuts (ground)

Step by Step

Step 1: Preparing the layers

1. Caramelizing the sugar: In a saucepan, add 250 g of sugar and let it melt over medium heat, stirring constantly to avoid burning. Once the sugar has turned into a golden caramel, gradually add water (be careful, it will be very hot). Boil the mixture for 5 minutes, then let it cool completely.

2. Preparing the mixture: In a large bowl, beat the eggs with 250 g of sugar and the oil. Add the cooled caramel syrup, the ammonia dissolved in a little lemon juice, and gradually add the flour. Mix well until you obtain a homogeneous dough, with a slightly softer consistency than regular dough.

3. Cooling the dough: Cover the bowl with a clean towel and let the dough rest in the refrigerator for a few hours (ideally, leave it overnight).

4. Dividing and rolling out the layers: After the dough has cooled, divide it into four equal parts. Roll each piece of dough into a thin layer, the size of the baking tray. From the leftover dough, bake a separate layer that you will grind later.

Step 2: Baking the layers

5. Baking: Preheat the oven to 180 °C. Place the layers of dough in a tray lined with baking paper and bake each layer for 10-12 minutes or until golden. Let them cool completely on a rack.

6. Grinding the leftovers: After the additional layer has cooled, knead it and sift it to obtain fine crumbs, which will be used for decorating the cake.

Step 3: Preparing the creams

7. Caramel cream: In a saucepan, caramelize 250 g of sugar. Add the ground walnuts and raisins, mixing well. Pour in the milk and boil the mixture for 5-7 minutes until it thickens. Finally, add the margarine and mix until melted and fully incorporated.

8. White cream: Whip the sour cream with 150 g of powdered sugar until fluffy. Add the ground praline walnuts and mix gently.

Step 4: Assembling the cake

9. Layering: On the first layer of dough, spread a generous layer of white cream. Then, add the second layer and cover with caramel cream. Repeat the process with the third layer (white cream) and the fourth layer (a thin layer of white cream).

10. Finalizing: On top, sprinkle the sifted dough crumbs for a pleasant appearance and a crunchy texture.

Serving Suggestions

This cake pairs perfectly with a cup of aromatic coffee or a comforting herbal tea. Additionally, vanilla ice cream or a fresh fruit sauce would add a refreshing note and interesting contrasts to the sweetness of the cake.

Nutritional Information

A serving of cake contains approximately 300-350 calories, depending on the serving size and ingredients used. It is a good source of carbohydrates from sugar and flour, as well as fats from margarine and sour cream. The walnuts add extra protein and essential fatty acids.

Tips and Tricks

- For thinner layers: If you want to achieve very thin layers, use a brush moistened with a little oil to roll out the dough.
- Vegan option: You can replace the eggs with a mixture of ground flaxseeds and water (1 tablespoon of ground flaxseeds with 2 tablespoons of water = 1 egg) and margarine with a vegan alternative.
- Alternative sweeteners: If you want a healthier option, try using natural sweeteners like honey or maple syrup.

Frequently Asked Questions

1. Can the cake be frozen? Yes, the cake can be frozen, but it is recommended to do so without assembling it. Bake the layers, let them cool, and freeze them separately. Then, assemble before serving.

2. Can I use another type of nut? Absolutely! You can experiment with hazelnuts, almonds, or pistachios, each bringing a distinct flavor.

3. How long does the cake last? The cake keeps well in the refrigerator for 4-5 days, but it is best in the first 2 days after preparation.

Now that you have discovered this delicious recipe, you have no excuse not to try it! Treat yourself and your loved ones to a cake that will surely become everyone's favorite!

 Ingredients: For the dough: 250 ml oil, 2 eggs, 3.4 cups water, 1 teaspoon ammonia, 1 kg flour or as needed to roll out the dough. For the caramel cream: 250 g sugar, 200 g walnuts, 50 g raisins, 100 ml milk, 150 g margarine. For the white cream: 1 kg sour cream, 150 g powdered sugar, 250 g praline walnuts, ground.