This rich, nutty cake with layers of fluffy sponge and smooth caramel cream is a must-try for walnut lovers. It’s simple to make and perfect for any occasion!
Walnut Caramel Cream Cake
Ingredients
For the Sponge Cake:
For the Cream:
For Decoration:
Instructions
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Prepare the Walnuts:
- Toast 200 g of walnuts in the oven at 200°C (392°F) for about 10 minutes or toast them in a pan.
- Be careful not to burn them. Let cool, then chop roughly.
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Make the Sponge Cake:
- In a large bowl, crack 4 eggs, add sugar, and mix for 10 minutes until light and fluffy.
- Add 140 g flour and 7 g baking powder. Gently incorporate with upward folding movements.
- In a separate bowl, mix 30 ml oil and 30 ml boiling water, then add 1 tbsp of the egg mixture and mix.
- Pour the oil mixture into the main batter and gently fold.
- Add 100 g chopped walnuts, mix, and pour into a 20 cm baking pan.
- Bake at 180°C (356°F) for about 50 minutes, or until it passes the toothpick test.
- Let it cool completely.
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Prepare the Cream:
- In a bowl, combine 340 g cream cheese and 160 g sour cream, mix with a spatula until smooth.
- Add 330 g caramel and mix well.
- Add 100 g walnuts, mix, and set aside.
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Assemble the Cake:
- Trim the top of the sponge cake (keep the trimmed piece for later).
- Slice the cake into 3 layers.
- In the baking mold or cake ring, layer: sponge – cream – sponge – cream – sponge – cream.
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Decorate the Cake:
- Mix 1 tbsp caramel with 1 tbsp sour cream to make a topping glaze.
- Crumble the trimmed cake top and press it onto the sides using a spatula or spoon.
- Decorate the top with walnuts and melted chocolate.
