This slightly retro cake is very tasty and will definitely not leave you indifferent. It is ideal for all occasions.
A classic cake that evokes memories and the desire for another piece. Charming and delicious. Lock the fridge because you'll keep coming back for more until you eat it all.
Walnut cake with caramel
Ingredients
- Ingredients for sponge cake
- 3 eggs
- 190 grams of sugar
- 4 to 5 tablespoons of boiling water
- 4 to 5 tablespoons of oil
- 120 grams of flour
- 150 grams of ground walnuts
- one teaspoon of baking powder Ingredients for caramel cream
- 500 ml of milk
- 8 spoons of sharp flour
- 340 grams of sugar
- 30 grams of butter
- 30 to 50 grams of chocolate.
Directions
- Beat the eggs well with the sugar until foamy (about ten minutes). Add oil and hot water and beat a little more.
- Add the flour mixed with walnuts and baking powder and gently stir into the eggs.
- Pour the mass into a greased and floured mold with a diameter of 20 cm and bake for 40 minutes at 180°C. Cool the baked biscuit on a wire rack and cut crosswise into three parts.
- For the cream, take a little milk, enough to mix in the flour and mix until smooth.
- Boil the remaining milk and add the sifted flour. Stir with a wire for about five minutes so that the cream thickens nicely.
- When the cream is half cooked, put the sugar in another bowl to melt on a low heat.
- Pour the prepared cream and milk into the melted and caramelized sugar and stir everything together over low heat until it is combined and the sugar is completely dissolved.
- At the end, add butter and chocolate and mix.
- Fill the cake with the cooled caramel cream, top and sides and decorate as desired. Cool for a few hours in the refrigerator.
Suggested
