Salted Caramel & Walnut Cake
Walnut and salted caramel come together to create an indulgent cake with layers of flavor and texture.
A light, nutty sponge made with ground walnuts forms the base, topped with a smooth caramel custard enriched with whipped cream for an airy consistency. Finished with a glossy bittersweet dark chocolate icing, this dessert is both elegant and irresistible.
Perfect as a celebration centerpiece, it’s a rich, flavorful treat meant to be savored slowly. Simple ingredients and straightforward steps make it approachable yet impressive.
Directions:
Sponge:
- Preheat the oven to 180°C (350°F). Line a 25/35 cm (10×14 inches) baking tray with parchment paper.
- In a bowl, combine the flour with the ground walnuts, vanilla sugar, and baking powder.
- Mix the butter with the sugar until it becomes creamy (5-10 minutes). Add alternately a whole egg and a tablespoon of flour. Mix well and repeat until you have added the 4 whole eggs. Add the remaining dry ingredients.
- Whisk the egg whites with a pinch of salt. Gently fold the egg whites into the egg and buttercream with upward movements. Pour the mixture into the baking tray and smooth it out.
- Bake for 30-35 minutes. After passing the toothpick test, transfer to a cooling rack.
- When completely cooled, cut the cake vertically into two smaller pieces of 25/17cm (10×6.5 inches). Cut each piece horizontally into 2 thinner pieces. This will give four 25/17 cm (10×6.5 inches) sized pieces.
Caramel cream:
- Add the sugar together with the water in a small thick-bottomed saucepan. Allow the sugar to melt and boil until it turns a deep copper color. Turn off the heat and add the butter. Stir vigorously to homogenize the mixture. Add the milk and mix well. Leave the mixture on low heat.
- Whisk the egg yolks gently. Slowly pour the caramel cream over the yolks. Return the mixture to the stove and leave it over a low heat. Stir continuously until the cream begins to thicken. It will take about 8-10 minutes (on low heat). Turn off the heat.
- Hydrate the gelatin in cold water. After 5 minutes, drain it and add it to the warm cream. Mix well. Stir the cream every 10 minutes until completely cooled.
- Mix the whipping cream with a tablespoon of vanilla sugar until firm. Incorporate the whipped cream into the caramel with upward movements.
Chocolate Icing:
- Hydrate the gelatin in cold water.
- Place the whipping cream, water, sugar, and syrup over a medium heat. When the syrup is completely smooth, add the broken chocolate pieces. Stir until the chocolate is melted. Turn off the heat. The icing should not boil.
- Add the gelatin and stir well. Let the icing cool and harden. It will be ready to use after 2-3 hours.
Assembly:
- Place one of the cake pieces on a platter. Spread a third of the caramel cream (cooled) on top. Continue layering with the cake, cream, cake, cream, cake. Refrigerate for 1-2 hours.
- Remove the cake from the fridge and cut into rectangles. Place them on a baking rack. Glaze each rectangle with chocolate icing. Transfer the pieces to a platter and refrigerate, allowing the icing to set.
- When serving, decorate the cake with pieces of caramelized sugar.
Enjoy this delicious caramel and salted caramel cake recipe with chocolate icing.
Salted Caramel & Walnut Cake
Ingredients
Sponge:
- 4 whole eggs
- 4 egg whites
- 150 g sugar
- 1 tbsp vanilla sugar (or sugar and vanilla extract)
- 150 g ground walnuts
- 100 g flour
- 180 g butter
- a pinch of salt
- 1 tsp baking powder
Caramel cream:
- 150 g sugar
- 3 tbsp water
- 4 egg yolks
- 150 ml milk
- 50 g butter
- 1/2 tsp salt
- 300 ml whipping cream
- 1 tbsp vanilla sugar (or sugar and vanilla extract)
- 3 sheets of gelatin
Chocolate Icing:
- 100 g dark chocolate
- 100 ml whipping cream
- 100 ml water
- 50 g sugar
- 40 g glucose syrup
- 4 g gelatin
- 3 tbsp water
Instructions
Sponge:
- Preheat the oven to 180°C (350°F). Line a 25/35 cm (10×14 inches) baking tray with parchment paper.
- In a bowl, combine the flour with the ground walnuts, vanilla sugar, and baking powder.
- Mix the butter with the sugar until it becomes creamy (5-10 minutes). Add alternately a whole egg and a tablespoon of flour. Mix well and repeat until you have added the 4 whole eggs. Add the remaining dry ingredients.
- Whisk the egg whites with a pinch of salt. Gently fold the egg whites into the egg and buttercream with upward movements. Pour the mixture into the baking tray and smooth it out.
- Bake for 30-35 minutes. After passing the toothpick test, transfer to a cooling rack.
- When completely cooled, cut the cake vertically into two smaller pieces of 25/17 cm (10×6.5 inches). Cut each piece horizontally into 2 thinner pieces. This will give four 25/17cm (10×6.5 inches) sized pieces.
Caramel cream:
- Add the sugar together with the water in a small thick-bottomed saucepan. Allow the sugar to melt and boil until it turns a deep copper color. Turn off the heat and add the butter. Stir vigorously to homogenize the mixture. Add the milk and mix well. Leave the mixture on low heat.
- Whisk the egg yolks gently. Slowly pour the caramel cream over the yolks. Return the mixture to the stove and leave it over a low heat. Stir continuously until the cream begins to thicken. It will take about 8-10 minutes (on low heat). Turn off the heat.
- Hydrate the gelatin in cold water. After 5 minutes, drain it and add it to the warm cream. Mix well. Stir the cream every 10 minutes until completely cooled.
- Mix the whipping cream with a tablespoon of vanilla sugar until firm. Incorporate the whipped cream into the caramel with upward movements.
Chocolate Icing:
- Hydrate the gelatin in cold water.
- Place the whipping cream, water, sugar, and syrup over a medium heat. When the syrup is completely smooth, add the broken chocolate pieces. Stir until the chocolate is melted. Turn off the heat. The icing should not boil.
- Add the gelatin and stir well. Let the icing cool and harden. It will be ready to use after 2-3 hours.
Assembly:
- Place one of the cake pieces on a platter. Spread a third of the caramel cream (cooled) on top. Continue layering with the cake, cream, cake, cream, cake. Refrigerate for 1-2 hours.
- Remove the cake from the fridge and cut into rectangles. Place them on a baking rack. Glaze each rectangle with chocolate icing. Transfer the pieces to a platter and refrigerate, allowing the icing to set.
- When serving, decorate the cake with pieces of caramelized sugar.
Enjoy!
Notes
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