Caramel cake with walnuts
8 servings
50 minutes
Caramel cake with walnuts is an exquisite creation of French cuisine, where delicate layers soaked in aromatic caramel combine with crunchy nuts and airy cream. Its history roots in the traditions of classic French baking, where caramel is used to create a rich flavor and velvety texture. This cake has a subtle balance of sweetness with a light citrus note of orange, complemented by the creamy tenderness of condensed milk and cream frosting. Perfect for special occasions, festive tea parties, or simply cozy evenings with a cup of aromatic coffee. Topped with fresh berries, it gains additional freshness and aesthetic appeal, making it not just a treat but a true culinary masterpiece.
1
Preheat the oven to 220 degrees.
2
Grate the orange zest in a food processor or pass it through a meat grinder. Combine with sugar, add 5 tablespoons of water, and cook on low heat until the sugar dissolves and turns a reddish-brown color.
- Oranges: 1.5 piece
- Sugar: 1.5 glass
3
Slightly cool the caramel, combine it with warm kefir, and mix thoroughly. Add flour, baking soda, salt, and eggs one by one. Add coarsely chopped walnuts and knead the mixture into dough.
- Sugar: 1.5 glass
- Kefir: 1 glass
- Wheat flour: 2.5 glasss
- Baking soda: 1 teaspoon
- Salt: to taste
- Chicken egg: 3 pieces
- Walnuts: 65 g
4
Roll out the dough, cut out the rounds, and bake in the oven.
5
Cut each ready cake into 2 layers and layer them with cream. To prepare the cream, whip the cream with boiled condensed milk.
- Cream: 0.5 l
- Condensed milk: 0.5 jar
6
Decorate the finished cake with fresh berries.
- Fresh berries: to taste
