ElfyWalnut Cake With Caramel Sauce: A Sweet Treat for Nut Lovers
There’s something about walnuts that just feels like home. This Walnut Cake With Caramel Sauce combines the nutty richness of walnuts with the smooth sweetness of caramel, creating a dessert that’s hard to resist.
Whether you’re looking for a comforting slice to go with your coffee or a centerpiece for a special occasion, this cake is the perfect choice.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 30 min | 15 min | 30 min | 75 min |
Walnut cakes have a long history in European baking, especially in countries like Hungary, Austria, and Italy, where walnuts are often used in traditional sweets. The combination of walnuts with caramel is a more modern twist, adding a layer of indulgence to an already beloved dessert
The contrast
of textures – the crunch of the nuts with the soft, moist cake – is what makes this cake stand out.
Caramel sauce brings an extra level of flavor. Drizzled over the top, it adds a beautiful sheen and sweetness, perfect for those who love a little extra indulgence.
It’s a simple addition but elevates the walnut cake into something really special.
Whether
you make it for a cozy family gathering or just because, Walnut Cake With Caramel Sauce is a dessert that brings warmth and sweetness to any occasion.
Ingredients
For the Cake Layers
For the Walnut Mascarpone Filling
For the Clear Caramel Sauce
Instructions
Make the Cake Layers
Preheat your oven to 180°C (350°F) and grease 2-3 round cake tins, ideally 20 cm (8 inches) in diameter.
In a large bowl, beat the eggs with sugar until pale and fluffy.
Slowly add the sunflower oil while beating, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, ground walnuts, baking powder, and salt.Gradually fold the dry ingredients into the wet mixture until well combined.
Divide the batter evenly into your cake tins to create thin layers.
If using 2 tins, bake in batches.Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Let the layers cool completely before assembling.Prepare the Walnut Mascarpone Filling
In a bowl, beat the mascarpone with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until soft peaks form.Fold in the ground walnuts to give the filling a light brown color.
Stir in the crushed walnuts to add texture.Gently fold the whipped cream into the walnut mixture until fully combined and smooth.
Make the Caramel Sauce
In a saucepan, combine the sugar and water over medium heat.
Stir gently until the sugar dissolves, then stop stirring to avoid crystallization.Let the sugar cook undisturbed until it turns a deep amber color, about 8-10 minutes.
Remove the caramel from heat and stir in the lemon juice (optional).
Let the sauce cool slightly before using. It will thicken quickly, so pour it over the cake while still slightly warm.
Assemble the Cake
Slice each cake layer horizontally if needed to create 4-5 thin layers.
Place the first cake layer on a serving plate and spread a generous layer of walnut mascarpone filling on top.
Continue layering with filling between each layer.
Once the cake is stacked, cover the top and sides with the remaining walnut mascarpone filling.
Drizzle the caramel sauce on top and let it run down the sides.
Press crushed walnuts onto the sides of the cake for decoration.
Garnish with physalis (Cape gooseberry) and small fresh leaves on top if desired.
Slice and serve with an extra drizzle of caramel sauce on the side (optional).
Enjoy, Good Appetite!
