December 19, 2013

Caramel and Walnut Cake

The perfect Christmas dessert!

servings: 25
time: 1:30

9 egg whites, beaten to “firm snow”
9 egg yolks
5 tbs sugar
5 tbs plain bread crumbs
1 tsp baking powder
½ cup chopped walnuts

Filling and Topping:
2 cans caramel/dulce de leite or 2 cans of caramel made from condensed milk*.
1 ½ cups chopped walnuts
1 – Beat egg yolks with the sugar until very light in color.
2 – Add bread crumbs and let it mix for about 2 minutes.
3 – Stop the mixer and stir gently, with a spoon, beaten egg whites, baking powder and ½ cup walnuts.
4 – Preheated the oven to 400°F. Pour the batter in a greased and floured baking sheet and bake for about 35-40 minutes (do the toothpick test to see if the dough is baked).
5 – Remove from oven and let cool. Remove the cake from the pan and cut crosswise. Fill with half the caramel and nuts.
6 – Place the other cake half on top, cover with remaining caramel and nuts. Serve chilled.

Tips and Options
  • *To make caramel from condensed milk, place the can in the crockpot, fill it with water until it covers the can, turn the crockpot on low and set the timer for 6 to 8 hours. Turn off the crockpot. Remove can from crockpot and let it cool completely before open the can.
  • If the caramel is too thick, mix 1 or 2 tbs heavy cream.

+ Info
This recipe is a tradition in my family's Christmas for years and years and my aunt, Mercia, is the specialist responsible for it. I hope you enjoy as many as we do, and that this sweet treat bring you and your family some of the incredible memories we have! Merry Christmas!

Original recipe (in Portuguese): Torta de Nozes.

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