Caramel box cake with nuts
easy
90 mins
90 mins
Ingredients
- 1/4 l Milk
- 300 g Sugar
- 100 g Walnut kernels
- 100 g Pistachio kernels
- 5 Eggs (size M)
- 1 Egg Yolk
- 7-10 Tbsp pulp of 1 vanilla pod
- 300 g Butter or margarine
- 400 g Flour
- 2 TEASPOONS Baking Powder
- 2 packages (150 g each) white couverture
- 7-10 Tbsp 1/2 150 g package dark chocolate
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp for the mould
Directions
- 1
Warm up the milk. Slowly melt 50 g sugar in a pan over medium heat until it has a light brown colour. Add the walnuts and pistachios and cover with the caramel. Add the milk while stirring and bring to the boil once.
- 2
Mix 2 eggs, egg yolks, 50 g sugar and vanilla pulp. Add to the caramelised nuts and stir over low heat until a slightly thick-creamy consistency is obtained. Do not let it boil! Remove from the stove.
- 3
Beat the fat with the whisk of the hand mixer until foamy. Gradually add the remaining sugar and eggs and stir until creamy. Mix flour and baking powder and stir in together with the caramel cream.
- 4
Pour the dough into a greased box form (30 cm long, 2 litres capacity) sprinkled with breadcrumbs and bake in a preheated oven (electric range: 175-200°/ gas: level 2-3) for 60-70 minutes.
- 5
Leave to rest in the mould for 10 minutes. Turn onto a cake rack and let it cool down. In the meantime, dissolve the white and dark chocolate coating separately in a water bath. Coat the cooled cake with the white chocolate coating.
- 6
Pour the dark chocolate coating in strips over the top, pull through with a fork in a snake-like pattern. Makes about 20 pieces.
Nutrition Facts
440 kcal
42 g
27 g
8 g