Walnut-vanilla cream cake with caramel chips

Name: Walnut-vanilla cream cake with caramel chips
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 package Vanilla custard powder; 75 g + 250 g sugar; 100 ml + 350 ml + 75 ml Milch; 275 g Walnut kernels; 4 Eggs (Gr. M); 125 g soft + some butter; 125 g Flour; 2 heaped Tsp baking powder; 7-10 Tbsp Salt; 1 can(s) (425 ml) Apricots; 200 g + 400 g whipped cream; 1 package cream stiffener; 50 g white meringue; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 package Vanilla custard powder
75 g + 250 g sugar
100 ml + 350 ml + 75 ml Milch
275 g Walnut kernels
4 Eggs (Gr. M)
125 g soft + some butter
125 g Flour
2 heaped Tsp baking powder
7-10 Tbsp Salt
1 can(s) (425 ml) Apricots
200 g + 400 g whipped cream
1 package cream stiffener
50 g white meringue
7-10 Tbsp Cling film

Directions

1
For the cream, mix pudding powder and 75 g sugar. Stir with 100 ml milk until smooth. Bring 350 ml milk to the boil, remove from the heat. Stir in the pudding powder mixture. Bring to the boil while stirring and simmer for about 1 minute.
2
Pour into a bowl. Cover surface directly with cling film and allow to cool.
3
Preheat the oven for the base (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grind the walnuts in the universal chopper (set aside 75 g for the edge). Separate the eggs. Cream 125 g butter and 250 g sugar with the whisk of the mixer.
4
Stir in 4 egg yolks one after the other. Mix flour, baking powder and 200 g ground nuts. Stir 75 ml milk into the butter-egg yolk cream. Beat the egg whites and 1 pinch of salt until stiff. Fold into the dough in portions.
5
Smooth in a greased springform pan (26 cm Ø). Bake in a hot oven for about 45 minutes (chopstick test). After about 30 minutes cover with aluminium foil if necessary. Take out and let it cool down on a cake rack.
6
Remove the base from the mould, cut through horizontally 2 times. Place a cake ring around the bottom base. Drain the apricots. Whip 200 g of cream until stiff, allowing the cream stiffener to trickle in. Stir pudding until smooth, fold in cream.
7
Spread half of the cream on the lower base. Spread the apricots on top, leaving an approx. 2 cm wide edge. Place the middle base on top. Spread the rest of the vanilla cream on top. Crumble the meringue coarsely and sprinkle on top.
8
Cover with top shelf. Chill for about 2 hours.
9
Whip 400 g cream until stiff. Remove cake from the ring. Spread a good half of the cream all around the cake. Press the rest of the ground nuts onto the edge of the cake. Put the rest of the cream in a piping bag with a large star-shaped spout and squirt 16 tuffs onto the cake.
10
Decorate cream tuffs with e.g. caramel nuts and caramel chips.