One day this spring I was flipping through a magazine with recipes and came across the Krantz cake, the childhood cake of many of us. I had such a craving and, overwhelmed by childhood memories, I went to the kitchen. In the end, something else came out :)) but I assure you it's a good cake . I'm not saying great, I'll let you do it and tell me how you like it :)))
- For the countertop:
- 100 g bitter chocolate
- 100 g butter
- 100 g sugar
- 1 tablespoon black cocoa
- 5 eggs
- 150 g flour
- 120 g ground walnuts
- 1 baking powder
- esenta de rom
- For the cream:
- 250 g mascarpone
- 3 tablespoons sweetened condensed milk
- 50 ml whipped cream
- 1 teaspoon vanilla sugar
- 2 sachets of whipping cream
- For cranberries:
- 100 g sugar
- 100 g walnut kernels
Preparation Crispy walnut cake:
Melt the chocolate over low heat or in the microwave together with the butter. Add the sugar and rum essence and mix the composition until it cools down well. Add the yolks one by one, mixing well after each one, then the flour mixed with cocoa, ground walnuts and baking powder. Beat the egg whites with a pinch of salt and incorporate them into the composition, in 2-3 tranches.
Pour the composition into a tray (24 cm in diameter) lined with baking paper and bake on medium heat for about 30-40 minutes. Remove to a grill and leave to cool.
Mix the mascarpone with condensed milk, vanilla sugar and cream for liquid cream. Add the whipped cream hardener and mix until the cream becomes firm.
The sugar is caramelized. When it has become liquid and amber in color, add the walnut kernel and mix so that the walnut is well covered with caramel.
Quickly turn over on a piece of baking paper and leave to cool. When it has cooled well and hardened, put it in a thick bag and break it with a hammer.
Put the cream over the well-cooled top and level. Cover with caramelized walnuts and refrigerate for (at least) 1 hour, then portion as desired.