walnut and caramel cake food network

Here is the cake with walnuts and caramel that I should have talked about in the last post . :)))

This time I will be short and to the point: Hello! Easy to do! Easy to transport, if you have to pack it! And again… hello! :))

walnut and caramel cake food network


  • 1 can of sweetened condensed milk
  • For the countertop:
  • 4 yolks
  • 2 eggs
  • 150 g butter
  • 100 g sugar
  • 100 g flour
  • 1 baking powder
  • vanilla essence
  • Meringue:
  • 4 egg whites (left from the counter)
  • 4 tablespoons sugar
  • 100 g ground walnuts

Preparation Walnut and caramel cake:

First we will prepare the caramel , for which we will use 1 box of sweetened condensed milk (400 grams) which we pour into a heat-resistant dish.

Cover the bowl with aluminum foil, then put it in another bowl or pan with water. The water will have to reach the level of the milk. If the water drops too much during boiling, add it. Bake for about 1 hour, until the milk caramelizes. Remove the dish from the oven and leave to cool.

walnut and caramel cake food network


The soft butter at room temperature mixes with the sugar and vanilla essence until it becomes fluffy like a cream. Add the yolks one by one, mixing well after each, then the 2 eggs. The flour is mixed with baking powder and is easily incorporated into the composition.

Pour the composition into a tray (24 cm in diameter) lined with baking paper. Bake on medium heat for about 15 minutes, until the top is lightly browned and firm to the touch.

Meanwhile, prepare the meringue:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny and spikes when we remove the blades from the mixer.

Remove the tray from the oven, pour the caramel on top, lightly evenly with a spoon. We also put the walnut meringue and level it nicely and regularly. :))

walnut and caramel cake food network

Bake again until the meringue is browned. Leave to cool in the pan, then portion as desired.

walnut and caramel cake food network

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