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Caramel nutty cube

Caramel nutty cube

    

Great recipe for the dessert with nutty caramel cream, coated by marzipan mass.

No. of servings

Ready in

Difficulty

medium

 

Categories:  Cream deserts  

 

1. Nutty corpus

chicken egg 5 pcs  sugar granulated 3.5 oz (100 g)  sunflower oil 1 tbsp  water 3.25 tbsp (50 ml)  all-purpose flour / plain flour 2.75 oz (80 g)  baking powder for gingerbread 1 tsp  ground walnuts 5 tbsp

We divide the yolks from the egg white. We add sugar to yolks and scramble to foam, gradually we add oil and water. We mix in the whipped snow from the egg whites, flour mixed with the baking powder and nuts. We pour out the dough on the baking sheet covered with rice paper and we bake at temperature 355°F (180°C) about 10 minutes.

Nutty corpus

2. Vanilla corpus

chicken egg 5 pcs  sugar granulated 3.5 oz (100 g)  vanilla sugar 1 pc  sunflower oil 1 tbsp  water 3.25 tbsp (50 ml)  all-purpose flour / plain flour 3.5 oz (100 g)  baking powder for gingerbread 1 tsp

According to the procedure in the previous step we bake also vanilla corpus, we just miss the nuts.

Vanilla corpus

3. Caramel stuffing

sweetened condensed milk 1 pc  unsalted butter 10.5 oz (300 g)

We cook unopened sweetened condensed milk in the tin about 2 hours. We let it become cold. After the becoming cold we whisk the caramelized milk with softened butter.

Caramel stuffing

4. Nutty stuffing

ground walnuts 6 oz (170 g)  vanilla sugar 1 pc  powdered sugar 7 tbsp  unsalted butter 1.75 oz (50 g)  rum

We mix together ground nuts, vanilla, powdered sugar, butter and little of rum.

Nutty stuffing

5. Stuffing

The bottom part of the cake is a nutty corpus on which we superimpose and arrange nutty mass on which then we spread the caramel cream. About a quarter of the cream we postpone on the covering vanilla cream and decoration. We cover it by the upper vanilla corpus which we thinly cover postponed cream to stick there marzipan mass.

Stuffing

6. Marzipan mass

margarine 3.5 oz (100 g)  milk powder 3.5 oz (100 g)  powdered sugar 3.5 oz (100 g)

We mix together hard fat, milk powder, sugar and almond essence. We roll it flat on the sugared sachet on the size to cover all the top of the cake.

Marzipan mass

7. Decorating

We carefully transfer it on the cake by roller and we cut the edge. After the solidification we cut the finished cake in cubes. We decorate the each cube by the remaining cream.

Decorating

Bon appetit!

all-purpose flour / plain flour6.25oz180grams
baking powder for gingerbread2tsp2teaspoon
chicken egg10pcs10pieces
ground walnuts5tbsp5tablespoon
ground walnuts6oz170grams
margarine3.5oz100grams
milk powder3.5oz100grams
powdered sugar3.5oz100grams
powdered sugar7tbsp7tablespoon
rum-
sugar granulated7oz200grams
sunflower oil2tbsp2tablespoon
sweetened condensed milk1pc1piece
unsalted butter12.25oz350grams
vanilla sugar2pcs2pieces
water6.75tbsp100milliliters

 

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