Walnut-caramel cake

1. 

egg yolk 3 pcs • sugar granulated 3.5 oz (100 g) • egg white 5 pcs • salt 0.25 tsp

Whisk three egg yolks with sugar until foamy (the other two yolks will be used later in the cream). In another bowl whisk the five beaten eggs into the stiff foam.

2. 

ground hazelnuts 3.5 oz (100 g) • all-purpose flour / plain flour 4 tbsp • baking powder for gingerbread 1 tsp

Gently add the stiff foam, ground nuts (you can replace hazelnuts with the walnuts) and flour mixed with self-raising powder to the yolk foam.

3. 

unsalted butter • flour medium

Pour the dough onto a greased baking sheet sprinkled with flour.

4. 

Bake the dough at 390°F (200°C) C for 10-15 minutes.

5. 

Flip the pastry base and let it cool well.

6. 

semi skimmed milk 1,5% 10 tbsp (150 ml) • egg yolk 2 pcs • corn starch 0.75 oz (20 g)

Pour cold milk into a bowl, add two egg yolks, cream powder and stir well.

7. 

sugar granulated 5.25 oz (150 g) • whipping cream (30-33% fat) ¾ cup (175 ml)

Make a caramel out of the granulated sugar on a medium heat. When the caramel has no lumps, pour a cream on it.

8. 

Do not freak out, caramel hardens immediately, but after a short cooking over low heat it dissolves again in the cream.

9. 

After it dissolves, pour the prepared milk into the caramel together with egg yolks and cream powder. Cook shortly until the mixture becomes thick.

10. 

Let caramel cool.

11. 

unsalted butter 5.25 oz (150 g)

When the caramel is cool, add softened butter and stir until you get smooth cream.

12. 

Divide the cooled layer of the dough lengthwise into two parts.

13. 

random jam

Brush the bottom dough with the jam.

14. 

Spread half of the caramel cream on the jam.

15. 

Cover with the remaining dough and decorate the top with the remaining cream using a pastry bag.

16. 

Leave the finished cake to cool well.

17. 

cooking chocolate

Decorate the top with a chocolate topping and chopped nuts. Finally, cut the cake into pieces.