This dessert is exactly the kind of treat that looks luxurious, tastes even better, but is surprisingly easy to make. A delicious crust, smooth walnut cream, and a layer of sweet caramel on top \u2013 a combination that guarantees that not a single crumb will be left on the plate. Great for Christmas, holidays, and coffee. \u2728 INGREDIENTS<\/p>\n\n\n\n
Dough
4 eggs
120 g sugar
120 g semi-coarse flour
1 teaspoon baking powder
80 g ground walnuts
1 teaspoon vanilla sugar
Walnut cream
250 g butter (soft)
200 g powdered sugar
150 g ground walnuts
2 tablespoons rum (optional)
3 tablespoons milk
Caramel layer
150 g sugar
150 ml whipped cream
30 g butter
a pinch of salt
\ud83c\udf70 PREPARATION
1\ufe0f\u20e3 Preparing the dough<\/p>\n\n\n\n
Beat the eggs with the sugar and vanilla until thick and light foam (approx. 6-8 minutes).
Mix the flour with the baking powder and walnuts.
Carefully fold the loose mixture into the egg foam.
Pour the dough onto a baking sheet lined with baking paper.
Bake at 180 \u00b0C for approx. 12-15 minutes.
Leave to cool completely.
2\ufe0f\u20e3 Walnut cream
Beat the butter with the icing sugar until smooth.
Add the nuts and gradually add the milk to soften the cream and make it easy to spread.<\/p>\n\n\n\n
Finally, stir in the rum for a wonderful aroma (optional).<\/p>\n\n\n\n
Spread the cream evenly over the base.
3\ufe0f\u20e3 Caramel sauce
Pour the sugar into a saucepan and let it slowly melt into an amber caramel – do not stir, just shake it occasionally.<\/p>\n\n\n\n
Pour in the cream (carefully, as it will splash!).
Stir until the caramel is completely dissolved.<\/p>\n\n\n\n
Stir in the butter and a pinch of salt.
Leave to cool slightly and pour over the walnut cream.
Put the dessert in the fridge for 2-3 hours to set nicely and make it easier to slice.<\/p>\n\n\n\n
\u2764\ufe0f The result?
a creamy, smooth and wonderfully fragrant dessert
not too sweet but perfectly balanced
the portion will run out faster than you can cut it<\/p>\n\n\n\n
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