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Recipe Detail Page
Toasted Walnut Caramel Layer Cake
Spring 2013
With luscious caramel mousse layered between rectangles of moist cake fragrant with walnuts, this dessert is retro and new all at once. Though the method may look long, the only tricky parts are watching the caramel carefully as it cooks to make sure it doesn’t burn, and waiting until the cake is set before indulging in a slice! Be sure to buy the freshest California walnuts for this cake—taste them before you use them to make sure they’re sweet, not bitter. Serve the cake on a rectangular platter with a serrated knife for guests to cut into slices on the buffet, or serve up individual slices onto small plates to set out.
Serves 8
1¼ cups (310 mL) walnut halves
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
¾ cup (175 mL) granulated sugar
3 eggs, at room temperature
⅓ cup (80 mL) unsalted butter, melted and cooled
⅓ cup (80 mL) whipping cream
1 tsp (5 mL) vanilla extract
CARAMEL MOUSSE
1¼ cups (310 mL) cold whipping cream, divided
2 tsp (10 mL) unflavoured gelatin powder
1 cup (250 mL) granulated sugar
¼ cup (60 mL) water
⅓ cup (80 mL) whipping cream, at room temperature
2 tsp (10 mL) vanilla extract
3 tbsp (45 mL) icing sugar, divided
1 Preheat oven to 375°F (190°C). Line the bottom of a 9 x 13-inch (3.5-L) metal baking pan with parchment paper. Set aside.
2 Spread walnuts in a single layer on a baking sheet. Toast in oven for 5 to 8 minutes, stirring once, or until golden and fragrant. Transfer to a heatproof shallow container and let cool.
3 Place 1 cup (250 mL) of the walnuts in a food processor and add flour, baking powder and salt. Pulse until walnuts are finely chopped.
4 Combine sugar and eggs in a large bowl and beat with an electric mixer until thick and doubled in volume. Gradually pour in butter, cream and vanilla, beating until blended. Add flour mixture and stir with a spatula just until combined. Spread batter evenly in prepared pan.
5 Bake for about 18 minutes or until golden and top springs back when lightly touched. Loosen cake around the edges, then let cool completely in pan on a rack. Cover and store at room temperature for up to 1 day.
6 For the caramel mousse, measure ¼ cup (60 mL) of the cold whipping cream into a medium heatproof bowl and sprinkle with gelatin. Set aside to soften. Pour remaining 1 cup (250 mL) cold cream into a deep bowl and refrigerate.
7 In a small saucepan over medium-low heat, gently heat sugar and water, stirring, until dissolved. Increase heat to medium and bring to a boil. Brush sides of pan with a wet pastry brush to dissolve any sugar crystals. Boil until liquid turns a deep caramel colour (near the end, you may need to swirl the pan gently for even browning). Remove from heat and carefully pour in ⅓ cup (80 mL) room-temperature cream (it will bubble up) and stir until bubbles subside. Pour over the gelatin/cream mixture and stir until dissolved, then stir in vanilla. Refrigerate, stirring often, for about 30 minutes or until cooled to room temperature and thickened to the consistency of cold egg whites.
8 Whip reserved cold cream with 2 tbsp (30 mL) of the icing sugar until firm. Fold one-quarter into caramel mixture. Fold caramel mixture into remaining cream just until blended. Refrigerate for about 15 minutes or until starting to set.
9 Invert cake out of pan onto a cutting board and peel off paper. Trim off dark edges. Cut cake in half lengthwise. Cut each rectangle horizontally into 2 layers (you’ll have 2 smooth “bottoms” now on the top and 2 rounded “tops” on the bottom). Place 1 of the smooth-bottom rectangles of the cake on a serving platter, cut-side up. Spread one-third of the caramel mousse evenly over cake, leaving a thin border around the edge of the cake. Layer the 2 top rectangles and remaining mousse on top. Place remaining smooth-bottom rectangle, cut-side down, on top and press slightly. Cover cake with plastic wrap and refrigerate for about 1 hour, until chilled and set, or for up to 1 day.
10 Just before serving, dust top of cake with remaining icing sugar and garnish with remaining toasted walnuts. Cut into slices.
Serves 8
