Gluten-free caramel-walnut cake
Nut cakes are popular at any family celebration or holiday. Soft nut dough with caramel filling and nut sprinkles is nut heaven in a puff pastry.
Ingredients
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Dough
- 4 PL Cake mix Liana
- 4 tbsp ground walnuts
- 6 tablespoons powdered sugar
- 5 eggs
- 2 tbsp oil
- 2 PL lukewarm water
- pinch of salt
Filling
- 300 ml vegetable whipped cream
- 250 g of mascarpone
- 160 g of caramel salko
Next we need
- chocolate-nut cream for spreading the dough
- ground nuts for sprinkling
- Mix the egg whites with a pinch of salt into a foam. Then add sugar and whip stiff snow. Whisk in the egg yolks, water and oil one at a time. Gently stir in the cake mix Liana and nuts with a wooden spoon. Pour the dough onto a tray lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes.
- Whip the vegetable whipped cream with mascarpone until stiff. Add the caramel salko and beat. Spread the nut dough with chocolate-nut cream, spread the prepared filling and sprinkle the top with ground nuts. Let the cake harden.
A good tip:
If we want to find out if the dough is baked enough, we poke it with a toothpick.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 4 PL Cake mix Liana
- 4 tbsp ground walnuts
- 6 tablespoons powdered sugar
- 5 eggs
- 2 tbsp oil
- 2 PL lukewarm water
- pinch of salt
Filling
- 300 ml vegetable whipped cream
- 250 g of mascarpone
- 160 g of caramel salko
Next we need
- chocolate-nut cream for spreading the dough
- ground nuts for sprinkling
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