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Cake Base (27 cm):
8 medium eggs
8 tablespoons cold water (50 ml)
200 g sugar
200 g flour
25 g cocoa powder
Juice of 1/2 lemon (1 teaspoon)
A pinch of salt
For greasing the pan:
A little oil and powdered sugar for lining the cake pan
For the Syrup:
400 ml water
50 g sugar
2 bottles of rum essence (2 x 8 ml)
For the Nut Cream:
300 g finely ground walnut kernels
300 ml milk
150 g sugar
375 g mascarpone
1/2 teaspoon cinnamon
A pinch of salt
For the Caramel Cream:
397 g DeLatte Caramelo
375 g mascarpone
A pinch of salt
For the Chocolate Band:
50 g dark chocolate
50 g white chocolate
2 teaspoons liquid cream
For Decoration:
Grated chocolate
Chocolate figurines
Cranberries
Start by measuring all the ingredients for the cake base and placing them on your work surface. Sift the flour and cocoa powder together to mix them well. Grind the sugar finely using a coffee grinder. Line the bottom of your cake pan with parchment paper. Grease the sides with oil and dust with powdered sugar. The powdered sugar helps the cake release easily from the sides.
Separate the egg whites from the yolks and sprinkle a pinch of salt over the whites. Beat the egg whites in a mixer, starting at a low speed and gradually increasing to high speed, until stiff peaks form. The salt helps the meringue firm up faster. Gradually add the sugar and lemon juice, continuing to beat until the meringue is firm and holds its shape when you turn the bowl upside down.
Add the yolks one by one, mixing after each addition, then add the cold water and mix again. Using a spatula, gently fold in the sifted flour and cocoa powder. Be careful not to deflate the meringue. Once the mixture is smooth, pour it into the prepared pan, leveling it with the back of a spoon. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a toothpick comes out clean.
In a small pot, boil the water and sugar together until the sugar dissolves. Remove from heat and add the rum essence. Grind the walnut kernels very finely and simmer them with the milk, sugar, cinnamon, and a pinch of salt for 2-3 minutes. Let the mixture cool completely so the nuts absorb the milk. Once cooled, mix the walnut mixture with mascarpone until smooth, then refrigerate until needed.
In a bowl, mix the DeLatte Caramelo with mascarpone and add a pinch of salt to enhance the flavor. Refrigerate until needed. Once the cake has cooled, slice it into three layers. Place each layer on a separate platter for soaking. Generously soak the bottom layer with the syrup. Soak the other two layers around the edges, leaving the center drier to make handling easier. Spread 3/4 of the nut cream on the first layer, then place the second layer of cake on top.
Spread 3/4 of the caramel cream on the second layer and cover with the final cake layer. Place the sides of a removable cake ring around the cake and refrigerate until you prepare the chocolate band. Melt the dark and white chocolates separately, each with a teaspoon of liquid cream, either in the microwave or using a double boiler. Use the melted chocolates to create designs on a piece of parchment paper cut to the circumference and height of your cake.
Let the chocolate designs firm up slightly, then wrap them around the cake with the parchment paper. Refrigerate until the chocolate sets. Once the chocolate band has set, carefully remove the parchment paper. Decorate the cake with the remaining creams and chocolate decorations, and top with grated chocolate and chocolate figurines. Optionally, you can add cranberries for a decorative touch.
It’s best to let the cake chill for at least half a day, or even overnight, to allow the flavors to meld. The cake will be easier to slice the next day. Enjoy your delicious homemade nut and caramel cake!