„A drop of dream, a dance of longing, Smooth Caramel, an enchanting taste. In every drop is a pleasure That envelops the heart with a sweet caress”
CARAMELIZED WALNUT CAKE
🧾 INGREDIENTS
For the layers (3 sheets baked individually):
10 egg whites
A pinch of salt
250 g granulated sugar
30 g plain flour (type 000 or for cakes)
250 g finely ground walnuts
For the cooked cream:
10 egg yolks
250 g granulated sugar
250 g unsalted butter (82% fat), softened
100 g chocolate (milk or dark, to taste)
1 teaspoon rum extract (or to taste)
For the caramelized walnuts:
150 g granulated sugar
350 g walnuts (halves or quarters, not ground)
10 ml oil (for greasing the plate)
For decoration:
100 g melted chocolate
Whole walnuts or pieces for finishing (optional)
🍳 METHOD OF PREPARATION
Preparing the layers (3 sheets) Recommended:Preheat the oven to 180°C (top and bottom heat, no fan)
Separate the eggs, placing the whites in a clean, dry bowl.
Whisk the whites with a pinch of salt until they form stiff peaks.
Gradually add 250 g sugar, continuing to whisk until you obtain a dense, glossy meringue.
Gently fold in the flour and finely ground walnuts with a spatula, using upward motions.
Divide the mixture into three equal parts.
Bake each sheet on the reverse side of a baking tray lined with parchment paper for 10 minutes, or until it takes on a light golden hue.
Allow the sheets to cool completely on a wire rack, without stacking.
Preparing the caramelized walnuts
Toast 350 g walnuts in a dry pan over medium heat until they are lightly browned and fragrant. Remove to a bowl.
In a heavy-bottomed saucepan, caramelize 150 g sugar over low heat, stirring gently only when it begins to melt evenly.
When the caramel acquires a copper color, add the toasted walnuts and quickly stir to coat them.
Pour the mixture onto a plate greased with a little oil, and spread rapidly with a spatula.
Allow to cool completely, then crush with a rolling pin, leaving some larger pieces for texture.
Preparing the cooked cream Recommended: Use a bain-marie (place a stainless steel bowl over a pot of hot water, without the bowl touching the water).
In a heatproof bowl, combine: yolks, 250 g sugar, cubed butter, broken chocolate pieces, and rum extract.
Position the bowl over the pot with gently simmering water.
Cook over steam, stirring constantly, until the mixture becomes thick and homogeneous. Estimated time: 10–15 minutes
The cream should visibly thicken (similar to heavy cream).
Allow the cream to cool completely at room temperature.
After cooling, beat the cream for a few minutes to achieve a more airy and smooth consistency.
Incorporate the crushed caramelized walnuts, mixing gently with a spatula.
Assembly
Place the first layer on a serving platter.
Spread one third of the cream evenly.
Continue with the second layer and another third of the cream.
Add the third layer and spread the remaining cream on top.
Level the edges neatly with a knife or spatula.
Decoration (optional, but recommended)
Melt 100 g chocolate in a bain-marie or microwave.
Spread a thin chocolate layer over the cake or create an artistic pattern.
Sprinkle chopped walnuts or place halves for an elegant appearance.
🧊 FINAL RECOMMENDATION Refrigerate the cake for at least 2–3 hours (ideally overnight) so that the layers soften and the flavors meld.
CARAMEL CAKE
📝 Description
A cake with a classic appearance but a spectacular taste, composed of a fine caramel-flavored sponge, topped with a generous layer of tart jam and a silky meringue with a subtle hint of lemon. The soft texture and contrast of flavors make it an ideal dessert for festive meals as well as for days when you want something truly special.
✅ Ingredients
For the caramel syrup and sponge:
200 g granulated sugar (for caramel)
100 ml water (preferably hot)
250 g butter (82 % fat), cut into cubes
4 egg yolks
1 pinch of salt
1 packet baking powder (10–12 g)
300 g plain flour (type 000 or for cakes)
400 g jam (apricot, plum or sour cherry, ideally slightly tart)
For the meringue:
4 egg whites
100 g granulated sugar
2 tablespoons water
100 g granulated sugar (for the meringue syrup)
juice of 1 medium lemon
For greasing the tin:
20–30 g softened butter
1 tablespoon flour
🍳 METHOD OF PREPARATION
Preparation of the caramel syrup
In a heavy-bottomed saucepan, caramelize 200 g of sugar over low heat, without stirring too much, until it takes on a copper-brown color (not burnt).
Carefully pour 100 ml of hot water over the caramelized sugar—beware, it will bubble vigorously.
Immediately add 250 g of butter, stirring continuously until it melts completely and the caramel syrup becomes smooth.
Let the syrup cool for 15 minutes.
Preparing the batter (sponge)
Separate the eggs. Keep the whites refrigerated until needed.
Into the cooled syrup, whisk in the 4 yolks, the pinch of salt, and the baking powder, then gradually sift in the flour, mixing with a whisk or mixer.
The final mixture should have the consistency of a thick batter.
Baking the sponge
Grease a baking tin (approx. 25×35 cm) with butter and dust with a little flour.
Pour the batter into the tin and level with a spoon.
Bake in a preheated oven at 180 °C (moderate heat) for 45 minutes, or until the warm sponge is golden and firm to the touch.
After baking, remove the tin and let the sponge rest for 5–10 minutes.
Preparing the meringue
Beat the 4 egg whites to stiff peaks, gradually adding 100 g sugar.
Separately, in a small saucepan, boil 100 g sugar with 2 tablespoons of water until you obtain a clear syrup.
Pour the hot syrup in a thin stream over the beaten whites, mixing continuously.
Add the juice of 1 medium lemon and beat for another 2–3 minutes, until the meringue is glossy and stable.
Final assembly and baking the meringue
Spread the tart jam evenly over the warm sponge.
Top with the meringue and smooth beautifully.
Return the cake to the oven at low heat (150 °C) for 5 minutes, just until the meringue takes on a light sheen and slight contour.
Turn off the oven, leaving the cake inside for an additional 10 minutes with the door ajar.
🧊 Cooling and Serving
Allow the cake to cool completely at room temperature.
Slice with a knife dipped in hot water and wiped clean each time for even cuts.
🎂 Serving Suggestion Se potrivește perfect cu un ceai negru, cafea amară sau un pahar de lapte rece. Este o prăjitură elegantă, cu gust echilibr
WALNUT, CARAMEL AND WHITE CHOCOLATE CAKE
📝 Description
A refined cake, with a light walnut sponge, caramelized cream with rich texture and sweet white chocolate accents, complemented by a delicate dark chocolate glaze. It is a festive dessert, perfectly balanced between crunchy, creamy, and melt-in-the-mouth, ideal for festive meals or occasions when you want to impress.
✅ Ingredients
For the sponge:
6 egg whites
200 g granulated sugar
200 g finely ground walnuts
1 packet baking powder (10–12 g)
1 packet vanilla sugar (8 g)
50 g plain flour
For the caramel walnut cream:
100 g granulated sugar (for caramel)
250 g chopped walnuts (not ground)
6 egg yolks
50 g granulated sugar
250 g unsalted butter (82 % fat), softened
For assembly and decoration:
100 g grated white chocolate (for the base layer)
200 g dark chocolate (for the glaze)
50 g grated white chocolate (for final decoration)
🍳 METHOD OF PREPARATION
Preparing the sponge
Preheat the oven to 180 °C, static.
Whisk the egg whites with a pinch of salt until they form stiff peaks.
Gradually add 200 g granulated sugar, continuing to whisk until you obtain a firm, glossy meringue.
Gently fold in 200 g ground walnuts, 50 g plain flour, 1 packet baking powder, and vanilla sugar using a spatula with upward motions.
Pour the batter into a 25×35 cm tin lined with parchment paper and bake at 180 °C for 20–25 minutes, or until the toothpick test comes out clean.
Remove the sponge from the oven and, while still warm, grate 100 g white chocolate over the top. Let it melt and absorb into the sponge.
Preparing the caramelized cream
In a saucepan over low heat, caramelize 100 g granulated sugar until it reaches a rich amber color.
Immediately add 250 g chopped walnuts and stir quickly to coat them in caramel.
Separately, beat 6 egg yolks with 50 g sugar until creamy.
Pour the yolk mixture over the caramelized walnuts, then add 250 g cubed butter.
Cook over low heat, stirring continuously, until the caramelized cream thickens visibly and attains a dense consistency.
Remove from heat and allow to cool slightly—remaining warm for easy spreading.
Assembly
Spread the warm caramelized cream evenly over the sponge still covered with melted white chocolate.
Allow the cake to cool completely at room temperature so that the layers settle.
Glaze and decoration
Melt 200 g dark chocolate at a bain-marie or in the microwave in short bursts, then pour over the cake and level quickly.
While the dark chocolate glaze is still soft, grate an additional 50 g white chocolate on top for visual contrast and flavor.
🧊 Serving and Storage
Chill the cake for at least 2 hours before slicing.
For clean cuts, dip your knife in hot water and wipe it between slices.
Store in the refrigerator for up to 4–5 days.
CARAMEL CREAM ROLL
📝 Description
This roll combines a fluffy sponge, an intensely flavored caramel cream with walnuts, and a surprising whole banana filling. It is a dessert balanced between sweet, fruity, and crunchy, ideal for special events or a family meal. The rum flavor and crispy chocolate coating on the outside make it truly exceptional.
✅ Ingredients
For the sponge sheet:
4 eggs
A pinch of salt
60 g granulated sugar
50–60 g plain flour (type 000), sifted
For the caramel walnut cream:
2 whole eggs
125 g granulated sugar (for the eggs)
125 g granulated sugar (for caramelizing)
250 g finely ground walnuts
60 g unsalted butter (82 % fat), cubed
10 g vanilla sugar
15 ml rum extract
For filling and decoration:
2 ripe but firm bananas
🍳 Method of Preparation
Sponge sheet
Preheat the oven to 180 °C (top and bottom heat, no fan).
Separate the whites from the yolks.
Whisk the egg whites with a pinch of salt until they form stiff peaks.
Gradually add 60 g sugar, mixing until you obtain a glossy, firm meringue.
Gently fold in the yolks, one at a time.
Finally, sprinkle in the sifted flour in a thin stream and fold with a spatula in slow upward motions to preserve the air in the batter.
Pour the mixture into a 25×35 cm pan lined with parchment paper.
Bake at 180 °C for 10–12 minutes, until lightly golden and a toothpick comes out clean.
Remove the hot sheet and place it onto a lightly dampened clean towel, then roll it up tightly in the towel. Let it cool.
Caramel walnut cream
In a bowl, beat 2 whole eggs with 125 g sugar until the mixture lightens in color and doubles in volume (approx. 5–7 minutes).
Separately, in a saucepan over low heat, caramelize 125 g sugar until it reaches an amber hue.
Immediately add the ground walnuts, stirring well to coat them with the caramel.
Quickly pour the beaten egg mixture over the walnut caramel, stirring continuously with a whisk over low heat.
When the mixture begins to thicken (without vigorous boiling), add the cubed butter. Continue stirring until it melts completely and the cream becomes glossy and thick.
Remove from heat and stir in the vanilla sugar and rum, then let the cream cool slightly.
Assembling the roll
Unroll the cooled sponge carefully and remove the parchment paper.
Spread ¾ of the warm caramel cream evenly over the entire surface.
At one end, place the whole bananas and begin to roll tightly, taking care to form a neat roll.
Position the roll seam-side down on a platter.
Decoration and serving
Spread the remaining cream over the top of the roll, covering it completely.
Optionally, decorate with chopped nuts, chocolate flakes, or a splash of rum.
Chill for at least 1 hour before serving to allow the cream to set and the shape to stabilize.
🧊 Final Recommendations Slice the roll with a sharp knife dipped in hot water and wiped clean for clean cuts. Store in the refrigerator; it tastes best the next day once the flavors have harmonized.
CARAMELIZED CAKE
📝 Description
This refined cake is composed of a fluffy walnut and cocoa sponge, topped with a crunchy caramel layer, a coffee-flavored cream, and a light Doboș sheet. It is an excellent choice for festive occasions, anniversaries, or whenever you wish to surprise guests with an intense and balanced taste. It pairs perfectly with black coffee, an espresso, or a cappuccino, as well as with a glass of liqueur wine such as Port.
✅ Ingredients
For the sponge:
6 eggs
5 tablespoons cold water
11 tablespoons granulated sugar
5 tablespoons plain flour (type 000)
5 tablespoons finely ground walnuts
1 tablespoon cocoa
For the Doboș sheet:
2 eggs
2 tablespoons granulated sugar
2 tablespoons flour
For the coffee-flavored cream:
5 whole eggs
20 tablespoons granulated sugar
4 sachets instant coffee (approx. 8–10 g each)
400 g unsalted butter (82 % fat), soft, cubed
For the caramel:
7 tablespoons granulated sugar
🍳 Method of Preparation
Walnut and cocoa sponge Preheat the oven to 180 °C. Separate the eggs. Beat the egg whites with a pinch of salt until very stiff. Gradually add 11 tablespoons sugar, whisking until the meringue is firm and glossy. Incorporate the yolks one at a time, mixing gently. Add 5 tablespoons cold water, then fold in the flour, ground walnuts, and cocoa with a spatula using upward motions. Pour the batter into a large (30×40 cm) tin greased with butter and dusted with flour or lined with parchment paper. Bake for 20–25 minutes, until a toothpick comes out clean. Let cool in the tin.
Doboș sheet Separate the 2 eggs. Beat the whites until stiff, then add the sugar and yolks. Finally, fold in 2 tablespoons of flour gently. Bake in a small lined tin at 180 °C for 10–12 minutes, until golden. Remove to a rack to cool.
Coffee-flavored cream In a heatproof bowl, beat 5 whole eggs with 20 tablespoons sugar and the instant coffee. Place the bowl over a bain-marie and stir continuously until the mixture thickens slightly (approx. 12–15 minutes). Remove from heat and let cool completely. After cooling, gradually beat in the softened butter cubes until you obtain a smooth and airy cream.
Caramel In a heavy-bottomed pan, melt 7 tablespoons sugar over low heat until deep golden. As soon as it is ready, pour the hot caramel over the cooled sponge, spreading quickly with the back of a metal spoon. Note: The caramel hardens very fast. You may oil the spoon lightly to prevent sticking.
Assembly Over the cooled caramel layer, spread a generous layer (about two-thirds) of the coffee cream. Place the Doboș sheet on top. Level the remaining cream over the Doboș sheet. Optional: Instead of cream on top, you can use melted chocolate for a glossy finish and added flavor.
🧊 Cooling and Serving The cake must be refrigerated for at least 2 hours before serving, ideally overnight. For clean slices, dip your knife in hot water and wipe between cuts.
🎂 Serving Suggestions This cake is especially suitable for:
Special events: Christmas, Easter, anniversaries
Festive meals or family gatherings Served with bitter coffee or a cup of black tea.
