Layered Crust Caramel Walnut Cake

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Caramel Walnut CakeWho doesn't love fresh cake bites filled with caramel and dry fruits? Last weekend, one of my closest friends visited our home and she insisted on trying a rich sweet dish. We tried this layered walnut cake which came out well in our third attempt. Walnuts are one of the main ingredients of this cake and skipping it may give you entirely different taste. Layering is not mandatory, but it does make the cake more presentable and irresistible. If you want an eggless cake, you must replace egg yolks with concentrated whipped cream. This cake can be kept refrigerated very easily for at least 4 to 5 days. You can change the topping or icing as per your preferences to give it a personal touch.

Caramel Walnut CakeCreamy Dual Crust Cake
Layered Crust Caramel Walnut Cake

Scrumptious dual layer cake

If you’ve not tried multi-layered cake recipe before, do make this one which includes two delicious crusts and is topped with flavorful caramel layer.

Preparation Time: 30 minutes
Cooking time: 2 hours 20 minutes
Servings: 10

  • 250 gm walnuts
  • 150 gm caramel
  • 3 cups fresh cream
  • 2 liter milk
  • 5 egg yolks
  • 2 cups powdered sugar
  • 1/4 cup melted dark chocolate
  • pinch of baking soda
  • 1 tsp cooking oil
  • 4 tsp brown sugar
  • few drops of walnut essence


  1. Crush and grind all the walnuts into a fine powder. Keep them aside.
  2. Boil milk in a bowl on a low flame.
  3. Continuously stir it until it is reduced to one fourth.
  4. Beat egg yolks briskly in a bowl for about 5 minutes.
  5. Add 2 cups of fresh cream and whip it again for about 2 minutes.
  6. Add one cup of powdered sugar and mix well for about 2 minutes.
  7. Add this mixture in the milk along with the remaining sugar and mix well with a hand blender.
  8. Divide it into two equal parts.
  9. In one part, add powdered walnuts, essence and melted dark chocolate.
  10. Add caramel and brown sugar in the other part.
  11. Blend and whip both parts separately until they get a creamy texture.
  12. Add baking soda in both the parts and mix it thoroughly.
  13. Grease a large baking tin with oil or butter.
  14. Arrange alternate layers of both mixtures till it's full.
  15. Bake in a preheated oven for about 12 minutes at 180 degrees.
  16. Add some powdered sugar and caramel in the remaining cream and whip it briskly.
  17. Top the cake with caramel cream and serve after refrigerating it for at least 2 hours.


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