Walnut Cake With Caramel Whipped Cream Recipes

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

WALNUT CAKE WITH CARAMEL WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees F. In food processor combine nuts and flour Process until nuts are finely ground; set aside. Set aside 2 Tbsp. of the sugar.
• Finely shred peel from orange and juice the orange. In a large bowl combine the remaining sugar, 1 tsp of the orange peel, 1/3 cup of the orange juice, the salt, and egg yolks. Beat on high with an electric mixer for 3 to 5 minutes or until very thick and pale.
• In another large, clean, dry bowl using clean, dry beaters, beat the egg whites and cream of tartar until soft peaks form when beaters are lifted. Gradually beat in the 2 Tbsp. reserved sugar until the eggs whites are stiff but not dry.
• Spoon about a quarter of the egg whites over yolk mixture. Add nut mixture. Fold together with a large rubber spatula. Add the remaining egg whites and fold to combine. Scrape batter into an ungreased 10-inch tube pan with removable bottom; spread evenly in pan. Bake 35 to 40 minutes or until cake is golden brown and springy to the touch and toothpick inserted near center comes out clean. Cool cake upside down in pan by inverting cake pan over a bottle with a long neck.
• By the time the cake is cool, most will have pulled away from sides of pan; rap sides of pan sharply on counter to release any portion of cake that is still attached. Run a skewer or long thin spatula around tube to detach; lift to remove cake. Slide a thin spatula around bottom of cake to detach bottom.
• Using a sharp serrated knife, cut cake into two layers. Fill layers with Caramel whipped Cream. Serve with Simple Caramel Sauce. Makes 12 servings. Caramel Whipped CreamCaramel Whipped Cream:
• Line baking sheet with foil or parchment paper; set aside. Place water in a 2-quart saucepan. Pour sugar in a thin stream in center of pan to form a low mound. Don't stir; use your fingers to pat sugar mound down until it is entirely moistened. Any sugar touching edges of pan should be below the water line. Cover and cook over medium heat for a few minutes without stirring until sugar is dissolved and syrup looks clear.
• Uncover and continue to cook without stirring until syrup begins to color slightly. Swirl pan gently (rather than stirring) if syrup is coloring unevenly. Use a skewer to drop a bead of syrup on a plate from time to time. When a drop looks pale amber, add the nuts. Using a silicone spatula gently turn nuts until they are completely coated with syrup. Continue to cook, gently pushing nuts around if syrup is coloring unevenly, until a drop of syrup looks golden amber on the plate (about 30 minutes total). If syrup gets too dark, it will taste bitter. Immediately scrape mixture onto lined baking sheet and spread it out as well as you can. While still warm but cool enough to handle, bread into pieces. Transfer to resealable plastic bag. Keep airtight until needed, so they will not become sticky.
• When ready to use, break caramel into smaller pieces; chop medium fine or pulse in food processor. In a large chilled bowl,whipping cream until it holds soft peaks. Fold in chopped caramel. Makes 3 cups. Simple Caramel SauceSimple Caramel Sauce:
• In a small saucepan heat whipping cream and 2 Tbsp. water until steaming hot. Remove from heat; set aside. Place 1/2 cup water in a 2-quart saucepan; pour sugar and salt in a thin stream in center of pan to form a low mound. Don't stir; use your fingers to pat the sugar mound down until it is entirely moistened. Any sugar touching edges of pan should be below the water line. Cover and cook over medium heat without stirring until sugar is dissolved and syrup looks clear. Uncover and continue to cook without stirring until syrup begins to color slightly. Swirl pan gently (rather than stirring ) if syrup is coloring evenly. If syrup gets too dark, it will taste bitter. Use a skewer to drop a bead of syrup on a plate from time to time. When a drop of syrup looks amber (about 13 minutes), remove pan from heat. Holding pan away from you, gradually pour in the hot cream mixture. Stir over low heat to blend the caramel into the cream mixture. Simmer for 1 to 2 minutes. Remove from heat; stir in 1 tsp. pure vanilla extract. Let cool until slightly thickened (220 degrees F-222 degrees F). Serve warm with cake. Store, tightly covered, in the refrigerator up to a week. Makes 12 servings.

SOUTHERN CARAMEL CAKE WITH CARAMEL WHIPPED CREAM

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt in a bowl. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
• Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
• Make the filling: In a small saucepan, stir together 2 cups sugar, cream, and butter. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
• Sprinkle remaining 1/2 cup sugar evenly in a shallow, heavy-bottomed, medium saucepan. Cook, stirring constantly, over medium heat until sugar is melted and light golden brown (sugar will clump).
• Slowly add cream mixture to caramelized sugar, stirring constantly. Cook over medium heat, without stirring, until it reaches 238 degrees (soft-ball stage), about 10 minutes. Remove from heat and transfer to the bowl of an electric mixer. Let stand, without stirring, until temperature drops to 200 degrees, about 20 minutes.
• Fit mixer with whisk attachment and whisk on high speed until thickened, about 6 minutes. Add vanilla and beat to combine. Let cool to room temperature, about 20 minutes. Divide filling into thirds. Working with one-third at a time, roll out on parchment paper into an 8-inch round; set aside. Repeat process with remaining filling.
• Assemble the cake: Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Place a bottom layer on a cake stand, and top with one round of filling. Repeat process with remaining cake layers and remaining 2 rounds of filling. Spread entire cake top and sides with caramel whipped cream, smoothing top and sides. Refrigerate cake until firm, about 30 minutes. Serve immediately or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

GRAHAM CRACKER WALNUT WHIPPED CREAM CARAMEL CAKE

Steps:

• Separate eggs.
• Beat yolks til thick; add sugar, baking powder and flavorings. Beat egg whites stiff. Fold into yolks. Fold in crackers and nuts.
• Pour into two ungreased spring-form pans or 2 9" cake pans lined with wax paper. {this is what I do] Bake 30 minutes at 325° Cool. Whip two cartons real real cream[0ne pint] Frost cooled cake with whipped cream.
• Refrigerate 4 hours.
• Directions for Caramel Sauce.
• Mix all ingredients for sauce together and cook on med. to low heat until smooth and thick. Cool and drizzle over cake.

WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.