Apple walnut caramel cake
Step 1: Walnut Crunch
5 tbsp (70g) butter
½ cup (100g) light brown sugar
3 tbsp (40ml) whipping cream
Cook over medium-low heat until sugar dissolves
8 inch (20cm) baking pans, greased and lined with parchment paper
Divide evenly on two pans
Sprinkle with 1 cup (100g) chopped walnuts/pecans
Set aside
Step 2: Apple Cake
12 oz (330g) apples (about 2 medium apples)
Peel, core and cut in small pieces
4 eggs
¾ cup (150g) brown sugar
1/3 cup (70g ) sugar
Mix until creamy
1 cup (230g) vegetable/canola oil
1 tsp (5g) vanilla extract
Mix to combine
2 cups (250g) all-purpose flour
1 tsp (6g) baking soda
2 tsp (8g) baking powder
1 tsp (5g) salt
2 tsp (6g) cinnamon
Gradually add to egg mixture
1 tbsp (10g) flour
Fold in apple pieces
Divide batter evenly on the prepared pan
Bake at 350F (180C) for 25-30 minutes
Cool completely
Dulce de leche buttercream
9 oz (250g) unsalted butter, room temperature
Whip butter until light and fluffy, 5-7 minutes
1 tsp (5 g) vanilla extract
Gradually add 1 can (14 oz-397g) Dulce de Leche, room temperature
Mix after each addition
Step 4: Assembly
Buttercream
1 cake layer, walnut crunch on top
A bit less than a third of buttercream
The second layer with walnut crunch on top
A bit less than a third of buttercream
Third layer
Remaining buttercream on top and sides
Refrigerate to set
Step 5: Caramel Shards
½ cup (50g) walnuts/pecans, chopped
½ cup (100g) sugar
2 tbsp (30ml) water
Cook over medium heat until sugar dissolves and gets a caramel color
Pour over chopped nuts
Refrigerate until ready to use
Step 6: Caramel sauce
1/2 cup (100g) sugar
2 tbsp (30ml) water
Cook over medium heat until sugar dissolves and gets a caramel color
Remove from heat
1/4 cup (60g) whipping cream
cook for about 1 minute stirring constantly
1 tbsp (14g) unsalted butter, room temperature
1/2 tsp (2.5g) vanilla extract
½ tsp (2.5g) salt
Cool slightly
Break into shards
use a spoon and start making drips around the edges.
If the sauce hardened too much heat it a bit over bain-marie to get to a pouring consistency.
Top with remaining sauce
Refrigerate to set for 30 minutes