Cake with caramel

Cake with caramel

Finally weekend and time for comfort food! Sometimes a good and heavy cake with sponge made of different nuts and caramel and chokolate topping is just lovely! I got this recipe from Marit some years ago, and every time I serve it it’s a success. I hope you will find it delicious as well. The cake is perfect to put in the freezer as well, that is if you don’t eat it all at once.

Sponge with nuts:

200 gr sugar
5 egg whites
100 gr walnuts
100 gr hazel nuts
100 gr pistachio nuts

Whip egg whites until loose foam and add sugar little by little until you get a stiff mixture like merengue. Just make sure you don’t whip too much so that the merengue gets hard. It shall be stiff but with soft peaks.

Roughly chop the nuts and fold them into the merengue mix. Pour the batter into a greased tin about 24 cm.

Bake in preheated oven to 150 °C for about 1 hour.


100 gr sugar
1 dl water
100 chocolate (40%)
100 gr caramels (plain cream ones)
5 egg yokes
2 tbsp. cognac (can be excluded)

Boil water and sugar until sugar is dissolved. Add caramels and chocolate and stir until even mixture. Cool down a little before adding egg yokes and cognac. Cool down and let thicken before spreading on the cake.

Keep the ring on around the cake and pour the caramel over. Keep cool for a few hours until cream is set. Decorate with whipped cream and berries like strawberries or raspberries.