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Kranz Cake

For a tray measuring 37 cm x 25 cm

Cake Layers

  • 15 egg whites (approx. 600g)

  • 275g sugar

  • 1 pinch of salt

  • 450g ground walnuts

  • 100g flour

Instructions:

  1. Beat the egg whites with the pinch of salt at high speed.

  2. When soft peaks begin to form, gradually add the sugar and beat until you get a firm meringue.

  3. In a separate bowl, mix the flour and ground walnuts.

  4. Gently fold the walnut-flour mixture into the meringue using light, sweeping motions.

  5. Divide the batter into 5 equal portions and spread each one on parchment paper.

  6. Bake each layer in a preheated oven at 170°C with fan until golden brown on top.

Cream Filling

  • 15 egg yolks

  • 375g sugar

  • 375g butter (82% fat)

  • 4 vanilla essences

Instructions:

  1. Mix the egg yolks with the sugar and place the bowl over a pot of simmering water (make sure the water does not touch the bottom of the bowl).

  2. Once the water below starts to boil, continue to cook the yolk mixture for 20 minutes, stirring constantly to avoid curdling.

  3. When thickened, let the cream cool completely and refrigerate overnight.

  4. The next day, take the cream out 1 hour before using so it reaches room temperature.

  5. Beat the butter until it becomes light and fluffy.

  6. Add the vanilla essence and mix briefly.

  7. With the mixer on low speed, gradually incorporate the cooked yolk cream into the whipped butter until smooth.

  8. Set the cream aside while preparing the caramelized walnuts.

Caramelized Sugar with Walnuts

  • 150g walnuts

  • 300g sugar

  • 1 small teaspoon vinegar

Instructions:

  1. Roast the walnuts in a preheated oven at 150°C for 10 minutes.

  2. Melt the sugar over low heat with the vinegar until it turns a golden brown caramel color.

  3. Remove from heat, mix in the roasted walnuts, and immediately pour the mixture onto parchment paper.

  4. Allow to cool completely, then finely chop the caramelized walnut brittle with a knife.

Assembling the Cake

  1. Divide the cream into 5 equal parts.

  2. Spread one part of the cream on each cake layer and sprinkle with a little chopped caramelized walnut mixture.

  3. Stack the layers one on top of the other.

Tip: Reserve half of the caramelized walnuts for decorating the cake the next day. Store them in an airtight containerto keep them crunchy.

  1. Cover the assembled cake and refrigerate overnight.

  2. The next day, cut the cake first, then sprinkle the remaining caramelized walnut brittle on top for decoration.

 

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