Ingredients

Nut Biscuit

6 eggs
230 grams (8.1 ounces) sugar
200 grams (7 ounces) chopped nuts (any)
300 grams (10.6 ounces) flour
2 teaspoons baking powder
3 tablespoons honey
120 milliliters (4.1 fluid ounces) vegetable oil
120 milliliters (4.1 fluid ounces) milk
We recommend:

Instructions

Step 1

Preheat the oven to 302°F (150°C).

Step 2

Preheating ensures even baking from the start.

Step 3

Combine all the ingredients in a bowl and mix until well blended.

Step 4

Mix until you achieve a smooth and homogeneous batter.

Step 5

Line the bottom of a 20cm (7.87 inch) cake mold with parchment paper and pour the batter into it. Level the batter with a spatula.

Step 6

Bake in the preheated oven for about an hour, checking for doneness starting at 45 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 7

Ovens vary, so keep an eye on the cake to avoid over-baking.

Step 8

Let the cake layers cool completely, then wrap them in cling film and refrigerate for 8 hours.

Step 9

Combine all the cream ingredients in a bowl and whip until homogeneous.

Step 10

Make sure the cream cheese is at room temperature for easy whipping.

Step 11

Pour the sugar into a heavy-bottomed saucepan and place it over low heat. As it starts to melt around the edges, begin mixing with a wooden spoon until the sugar dissolves completely.

Step 12

Add the cold butter and stir until melted and fully incorporated.

Step 13

Heat the cream until the first bubbles appear, then carefully pour it into the melted sugar mixture. Be cautious as it will bubble up significantly.

Step 14

Mix until smooth and let it cool completely.

Step 15

Using very cold butter helps create a smooth caramel sauce without burning the sugar.

Step 16

Pour the sugar into a heavy-bottomed pan and melt it completely over low heat.

Step 17

Add the nuts, stir well, then remove from the heat.

Step 18

Spread the mixture in a thin, even layer on a silicone mat or on greased parchment paper.

Step 19

Once cooled and hardened, break the praline into pieces and blend to chop finely.

Step 20

You can use different types of nuts for varied flavors.

Step 21

Dissolve muscovado sugar in warm water, then allow it to cool.

Step 22

Add cognac to the sugar mixture to taste.

Step 23

Cut the nut biscuits horizontally to form four cake layers.

Step 24

Place the first layer on a serving dish, soak it with the sugar syrup, and spread an even layer of cream over it.

Step 25

Create a side along the edge of the cream with nut praline crumbs inside and drizzle caramel on top.

Step 26

Repeat with the remaining cake layers, soaking, adding cream, praline, and caramel each time.

Step 27

Cover the entire cake with the remaining cream.

Step 28

Decorate with caramel drips and nut praline crumbs.

Step 29

Allow the finished cake to chill for a few hours before serving to let the flavors meld.

Servings

Ready to take your nut biscuit cake from the kitchen to the dining table? Here are some serving ideas that will make your dessert experience unforgettable:

A Splash of Style: Serve your nut biscuit cake on a beautiful cake stand to elevate (literally!) its visual appeal. Scatter a few extra praline crumbs and caramel drizzles on the serving plate for that extra hint of gourmet flair.

Perfect Pairs: Brew a pot of rich, aromatic coffee or a soothing cup of tea. The bitterness of a dark roast or the subtle notes of a well-brewed tea can perfectly balance the cake's sweetness. If you're feeling adventurous, why not pair it with a sweet dessert wine or a festive cocktail?

Presentation is Key: Slice the cake neatly with a warm knife for clean edges. Add a bit of flair by dusting a light shower of powdered sugar over the top or placing a few fresh berries for a pop of color.

Get Personal: Customize each slice by topping with a dollop of whipped cream and a drizzle of extra caramel. Add a few whole nuts on the side for a satisfying crunch that complements each bite.

Equipment

Mixing Bowls

You'll need a variety of mixing bowls to keep your ingredients organized and ensure smooth mixing. Stainless steel is always a good choice!

We recommend:

Variations

Gluten-Free Option: Substitute the all-purpose flour with a good-quality gluten-free flour blend. Ensure the baking powder you use is also gluten-free to keep the cake light and fluffy.

Vegan Variation: Replace eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use plant-based cream cheese and condensed coconut milk instead of the dairy counterparts. Swap the honey with agave syrup, and use a non-dairy milk, like almond or soy milk.

Faq

  • Why is my cake dense and not fluffy?

    Dense cakes can result from over-mixing the batter or using incorrect ingredient measurements. Make sure to mix until just combined and double-check your measurements.

  • Can I use salted butter for the caramel?

    Yes, but reduce the added salt in the recipe to keep the caramel from becoming too salty.

  • How do you know when the caramel is done?

    The caramel should have a rich amber color and smooth consistency. Be cautious not to overcook, as it can quickly turn bitter.

  • What is the best way to store leftover cake?

    Wrap the cake tightly in cling film and store it in the refrigerator. It will stay fresh for up to five days.

  • Can I freeze the cake layers ahead of time?

    Yes, you can freeze the baked cake layers wrapped in plastic wrap and aluminum foil for up to three months. Defrost in the refrigerator before assembling.

  • How can I make the praline extra crunchy?

    Spread the melted praline very thinly on the silicone mat and let it cool completely. For an additional crunch, you can also toast the nuts lightly before adding them to the caramel.

Nutrition facts

Nut, caramel & cognac cake
Recipe Yield:1 large cake (serves 12-16)
Calories:approximately 4500-5000 calories for the entire cake
Calories (Min - Max):4500 - 5000
Total Fat:230g
Saturated Fat:85g
Protein:65g
Total Carbohydrate:620g
Total Sugars:460g