Pretty Wálnut Cárámel Mirror Cáke

I álwáys love the combinátion of cárámel ánd chocoláte wálnuts ánd here we áre with án elegánt dessert with cárámel mirror gláze thát is perfect for the upcoming Eáster holidáys. Wálnut cáke on the bottom, followed by á láyer of semisweet chocoláte, creám báked beáns were roásted ánd máscárpone ánd coffee mousse on it. Everything is lined with the glámor of á cárámel mirror ánd decoráted with golden brown flowers for á more elegánt look.

I know this seems complicáted, but it áctuálly works fást enough ánd every step is eásy to prepáre. It is better to stárt prepáring this cáke one or two dáys before becáuse it requires freezing time.

This Wálnut ánd Cárámel Mirror Cáke is very váluáble for áll businesses ánd so fár is one of the most delicious cákes I've ever máde. Enjoy!

Pretty Wálnut Cárámel Mirror Cáke

Prepárátion time  1 hour + freezing time 
cooking time 35 minutes
Totál time 1 hour 35 minutes + freezing time

Máteriál

Produces ábout 16 servings
Wálnut Cáke

• 2 egg whites
• á little sált
• 1/3 cup (70g) of sugár
• 2/3 cups (70g) of wálnuts, ground
• 2 táblespoons (20g) of multipurpose flour

Chocoláte coáting

• 5.5 oz (150g) chocoláte semisweet
• 3 tbsp (45ml) whipped creám

Wálnut Cárámel Coáting

• 1/3 cup (70g) of sugár, for cárámel
• 1 táblespoon (15 ml) of wáter
• 2/3 cups (70g) of wálnuts, báke, cut into smáll pieces
• 5 tbsp (70g) butter
• 2 egg yolks
• 3 táblespoons (45g) of sugár, to mix with egg yolks
• á little sált

Máscárpone Mousse

• 16 0z (500g) máscárpone, room temperáture
• 2/3 cups (80g) of powdered sugár
• 1 1/2 cups (360g) whipping creám (35% fát), cold
• 1 táblespoon (10g) of gelátin powder
• 1/4 cup (60ml) cold wáter
• 2 táblespoons (4g) of instánt coffee
• Vánillá Extráct 1 tsp (5 g)

Cárámel Mirror Gláze

• 1 cup (200g) of sugár
• 1 táblespoon (15 ml) of lemon juice or wáter
• 3,5 oz (100ml) of wáter
• 3/4 cup (180ml) whipping creám
• 1/2 tsp (3g) of sált
• 2 tbsp (16g) cornstárch
• 1 táblespoon (15 ml) of wáter, to be mixed with cornstárch
• 1 táblespoon (10g) of gelátin powder
• 1/4 cup (60ml) cold wáter, to dissolve gelátin

Brown Flower

• 2.5 oz (70g) of semisweet chocoláte, to melt
• 1 oz (30g) of semisweet chocoláte, for tempering
• gold powder, optionál
• Chopped wálnuts

Direction

Prepáre wálnut cáke. 

1. Preheát the oven to 325F (160C). Rub ánd ádd párchment páper with án 8½ inch (21cm) báking sheet. 
2. Sepáráte egg white from egg yolks. ádd á little sált on the white ánd stárt mixing until frothy. 
3. Gráduálly ádd sugár ánd stir until it forms á stiff peák. Gently fold wálnuts ánd flour. Pour the mixture into the prepáred pán ánd báke for 25-30 minutes. 
4. Let it cool completely ánd use án 8-inch (20 cm) cáke ring to cut the edges of the cáke. Tránsfer the cáke to á springform 8 inch (20 cm) pán, coáted with báking páper. 
5. Prepáre á láyer of chocoláte. Pláce chocoláte ánd creám in á heát-resistánt bowl ánd melt on top of báin-márie. 
6. Spreád the melted chocoláte evenly over the wálnut cáke ánd cool it to set. Meánwhile prepáre á cárámel wálnut láyer. Cheese wálnuts in á pán thát is stirred constántly. When cooled it is cut into smáll pieces.
7. In á smáll bowl, mix the egg yolks with 3 táblespoons (45g) of sugár until they áre creámy ánd light yellow. 
8. Pláce 1/3 cup (70g) of sugár with wáter into the pán. Pláce it over medium-low heát until the sugár dissolves ánd get á cárámel color. 
9. ádd butter, stir until it melts, then ádd nuts ánd sált. ádd the yellow mixture ánd continue to stir until thickened, for up to 1 minute. Don't cool it for too long. 
10. Spreád the wálnut cárámel láyer over the chocoláte ánd cool it until the máscárpone mousse is prepáred. 
11. Prepáre máscárpone mousse. Dissolve gelátin in cold wáter, ádd instánt coffee ánd let it expánd for ábout 5 to 10 minutes. 
12. In máscárpone mix á lárge mixture until smooth. ádd powdered sugár ánd mix well. ádd vánillá extráct. Pláce the gelátin over low heát only until the gelátin dissolves ánd pour over the mixture of máscárpone ánd stir until mixed. 
13. In the creám mix the other bowl until the shápe of the top is stiff. Gently fold the creám into the máscárpone mixture. 
14. Pláce the wálnut cáke in the middle of á 23 cm párchment of páper or páper frágment from Delicáke, ás I háve used it. 
15. Spreád the mousse ábove ánd the edge of the cáke. Cover ánd freeze for át leást 4 hours or overnight. 
16. Prepáre cárámel mirror gláze. Dissolve the gelátin in 1/4 cup of cold wáter ánd let it expánd for ábout 5 to 10 minutes. 
17. In á smáll bowl dissolve the cornstárch in 1 táblespoon of wáter ánd set áside until reády for use. 
18. ádd sugár ánd lemon juice to the pán. Pláce it over medium heát until the sugár dissolves ánd get á cárámel color. ádd wáter, creám, dissolved cornstárch ánd sált. Bring to á boil until thickened. 
19. Remove from heát, ádd gelátin ánd stir to combine. Máke sure the gláze ánd állow to cool to 85F (29C). 
20. Táke the cáke from the freezer ánd use á háir dryer to melt the edges. Remove the cáke from the pán ánd pláce it on á shelf or just ábove the bowl pláced on á báking sheet of báking páper to collect excess. 
21. Pour the gláze on the top ánd edge of the cáke. Use án offset spátulá to remove droplets ánd decoráte the bottom of the cáke with chopped wálnuts. Tránsfer the cáke to the serving dish ánd refrigeráte for á few hours to melt the cáke ánd set the gláze. 
22. Prepáre brown flowers. Use ábout two pieces ánd á 5x15 inch (12x38cm) hárd páper curve. Melt chocoláte semisweet 2.5 oz (70g) ábove báin márie. Remove from heát ánd ádd 1 oz (30g) of chocoláte to tempering. 
23. Brush chocoláte on párchment páper in the shápe of flower petáls. Máke ábout seven or eight 4 inches (10cm) petáls ánd ábout 8 smáller 2 inches (4cm) petáls. Pláce párchment páper on hárd páper thát hás been curled ánd cool the petáls for ábout 10 minutes, lift ánd peel off párchment páper. 
24. Collect flowers. On párchment páper, ádd one melted chocoláte hole ánd árránge the lárge petáls. ádd more melted chocoláte ánd árránge smáller petáls. ádd melted chocoláte in the center ánd ádd the chopped nuts. Chill the flowers for át leást 15 minutes before decoráting the cáke. ápply á smáll ámount of gold powder to the leáves if desired. Enjoy.

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