Romanian Walnut Buttercream Cake

Ingredients

Walnuts:

• 350 g shelled walnut halves (12.3 oz)

Caramel:

• 5 tbsp granulated sugar

Cake:

• 8 egg whites
• 3 tbsp granulated sugar
• 1 pinch of salt
• 1 tbsp rum (optional)
• 2 tbsp lemon juice

Walnut Buttercream:

• 9 tbsp granulated sugar
• 200 ml milk (6.7 fl.oz/ ¾ cup + 2 tbsp)
• 300 g good quality unsalted butter (at least 82% fat content, 10.5 oz/ 1 ¼ cups + 1 tbsp)
• 1-2 tsp vanilla extract (to taste)

Instructions

1. Walnuts:
   Preheat the oven to 220°C (430°F). Line a baking tray with baking paper, spread the walnuts evenly, and roast for 3-4 minutes until slightly golden. Let cool, then grind finely.
2. Caramel:
   Set aside 100 g of ground walnuts. Heat the sugar in a non-stick pan until it caramelizes lightly, stir in the walnuts, spread on foil, and let set.
3. Cake Base:
   Preheat the oven to 180°C (350°F). Beat egg whites with salt to stiff peaks, incorporate sugar, rum, and lemon juice. Fold in ground walnuts. Bake the mixture in a lined tray for 20-25 minutes, then let cool and slice into 3 parts.
4. Buttercream:
   Beat egg yolks with sugar until pale, add milk, and cook until thick. Let cool. Beat butter until fluffy, gradually add yolk mixture, and vanilla.
5. Assemble:
   Layer cake slices with buttercream, top with crushed caramelized walnuts. Refrigerate overnight.

Enjoy!