"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 04-28-2012, 08:00 AM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Wink Gâteau Grenoblois: Caramel Glazed Walnut Cake

Good Afternoon,

Today, I am preparing to bake a spinach lasagne for Sunday´s lunch and a Caramel Glazed Walnut Bread Cake, which in Franche Comte and The French Alps is very common during walnut season. The Vet loves walnuts, so this is a surprise ...

Here is the simplified recipe for 8 servings:


8 one inch thick slices of French style bread cut into cubes
1 1/2 cups walnuts lightly toasted
1/8 cup sugar
4 large egg yolks
4 tsps. Instant Espresso dissolved in 1 teaspoon water
1 tsp. lemon zest
6 large egg whites
a pinch of salt

CARAMEL GLAZE:

1/8 Cup sugar
2 tblsps room temperature water
8 walnut halves


FOR CAKE:

1. preheat oven to 375 farenheit degrees
2. butter a 9 Inch diameter spring form baking pan & line bottom with parchment paper
3. butter parchment
4. dust the pan with flour and finely grind the bread in the Food Processor
5. spread on baking sheet and bake until golden stirring occasionally, 10 mins.
6. finely grind the bread crumbs in Food Processor and measure 3/4 cup crumbs and finely grind the nuts in too.
7. Using an Electric Mixer, beat sugar and egg yolks in large bowl until thick about 3 mins.
8. beat in Rum ( I use Havana Aged Gold ), coffee powder mixture and and zest of lemon
9. beat the whites and salt in another large bowl until soft peaks are formed
10. gradually add the remaining sugar and beat until stiff
11. fold 1/3 of whites into batter and fold in remaining whites in two additions
12. spoon batter into pan, and bake cake bread until tester inserted comes out clean about 45 mins.
13. cool pan on rack, 10 mins. and turn out the cake and peel off parchment, and then turn cake over and let cool another 15 mins.
14. line baking sheet with foil aluminum
15. lightly oil foil and place the cake on it


CARAMEL GLAZE

1. combine the sugar and the water in heavy medium saucepan
2. stir over medium low heat until sugar dissolves
3. increase heat to medium high and boil without stirring
4. when mixture turns amber toned. brush down the sides of the pan with a wet pastry brush and swirl the pan occasionally, about 6 mins.
5. pour the caramel over top of cake and oil tip the knife
6. immediately slice through caramel layer only marking 8 serving slices
7. garnish with walnut halves and let cool completely

Serve with Espresso, Tea or Walnut Cordial or Brandy or Cognac

Have lovely wkend,
Margaux Cintrano

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
cake, recipe

Gâteau Grenoblois: Caramel Glazed Walnut Cake :chef: Good Afternoon, Today, I am preparing to bake a spinach lasagne for Sunday´s lunch and a Caramel Glazed Walnut Bread Cake, which in Franche Comte and The French Alps is very common during walnut season. The Vet :wink: loves walnuts, so this is a surprise ... :yum: Here is the simplified recipe for 8 servings: 8 one inch thick slices of French style bread cut into cubes 1 1/2 cups walnuts lightly toasted 1/8 cup sugar 4 large egg yolks 4 tsps. Instant Espresso dissolved in 1 teaspoon water 1 tsp. lemon zest 6 large egg whites a pinch of salt CARAMEL GLAZE: 1/8 Cup sugar 2 tblsps room temperature water 8 walnut halves FOR CAKE: 1. preheat oven to 375 farenheit degrees 2. butter a 9 Inch diameter spring form baking pan & line bottom with parchment paper 3. butter parchment 4. dust the pan with flour and finely grind the bread in the Food Processor 5. spread on baking sheet and bake until golden stirring occasionally, 10 mins. 6. finely grind the bread crumbs in Food Processor and measure 3/4 cup crumbs and finely grind the nuts in too. 7. Using an Electric Mixer, beat sugar and egg yolks in large bowl until thick about 3 mins. 8. beat in Rum ( I use Havana Aged Gold ), coffee powder mixture and and zest of lemon 9. beat the whites and salt in another large bowl until soft peaks are formed 10. gradually add the remaining sugar and beat until stiff 11. fold 1/3 of whites into batter and fold in remaining whites in two additions 12. spoon batter into pan, and bake cake bread until tester inserted comes out clean about 45 mins. 13. cool pan on rack, 10 mins. and turn out the cake and peel off parchment, and then turn cake over and let cool another 15 mins. 14. line baking sheet with foil aluminum 15. lightly oil foil and place the cake on it CARAMEL :yum: :yum: GLAZE 1. combine the sugar and the water in heavy medium saucepan 2. stir over medium low heat until sugar dissolves 3. increase heat to medium high and boil without stirring 4. when mixture turns amber toned. brush down the sides of the pan with a wet pastry brush and swirl the pan occasionally, about 6 mins. 5. pour the caramel over top of cake and oil tip the knife 6. immediately slice through caramel layer only marking 8 serving slices 7. garnish with walnut halves and let cool completely :chef: Serve with Espresso, Tea or Walnut Cordial or Brandy or Cognac Have lovely wkend, Margaux Cintrano 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.