Caramel-Glazed Walnut Cake-Gateau Grenoblois
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Caramel-Glazed Walnut Cake-Gateau Grenoblois
  Cakes    Walnuts  
Last updated 6/12/2012 12:43:04 AM. Recipe ID 2118. Report a problem with this recipe.
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      Title: Caramel-glazed walnut cake-gateau grenoblois
 Categories: Cakes, Desserts
      Yield: 8 Servings
      8    (1 inch thick slices of
           -French bread, crust
           -trimmed, bread cut into
  1 1/2 c  Walnuts, lightly toasted
      1 c  Sugar
      4    Large egg yolks
      2 tb Dark rum
      4 ts Instant espresso coffee
           -powder dissolved in
           -1 t water
      1 ts Grated lemon peel
      6    Large egg whites
      1 pn Salt

    1/2 c  Sugar
      2 tb Water
      8    Walnut halves, toasted
  FOR CAKE: Preheat oven to 350F.  Butter 9-inch diameter springform
  pan. Line bottom with parchment paper. Butter parchment. Dust pan
  with flour. Finely grind bread in processor. Spread on baking sheet.
  Bake until golden, stirring occasionally, about 10 minutes. Finely
  grind breadcrumbs in processor. Measure 3/4 cup crumbs (reserve
  remainder for another use). Finely grind nuts in processor.
  Using electric mixer, beat 3/4 cup sugar and yolks in large bowl until
  thick, about 3 minutes.  Beat in rum, coffee powder mixture and peel.
  Mix in 3/4 cup crumbs and ground nuts. Beat whites and salt in
  another large bowl until soft peaks form.  Gradually add remaining
  1/4 cup sugar and beat until stiff.  Fold 1/3 of whites into batter.
  Fold in remaining whites in
        2    additons.
  Spoon batter into pan.  Bake cake until tester inserted into center
  comes out clean, about 45 minutes. Cool in pan on rack 10 minutes.
  Turn out cake. Peel off parchment. Turn cake over; cool on rack
       15    minutes.
  Line baking sheet with foil.  Lightly oil foil.  Place cake on
  prepared sheet.
  FOR CARAMEL: Combine sugar and water in heavy medium saucepan. Stir
  over medium-low heat until sugar dissolves. Increase heat to
  medium-high and boil without stirring until mixture turns amber,
  brushing down sides of pan with wet pastry brush and swirling pan
  occasionally, about 6 minutes.
  Pour caramel over top of cake.  Oil tip of knife. Immediately cut
  through caramel layer only, marking 8 serving pieces. Garnish with
  walnut halves. Cool completely.

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Recipe ID 2118 (Apr 03, 2005)

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