This layered Turkish cake is filled with walnut caramel sauce and topped with light whipped cream. The caramel’s slightly bitter flavor balances the crunch of the walnuts for a rich slice of cake.
Beat the eggs and sugar until fluffy. Add the flour and baking powder, then pour the batter onto a parchment-lined baking sheet. Bake in a preheated oven and let cool before cutting into two or three equal layers.
Melt the sugar over low heat without stirring. Once it turns dark amber, remove it from the heat and gradually add the cream. Stir in the butter and walnuts.
Spread plenty of warm caramel sauce between the cake layers and stack them. Spread the whipped cream over the top.
Garnish the cake with chopped walnuts and refrigerate for at least two hours before slicing and serving.
Important: Melt the sugar for the caramel without stirring; stirring too soon can cause it to crystallize. Allergens: contains wheat (gluten), egg, dairy (cream) and walnuts. Let the assembled cake rest for at least two hours.
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