Nutty Caramel Cake

Ingredients

• 100 g whole wheat cookies
• 30 g shelled peanuts
• 45 g hazelnuts
• 125 g butter
• 4 eggs
• 3 tbsp Lemon juice
• 150 g sugar
• 800 g cream cheese (double cream level)
• 1 vanilla bean (pulp)
• 400 ml whipping cream
• 100 g sugar
• 50 g butter
• 75 ml whipping cream
• 30 g shelled peanuts
• 50 g hazelnuts

Instructions

1. 1.

   For the base, crush the cookies in a mixer and mix with coarsely chopped nuts and butter. Line a springform pan with parchment paper, press the cookie mixture into the bottom, slightly lifting the edges to form a flatter base. Chill the pan.

2. 2.

   Separate the eggs. Whisk the yolks with lemon juice and half of the sugar over a hot water bath until creamy (do not let it get too hot). Remove from heat, cool, then fold in the cream cheese and vanilla pulp. Beat the remaining whipping cream with the rest of the sugar until stiff peaks form and fold into the mixture. Whisk the egg whites to stiff peaks and fold them in as well. Pour the filling over the cookie base and freeze for at least 5 hours.

3. 3.

   For the sauce, dissolve sugar in a small pot with 50 ml water. Heat and slowly caramelize lightly brown (do not stir). Remove from heat and carefully whisk in butter (beware of splattering). Stir in cream and return to low heat, letting it simmer until creamy. Cool. Roughly chop the nuts. Spread the caramel sauce over the frozen cake, sprinkle with nuts, and chill for another 1 hour.

4. 4.

   Serve cut into pieces and garnish with chopped nut chocolate if desired.