Caramel cake stuffed with nuts


For mass:

300 grams of wheat flour

200 grams of sugar

300 grams of butter

6 eggs

1 cup of milk

1 tablespoon of caramel essence (optional)

1 teaspoon baking powder

For the filling:

200 ml of cream

200 grams of brown sugar

100 grams of chopped pecan nuts

30 grams of butter

Preparation mode: To make this delicious caramel cake with nuts, start by preparing the dough. In order not to become heavy, we advise you to divide the dough ingredients in two, in order to prepare two identical cakes: one will serve as a base and the other as a top.

The first step is to beat the butter with the sugar, preferably using an electric mixer, until you get a paste.

Then add the eggs and beat until incorporated. Finally incorporate the flour, alternating with the milk. Add the baking powder and the essence and mix one last time. Transfer the dough to a round shape, properly greased and floured, and bake in a preheated oven at 180ºC for 20-25 minutes, or until you pass the toothpick test.

When this first cake is ready, wait to cool to unmold and repeat the previous steps with the other half of the dough ingredients.

While the cakes bake, prepare the filling of toffee and nuts: bring the sugar to medium heat and let it melt, stirring occasionally so as not to burn. Let the filling cool to mix the nuts in it and then spread it over one of the cakes. Cover with the other cake, decorate with powdered sugar and nuts, and it's ready to serve.