German Kranz Cake

Prepare the sponge cake according to the recipe here.

Just add 2 tablespoons of cocoa and half a glass of chopped walnuts to the flour - and follow the steps further.

After baking, allow it to cool thoroughly, even overnight for easier cutting and handling.

Alternatively, you can use any sponge cake you prefer and are familiar with making.

Prepare the Kranz in advance to minimize tasks when assembling the cake.

Slowly melt 1 glass of sugar in an old pan over medium heat.

Stir until the mixture turns a brown color and is uniform.

Be sure to maintain a low heat to avoid burning the sugar.

Add the walnuts, stir, and cook for another 2-3 minutes.

Pour the caramelized walnut mixture into a silicone or simply oiled tray.

Silicone works well here as it ensures easy removal once cooled.

Once it has completely cooled and set, remove and finely grind the mixture using a food processor.

Start assembling the cake:

- Slice the sponge cake into 2 layers

- Place the first layer on a cake plate, covering the edges with baking paper to keep the plate clean after decoration

- Brush the layer with syrup to taste.

Beat the whipped cream as detailed here.

Set aside about 1/3 for decoration.

Mix the remaining cream with approximately 1 glass of prepared Kranz.

Spread the Kranz cream over the first layer so that the cream layer is about 1 cm thick.

Place the second layer on top, remembering to syrup it.

Cover the cake with Kranz cream, evenly smoothing the edges with a knife.

Use your hand to gently press more Kranz onto the sides of the cake, covering them completely.

Decorate the top as desired - use leftover whipped cream to create designs or simply sprinkle with more Kranz and you're finished.

Allow the cake to absorb the flavors for a few hours before serving.

It's an extraordinary mix of nuts, whipped cream, and caramel - definitely worth trying!

Enjoy a slice!

Bon appétit!