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Caramel-glazed Walnut Cake-gateau Grenoblois

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	French	Cakes, Desserts	8	Servings

INGREDIENTS

8		1 inch thick slices of
		French bread crust
		trimmed bread cut into
		cubes
1 1/2	c	Walnuts, lightly toasted
1	c	Sugar
4		Large egg yolks
2	T	Dark rum
4	t	Instant espresso coffee
		powder dissolved in
		1 t water
1	t	Grated lemon peel
6		Large egg whites
1	pn	Salt
1/2	c	Sugar
2	T	Water
8		Walnut halves, toasted

INSTRUCTIONS

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.  From the Franche-Comte & The Alps region of France. Bon
Appetit/May 94  Typed by Didi Pahl  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 337 Calories From Fat: 140 Total Fat: 16.6g Cholesterol: 90.1mg Sodium: 83.6mg Potassium: 153.6mg Carbohydrates: 41.1g Fiber: 1.5g Sugar: 38.2g Protein: 7.4g