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Traditional Romanian Krantz Cake with Caramelized Walnut Praline
Classic Romanian confectionery royalty: tender walnut sponge layered with rich egg yolk custard buttercream, entirely coated in a crunchy blanket of golden caramelized walnut praline (krantz).
Prep
35 min
Cook
30 min
Total
65 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
10
- Large eggs, separated5 pc
- Granulated sugar for sponge150 g
- Finely ground walnuts150 g
- All-purpose flour100 g
- Sugar for cream120 g
- Soft unsalted butter (82% fat)200 g
- Walnut halves lightly toasted for praline150 g
- Sugar for caramelizing praline120 g
- Pure vanilla extract1 tsp
Preparation Steps
1
Make sponge: beat egg whites stiff with sugar, gently fold in yolks one by one, followed by ground walnuts and flour. Bake in a lined 25x35 cm pan at 180Ā°C for 25 minutes. Cool completely.
2
Make krantz praline: melt 120 g sugar until golden amber caramel, stir in toasted walnuts, and pour onto oiled parchment paper. Once completely cooled and hard, crush with a rolling pin into crunchy bits.
3
Make cream: whisk 2 egg yolks and sugar over a double boiler until thickened and pale. Cool, then whip into soft butter with vanilla until light and fluffy. Spread cream over the sponge and coat evenly with crunchy walnut krantz. Chill 2 hours before slicing.
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
7.5g
Carbohydrates
42g
Fat
31g
Allergens
GlutenMilkEggsNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic RomĆ¢nesc / Patrimoniu TradiČional Deschis (Institutul NaČional al Patrimoniului & Arhivele TradiČiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
