Caramel Glazed Walnut Cake Gateau Grenoblois Recipe

1. 1

   FOR CAKE: Preheat oven to 350F.

2. 2

   Butter 9-inch diameter springform pan.

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   Line bottom with parchment paper.

4. 4

   Butter parchment.

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   Dust pan with flour.

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   Finely grind bread in processor.

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   Spread on baking sheet.

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   Bake till golden brown, stirring occasionally, about 10 min.

9. 9

   Finely grind breadcrumbs in processor.

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    Measure 3/4 c. crumbs (reserve remainder for another use).

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    Finely grind nuts in processor.

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    Using electric mixer, beat 3/4 c. sugar and yolks in large bowl till thick, about 3 min.

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    Beat in rum, coffee pwdr mix and peel.

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    Fold in 3/4 c. crumbs and grnd nuts.

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    Beat whites and salt in another large bowl till soft peaks form.

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    Gradually add in remaining 1/4 c. sugar and beat till stiff.

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    Fold 1/3 of whites into batter.

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    Mix in remaining whites in 2 additons.

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    Spoon batter into pan.

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    Bake cake till tester inserted into center comes out clean, about 45 min.

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    Cold in pan on rack 10 min.

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    Turn out cake.

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    Peel off parchment.

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    Turn cake over; cold on rack 15 min.

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    Line baking sheet with foil.

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    Lightly oil foil.

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    Place cake on prepared sheet.

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    FOR CARAMEL: Combine sugar and water in heavy medium saucepan.

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    Stir over medium-low heat till sugar dissolves.

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    Increase heat to medium-high and boil without stirring till mix turns amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 6 min.

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    Pour caramel over top of cake.

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    Oil tip of knife.

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    Immediately cut through caramel layer only, marking 8 serving pcs.

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    Garnish with walnut halves.

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    Cold completely.

* Per serving · 4 servings · Values may vary.