This Krantz cake is a delicious combination of light and soft sheets made with whites and walnuts, layered with a butter and egg yolks cream, topped with caramelized walnuts. We call these caramelized walnuts “Krantz” because they are crunchy :).
This Krantz cake is absolutely gorgeous and makes the perfect choice for holidays and for party.
Krantz cake is also very easy to make. You don’t have to prepare a dough and roll it out into very thin sheets. You have to make a batter from whites, sugar, walnuts and a bit of flour and spread it with a spatula into a baking tray. You have to be careful to not overbake the sheets because they are very thin.
The cream is also easy to make with butter, egg yolks and sugar. You have to cook the cream at bain – marie until it thickens and reaches 65ºC. If you don’t have a candy thermometer, cook until looks like a glaze: thick and shiny.
After preparation you have to refrigerate Krants cake for 2-3 hours, or until the cream is firm.
Ingredients for Krantz cake (for a 25/35 baking sheet):
– 10 egg whites
– 250 gr (1 1/4 cup) sugar
– 300 gr (10.5 oz) ground walnuts
– 125 gr (1 cup) flour
– a pinch of salt
– 10 egg yolks
– 150 gr (1 1/4 cup) sugar
– 300 gr (2 2/3 sticks) butter (82% fat)
– vanilla flavor
– 100 gr (1/2 cup) sugar
– 100 gr (3.5 oz) walnuts (pieces)
How to make Krantz cake
How to make the sheets
Place the whites into a large bowl. Add a pinch of salt and mix until fluffy. Add the sugar, gradually, and continue to mix until stiff peaks form and the sugar is completely dissolved.
Add the ground walnuts and incorporate with a spatula.
Add the flour and incorporate with a spatula.
Divide the batter into 3 bowls, for 3 cake sheets.
Pour the batter from 1 bowl into a baking tray lined with parchment paper and spread evenly with a spatula.
Place the baking tray into the preheated oven and bake at 180 °C for about 15 minutes or until the edges are golden brown.
Repeat with remaining 2 bowls of batter.
Set aside and allow to cool.
How to make the cream
You have to cook the cream using bain – marie method. Choose a large heat proof pot to fill with water and a smaller one which fits into the larger pot. There should be about 2cm of space between the water and the bottom of the smaller pot.
Pour water into the larger pot, place it over medium heat and bring to a boil.
Meanwhile, place the egg yolks and the sugar into the smaller pot. Mix until creamy and pale.
Place this pot in top of the larger one with simmering water. Reduce heat and cook, stirring continuously, until thickened and glossy (like a glaze).
Remove from heat, add vanilla flavor, cover with plastic wrap and allow to cool.
How to make the “Krantz” (caramelized walnuts)
Use a pan to heat the sugar over medium heat. Stir constantly. Cook until sugar is completely melted.
Add the walnuts and stir to incorporate. Transfer caramelized walnuts onto parchment paper and allow to completely cool.
Use a roller pin to smash the caramelized walnuts.
How to assemble Krantz cake
Combine the cream with soft butter. Mix until well incorporated. Divide the cream into 3 parts: 2 larger parts and 1 smaller part for topping.
Place 1 cake sheet onto a tray and evenly spread the first layer of cream.
Over the cream place the second sheet and the second layer of cream.
Place the 3rd sheet and the 3rd layer or cream.
Sprinkle with “Krantz”.
Refrigerate Krantz cake for 2-3 hours or until the cream is firm.
Cut into pieces and serve.