Caramel & Walnut Cake

Cake:

1. Preheat the oven to 180ºC or 350ºF.
2. Grease a 24 cm in diameter cake pan with butter and lightly sprinkle flour.
3. Boil the 3/4 cup of cream in a pot or microwave it.
4. Heat the 3/4 cup of brown sugar in a pot until it turns into a caramel.
5. Add the cream gradually, stirring well until you get a homogeneous cream and set aside.
6. Beat the butter with the sugar until it is clear and creamy.
7. Add the egg yolks one by one, beating well between each addition.
8. Add the caramel and vanilla while whipping.
9. Add the flour and baking powder and beat until all the ingredients are well blended.
10. Beat the egg whites with a pinch of salt and incorporate it into the batter.
11. Bake for 20 to 30 minutes or until a toothpick inserted in the center of the cake comes out dry.
12. Remove the cake from the oven and let cool for about 10 minutes before unmolding.

Icing:

1. Boil the cream in a pot or microwave.
2. Heat the 1/2 cup of brown sugar in a pot over low heat until it turns into a caramel.
3. Add the cream gradually, stirring well until you get a homogeneous result.
4. Finally add the butter and salt and stir well.
5. Pour the cream over the cake and garnish with walnuts.