Walnut Cake with Salted Caramel

Instructions for the Sponge Cake

• 1
  Line the bottom of a ∅ 24 cm cake tin with baking paper and grease the sides with butter and dust with coarse flour.
• 2
  Sift the flour together with the sugar and stir in the salt.
• 3
  Whisk the eggs in a bowl with a whisk, gradually pouring in the oil while continuously whisking, until a mixture slightly resembling mayonnaise forms. Then whisk in the buttermilk and mix in the dry ingredients.
• 4
  In a small glass, mix the vinegar with baking soda; a foam will form, which you quickly stir into the batter. It is important to work very quickly and mix the vinegar with baking soda just before adding it to the batter. Immediately pour the batter into the prepared cake tin, smooth the surface, and bake. Bake for 30 minutes in an oven preheated to 170°C with a fan. To check if the batter is baked, use a skewer; if it comes out clean after being inserted into the batter, it's done. Let the sponge cake cool in the tin on a wire rack.

INSTRUCTIONS FOR Salted Caramel Cream

• 1
  If you cannot find ready-made Salko caramel, you can boil a sealed can of classic Salko in water for two hours. The can must be completely submerged in water during boiling.
• 2
  Cream the butter until foamy (cream for about 10 minutes), add the cheese and caramel, and briefly whisk to combine well with the butter. Finally, briefly whisk in the salt.

Instructions for Assembling the Cake

• 1
  Crush or grind the biscuits.
• 2
  Carefully remove the cooled sponge cake from the tin and enclose it in a cake ring. Spread it with cream and sprinkle with crushed biscuits. Decorate with fruit and let it chill in the refrigerator for two hours.