Almond Caramel Cake and Pecan Cinnamon Rolls

Ingredients

• 7 egg whites
• a pinch of salt
• 250 g sugar
• 7 egg yolks
• 200 g ground almonds
• 2 teaspoons baking soda or baking powder
• 4 tablespoons breadcrumbs
• 1 can of caramelized condensed milk (Dulce de Leche)
• 250 g butter
• 250 g walnuts, chopped
• 100 g sugar
• 30 g butter
• 100 ml cream (30% fat)
• 500–550 g wheat flour
• 1 tablespoon sugar
• 1 egg
• 13 g fresh yeast
• 5-6 g cardamom
• 125 ml warm milk
• 125 ml warm water
• 5-6 g salt
• 50 g butter
• 4 tablespoons brown sugar
• 1 teaspoon cinnamon
• 150 g sugar
• 30 ml water
• 70–100 ml cream
• pecans

Method

1. Beat egg whites with salt until stiff.
2. Gradually add sugar and continue beating.
3. Stir in egg yolks one at a time.
4. Fold in ground almonds, baking soda, and breadcrumbs.
5. Pour batter into greased baking pan (33x29 cm).
6. Bake at 180 °C top/bottom heat for 20 minutes.
7. For caramel, melt sugar until brown, stir in butter and cream, let boil for 3 minutes, cool.
8. Roast and chop walnuts.
9. Beat butter, stir in caramelized condensed milk.
10. Spread buttercream over cake base, chill.
11. Spread caramel sauce and walnuts over cake.
12. For cinnamon rolls, dissolve yeast in warm milk and water.
13. Combine flour, sugar, egg, cardamom, salt, and butter to form a dough.
14. Let the dough rise until it has doubled in size.
15. Roll out the dough, spread with cinnamon-sugar-butter mixture.
16. Coat pecans with caramel and place on dough.
17. Roll up the dough, cut into pieces, and place in baking pan.
18. Bake at 180 °C for 25–30 minutes.