Almond Caramel Cake and Pecan Cinnamon Rolls
At a glance
A printable Almond Caramel Cake and Pecan Cinnamon Rolls recipe card from Bäckergeheimnisse, with egg whites, pinch of salt, sugar and egg yolks and step-by-step instructions from the original YouTube video. Tags: vegetarian. ChefScribe makes the video easier to follow as a clean recipe card.
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.
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Original video
Source video from Bäckergeheimnisse. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=sQf8bJTSozY
Source details
Full credit remains with the original creator.