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Walnuts, Acorns, Berries, and Persimmons
Photographic Print
Green, Brian...
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Walnut-Spice Layer Cake with
Caramel Cream Cheese Frosting
Renaissance Restaurant, Aspen
Bon Appetit Archives

Caramel:
1 1/2 cups sugar
1/2 cup water
1 cup whipping cream

Syrup:
1/2 cup water
1/3 cup sugar
1/4 cup dark rum

Cake:
3/4 cup sifted all-purpose flour
3 tablespoons cornstarch
4 teaspoons pumpkin pie spice
1 cup walnuts
5 large eggs, room temperature
2/3 cup sugar
3 1/2 tablespoons unsalted butter, melted

Frosting:
Five 3-ounce packages cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup coarsely chopped walnuts
25 to 30 walnut halves

For caramel:  Stir sugar and water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 9 minutes. Remove from heat. Add the cream. Stir until caramel is smooth. Return to medium heat. Stir until caramel returns to boil and color deepens slightly, about 1 minute. Pour
into small bowl. Refrigerate until cold.
For syrup:  Stir water and sugar in small saucepan over medium-low
heat until sugar dissolves and syrup becomes to boil. Remove from
heat; add rum.
For cake:  Preheat oven to 350 degrees F. Butter and flour 9-inch-
diameter cake pan with 2-inch-high sides; line bottom with parchment.
Sift flour, cornstarch and pumpkin pie spice into bowl.  Finely grind the walnuts and 2 tablespoons dry ingredients in processor. Combine egg
and sugar in large bowl. Set bowl over saucepan of gently simmering
water (do not allow bottom of bowl to touch water). Whisk until mix-
ture resembles softly whipped cream about 4 minutes. Remove bowl
from over water. Using electric mixer, beat mixture until cool and heavy ribbon forms when beaters are lifted, about 5 minutes. Sift flour mixture
over egg mixture in 3 additions; fold in each addition. Sprinkle walnut mixture and melted butter over and fold in. (Do not overfold or batter
will deflate.) Transfer batter to prepared pan. Bake cake until tester in-
serted in center comes out clean, about 25 minutes. Cool in pan 5
minutes. Cut around cake. Turn out onto rack; cool completely.
For frosting:  Using electric mixer beat cream cheese and butter in large bowl until blended.  Beat in 1 1/3 cups cold caramel sauce in 4 additions.
Assemble cake:  Cut cake in half. Place bottom half, cut side up, on
plate. Drizzle with 5 tablespoons syrup. Spread 1 1/2 cups frosting
over. Place top half, cut side down, on top. Drizzle with 5 tablespoons
syrup. Spread 1 1/2 cups frosting over top and sides of cake. Drizzle 3
tablespoons caramel sauce onto top. Using tip of knife, swirl decora-
tively. Press chopped nuts onto sides of cake. Place nut halves around
top edge. (Can be prepared 1 day ahead. Chill.)
 

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