Directions
- Prepare the base: Crush the cornstarch biscuits into fine crumbs. Mix with 50 ml milk until combined. Line a removable ring mold with the mixture, pressing it firmly to form an even layer. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove and let cool.
- Prepare the filling: Grind the nuts finely. In a small bowl, dissolve the gelatin in 30 ml milk according to package instructions. In a separate bowl, mix sugar, lemon juice and zest, cream cheese, chopped nuts, and fresh cream. Fold in the prepared gelatin until smooth and well combined.
- Pour the filling over the cooled biscuit base, spreading evenly. Refrigerate until set, about 2–3 hours.
- Prepare the topping: In a small saucepan, melt the sugar over medium heat to form caramel. Carefully add butter, pinch of salt, and cream while stirring continuously until smooth. Let the caramel cool slightly.
- Pour the caramel over the set nut filling, spreading evenly to create a glossy top layer. Refrigerate for an additional 30 minutes to allow the topping to firm slightly.
- Remove the cake from the mold carefully. Slice and serve chilled.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Setting/Chilling Time: 3–4 hours
- Total Time: 4 hours 15 minutes
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Substitute nuts with almonds, hazelnuts, or pecans depending on preference.
- Add a layer of chocolate ganache over the caramel for extra indulgence.
- Use flavored gelatin, like lemon or orange, to enhance the citrus notes.
- Replace cream cheese with mascarpone for a richer texture.
Serving Suggestions
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