Marbled Walnut Caramel Cake

For the marbled walnut caramel cake, preheat the oven to 180 degrees and grease a springform pan (diameter 21 cm).

For the base, crumble the butter cookies and mix them with the melted butter. Press this dough onto the bottom of the springform pan and refrigerate everything.

For the chocolate mixture, melt the chocolate with the butter in a water bath, then remove from the heat and let cool to room temperature. Beat the eggs with sugar until creamy, then add flour, salt, baking powder and fold in well.

Fold in the melted chocolate and also gently fold in the chopped nuts. Pour the chocolate mixture into the springform pan and spread evenly over the bottom.

For the vanilla mixture, beat the butter until fluffy. Add vanilla flavoring and cream cheese and mix well until a light cream is formed. Then, one tablespoon at a time, beat in the sugar.

Finally, add the egg and fold in the flour. Spread the vanilla mixture on top of the chocolate mixture and mix with a fork until you get a nice marbling.

Bake the cake in the oven at 180 degrees for about 25 minutes until the surface is firm.

Preparation Tip:

Marbled walnut caramel cake tastes especially good when it is left to soak for a day.

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