Nut Cake with Salted Caramel

Instructions for Cake Base

• 1
  Line the bottom of a 24 cm diameter cake pan with baking paper, grease the sides with butter, and dust with coarse flour.
• 2
  Sift the flour together with the sugar and mix in the salt.
• 3
  Whisk the eggs in a bowl with a whisk, gradually adding the oil while continuously whisking, creating a mixture that slightly resembles mayonnaise. Then whisk in the buttermilk and mix in the dry ingredients.
• 4
  In a glass, mix the vinegar with the baking soda, creating a foam, which is quickly mixed into the batter. It is necessary to work really quickly and mix the vinegar with the soda just before adding it to the batter. Immediately pour the batter into the prepared cake pan, smooth the surface, and bake. Bake for 30 minutes in an oven preheated to 170°C with a fan. You can tell if the cake is baked by using a skewer; if it comes out clean, it's done. Let the cake base cool in the pan on a rack.

Instructions for Salted Caramel Cream

• 1
  If you can't find ready-made Salko caramel, you can boil a closed can of classic Salko in water for two hours. The can must be completely submerged in water during cooking.
• 2
  Cream the butter until fluffy (about 10 minutes), add the cheese and caramel, and briefly whisk to combine well with the butter. Finally, briefly whisk in the salt.

Instructions for Assembling the Cake

• 1
  Crush or grind the cookies.
• 2
  Carefully remove the cooled cake base from the pan and enclose it in a cake ring. Spread it with cream and sprinkle with crushed cookies. Decorate with fruit and chill in the refrigerator for two hours.