Walnut Cake with Salted Caramel

Instructions for the Cake Base

• 1
  Line the bottom of a ∅ 24 cm springform pan with baking paper, grease the sides with butter, and dust with coarse flour.
• 2
  Sift the flour together with sugar and mix in the salt.
• 3
  Whisk the egg in a bowl, gradually pouring in the oil while continuously whisking, until a mixture slightly resembling mayonnaise forms. Then whisk in the buttermilk and mix in the dry ingredients.
• 4
  In a small glass, mix the vinegar with baking soda; a foam will form, which you quickly stir into the batter. It is crucial to work very quickly and mix the vinegar and baking soda just before adding them to the batter. Immediately pour the batter into the prepared springform pan, smooth the surface, and bake. Bake for 30 minutes in an oven preheated to 170°C with a fan. To check if the batter is baked, insert a skewer; if it comes out clean, it's done. Let the cake base cool in the pan on a wire rack.

INSTRUCTIONS FOR Salted Caramel Cream

• 1
  If you cannot find ready-made Salko caramel, you can boil a sealed 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 (cream for 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 biscuits.
• 2
  Carefully remove the cooled cake base from the pan and place it into a cake ring. Spread it with cream and sprinkle with crushed biscuits. Decorate with fruit and chill in the refrigerator for two hours.