Advertisement / The city where I live (Hanover, Germany) is an underrated city that even has a small heathlands. I was born near the Lüneburger Heide, a heathlands in northern Germany. So this beautiful purple blooming landscape belongs to autumn for me.
This year I visited the small heathlands again and the whole visit inspired me for an autumn cake, just in time for the beginning of autumn. My new jacket and this beautiful matching skirt from Miss Candyfloss just go perfectly with this autumnal scenery and our self-grown dahlias. And I can't deny again that September is one of my favourite months.
CHOCOLATE CAKE WITH WALNUTS & SALTED CARAMEL CREAM
For 1 cake with 3 layers (16-18 cm)
125 ml cream
125 g raw cane sugar
12 g butter
coarse sea salt
25 g ground linseed
65 ml lukewarm water
250 ml unsweetened almond milk
125 ml neutral oil + more
125 g coconut youghurt (unsweetened)
½ tsp ground vanilla
100 g raw cane sugar
230 g spelt flour (type 630 or 1050) + more for dusting
100 g walnuts
20 g good quality cocoa powder
3 tsp baking powder
1 pinch of salt
100 g good quality dark chocolate (70% cocoa content)
Salted caramel cream
200 g low fat quark
200 g cream cheese (full fat)
225 g mascarpone
75 g salted caramel (see above)
Decoration – optional:
caramel, blackberries, figs, elderberries, rosehips, heather ...
For the salted caramel, warm the cream in a small saucepan until it is hot and steaming. Remove from heat. In a non-stick pan caramelise about one-third of the raw cane sugar over medium heat. Then add the remaining raw cane sugar in small portions until all the raw cane sugar has melted and has a dark, amber colour. Remove the pan from the heat and stir in the butter and the cream. Mix everything thoroughly and be careful, as caramel gets more than hot. Put the pan back on the stove, gently heat and stir until everything is well combined. Add one or two pinches of salt to taste and leave to cool to room temperature. Place in an airtight container or sterilized glass until use.
Preheat the oven to 185 ° C. In a frying pan roast the walnut kernels without adding fat until they’re golden yellow. Remove from heat and let cool. Then grind them in a food processor to flour.
Grease three cake tins (Ø 16–18 cm) with a little oil and dust with flour. In a bowl, mix the flax seeds with the water and let it swell for 5 minutes. Then add all liquid ingredients and mix well.
In a further bowl mix all dry ingredients. Add the liquid mixture and mix with a whisk or hand mixer to a smooth dough. Chop the chocolate and melt it. Add it to the dough. Pour the dough in three equal parts into the cake tins, smooth them out and bake on the middle rack of the oven for 30-35 minutes until it has risen. If a wooden skewer comes out clean, the cake sponges are ready. Remove the cake tins from the sponges and allow to cool completely on a wire rack. Then cut each cake base in half lengthways with a sharp knife. So you end up with 6 thin cake sponges.
For the frosting and filling mix the quark, cream cheese, mascarpone and salted caramel, stir briefly with the hand mixer to a smooth cream. Place one sponge on a cake plate and spread with some of the cream. Put the second layer on top and also coat with cream. Continue like that. Put the last and 6th layer on top and cover the whole cake in two passes roughly with the remaining frosting. Leave the cake in the fridge for one hour. Then decorate as desired with remaining caramel, berries. heather and serve.