• Caramel Glazed Walnut Cake Gateau Grenoblois

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    • 8 x (1 inch thick slices of French bread, crust trimmed, bread cut into cubes
    • 1 1/2 c. Walnuts, lightly toasted
    • 1 c. Sugar
    • 4 lrg egg yolks
    • 2 Tbsp. Dark rum
    • 4 tsp Instant espresso coffee pwdr dissolved in 1 t water
    • 1 tsp Grated lemon peel
    • 6 lrg egg whites
    • 1 pch Salt
    • 1/2 c. Sugar
    • 2 Tbsp. Water
    • 8 x Walnut halves, toasted


    1. FOR CAKE: Preheat oven to 350F. Butter 9-inch diameter springform pan.
    2. Line bottom with parchment paper. Butter parchment. Dust pan with flour.
    3. Finely grind bread in processor. Spread on baking sheet. Bake till golden brown, stirring occasionally, about 10 min. Finely grind breadcrumbs in processor. Measure 3/4 c. crumbs (reserve remainder for another use).
    4. Finely grind nuts in processor.
    5. Using electric mixer, beat 3/4 c. sugar and yolks in large bowl till thick, about 3 min. Beat in rum, coffee pwdr mix and peel. Fold in 3/4 c. crumbs and grnd nuts. Beat whites and salt in another large bowl till soft peaks form. Gradually add in remaining 1/4 c. sugar and beat till stiff. Fold 1/3 of whites into batter. Mix in remaining whites in 2 additons.
    6. Spoon batter into pan. Bake cake till tester inserted into center comes out clean, about 45 min. Cold in pan on rack 10 min. Turn out cake.
    7. Peel off parchment. Turn cake over; cold on rack 15 min.
    8. Line baking sheet with foil. Lightly oil foil. Place cake on prepared sheet.
    9. FOR CARAMEL: Combine sugar and water in heavy medium saucepan. Stir over medium-low heat till sugar dissolves. Increase heat to medium-high and boil without stirring till mix turns amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 6 min.
    10. Pour caramel over top of cake. Oil tip of knife. Immediately cut through caramel layer only, marking 8 serving pcs. Garnish with walnut halves.
    11. Cold completely.

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