Walnut cake recipe

Make the caramel cream
In a small heavy saucepan, combine the sugar, water, and lemon juice and cook over medium heat, stirring constantly until the sugar is dissolved. Increase the heat to high, stop stirring and cook for about 4 minutes, or until the syrup turns a golden amber color.

Remove the pan from the heat and carefully add 1/2 cup of heavy cream. Stir well to combine and pour the caramel into a heatproof glass bowl. Let it cool and refrigerate for until 2 hours, until chilled.

When the caramel mixture is cool, beat the remaining 1 cup of heavy cream together with the Mascarpone cheese and the vanilla essense at medium speed until smooth. Add the chilled caramel and beat at high speed until the mixture forms soft peaks. Cover and refrigerate until ready to use..

Make the cake
Preheat oven to 350 F (175 C). Grease the bottom and sides of a 10 inch in diameter round springform baking pan.

In a bowl sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Stir or whisk to combine and set aside.

In the bowl of an electric mixer, beat the eggs together with the light brown sugar and granulated sugar at medium speed for 2 to 3 minutes, until the mixture is thick and pale in color. While beating, add the vegetable oil, the grated carrot, the milk and the vanilla extract. Continue beating for 4 to 5 minutes until the mixture is well blended. Set speed to low and gradually start adding the flour mixture. Beat until the batter is well combined and the flour completely incorporated with the rest of the ingredients.

Turn the mixer of, remove the bowl and stir in the walnuts. Pour the cake batter into the greased pan and distribute it evenly.

Bake the cake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

Cool the cake completely before removing from the pan.

To serve, cut the cake into pieces and top each with a large dollop of the caramel cream.