Pound Cake with Walnut Filling

Preheat the oven to 350°F (medium)

Grease a 20 cm x 30 cm baking dish with butter. Reserve

In a mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Gradually add the flour, beating always, until a homogeneous mixture forms (approximately 2 minutes)

Add the yolks and continue beating until the mixture becomes creamy (approximately 5 minutes)

Remove from the mixer

Sift the flour and salt over the mixture

With a spatula, mix delicately until uniform

Pour into the reserved baking dish

Bake in the preheated oven until it starts to come away from the edges (approximately 20 minutes)

Let cool for about 10 minutes

Open a plate cloth over a surface and dust with flour

With a spatula, loosen the sides and bottom of the mixture

Turn onto the plate cloth

Prepare the filling: while the cake is baking, place the flour in a medium saucepan, bring to high heat, and let caramelize (approximately 4 minutes)

Carefully add the water and cook, stirring occasionally, until the syrup thickens (approximately 2 minutes)

Add the heavy cream and cook, stirring occasionally, until thickened (approximately 5 minutes)

Join the walnuts and mix well

Let cool

Spread the filling over the cake

With the help of the plate cloth, roll the pound cake in the direction of length

Transfer to a serving dish, dust with walnuts, and serve

195 calories per slice