1 package of walnut cake mix (see recipe)
1/4 cup of crispy topping (see recipe)
1 recipe of caramel topping
3 tablespoons of brandy
1 1/4 cups of cold heavy cream
2 tablespoons of sugar
2 tablespoons of Karo syrup
1/4 cup of chopped walnuts
1 package of walnut cake mix (see recipe)
1/4 cup of crispy topping (see recipe)
1 recipe of caramel topping
3 tablespoons of brandy
1 1/4 cups of cold heavy cream
2 tablespoons of sugar
2 tablespoons of Karo syrup
1/4 cup of chopped walnuts
Prepare the cake mix, crispy topping, and caramel topping
Cut the cake into 3 rectangles, each measuring 30 x 12 cm
Place one rectangle on a baking dish
Brush with 1 tablespoon of brandy
Spread half of the cream, leaving the edges bare
Repeat this process twice
Cover the cake with aluminum foil or plastic wrap and press gently with your fingers to ensure the layers stick together
Refrigerate for at least 4 hours or overnight
Beat the heavy cream until it forms soft peaks
Add all the sugar at once and beat well
Add Karo syrup and mix thoroughly
Spread the cream over the cake and sides
Place any remaining cream in a gift bag, decorate, and refrigerate
Remove 15 minutes before serving and sprinkle with crispy topping and walnuts.
