Crispy raspberry-walnut layer cake: a rich symphony of flavors and textures

Crispy raspberry-walnut layer cake: a rich symphony of flavors and textures

This crispy raspberry walnut cake is a masterpiece of culinary delight, with a rich and flavorful blend of nuts, sweet caramel-like spread and fresh raspberries. Each layer of this cake is crafted with precision, providing a satisfying crunch contrasting with the creaminess of the spread and the tangy freshness of the raspberries. This dessert is not only a treat for the palate but also a feast for the eyes, perfect for those who appreciate a dessert that is as beautiful as it is delicious.


Why you'll love it:

This cake stands out for its unique combination of textures and flavors. The hazelnut base provides a robust, crunchy texture that pairs wonderfully with the creamy, sweet spread and the slight acidity of the fresh raspberries. It's a cake that delivers complexity and satisfaction in every bite, making it a memorable dessert for any occasion. Its layered structure not only enhances its visual appeal, but also ensures that each slice is bursting with delicious contrasts.

Perfect occasion:

This crunchy raspberry and walnut cake is ideal for special occasions such as birthdays, anniversaries and festive gatherings. It is especially suited to events where a show-stopping dessert is needed to make a statement. Additionally, this cake can be a splendid addition to afternoon snacks or as a luxurious weekend treat to enjoy with family and friends.

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Decorating Tips:

For a sleek finish, sprinkle the top layer with crushed walnuts to add extra texture and a professional look. You can also use a piping bag to adorn the edges with decorative swirls of caramel-like spread. Consider garnishing with fresh raspberries or edible flowers to introduce color and enhance its visual appeal. A light dusting of powdered sugar can add a final touch of sophistication.


  • Layers:
    • 250 grams of nuts
    • 200 grams of brown sugar
    • 250 grams of all-purpose flour
    • 250 grams of cold butter, cut into cubes
  • Filling:
    • 800 grams of thick caramel spread
    • 140 grams of fresh raspberries


  1. Preheat your oven to 180°C (356°F). Prepare a baking sheet with parchment paper marked with six outlines to guide you.
  2. In a food processor, grind the nuts until finely ground.
  3. Add the brown sugar, flour and cold butter to the processor and pulse until the mixture resembles uniform crumbs.
  4. Transfer the breadcrumbs to a bowl and press them with your hands to form a firm dough.
  5. Distribute the dough according to the contours marked on the baking paper, pressing it into discs about half a centimeter thick.
  6. Bake for 12 minutes or until edges are golden brown. Reshape immediately with a spatula if necessary and let cool completely.
  7. On a serving plate, spread a thin layer of caramel to anchor the first layer of nuts. Alternate layers of walnut and caramel discs, distributing the raspberries among the layers, pressing them lightly into the caramel.
  8. After the final layer, cover the entire cake with a thin layer of caramel, smoothing the sides and top.
  9. Crumble the remaining nut mixture and press into the sides and top of the cake for added texture.
  10. Clean the edges and possibly decorate with more caramel around the cake.
  11. Refrigerate for at least 3 hours to set.

Enjoy this sumptuous crunchy raspberry and walnut layer cake, a dessert that combines rich flavors and diverse textures for a truly indulgent experience!

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