- unsalted butter, room temperature - 1/2 cup
- sugar - 1 glass
- eggs, room temperature - 2 pieces
- freshly squeezed orange juice - 1/2 cup
- orange peel - 1 st. a spoon
- flour - 1 1/2 cups
- soda - 1 teaspoon
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- sour cream - 240 Grams
- walnuts - 240 grams (nut caramel)
- brown sugar - 3/4 Cups (nut caramel)
- milk - 1/2 cups (nut caramel)
- cinnamon - 3/4 Teaspoons (nut caramel)
- salt - 1/4 Teaspoons (nut caramel)
- vanilla extract - 1/2 Teaspoon (walnut caramel)
- brown sugar - 1/2 cups (nut glaze)
- water - 1/4 Glass (nut glaze)
- unsalted butter - 2 items. spoons (nut glaze)
- orange peel - 1/2 Teaspoons (nut glaze)
- vanilla extract - 1/2 teaspoonfuls (nut glaze)
- walnuts with spices - 1/4 Glass (nut glaze)
- cream cheese, room temperature - 240 Grams (creamy glaze)
- unsalted butter, room temperature - 1/4 Cups (creamy glaze)
- sugar powder - 4 cups (creamy glaze)
- vanilla extract - 1 teaspoon (creamy glaze)
- additional walnuts, orange slices and sea salt for decoration - 1 To taste (optional)
1. Preheat the oven to 175 degrees. Put the walnuts on the baking sheet and fry for 10 minutes. Allow to cool completely. In a small saucepan mix sugar, milk, cinnamon and salt. Bring to a boil over high heat. Boil the mixture gently until it reaches 115 degrees, about 15 minutes. Remove from heat and mix thoroughly with vanilla extract and walnuts. Lay the mass on a baking sheet lined with parchment, and level. Do everything quickly until the mass is frozen. Using a fork, break the caramel into large pieces. Allow to cool completely. Make a capkake. Preheat the oven to 175 degrees. Fill the form for muffins with paper liners or grease with oil and sprinkle with flour. In a medium bowl, mix the flour, soda, baking powder and salt. In a large bowl, beat the butter and sugar together. Add the eggs one by one and whip. 2. Add finely grated zest, juice and vanilla extract, mix. Add a third of the flour mixture and mix. Stir in half a sour cream. Repeat this process with the rest of the flour and sour cream. Beat the dough for 20-30 seconds. Fill the paper liners with 2 tablespoons of dough. 3. Bake for 18-20 minutes for standard capkakes or 10 to 12 minutes for small capkeys, until golden brown. Allow to cool completely. 4. To make the nut glaze, mix the brown sugar, water, butter, and orange peel in a small saucepan, bring to a boil on high heat, reduce the heat to medium and cook for 10 minutes until the mixture reaches the consistency of the syrup. Remove from heat, add vanilla extract and chopped walnuts, mix. Allow to cool for about 20 minutes. 5. To make the creamy glaze, in a large bowl, whip the cream cheese and butter together. Add the powdered sugar, 1 glass at a time, and beat. Stir with vanilla extract. Beat the mixture well, adding 1 tablespoon of thick cream if the glaze is too thick. Drizzle the capkey with hazel glaze, then decorate with a creamy frosting and put on top pieces of nut caramel and a slice of orange.
Servings: 6-8