How to cook
The quantity of the products in the recipe is measured with the help of a tea cup with a capacity of 250 ml.
First, prepare the cake layers for the cake. In a deep bowl, mix the ingredients, by adding them in the following order and by also stirring with a wire whisk after each: warm water, soda, apple cider vinegar (to activate the soda), brown crystal sugar, vanilla, corn semolina fine), oatmeal (fine), corn flour, wholemeal flour, cocoa and crushed walnuts.
From the resulting homogeneous mixture, pour and spread half the amount in a small cake tin with a removable ring (diameter - 6.7″ /17 cm/), which you have previously smeared on the inside with a little unrefined sunflower oil.
Bake it at 360°F (180°C) for about 20 minutes. Once the cake layer is baked - turn off the oven. Open the ring and carefully with the help of a knife separate the cake layer from the bottom of the mold.
Wash and dry the cake tin, spread it again with a little sunflower oil. Spread the second half of the mixture and bake it at the same degrees, at the same time.
While the cake layers are baking, you have time to prepare the caramel cream and for this purpose you must first make the homemade oat milk.
Soak the fine oats in cold water for about 20 minutes. Then grind them with a blender and strain the liquid through a large fine strainer and keep the strained thick mixture. Then in a pot on the stove, pour the crystal sugar and with periodic smooth stirring with a wooden flat stirrer, caramelize the sugar. Once it is completely melted and begins to boil - the caramel is ready.
Remove it for a while from the stove, which we do not turn off. Add the strained oat milk and stir. The caramel will harden immediately, so place it back onto the stove and stir to melt it. Once the caramel mixture boils, remove it from the heat again and stir at all times to melt the hard caramel.
Repeat the procedure of returning and removing it from the heat as soon as it boils, several time - until it is completely dissolved. If in the end there is a stubborn hard piece of caramel, which doesn't melt easily, separate it. Then, again on the stove, while stirring at all times with a wire stirrer, add smoothly the corn semolina, corn flour and oat pulp (thick mixture strained from oat milk) to the caramel mixture.
Once the mixture is homogenous, continue to stir with a wooden flat stirrer, so that it does not stick to the bottom. Boil for a few minutes, until the fine semolina softens and the cream thickens. Then leave it to cool. If the cake layers are uneven and with a risen surface, level them out before applying the cream.
In case they're equal, they do not need to be formed. Turn over the first cake layer back into a plate (on the other side - to absorb the cream on its softer side). Apply part of the already cooled thickened cream and spread it.
Leave it to stand for 10 minutes, in order to absorb it a little and then place the next cake layer on top (if you have not shaped it, put it in a normal position - without turning it back over).
Press it lightly and smooth out the cream, which stick out on the side. Then spread the remaining cream on top, by spreading it on the sides. The cream is not very thick and it is runny, but this is not a problem.
Leave the caramel cake to stand for half an hour and then carefully transfer the cake into another tray and that way you will have a smoothly spread cake, which is ready for decoration. Sprinkle it with crushed walnuts and decorate it with flowers, if you like.
The cake can be served in an instant, but it can also be left overnight in a cool place - which will make it a little more juicy and tender in sweetness.
Unique vegan caramel cake with walnuts - a healthy delight for special moments and occasions!