Another one of my signature hybrid cakes, bringing together familiar, comforting flavours with genuinely different textures.
This time, the core pairing is plum and walnut. Rich, slightly tart plum flavour, caramel, and walnuts — a classic combination I wanted to bring into a more modern cake with a more interesting structure.
The base of this cake is built from crisp almond sablé layers, which I've paired with thin Napoleon pastry layers. It's exactly this combination of two different doughs that gives the cake its distinctive texture — the sablé is buttery, crumbly, and rich with almond flavour, while the unsweetened Napoleon layers add extra crispness, lightness, and perfectly balance the cake's overall sweetness.
Between the layers: plum filling, caramel cream, and walnut brittle. The plum's tartness offsets the caramel's sweetness, while the nuts and two types of crisp pastry create a genuinely rich combination of textures.
This is a cake for anyone who isn't drawn to soft sponge cakes alone, and instead wants crispness, deeper flavour, and clearly distinguishable layers.
This PDF includes:
✦ Napoleon pastry layers
✦ Almond sablé layers
✦ Plum & brandy filling
✦ Caramel cream
✦ Walnut brittle
✦ Full step-by-step assembly and decorating guide
🍽️ What you'll receive:
📄 Instant digital PDF download
🎥 Full step-by-step video tutorial
📐 Precise measurements and professional tips
📏 Sized for a 20cm cake (~2800g)
