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“This was another one of my favorite birthday cakes when I was little. I always requested it on other family members' birthdays.”
1hr 40mins

Ingredients Nutrition


  1. preheat oven to 350 and butter a 9 inch springform pan.
  2. prepare cake by beating egg whites and sugar until very stiff.
  3. In a small bowl, lightly whisk egg yolks and gently fold into egg white mixture.
  4. Fold in flour into the meringue, and pour batter into prepared pan.
  5. Bake for 35 minutes.
  6. Remove cake from oven and cool before preparing the filling and the burnt sugar sauce.
  7. While cake is baking, prepare filling by whipping the cream with the sugar until stiff.
  8. to make the burnt sugar cream, place the 3/4 cup sugar in a sauce pan over medium and heat until brown and melted.
  9. Pour 1/2 cup cold water and 1 tbsp instant coffee granules into the caramel, and continue to cook over low heat.
  10. in a small bowl beat 1 egg yolk, 1 tbsp flour, 1 cup milk, 1/2 cup sugar.
  11. Take this mixture and add to the caramel mixture over low heat and mix until unified stirring constantly.
  12. Remove from heat, and mix in 1 stick butter until melted.
  13. remove from heat.
  14. to make the pralines, fit a jelly roll pan with aluminum foil and butter well.
  15. melt 3/4 sugar in a frying pan over low-medium heat.
  16. When completely melted and browned, add nuts and cook until nuts are slightly toasted.
  17. spread mixture into jelly roll pan, and allow to harden.
  18. Once hard, break into bite size pieces.
  19. When the cake is completely cooled start assembling: Cut cake in half lengthwise with a large knife.
  20. Sparead the whipped cream mixture inside, and lay the top back on the cake.
  21. Pour the burnt sugar cream all over the cake, covering the top and letting it ooze down the sides.
  22. sprinkle the top with the pralines.
  23. refrigerate.

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