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Bomb Cake with Walnuts and Caramel

Updated: Feb 15

  • A fantastic bomb cake in taste and appearance. With very few ingredients and different foods, you will get a wonderful and beautiful huge cake, which is a regular and one of our favorite Serbian cakes. Bomb cake can be made in several ways, and there are plenty of them. A phenomenal delicacy, with which you can always change flavors and always try something new and irresistible. A taste that is remembered from childhood. A really incredible recipe and worth remembering! Follow the recipe.

Ingredients: medium, total time 90 min, 25 servings


  • 6 eggs

  • 6 Tablespoons sugar

  • 200 g ground walnuts

  • 2 Tablespoons flour

  • 1 teaspoon baking powder


  • 250 g butter and margarine

  • 300 g ground biscuits

  • 200 g ground walnuts

  • 6 yolks

  • 150 ml thick peach juice or milk, as desired

  • 200 g sugar

Caramelized Egg Whites:

  • 6 egg whites

  • 12 tablespoons sugar

  • 6 tablespoons caramel sugar for caramel


For Crust:

  1. Whisk in the eggs and sugar until foamy, and gradually add the walnuts, stirring lightly, and finally add the flour gradually mixed with the baking powder. Bake in a mold with a diameter of 26-27 cm in a five-way preheated oven at 180 degrees for 20 minutes.

  2. When the crust done, take it out of the mold and leave it to cool.


  1. Whisk the egg yolks and sugar until it becomes a light and thick mixture, and the sugar dissolves. Then keep on steaming for a while, about 5 minutes then with gentle stirring movements, then remove from the steam and leave to cool.

  2. Whisk the butter until foamy, then add the cooled egg yolks, ground biscuits, ground walnuts and juice. Mix all this and place over the cooled crust.

  3. Finally, prepare the egg whites.

Caramelized Egg Whites:

  1. Whisk the egg whites into the solid snow, do it to steam 2 minutes, then remove from the steam. Add sugar gradually and stir constantly, until you get a firm foam. Leave it aside.


  1. Put 6 tablespoons of sugar into a pot, to melt and become caramel on moderate heat. You need to make sure that the caramel does not burn. (work at a moderate temperature and circulate the pot circularly.)

  2. Pour the hot liquid caramel in a thin stream into the egg whites and constantly stir the mixer at the highest speed, when you have poured all the caramel, mix for another 3 minutes. Then immediately pour meringue over the cake. By coating the cake on all sides, and with the help of a spoon and soaking it up and down, you make the spikes so that it looks like a bomb cake.

  3. Refrigerate the cake for at least 3 hours.

Buon appetito!

NOTE: The best way to make a cake is to make the crust and biscuit filling the day before and fill it, then leave it overnight, and make the egg whites and add them the next day.

2. Recipe Bomb Cake


  • 4 eggs

  • 70 g sugar

  • 10 g vanilla sugar

  • 25 g flour

  • 1/4 tsp baking powder

  • 120 g ground walnuts

  • Round mold 26 cm + parchment paper.


  • 2 oranges

  • 200 g Plasma biscuits

  • 6 egg yolks

  • 150 g sugar

  • 250 g butter

  • 200 g ground walnuts

  • 100 g melted chocolate


  • 6 egg whites

  • 200 + 100 g sugar NOTE: In this second recipe, you will divide the filling into one lighter and the other darker part in the same amount. In the other half, there is chocolate, otherwise the principle of the processing cake is the same as in the first recipe. Compared to the first, this recipe is more economical and the taste is fabulous!

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