Richatos Cake
I tried this cake variant when I didn't feel like following a specific recipe and combined everything I had on hand. It turned out to be a mix between Richard cake and Tosca, which proved to fit well – layers with walnuts, wafers, cream with cocoa and coconut, all tied together with the aroma of rum and the sweetness of rosehip. It's a hearty cake that keeps well in the fridge and can be made for a gathering with multiple guests. Quick Info Total time: about 1 hour and 30 minutes (includes baking and assembly) Effective preparation time: 35-40 minutes Baking time for the base: 45 minutes Servings: 15-20, depending on how you cut the cake Difficulty: medium Recipe type: layered dessert, suitable for family or occasions Ingredients Base: - 8 eggs - 250 g granulated sugar - 150 g finely ground walnuts - 50 g coconut - 180 g white wheat flour - 1 teaspoon lemon juice Syrup: - 100 ml water - 200 ml acacia syrup (can also use another syrup if needed, but the acacia flavor is more subtle) - 100 g granulated sugar - 1 vial of rum essence Cream: - 250 g butter with 66% fat, softened at room temperature - 200 g granulated sugar - 50 g dark cocoa - 10 tablespoons coconut Assembly: - 2 large wafers (or 4 smaller ones if large ones are not available) - About 100 g rosehip paste Preparation method 1. Separate the eggs. Beat the egg whites until stiff with the lemon juice. Start with the mixer on low speed, then gradually increase. 2. When the egg white foam is well combined, add 125 g sugar (half of the total amount for the base), one tablespoon at a time, and continue beating until completely dissolved. 3. The egg yolks are mixed separately with the remaining sugar until they lighten in color and become creamy. 4. Fold the egg yolks into the egg white foam with a spatula, gently mixing from bottom to top. 5. Add the ground walnuts, coconut, and flour all at once. Carefully homogenize, so as not to deflate the mixture. 6. Pour the mixture into a 35x24 cm baking tray lined with parchment paper. Level it out. 7. Bake in the oven (175°C static oven) for about 45 minutes. Test with a toothpick after 40 minutes. Allow the base to cool completely on a wire rack. 8. For the syrup, bring the water, acacia syrup, and sugar to a boil. Boil for 5 minutes until it thickens slightly. Turn off the heat and let it cool. Add the rum essence when the syrup is cold or lukewarm. 9. For the cream, mix the softened butter with the sugar until fluffy. Add the cocoa and coconut, mixing until the cream becomes homogeneous. You can use a mixer or a wooden spoon. 10. Cut the cooled base lengthwise to obtain two equal sheets. 11. Take a clean tray lined with parchment paper or foil. Place the first wafer on it. Spread a thin layer of rosehip paste on the wafer. 12. Place a layer of the base on top. Soak the base with half of the prepared syrup, distributing it gradually with a brush or spoon. 13. Spread all the cocoa and coconut cream over the first layer of the base, leveling it out. 14. Place the second layer of the base on top. Soak this one with the remaining syrup. Spread another thin layer of rosehip paste on this layer. 15. Finally, place the second wafer on top. Press down gently. 16. Cover the cake with plastic wrap, put a light weight on top (like a tray), and let it chill in the fridge overnight. It cuts better when cold. Why I make this recipe often It keeps well in the fridge and can be cut for multiple occasions. If I have leftovers of walnuts, coconut, or rosehip jam, it can be easily adapted. It's a cake I can prepare with what I have at home and it lasts a few days without issues. Tips and variations Tips - For the base, be careful to mix gently, otherwise it will deflate. - If using a different size tray, adjust the baking time and check the base with a toothpick. - The coconut gives texture to the cream, don't omit it if you want it to be dense. Substitutions - The acacia syrup can be replaced with simple sugar syrup, but the flavor will be more bland. - The rosehip paste can be swapped with apricot jam or another sour jam. - If you don't have large wafers, smaller ones can be used, placed edge to edge. Variations - You can add 1-2 tablespoons of milk to the cream for a softer consistency, but only if the butter is too dense. - Instead of ground walnuts, ground hazelnuts can also be used, but the final texture will be different. Serving ideas - It cuts best after a night in the fridge. - It pairs well with coffee, or on a platter with other layered cakes. Frequently asked questions 1. My base turned out too dense. What can I improve? It's important not to mix too vigorously after adding the flour and walnuts. Mix slowly, just enough to combine. 2. I can't find rosehip paste. What else can I use? You can replace it with any sour jam, apricot or even raspberry, if you want a more pronounced flavor. 3. How do I cut the cake so it doesn't crumble? Use a long knife, dipped in hot water and wiped after each cut. 4. Can I freeze the cake? I do not recommend it, as the wafers lose their texture after thawing. 5. Can I use margarine instead of butter? Theoretically yes, but the cream will not have the same consistency and flavor. Nutritional values (estimated, for one portion from 20) Calories: 340-360 kcal Proteins: 5-6 g Carbohydrates: 36-38 g Fats: 20-22 g These are just estimates, as they can vary depending on the syrup, jam, and type of butter used. The cake is quite hearty due to the walnuts, butter, and wafers. Storage and reheating It keeps in the fridge, wrapped in foil or in a covered container, for up to 5-6 days. Reheating is not recommended, it is served cold or at room temperature. If left too long, the wafers can become too soft, but it maintains very well for 2-3 days.
Preparation
The egg whites are beaten until stiff with lemon juice. 125 g of sugar is added and beaten further until dissolved. The egg yolks are creamed with the remaining sugar until they become like a cream and are gently mixed with the egg whites. The two types of nuts and flour are added. The batter is poured into a 35/24 cm baking tray lined with parchment paper for about 45 minutes. Syrup: The sugar is boiled with water for about 5 minutes, cooled, and then rum essence is added. Cream: The soft butter is mixed with sugar, cocoa powder, and coconut, stirring until all ingredients are homogeneous. The cooled cake is cut into two layers that are gradually soaked. The cake assembly begins: in a tray lined with parchment paper, the wafers are placed, spread with rose hip paste, then a layer of soaked cake, cocoa cream, followed by the second layer of cake, again spread with rose hip paste, and finally, the last layer of wafers. Then it is covered with plastic wrap and refrigerated overnight. Enjoy your meal!
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