Dessert Cake Delight
The first time I made this cake was on a day when I craved something with nuts and chocolate, but I didn't want to spend hours in the kitchen. I had seen the recipe several times before, but it wasn't until I noticed the combination of coffee, biscuits, and chocolate cream that I decided to give it a try. Since then, I’ve made it quite often, especially when I need a dessert that can be prepared in advance and keeps well in the fridge. Quick Info Total time: about 3 hours (including chilling in the fridge) Preparation time: 40 minutes Baking time: 25 minutes Servings: 12-16, depending on how you slice it Difficulty: medium Recipe type: layered cake with cream, suitable for occasions, family meals, or when you want something more substantial Ingredients For the base: 4 egg whites 5 tablespoons sugar 2 tablespoons breadcrumbs 2 tablespoons all-purpose flour 3 tablespoons ground walnuts 1 teaspoon baking powder a pinch of salt 200 g roasted and chopped walnuts (base layer) For the cooked cream: 4 egg yolks 100 g sugar 4 tablespoons milk 2 packets vanilla sugar For the cream: 250 ml heavy cream 50 ml sour cream 1 tablespoon sugar Additionally: 250 g chocolate cream (Nutella, Finetti, or similar) plain biscuits a cup of brewed coffee (approx. 200 ml) cocoa powder for dusting or, alternatively, ground walnuts/grated chocolate Instructions 1. Prepare the pan and walnut layer Line a 20x25 cm baking pan with parchment paper or aluminum foil. Evenly spread 200 g of roasted and chopped walnuts on the bottom of the pan. It's important for the layer to be uniform. 2. Prepare the base Separate the egg whites from the yolks (you will use the yolks for the cream). Whip the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue beating until you achieve stiff peaks and the sugar is completely dissolved. Mix the flour with the baking powder, breadcrumbs, and the 3 tablespoons of ground walnuts. Gently fold this mixture into the egg white foam, using a light bottom-up motion to keep the mixture airy. Carefully pour the mixture over the walnut layer in the pan, spoon by spoon, to avoid disturbing the walnuts underneath. Smooth out the base lightly. 3. Bake the base Place the pan in a preheated oven at low heat (about 160-170°C, if your oven has a thermostat) and bake for 25 minutes, until the base turns golden. Remove the pan and, while it's still hot, carefully invert the base onto a serving plate. Gently remove the parchment or foil. 4. Chocolate layer While the base is warm, spread all the chocolate cream (Nutella, Finetti, or similar) on top. It spreads more easily on a warm base. Let it cool to room temperature, then refrigerate. 5. Prepare the cooked cream In a double boiler or bain-marie, mix the egg yolks with 100 g of sugar, 4 tablespoons of milk, and 2 packets of vanilla sugar. Cook on low heat, stirring constantly, until the mixture thickens like pudding. This takes about 10-15 minutes. Allow it to cool completely. 6. Whip the cream Whip the heavy cream together with 50 ml of sour cream and 1 tablespoon of sugar until you achieve a firm cream. 7. Finish the cream Once the egg yolk mixture has cooled, gradually fold it into the whipped cream, spoon by spoon, mixing on low speed until well combined. Don’t rush this step to prevent the cream from curdling. 8. Assembly Remove the base from the fridge. Spread half of the cream over the chocolate layer. Place a layer of plain biscuits quickly dipped in coffee (don’t let them soak too long to avoid breaking). Then spread the remaining cream on top and smooth it out. Sprinkle cocoa generously on top. Chill for at least 2-3 hours or, ideally, overnight. The cake cuts best when completely cooled. Why I make this recipe often It’s made in simple steps, the ingredients are easy to find, and the cake keeps well in the fridge for a few days. It has a pleasant texture from the nuts and biscuits, and the combination of chocolate and coffee makes it suitable even for those who prefer more “adult” desserts. Tips and Variations Tips - The roasted walnuts should be cool when added to the pan; otherwise, they will soften too much during baking. - The base should be removed from the pan while it’s hot; otherwise, the paper will stick. - The coffee for dipping the biscuits shouldn’t be too strong, so it doesn’t overpower the taste of the other layers. Substitutions - Heavy cream can be replaced with plant-based cream, but the texture will change slightly. - If you don’t have Nutella, any spreadable chocolate cream will work. - For a coffee-free version, use milk to soak the biscuits. Variations - You can add a few drops of rum or almond essence to the cream. - Instead of cocoa, sprinkle ground walnuts or grated chocolate on top. Serving Ideas - Cut it into small squares, especially if you have guests. - It pairs well with morning coffee or as a dessert for festive meals. Frequently Asked Questions Can I use digestive biscuits or another type of biscuit? Yes, you can use digestive biscuits, but they soak up the coffee faster, so be careful not to leave them in too long. What should I do if the cooked cream curdles? If you ensure you cook it on low heat and stir continuously, it shouldn't curdle. However, if it does, you can try to salvage it by vigorously mixing in a little cold milk. Can I freeze the cake? I do not recommend freezing, as the biscuits and cream change texture upon thawing. How strong should the coffee be for soaking the biscuits? It can be regular filter coffee or a long espresso; it doesn’t need to be very strong or very sweet. Nutritional Values Estimated per serving (out of 16): Calories: approx. 260-300 kcal Protein: 5-6 g Carbohydrates: 18-20 g Fat: 16-18 g These values depend greatly on the type of chocolate cream used and how many biscuits you place in the middle. The cake is substantial, with a lot of fats and sugars, but it also contains proteins and healthy fats from the nuts. Storage and Reheating The cake keeps very well in the fridge, covered, for 3-4 days. It should not be reheated; serve it cold. If you want to keep it longer, I do not recommend freezing, as the texture of the biscuits and cream changes. It’s best to cut it after it has been chilled for at least a few hours.
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