Cake made with egg whites, poppy seeds, cocoa, and walnuts

Name: Cake made with egg whites, poppy seeds, cocoa, and walnuts - Blanduzia N.
Ingredients: Egg whites 13 pieces; approx. 380 g; Iodized salt teaspoon; Vinegar teaspoon; Granulated sugar approx. 380 g; White flour from wheat 13 tablespoons; Dr. Oetker vanilla sugar 1 packet; Dr. Oetker baking powder with saffron 1 packet; Candied lemon peel 2 teaspoons; Poppy seeds 3 tablespoons; Dr. Oetker cocoa powder 3 tablespoons; Ground walnuts approx. 100 g.

Dessert - Cake made with egg whites, poppy seeds, cocoa, and walnuts by Blanduzia N. - Recipia

Egg white cake with poppy seeds, cocoa, and nuts – an airy and flavorful delicacy, perfect for utilizing leftover egg whites after the holidays! This recipe not only combines textures and flavors but is also an excellent choice for those who want to prepare a quick and tasty dessert. I will guide you step by step through the preparation process, providing you with useful tricks and interesting information about the ingredients used. Let’s venture into the sweet world of this cake! Total preparation time: 1 hour Number of servings: 12 Ingredients: - 13 egg whites (approximately 380 g) - 1 teaspoon iodized salt - 1 teaspoon vinegar - 380 g granulated sugar - 1 packet of vanilla sugar Dr. Oetker - 13 tablespoons of white wheat flour - 1 packet of saffron baking powder Dr. Oetker - 2 teaspoons candied lemon peel - 3 tablespoons of poppy seeds - 3 tablespoons of cocoa powder Dr. Oetker - 100 g coarsely ground walnuts The story behind the cake: This cake quickly became my family’s favorite, and it’s not hard to see why! It’s a light dessert with an airy texture and rich flavor, combining the intense taste of chocolate with the delicacy of poppy seeds. Its origins are lost in the mists of time, but it was certainly created to utilize leftover egg whites, a common ingredient in kitchens of the past. Thus, we transform a humble ingredient into a beloved delicacy! Step by step: 1. Preparing the ingredients: Start by bringing the egg whites to room temperature. This step is essential, as egg whites whip better when at room temperature, resulting in a more stable foam. Ensure that the bowl and utensils you use are perfectly clean, with no traces of grease. 2. Whipping the egg whites: In a large bowl, add the 13 egg whites, salt, and vinegar. Use a mixer or a food processor, like Thor, our trusty friend, to whip the egg whites on high speed. Continue whipping until you achieve a stiff and glossy foam. Patience is key here – well-whipped foam makes all the difference! 3. Sweetening: Once the egg whites have reached the desired consistency, start gradually adding the granulated sugar and vanilla sugar while continuing to mix. You will notice how the foam becomes denser and shinier. Ensure that the sugar is completely dissolved before proceeding. 4. Incorporating dry ingredients: Sift together the flour and baking powder to avoid lumps. Add the flour mixture to the egg white mixture using a spatula, and gently fold from the bottom up to avoid losing air from the foam. This delicate technique is essential for achieving an airy cake. 5. Dividing the batter: Divide the batter into two approximately equal bowls. In the first bowl, add the poppy seeds and gently mix until evenly incorporated. In the second bowl, add the cocoa powder, mixing gently as well. 6. Assembling the cake: Prepare a baking tray lined with parchment paper. Pour the poppy seed mixture into the tray, smoothing it out with a spatula. Then, start pouring the cocoa mixture, beginning from one corner and gradually covering the entire surface of the poppy seed batter. If you can’t keep the two colors distinct, don’t worry; the taste will be just as delicious! 7. Adding the nuts: Sprinkle the coarsely ground walnuts on top of the batter for added texture and flavor. This step will add a crunchy note to the cake and make each piece a true delight. 8. Baking: Preheat the oven to 200°C. Place the tray in the oven and let the cake bake for about 35 minutes. Check if it’s done by doing the toothpick test – if it comes out clean, the cake is perfectly baked! 9. Finishing the cake: Once the cake has cooled slightly, remove it from the oven and let it cool completely in the tray. Then, generously sprinkle powdered sugar on top for an elegant appearance and sweet taste. Serving suggestions: The cake can be served plain or with warm chocolate sauce, vanilla ice cream, or fresh whipped cream. A cup of fragrant tea or coffee will perfectly complement this delicacy. You can also add fresh fruits for a delicious contrast. Frequently asked questions: - Can I use any type of nuts? Yes, you can experiment with different types of nuts, such as almonds or hazelnuts, to add a personal touch. - How can I store the cake? It keeps well sealed in an airtight container in the refrigerator for up to 5 days. - What can I do with leftover egg whites? Besides this cake, you can use egg whites to make meringues, chocolate mousse, or even omelets. Nutritional benefits: This cake is a good source of protein due to the egg whites. Poppy seeds provide omega-3, fiber, and antioxidants, while nuts are excellent for heart health. However, keep portion sizes in mind, as sugar and white flour add calories. Possible variations: You can experiment by adding dried fruits, such as raisins or cranberries, to the poppy seed mixture for a fresh note. Additionally, for a richer cake, you can replace part of the flour with cocoa. Now that you have all the necessary information, I wish you good luck in cooking! May this egg white cake with poppy seeds, cocoa, and nuts become a favorite in your home, just as it has in mine. Enjoy!

Cake made with egg whites, poppy seeds, cocoa, and walnuts

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