Grated-dough cake

Name: Grated-dough cake
Ingredients: 130 g Rama margarine; 100 g sugar; 2 egg yolks; 1 egg; 1 packet baking powder; 300 g flour; 2-3 tablespoons extra flour; 2 egg whites; 1 pinch salt; 70 g powdered sugar; 130 g ground walnuts; 200 g plum jam; 30 g ground walnuts

Dessert - Grated-dough cake by Didina N. - Recipia

The grated-dough cake holds together well when the ball for the top layer is firm and cold, not soft in your hand. Under the browned crust are a tender base and a meringue filling with walnuts and plum jam, while the grated layer browns and breaks into crumbs when you cut it. I prefer finely ground walnuts so they distribute evenly through the filling. Preparation: 25 minutes. Cooking: 40-45 minutes. Resting: 30 minutes. Total time: 95-100 minutes. Servings: 8. Approximately 580 kcal and 10 g protein per serving.

Ingredients

For the dough

130 g Rama margarine
100 g sugar
2 egg yolks
1 egg
1 packet baking powder
300 g flour
2-3 tablespoons extra flour

For the filling

2 egg whites
1 pinch salt
70 g powdered sugar
130 g ground walnuts
200 g plum jam

For the base

30 g ground walnuts

Preparation

1. Beat the softened margarine with the granulated sugar. Mix in the 2 egg yolks, then the whole egg, and finally the baking powder and 300 g flour. Knead until you have a dough that doesn’t stick; add only as much of the 2-3 tablespoons extra flour as needed to stop it sticking. 2. Divide the dough into two balls, one about 350 g and one made from the remaining dough. Knead 1 tablespoon flour into the smaller ball, put it in a bag and leave it in the freezer for 30 minutes, until firm. Line a 28 x 18 cm baking pan with parchment paper. Press the larger ball into the pan and sprinkle 30 g ground walnuts over it. 3. Beat the egg whites with a pinch of salt, then add the powdered sugar and beat until you have a firm meringue. Fold in 130 g ground walnuts and the plum jam. 4. Spread the filling over the dough in the pan. Coarsely grate the cold ball over the top until the whole surface is covered. Bake in a preheated oven at 180°C for 40-45 minutes, until the top layer starts to brown. Leave it to cool before cutting into portions; I broke off a corner while it was still hot.

Notes

The jam should be thick, not watery, because jam that’s too runny softens the filling and makes the slices hard to cut. Finely ground walnuts spread evenly, while large pieces can make the meringue harder to spread. The dough may soften while you grate it; put it back in the freezer until firm. I broke off a corner while it was hot, but the slices cut more neatly once cooled. Store the cake covered in the refrigerator for no more than 3 days. For a different flavor, you can use 200 g apricot jam instead of plum jam; the dough and filling contain gluten, walnuts and eggs. Cut into small squares and serve with black tea.