Cake (guguluf) made from Egg Whites and Dried Fruits

Name: Cake (guguluf) made from Egg Whites and Dried Fruits - Eftimia N.
Ingredients: 10 egg whites; 10 tablespoons of flour; 10 tablespoons of sugar; 4 tablespoons of oil; 1 packet of vanilla sugar; 1 packet of baking powder; a pinch of salt; 250 g of dried fruits (raisins; pineapple; goji); candied lemon peel. Glaze: 100g chocolate (50% cocoa); 75 ml liquid cream; 1 tablespoon of butter.

Desert - Cake (guguluf) made from Egg Whites and Dried Fruits by Eftimia N. - Recipia

To prepare a delicious guguluf with egg whites and dried fruits, start by beating the egg whites until they become a stiff, white, and fluffy foam. This process is essential, as it will give the cake an airy texture. Once you have achieved a stable foam, begin to add the sugar mixed with vanilla sugar, spoon by spoon, continuing to beat. It is important to add the sugar gradually to allow the meringue to become glossy and firm. Once you have a stiff and shiny meringue, it is time to incorporate the oil. Add it like you would for mayonnaise, gently mixing with a spatula so as not to lose the air in the mixture. In another bowl, sift together the flour with the baking powder, ensuring there are no lumps. Start to gradually add the flour mixture to the meringue, gently folding in with up-and-down motions to maintain the airiness. Once all the ingredients are incorporated, prepare a guguluf pan by greasing it well with butter and dusting it with flour to prevent the cake from sticking. Pour the mixture into the prepared pan and sprinkle the dried fruits on top. Use a fork to distribute them evenly in the batter, ensuring that each slice will contain some. Preheat the oven to medium heat and place the guguluf inside, allowing it to bake for about 45 minutes. Check if it is done using the toothpick test: if it comes out clean, the guguluf is perfectly baked. After removing it from the oven, let the guguluf cool for about half an hour in the pan, then carefully invert it onto a serving plate. To add a decadent touch, prepare a delicious glaze. In a saucepan, heat the heavy cream, being careful not to bring it to a boil. Once it is warm, remove it from the heat and add the broken chocolate pieces and butter. Mix well until you achieve a smooth and homogeneous composition. Pour the glaze over the cooled guguluf and let it set a little. This recipe is extremely simple and quick, perfect for using up leftover egg whites. The dried fruits can be chosen according to your preferences or what you have on hand. The glaze is an optional detail, but it will certainly add a touch of refinement. Enjoy each slice and savor the perfect combination of textures and flavors!