Vanilla and chocolate dessert cake
I arrived at this recipe after an attempt at a multi-layered cake, inspired by a Kinder Bueno version, but I adapted along the way. I felt I had too little cream for the large baking tray I had, so I supplemented with vanilla whipped cream and chocolate in the cream. What results is a layered dessert, very creamy, with a walnut base, Nutella, two creams, and a layer of biscuits in the middle. I've tried it several times; it's not complicated, but it requires patience. Quick Info Total time: about 2 hours (includes cooling and assembling, excluding fridge time) Effective preparation time: 1 hour Baking time for the base: 20 minutes Servings: 20-25 (23x40 cm tray) Difficulty: medium Recipe type: dessert for occasions Ingredients Walnut base: 8 egg whites 10 tablespoons sugar 2 tablespoons oil 3 and 1/2 tablespoons flour 3 and 1/2 tablespoons breadcrumbs 1/2 packet baking powder 150 g roasted and ground walnuts Vanilla cream: 8 egg yolks 300 g sugar 500 ml milk 3 tablespoons flour 1 packet vanilla pudding (about 40 g) 250 g butter 200 g whipped cream from sour cream (natural whipped cream) 1 teaspoon gelatin Chocolate cream: Half of the prepared vanilla cream (see below) 60 g melted dark chocolate 2 tablespoons cocoa Additionally: 400 g Nutella 250 g plain biscuits about 50 g white chocolate (for decoration) Preparation method 1. Walnut base 1.1. Preheat the oven to 180°C. Line a 23x40 cm tray with baking paper and lightly grease with butter. 1.2. Beat the egg whites until stiff with a pinch of salt. Gradually add the sugar while continuously beating until glossy and the sugar has dissolved. 1.3. Incorporate the oil, then the sifted flour with baking powder, breadcrumbs, and ground walnuts. Gently fold with a whisk to avoid losing volume. 1.4. Pour the mixture into the tray. Level it and bake for 20 minutes, until it passes the toothpick test. 1.5. Remove the base, remove the paper while still warm, and immediately spread Nutella (it will spread easily on the warm base). Let it cool to room temperature, then refrigerate to firm up the Nutella layer. 2. Vanilla cream 2.1. Mix the egg yolks with the sugar. Incorporate the flour and pudding powder, alternating with the milk to avoid lumps. Use a whisk. 2.2. Place the saucepan over low heat and stir constantly until it thickens to a consistent cream. 2.3. Remove from heat, add the cubed butter, and stir until melted. Cool completely to room temperature. 2.4. Hydrate the gelatin according to the package instructions, then incorporate it into the cooled cream. Finally, fold in the whipped cream gently. 2.5. Divide the resulting cream into two equal parts. 3. Chocolate cream 3.1. In half of the vanilla cream (previous step), add the sifted cocoa and melted dark chocolate (in a bain-marie or microwave). Mix until homogeneous. 4. Assembly 4.1. On the Nutella-firmed base, place the first layer: the plain vanilla cream. Level it as evenly as possible. 4.2. Arrange a layer of biscuits over the cream. The biscuits can be plain, like Petit Beurre. 4.3. Spread the chocolate cream evenly over the biscuits. 4.4. If desired, decorate with spirals or simple patterns made from melted white chocolate. 4.5. Place the cake in the fridge for at least 3-4 hours, ideally overnight. It will slice better once the layers have firmed up. Why I make this recipe often It's a dessert suitable for larger gatherings, can be prepared a day in advance, and the layers stack nicely. It cuts well, is creamy, but holds firm. I love the combination of walnut base, chocolate, and vanilla, with the texture given by the biscuits in the middle. Tips and variations Tips - Do not skip the complete cooling of the cream before adding the whipped cream; otherwise, it will curdle. - The base must be spread with Nutella while warm for it to spread easily. - Gelatin is not absolutely necessary if you want a softer cream, but to achieve a clean cut when serving, it is useful. Substitutions - If you don't have breadcrumbs, you can slightly increase the amount of flour (but the texture will be different). - The butter in the cream can be replaced with margarine specially for baking, although the taste will not be as rich. - You can use any type of plain biscuits. Variations - If you prefer, you can add a layer of sliced fruits (strawberries or bananas) between the layers, but the cream will not be as firm. - The Nutella layer can be omitted if you want a less sweet dessert. - You can make only the vanilla cream without the chocolate layer if you don't want two creams. Serving ideas - The cake is easiest to cut with a long, thin knife, passed through hot water and dried. - It can be served plain or with a bit of grated chocolate on top. Frequently asked questions 1. Can the cake be made without the gelatin in the cream? Yes, but the cream will be softer and will not hold as well when cut. For serving on a platter, it is recommended to use gelatin. 2. What type of biscuits do I use in the middle? Plain ones, like Petit Beurre or similar. Do not soak them; they absorb moisture from the cream. 3. What can I substitute for Nutella? You can use any chocolate or nut spread, but Nutella has a consistency suitable for the top layer of the base. 4. Can the cake be frozen? I do not recommend it. The layers with cream and biscuits become watery after thawing. 5. Can it be made in a smaller tray? Yes, the ingredients can be proportionally reduced, but it will result in a taller cake. Nutritional values The values are estimated for one serving (out of 25): Calories: approximately 330 kcal Protein: 5-6 g Fat: 20 g Carbohydrates: 28-30 g Values may vary, especially depending on the type of biscuits, the whipped cream used, and whether Nutella is applied generously. The cake is dense, so large portions are not necessary. Storage and reheating The cake keeps in the fridge, covered, for 3-4 days. It does not require reheating. Freezing is not recommended. If it sits longer, the biscuits become softer, but the cream and base retain their texture. It is served directly from the fridge.
Preparation
Base: Whip the egg whites with a pinch of salt, gradually adding the sugar until dissolved. Add the flour mixed with baking powder, breadcrumbs, and ground nuts, and gently mix with a whisk until all ingredients are incorporated. Pour the mixture into a baking tray lined with parchment paper and greased with butter, and bake in a preheated oven for about 20 minutes. Remove the parchment paper and while still hot, pour Nutella on top. Let it cool, then refrigerate to set. Vanilla Cream: Beat the egg yolks with sugar, then add flour and pudding powder, alternating with milk to avoid lumps. Cook over low heat, stirring continuously with a whisk until the cream thickens. Add the butter cut into pieces, mixing until melted. Allow to cool completely and fold in whipped cream. I’m not sure if it was necessary, but I added a teaspoon of gelatin, prepared according to the package instructions, to ensure a firm cream. Divide into two. Chocolate Cream: Mix half of the vanilla cream obtained above with two tablespoons of cocoa and 60g of melted chocolate. Assembly: Spread the vanilla cream over the layer of Nutella, arrange a layer of biscuits, and top with chocolate cream. You can decorate as you like; I made some white chocolate swirls. It must be refrigerated for at least 3-4 hours. I found it much better the next day. Cut into desired portions. Tray size: 23x40 cm.
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