Sweet Dream cake with coconut and walnuts

Name: Sweet Dream cake with coconut and walnuts
Ingredients: 12 egg whites; 200 g sugar; 100 g desiccated coconut; 100 g ground walnuts; 4 tablespoons flour; 8 egg yolks; 150 g sugar; 250 g butter; 1 teaspoon vanilla extract; 23 Petit Beurre biscuits; 4 tablespoons sugar; 240 ml water; 1 teaspoon vanilla extract; 150 g chocolate; 50 ml oil; 20 g desiccated coconut; 15 g ground almonds

Dessert - Sweet Dream cake with coconut and walnuts by Raluca L. - Recipia

Sweet Dream cake with coconut and walnuts has two coconut and walnut meringue layers, yolk cream, syrup-soaked biscuits and a layer of chocolate. I cut it into narrow rectangles so you can see the layers in every slice. Preparation: 35 minutes. Cooking: 58 minutes. Resting: 8 hours and 40 minutes. Total time: 10 hours and 13 minutes. Servings: 12. Approximately 640 kcal and 10 g protein per serving.

Ingredients

For the layers

12 egg whites
200 g sugar
100 g desiccated coconut
100 g ground walnuts
4 tablespoons flour

For the cream

8 egg yolks
150 g sugar
250 g butter
1 teaspoon vanilla extract

For assembling

23 Petit Beurre biscuits
4 tablespoons sugar
240 ml water
1 teaspoon vanilla extract
150 g chocolate
50 ml oil
20 g desiccated coconut
15 g ground almonds

Preparation

1. Preheat the oven to 180°C. Beat 6 egg whites until stiff, add 100 g sugar and whisk until you have a glossy meringue. Fold in 50 g desiccated coconut, 50 g ground walnuts and 2 tablespoons flour. Spread the mixture on a baking tray lined with baking paper and bake the layer for 20 minutes, until lightly browned around the edges. Repeat with the other 6 egg whites, 100 g sugar, 50 g desiccated coconut, 50 g walnuts and 2 tablespoons flour. Leave the layers to cool for 30 minutes. 2. Put the 8 egg yolks and 150 g sugar in a bowl over a pan of simmering water. Whisk constantly for 10 minutes, until thickened and the sugar has dissolved. Leave the yolk cream to cool for 30 minutes. 3. Beat the softened butter with 1 teaspoon vanilla extract. Add the yolk cream a spoonful at a time, beating well after each addition, until smooth. 4. Put 2 tablespoons sugar in a saucepan over low heat and let it caramelize for 2 minutes. Carefully pour in 240 ml water, then add the other 2 tablespoons sugar and 1 teaspoon vanilla extract. Boil the syrup for 3 minutes. 5. Dip the 23 Petit Beurre biscuits in the syrup one at a time. Melt the chocolate with the oil over a pan of simmering water for 3 minutes, stirring until smooth. 6. Place the first layer on a serving plate and spread half the cream over it. Add the syrup-soaked biscuits, then the melted chocolate. Put the cake in the freezer for 10 minutes. 7. Spread a quarter of the remaining cream over the chocolate, place the second layer on top, then cover it with the rest of the cream. Sprinkle with 20 g desiccated coconut and 15 g ground almonds. Refrigerate the cake for 8 hours before slicing.

Notes

For a gluten-free version, use 4 tablespoons gluten-free flour, 23 gluten-free biscuits and chocolate labelled gluten-free; the eggs, dairy and nuts remain. A slice goes well with black tea, with no other dessert alongside. The ground walnuts should smell sweet, not like old oil; if they taste bitter, replace them before adding them to the layers. You can replace the ground almonds on top with 15 g finely ground walnuts. I chill it overnight before serving; the layers remind me of the usual layered cake with cream. Keep it covered in the fridge and eat within 3 days.

Frequently asked questions

Why might the cream split?

The butter and yolk cream combine better when they are at similar temperatures. If it splits, leave the bowl at room temperature for 5 minutes and beat again.

What kind of chocolate works best?

Dark chocolate with about 55% cocoa melts into a glaze that spreads easily and sets between the layers.

Can I use digestive biscuits instead of Petit Beurre?

Yes, choose 23 thin digestive biscuits and dip them in the syrup for just a second, as they absorb liquid quickly.

How do I cut the cake without crushing the layers?

Use a thin-bladed knife, warm it in hot water and wipe it after each cut.

Can I use chopped walnuts instead of ground walnuts?

Yes, but chop them very finely, into pieces no larger than 2-3 mm, so they incorporate into the meringue without leaving big lumps.