Delight Cake

Name: Delight Cake - Sabrina B.
Ingredients: Base:; 7 egg whites; 200 g sugar; 4 tablespoons ground walnuts; 2 tablespoons breadcrumbs; 2 tablespoons flour +; 250 g roasted and chopped walnuts; 250 g Nutella/Finetti or any similar chocolate cream Cream:; 7 egg yolks; 8 tablespoons sugar (I used 10 as it was written in Mirelas recipe; but it seemed too sweet); 7 tablespoons milk; 500 ml whipped cream (Meggle); 1 packet of gelatin hydrated in a little water +; 2 packs of Petit Beurre biscuits; 150 ml slightly sweetened coffee Decoration:; 50 g grated dark chocolate

Dessert - Delight Cake by Sabrina B. - Recipia

A few weeks ago, I made this Delight Cake after seeing the recipe by Mirela Goleanu multiple times. I followed her ingredients, although I found the cream a bit too sweet, but I wanted to see exactly how it turns out. Next time, I will definitely reduce the sugar in the cream. I noticed that a little patience is needed during assembly, but the result is worth it for anyone wanting a layered dessert that is well-balanced and easy to portion. Quick Info Total time: about 3 hours (including cooling) Preparation time: 60 minutes (ingredient preparation, mixing, assembly) Baking time: 25-30 minutes (for the base) Servings: 12-15, depending on how you cut the cake Difficulty: medium Recipe type: occasion dessert, suitable for family meals or celebrations Ingredients Base: - 7 egg whites - 200 g sugar - 4 tablespoons ground walnuts - 2 tablespoons breadcrumbs - 2 tablespoons flour + - 250 g walnuts (roasted and chopped) - 250 g chocolate spread like Nutella, Finetti, or similar Cream: - 7 egg yolks - 8 tablespoons sugar (or 10 if you prefer it sweeter, but 8 is sufficient) - 7 tablespoons milk - 500 ml liquid cream (for example, Meggle) - 1 packet gelatin (hydrated in a little water as per the packet instructions) + - 2 packs of Petit Beurre biscuits - 150 ml slightly sweetened coffee Decoration: - 50 g grated dark chocolate or cocoa powder Preparation method 1. Roast the walnuts Put 250 g of walnuts in a non-stick pan without oil over medium heat. Stir frequently to avoid burning. When they start to smell and lightly brown, turn off the heat. Chop the roasted walnuts with a knife, not too finely. 2. Prepare the tray and assemble the walnuts Line a tray of about 26x36 cm with baking paper. Spread the chopped roasted walnuts as evenly as possible on the bottom of the tray. 3. Prepare the base Beat the 7 egg whites until stiff peaks form. Gradually add the sugar and continue mixing until it completely dissolves and the meringue is shiny. Gently fold in the ground walnuts, breadcrumbs, and flour with a spatula or spoon. Pour the batter over the walnuts in the tray and level it out. 4. Bake the base Put the tray in the preheated oven at 180°C for 25-30 minutes. The base should be lightly browned and elastic to the touch. Remove the tray, let it cool for 10-15 minutes, then carefully turn the base onto a clean sheet of paper, so that the walnut layer is on top. Remove the baking paper used during baking. 5. Spread the chocolate cream on the base While the base is completely cool, spread the chocolate cream over the walnut layer. Place the tray in the fridge to let the cream set a bit while you prepare the main cream. 6. Prepare the egg yolk and cream Put the egg yolks in a heatproof bowl. Add the sugar and milk. Whisk with a whisk or mixer on low speed until the mixture is homogeneous and the sugar has dissolved. Place the bowl over a double boiler and stir frequently until it thickens like a thin cream (enough to coat the back of a spoon). Remove from heat and let it cool to room temperature. Hydrate the gelatin according to the instructions on the packet, then melt it over a double boiler (do not let it boil). Gently incorporate the slightly cooled but still fluid gelatin into the completely cooled egg yolk cream. Separately, whip the cream well, but not excessively. Gently fold the cream into the egg yolk mixture with upward motions. 7. Assemble the cake Remove the chocolate-spread base from the fridge. Spread half of the egg yolk cream over the chocolate layer. Quickly dip each Petit Beurre biscuit in the slightly sweetened coffee (do not let them soak too long, just a second) and layer them over the cream to cover the entire surface. Spread the remaining cream over the biscuits, leveling it as best as you can. 8. Decoration and cooling Grate dark chocolate over the cake or, if you prefer, dust with cocoa powder. Place the tray in the fridge for at least 2 hours to let the cream set and to be able to cut it nicely. Why I make this recipe often It is made with simple, easily available ingredients. You can prepare the base a day in advance. The cake is easy to portion and remains just as good even after 2 days. The layers are clearly visible when cut, and the taste is balanced, especially if you do not add too much sugar to the cream. Tips and variations Tips - For the base, do not overbeat after adding the dry ingredients to avoid making it too dense. - The egg yolk cream must be completely cooled before adding the cream, otherwise, it will curdle. - Use cold coffee for the biscuits so they do not soak too much. - If you want a smooth appearance, grate the chocolate just before serving. Substitutions - You can use any chocolate spread; it does not have to be Nutella or Finetti. - Vegetable cream can be used if needed, but the texture will be slightly different. - For biscuits, any simple variant like Petit Beurre is fine. Variations - You can add a little rum essence to the coffee for extra flavor. - If you prefer, you can use another type of nuts or even almonds (although it will change the final taste). Serving ideas Cut the cake into squares or rectangles with a thin-bladed knife dipped in warm water. It also works as a festive cake for anniversaries or weekend meals. Frequently asked questions 1. Can it be made without gelatin in the cream? Yes, but the cream will be softer, and the cake will not have the same firm appearance when cut. I recommend not skipping the gelatin if you want clean portions. 2. Can I assemble the cake a day in advance? Yes, it is even better after sitting in the fridge overnight. The layers stabilize, and the flavors mix better. 3. What if I don’t have walnuts? The result will not be the same, but you can try using almonds or roasted peanuts, chopped coarsely. 4. What do I do if I don’t like coffee? You can dip the biscuits in slightly sweetened milk. The cake will have a milder taste and will not take on the coffee flavor at all. 5. Can I use another type of biscuits? Yes, but ideally, they should be simple biscuits, not filled and not too sweet. Nutritional values Approximately, one serving (1/15 of the tray) has around 350-400 kcal, approximately: Proteins: 6-7 g Fats: 20-22 g Carbohydrates: 34-36 g The values vary depending on the chocolate spread used and how much sugar you choose to put in the cream. It is a rich dessert, high in fats due to the nuts, cream, and whipped cream. Storage and reheating It keeps very well in the fridge, covered, for up to 3 days. I do not recommend reheating it; the cake is served cold, directly from the fridge. If it is very hot in the kitchen, keep it cool until serving to ensure the layers remain firm. If you want to freeze it, I do not recommend it, as the texture of the cream with whipped cream and gelatin does not hold up well after thawing.

Delight Cake

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