Dessert cake with egg white base, biscuits, and yolk cream

Name: Dessert cake with egg white base, biscuits, and yolk cream - stefana M.
Ingredients: Layer 1: 5 egg whites; 6 tablespoons of sugar; 2 tablespoons of flour; 75 g of coconut; 1/2 packet of baking powder; 1 teaspoon of lemon essence; 1/2 teaspoon of grated lemon peel; a pinch of salt. Layer 2: 5 egg whites; 6 tablespoons of sugar; 2 tablespoons of flour; 75 g of ground nuts (not too fine); 1 teaspoon of orange essence; 1/2 teaspoon of grated orange peel; 1/2 packet of baking powder; a pinch of salt. Syrup 1: 250 ml of water; 1 tablespoon of sugar; 1 teaspoon of lemon essence; a little grated lemon peel. Syrup 2: 250 ml of water; 1 tablespoon of sugar; 1 teaspoon of orange essence; a little grated orange peel. Layer 3: 21 plain biscuits; 300 g of dark chocolate; 2 tablespoons of milk; 2 tablespoons of oil. Cream: 10 egg yolks; 10 tablespoons of sugar; 5 tablespoons of milk; 200 g of butter; 250 g of mascarpone; 2 teaspoons of lemon essence. Decoration: grated chocolate.

Dessert - Dessert cake with egg white base, biscuits, and yolk cream by stefana M. - Recipia

I started with the idea of making a cake with a custard and coffee cream, but along the way, I changed my plan. After baking two layers from egg whites, I realized it wouldn't be a very tall cake. I had some biscuits on hand, so I used them, soaked, between the layers. The result was a tasty cake, even if not very big. I used a 22x36 cm pan. Quick Info Total time: about 2 hours, plus a few hours to chill Preparation time: 40-50 minutes Baking time: 25-30 minutes for each layer Servings: 15-20 (22x36 cm pan) Difficulty: medium Type: homemade dessert, suitable for family meals or special occasions Ingredients Layer 1 (with coconut): - 5 egg whites - 6 tablespoons sugar - 2 tablespoons flour - 75 g shredded coconut - 1/2 packet baking powder - 1 teaspoon lemon extract - 1/2 teaspoon grated lemon zest - a pinch of salt Layer 2 (with walnuts): - 5 egg whites - 6 tablespoons sugar - 2 tablespoons flour - 75 g ground walnuts (not too fine) - 1 teaspoon orange extract - 1/2 teaspoon grated orange zest - 1/2 packet baking powder - a pinch of salt Lemon syrup: - 250 ml water - 1 tablespoon sugar - 1 teaspoon lemon extract - a little grated lemon zest Orange syrup: - 250 ml water - 1 tablespoon sugar - 1 teaspoon orange extract - a little grated orange zest Biscuits: - 21 plain biscuits (tea biscuits) For the custard: - 10 egg yolks - 10 tablespoons sugar - 5 tablespoons milk - 200 g butter (at room temperature) - 250 g mascarpone - 2 teaspoons lemon extract For the chocolate layer: - 300 g dark chocolate - 2 tablespoons milk - 2 tablespoons oil Decoration: - grated chocolate Preparation Method 1. Preparing the layers Preheat the oven to 180°C. For the first layer, beat 5 egg whites with a pinch of salt until frothy. When the foam forms, gradually add the 6 tablespoons of sugar and mix until shiny. Add the lemon extract and grated lemon zest, then the flour mixed with baking powder. Finally, fold in the shredded coconut with a spatula. Line the pan with parchment paper, spread the mixture evenly, and level it. Bake for 25-30 minutes; my coconut layer baked in about 25 minutes. Do the toothpick test. Repeat the same process for the second layer, using ground walnuts, orange extract, and orange zest. This one took a little longer in the oven, about 30 minutes. Bake the layers one at a time; do not mix the ingredients together. 2. Syrups for soaking Boil each syrup separately using the indicated ingredients. Let them cool. The syrup should not be too concentrated, just enough to moisten the edges of the layers and the biscuits. 3. Biscuits Prepare 21 plain biscuits. These will be soaked alternately, half in lemon syrup and half in orange syrup. They should not be overly wet to avoid breaking during assembly. 4. Custard Beat the egg yolks with sugar and a pinch of salt until frothy. Heat the milk separately and gradually pour it over the egg yolks, stirring continuously. Place the bowl over a double boiler and mix until the cream thickens, similar to thick sour cream. Remove the cream from heat and let it cool completely. In the meantime, beat the softened butter until fluffy. Gradually add the cooled cream, a little at a time, incorporating it into the butter. While mixing, pour in the lemon extract. Finally, add the mascarpone and mix briefly to combine. Chill the cream for 15-20 minutes before assembly. 5. Chocolate glaze Break the chocolate into pieces, place it in a bowl with the milk and oil. Melt everything over a double boiler, stirring until a smooth glaze is achieved. 6. Assembly Place the first layer, the coconut one, in a clean pan, slightly soaked at the edges. Spread half of the custard over it. On top of the cream, place the biscuits, alternating one soaked in lemon syrup and the next in orange syrup until all are used. Pour the warm chocolate glaze over the biscuits, ensuring they are well covered. Place the second layer, the walnut one, also slightly soaked. Spread the remaining cream on top and grate chocolate over it for decoration. Refrigerate the cake for a few hours, ideally overnight. It is best cut by slicing between two biscuits, so each piece includes both types of syrup. Why I make this recipe often It's the kind of cake I make when I want to use up leftover egg whites from other recipes. I like it because it can be adapted, is quite substantial, and not overly sweet. It cuts well and keeps in the fridge for several days without any issues. Tips and Variations Tips - Bake the layers one at a time, do not bake them together. - Do not soak the layers or biscuits too much; they need to remain firm. - The cream must be completely cool before mixing with the butter. - Cut the cake after it has chilled; otherwise, the cream may be too soft. Substitutions - If you don't have mascarpone, you can substitute it with 200 g of butter. If you use only mascarpone (about 250 g), the cream will be softer but works for a glass dessert. - For flavor, the extracts can be omitted or replaced with natural extract. Variations - You can use another type of nut, such as almonds or hazelnuts, in the layers. - For the glaze, you can also use milk chocolate if you prefer a less intense bitter taste. Serving Ideas - It pairs well with coffee or as a dessert after a lighter meal. - Each piece contains both biscuits with orange syrup and those with lemon syrup. Frequently Asked Questions 1. What kind of biscuits are used? Plain tea biscuits. They should not be too soft, so they don’t break when soaked. 2. Can the cake be made with only butter or only mascarpone? Yes. If you use only butter (200 g), the cream will be denser. Only mascarpone (250 g) leads to a softer cream, suitable for a glass dessert or if the cake is kept chilled for a long time. 3. How do I know when the layers are baked? Check with a toothpick. The coconut layer baked for me in 25 minutes, while the walnut layer took 30 minutes. 4. Why do the layers need to cool before assembly? So that the warm layers do not melt the cream. If they are cold, the cream remains firm and does not run. 5. Can I omit the chocolate glaze? You can, but the chocolate layer binds the biscuits and adds a unique texture between the layers. Nutritional Values Approximately, one serving (based on 18 slices) has about 350-400 kcal. Approximate macros: 6-7 g protein, 25-30 g carbohydrates, 22-25 g fat. This depends on the type of biscuits, chocolate, and exactly how much cream you use per serving. It is a dense cake, rich in fats and sugars. Storage and Reheating It can be stored in the refrigerator, covered, for up to 4-5 days. Freezing is not recommended, as the cream does not have a good texture after thawing. It does not require reheating and is served cold. After cutting, keep it refrigerated to avoid becoming too soft.

Dessert cake with egg white base, biscuits, and yolk cream

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