Yoli Cake

Name: Yoli Cake
Ingredients: For the base: 6 egg whites; 100 g sugar; 150 g ground walnuts; 2 packets of vanilla sugar; 1 baking powder; 2 tablespoons of flour. For the cream: 6 egg yolks; 150 g sugar; 400 ml milk; 2 tablespoons of Dr. Oetker Gustin starch; 1 packet of vanilla pudding; 250 g butter; 1 vanilla essence. For decoration: 200 g walnut kernels; 200 g sugar.

Dessert - Yoli Cake by Valentina P. - Recipia

Every time I have extra egg whites in the fridge or when I know someone who appreciates nut desserts is coming over, I make this cake. I love it because it has a fluffy cream, a base made of egg whites, and that crunchy topping with caramelized nuts. I started calling it 'Yoli' after a friend's mother who often made such cakes. It requires a bit of organization, especially for the cream, but the result is worth it. Quick Info Total time: about 2 hours (including cooling) Preparation time: 25 minutes Baking time for the base: 20 minutes Cooling time for the cream: at least 1 hour Servings: 8-10 Difficulty: medium Recipe type: nut cake, for holidays or weekends Ingredients For the base 6 egg whites 100 g sugar 2 packets vanilla sugar 150 g ground nuts 2 tablespoons flour 1 teaspoon baking powder For the cream 6 egg yolks 150 g sugar 400 ml milk 2 tablespoons cornstarch (e.g. Gustin) 1 packet vanilla pudding 250 g butter 1 vial or bottle of vanilla essence For the topping (crunch) 200 g walnut halves 200 g sugar Preparation method 1. Start with the cream. Separate the eggs and keep the egg whites for the base and the yolks for the cream. 2. In a bowl, mix the pudding powder with the cornstarch. Gradually pour in the milk while whisking to avoid lumps. Once homogenized, add the mixture to the yolks whisked with sugar (the yolks should be beaten until light in color and the sugar dissolves). 3. Place the mixture in a bain-marie and stir continuously over low heat until it thickens. Be patient, it takes a few minutes. Once ready, set it aside to cool completely at room temperature. 4. Meanwhile, prepare the base. Beat the egg whites with a pinch of salt until foamy. Add the sugar and vanilla sugar in several batches, beating until you have a glossy meringue. 5. Gently fold in the flour mixed with baking powder using slow movements from bottom to top to avoid deflating the meringue. Finally, add the ground nuts with gentle movements as well. 6. Pour the mixture into a baking tray lined with parchment paper (a standard 20x30 cm tray works well). Level it with a spatula. 7. Bake the base in a preheated oven at 180°C for about 20 minutes. The base should be firm to the touch and not stick when tested with a toothpick. Remove it and let it cool on the paper. 8. For the cream: when the bain-marie mixture is completely cool, beat the butter with a mixer until fluffy. Gradually incorporate the cooled cream, one spoonful at a time. Finally, add the vanilla essence. 9. For the topping: melt the sugar in a thick-bottomed pot until it caramelizes. When it turns golden, add the whole nuts and quickly stir to coat them with caramel. Pour onto a cutting board lined with parchment paper. Once completely cool, break or crush them lightly with a rolling pin or knife. 10. Assembly: place the base on a serving platter. Spread the cream evenly over the base. Sprinkle the caramelized nut crunch on top. Why I make this recipe often I love it because it uses simple ingredients and it always turns out well. The egg white and nut base stays soft, the cream is not heavy, and the nut crunch adds crunchiness. It cuts easily and remains good the next day. Tips and variations Tips If it's warm in the kitchen, let the butter and cream reach the same temperature to prevent curdling. When caramelizing the sugar for the crunch, stay close to the pot as it burns quickly. Use a tray of the right size so that the base doesn't turn out too thick or too thin. Substitutions Vanilla pudding can be replaced with chocolate or caramel pudding, but the final taste will be different. If you don't have Gustin cornstarch, any cornstarch works. Variations The topping can be simplified with chopped nuts without caramel or a little powdered sugar. You can use other types of nuts or hazelnuts in the crunch, depending on what you have on hand. Serving ideas It cuts best with a thin, sharp knife after being chilled for at least an hour. It goes well served with coffee or as a dessert for holiday meals. Frequently asked questions 1. How can I prevent the cream from curdling? It's best to let both the butter and the egg-milk mixture reach room temperature before combining them. If it curdles, you can try gently reheating it and mixing it again. 2. Can I use roasted nuts in the base? Yes, if you like a more intense nut flavor. However, plain ground nuts are sufficient for the texture of this base. 3. Can it be made in advance? Yes, it is actually recommended to chill it for a few hours after assembly. This way, it cuts better, and the flavors meld together. 4. Do I have to use a bain-marie for the cream? Not necessarily, but avoid direct heat – this way the eggs won't coagulate, and the cream won't stick. 5. What do I do if I don't have the crunch at the end? You can decorate with plain nuts or just a thin layer of powdered sugar, but it won't have exactly the same crunchy texture. Nutritional values Approximately, a slice (out of 10 servings) has around 350-400 kcal. Most of the calories come from nuts, butter, and sugar. Carbohydrates: 30-35 g, fats: 22-25 g, proteins: 5-6 g per serving. These are general estimates, values may vary depending on the portion sizes and exact ingredients used. Storage and reheating It keeps in the fridge, covered, for up to 3 days. Freezing is not recommended, as the cream changes texture. It is served directly from the fridge or after sitting for a few minutes at room temperature. Reheating is not necessary. If the base dries out at the edges, you can place a plastic wrap directly on the cut section.

Yoli Cake

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