Cake with Base and Cream from Pudding Powder

Base: We start by preparing the base, an essential step to achieve a delicious cake. In a large bowl, beat the egg yolks with powdered sugar, mixing vigorously until the mixture becomes creamy and changes color, becoming lighter. It is important to achieve an airy texture, as this will influence the final consistency of the cake. Then add the pudding powder and baking powder, gently mixing with a spatula to incorporate them evenly. In another bowl, beat the egg whites with a pinch of salt until you get a stiff and glossy foam. This will add volume and lightness to the base. Carefully fold the beaten egg whites into the yolk mixture, using gentle movements to avoid losing air from the mixture. Pour the obtained mixture into a baking pan lined with parchment paper and level the surface with a spatula. Preheat the oven to a medium temperature and bake the base until it turns golden and passes the toothpick test. Once baked, remove it from the oven and let it cool on a wire rack. If the base is high enough, you can cut it in half horizontally, thus creating two perfect layers to add cream.

Cream: We start preparing the cream by boiling the milk together with the sugar in a saucepan, stirring occasionally to prevent sticking. When the milk begins to boil, add the strawberry or raspberry pudding dissolved in a little cold milk. Continue to simmer over low heat, stirring constantly, until the mixture thickens and acquires a velvety consistency. Turn off the heat and let the cream cool, covering it with plastic wrap to prevent an unpleasant skin from forming. Meanwhile, in a separate bowl, beat the butter with the powdered sugar until it becomes a fluffy foam. Gradually add a tablespoon of the cooled cream, homogenizing well after each addition. Once the cream is well mixed, spread it evenly over the cooled base or between the two layers of base, ensuring it is evenly distributed.

Glaze: To finish the cake, prepare the delicious glaze. In a bowl, chop or finely grate the chocolate, then mix it with sifted cocoa. In a separate saucepan, bring the cream for whipping to a boil. Gradually pour the cream over the chocolate, beating with a mixer at low speed to emulsify the ingredients. Make sure to keep the mixture warm throughout this process. Continue mixing until the chocolate is completely dissolved and you achieve a smooth and glossy glaze. Let the glaze cool slightly, then pour it over the cream already placed between the bases or directly on the top base, if you chose to put the cream between the two layers. Finally, for an attractive appearance, sprinkle toasted and ground nuts on top. Cut the cake into suitable pieces and enjoy every bite of this delicacy that will delight any dessert lover.