Gathered cake

Often, various ingredients gather in our refrigerator that are at risk of being thrown away, even if they are still good. Instead of letting them spoil, we can let our imagination run wild and create something delicious. Recently, I had a culinary revelation with what I had on hand. In the fridge, there were six egg whites left over after I made a tripe soup. I also had a portion of caramel glaze from the New Year's cake, which I prepared in the form of Boema. So, I decided to make a dessert that combines these ingredients in an unusual way.

I started by whipping the six egg whites with four tablespoons of sugar, transforming them into a fluffy meringue. Once I achieved an airy texture, I gradually added about three tablespoons of sunflower oil, continuing to mix. Then, I sifted three tablespoons of flour with a peak, five tablespoons of Nesquick or ColaCao cocoa, and half a packet of baking powder over the mixture. I carefully folded it in using a spatula, from the bottom up, to avoid losing the volume of the egg whites.

For baking, I used a tray from the stove, applying an adjustable separator to form a square base of 42x42 cm. I prepared the tray with baking paper or, if you prefer, you can grease it with butter and sprinkle flour or breadcrumbs, depending on what you have on hand. I placed the base in the preheated oven at 180 degrees Celsius for about 15 minutes, being careful not to leave it too long.

In the meantime, I prepared a syrup to soak the base. I mixed water and sugar, adding two drops of almond essence for extra flavor. Then, I moved on to the caramel glaze, a recipe I adapted from those used for the Boema cake. I boiled 150 ml of water with 300 grams of sugar and 3 tablespoons of honey, letting it boil for 15 minutes, after which I added cooking chocolate or bitter cocoa. I mixed everything until I achieved a homogeneous texture.

After the base cooled, I generously soaked it and added the glaze cream. Here I had a pleasant surprise: I discovered that I didn't have almond flakes at home, but I improvised with walnut kernels, which gave a special touch to the cake. I enjoyed the dessert immediately and was delighted with the result. I hope you also try this recipe and adapt it with the ingredients you have on hand. This cake is proof that sometimes the most delicious creations are born from things that seemed to be just leftovers!