The preparation of this delicious dessert begins with making the base, which is the foundation of our recipe. In a large bowl, add the egg whites, which must be beaten to stiff peaks with the help of an electric mixer. It is essential that the egg whites are at room temperature to aerate properly. As the foam becomes firm, gradually add the sugar, continuing to mix until a shiny meringue forms. At this point, add the diced Turkish delight, cherries (which can be either fresh or from a jar, but well drained), and the ground or finely chopped nuts. These ingredients will add an interesting texture and a pleasant taste to the base.
After incorporating these ingredients, it is time to add the flour and baking powder. It is recommended to sift the flour to avoid lumps. Gradually fold in the flour using a spatula to avoid losing air in the mixture. Once you have a smooth batter, pour it into a baking tray lined with parchment paper and place it in a preheated oven at 180 degrees Celsius. Bake the base for about 30-35 minutes, or until it turns golden and passes the toothpick test. After baking, remove it from the oven and let it cool completely on a wire rack.
In the meantime, let's prepare the cream. In another bowl, place the 10 egg yolks and whisk them with sugar and vanilla essence. This mixture will be cooked over steam, constantly stirring until the cream thickens and becomes velvety. It is important to be careful not to curdle the eggs, so maintain a constant temperature. Once the cream has cooled, add the butter, which should be at room temperature and whipped with a spoonful of sugar for better incorporation. Mix well until you obtain a smooth and fine cream.
Now, let's continue with assembling the cake. In the tray where we baked the base, place a wafer sheet, which will act as a base layer. Pour some of the cream over the wafer sheet, spreading it evenly. Then, place the cooled base over the cream, pressing gently to set it. On top of the base, add the remaining cream and cover everything with the other wafer sheet. For a special appearance, we can melt a little chocolate and pour it over, creating a shiny and appetizing layer. After completing the assembly, refrigerate the cake for a few hours, ideally overnight, to allow the flavors to blend perfectly.
After cooling, cut the cake into cubes and enjoy this delicacy with your loved ones, knowing that it will please everyone!
After incorporating these ingredients, it is time to add the flour and baking powder. It is recommended to sift the flour to avoid lumps. Gradually fold in the flour using a spatula to avoid losing air in the mixture. Once you have a smooth batter, pour it into a baking tray lined with parchment paper and place it in a preheated oven at 180 degrees Celsius. Bake the base for about 30-35 minutes, or until it turns golden and passes the toothpick test. After baking, remove it from the oven and let it cool completely on a wire rack.
In the meantime, let's prepare the cream. In another bowl, place the 10 egg yolks and whisk them with sugar and vanilla essence. This mixture will be cooked over steam, constantly stirring until the cream thickens and becomes velvety. It is important to be careful not to curdle the eggs, so maintain a constant temperature. Once the cream has cooled, add the butter, which should be at room temperature and whipped with a spoonful of sugar for better incorporation. Mix well until you obtain a smooth and fine cream.
Now, let's continue with assembling the cake. In the tray where we baked the base, place a wafer sheet, which will act as a base layer. Pour some of the cream over the wafer sheet, spreading it evenly. Then, place the cooled base over the cream, pressing gently to set it. On top of the base, add the remaining cream and cover everything with the other wafer sheet. For a special appearance, we can melt a little chocolate and pour it over, creating a shiny and appetizing layer. After completing the assembly, refrigerate the cake for a few hours, ideally overnight, to allow the flavors to blend perfectly.
After cooling, cut the cake into cubes and enjoy this delicacy with your loved ones, knowing that it will please everyone!
Ingredients
For the dough we use: 10 egg whites, 10 tablespoons of sugar, 1 cup of Turkish delight, 1 cup of chopped walnuts, 1 cup of pitted sour cherries (canned cherries can also be used) (the sour cherries can be replaced with 1 cup of raisins which we soak in rum essence for about 1 hour and then discard the rum) 6 tablespoons of flour, 1/2 packet of baking powder. Cream: 10 egg yolks, 1 cup of sugar, 250 gr. Rama (I recommend using the cube version, not the box, as it softens the cream) 1 vanilla essence (almonds). We also need 2 sheets of wafer (if you don’t have them, you can use ladyfingers instead).