Preparation of the Base: We start by separating the eggs, being careful to keep the yolks and egg whites in different containers. The yolks are whisked with 200 grams of sugar until they become a homogeneous and light-colored cream. It is important for the sugar to dissolve completely to achieve a fine texture. After obtaining a fluffy mixture, we gradually add the 200 grams of flour, mixing with a spatula or with the mixer on low speed to avoid lumps. Once the flour is well incorporated, we beat the egg whites until we achieve stiff peaks and carefully fold them into the yolk mixture, mixing gently to preserve the air in the egg whites. Finally, we add a packet of baking powder to ensure an even rise of the base.
The resulting mixture is divided into three equal parts. In the first part, we add 50 grams of ground walnuts, which will add a delicious flavor and rich texture. In the second part, we add a tablespoon of cocoa, which will provide an intense color and taste. The bases are baked separately, each in a tray lined with baking paper, at a medium temperature, until they turn golden and pass the toothpick test.
Preparation of the Cream: In another bowl, the 4 egg yolks are whisked with 100 grams of sugar and the 2 puddings, mixing well to avoid lumps. Meanwhile, the milk is heated in a saucepan, being careful not to boil. Once the milk is warm, we gradually add it to the egg and pudding mixture, continuously stirring. After integrating the milk, we put everything on low heat and stir constantly until the cream thickens, being careful not to stick to the bottom of the pot. Once the cream is obtained, we divide it into three equal parts. In the first part, we add a packet of vanilla sugar for extra flavor. In the second part, we add a tablespoon of cocoa and 50 grams of raisins, while in the third part we incorporate the remaining raisins.
Assembly: In a deeper tray, we place the three types of base, generously soaking them with burnt sugar syrup and rum essence, ensuring that each layer absorbs the flavors. Over each layer of base, we apply the corresponding creams, alternating between the three types. We cover the tray with plastic wrap and refrigerate it for a few hours, preferably overnight, so that the flavors combine and the cake achieves a perfect texture.
Serving: When we are ready to serve this delicacy, we use a spoon to break portions of "dumplings". These are placed on a plate, then drizzled with melted chocolate and topped with a generous layer of whipped cream. This cake is not cut into defined shapes; its specificity is precisely this form of round dumplings, broken with a spoon, thus providing a unique experience for those who savor it.
The resulting mixture is divided into three equal parts. In the first part, we add 50 grams of ground walnuts, which will add a delicious flavor and rich texture. In the second part, we add a tablespoon of cocoa, which will provide an intense color and taste. The bases are baked separately, each in a tray lined with baking paper, at a medium temperature, until they turn golden and pass the toothpick test.
Preparation of the Cream: In another bowl, the 4 egg yolks are whisked with 100 grams of sugar and the 2 puddings, mixing well to avoid lumps. Meanwhile, the milk is heated in a saucepan, being careful not to boil. Once the milk is warm, we gradually add it to the egg and pudding mixture, continuously stirring. After integrating the milk, we put everything on low heat and stir constantly until the cream thickens, being careful not to stick to the bottom of the pot. Once the cream is obtained, we divide it into three equal parts. In the first part, we add a packet of vanilla sugar for extra flavor. In the second part, we add a tablespoon of cocoa and 50 grams of raisins, while in the third part we incorporate the remaining raisins.
Assembly: In a deeper tray, we place the three types of base, generously soaking them with burnt sugar syrup and rum essence, ensuring that each layer absorbs the flavors. Over each layer of base, we apply the corresponding creams, alternating between the three types. We cover the tray with plastic wrap and refrigerate it for a few hours, preferably overnight, so that the flavors combine and the cake achieves a perfect texture.
Serving: When we are ready to serve this delicacy, we use a spoon to break portions of "dumplings". These are placed on a plate, then drizzled with melted chocolate and topped with a generous layer of whipped cream. This cake is not cut into defined shapes; its specificity is precisely this form of round dumplings, broken with a spoon, thus providing a unique experience for those who savor it.
Ingredients
Batter: 8 eggs 200 g flour 200 g sugar 50 g ground walnuts 1 tbsp cocoa 100 ml rum essence 1 sachet baking powder Cream: 4 egg yolks 100 g sugar 2 vanilla budingi 1 l milk 1 tbsp cocoa 100 g walnuts 100 g raisins 1 sachet vanilla sugar