Victoria Cake

Layer 1: We start by separating the egg whites from the yolks, using the 8 eggs. In a large bowl, we beat the egg whites with a mixer until they become foamy, being careful not to overbeat them, as we want an airy texture. When the foam is almost stiff, we gradually add the sugar, continuing to beat until we achieve a glossy and firm meringue. Once finished, we add the yolks one by one, gently mixing with a spatula to avoid losing air in the mixture. Then, we add the ground walnuts, coconut, and finally, the flour, mixing carefully to obtain a homogeneous composition. We prepare a baking tray lined with parchment paper and pour the mixture evenly into the tray. We place the tray in the preheated oven at 170 degrees Celsius and let it bake for 30 minutes. It is important to check with a toothpick if the layer is baked, and when it is ready, we let it cool completely on a rack. Once cooled, we cut the layer into two equal parts.

Layer 2: The procedure for preparing the second layer begins by beating the egg whites until they become foamy, just like in the case of the first layer. We gradually add the sugar, continuing to mix until we obtain a firm meringue. Then, we chop the nuts with a knife into small pieces and incorporate them into the mixture, gently mixing. Finally, we add the flour, mixing carefully to avoid deflating the composition. With a tray prepared with parchment paper, we pour the mixture and bake for 35 minutes over medium heat, making sure the meringue turns golden and does not stick to our fingers.

Cream: To prepare the cream, we whisk the 6 yolks with the sugar until they become foamy. Separately, in a saucepan, we put 100 ml of milk and add the egg mixture. We stir over low heat with a wooden spoon, being careful not to let it stick. We continue stirring until the mixture thickens. We let it cool. Meanwhile, we prepare a pudding from 400 ml of milk and a packet of vanilla pudding. Once the pudding is ready, we combine it with the egg cream, mixing well to achieve a uniform consistency. We let the mixture cool completely. The butter, brought to room temperature, is whipped a little with the mixer, then we gradually add the egg and pudding mixture and the packet of vanilla, mixing until we obtain a fluffy, tasty cream that is easy to spread.

Assembly: We start assembling the cake by placing the first walnut layer on a platter, adding a generous layer of cream on top. Then, we place the second meringue layer, followed by another layer of cream. We continue with the second walnut layer, covering everything with a layer of whipped cream, and for decoration, we grate chocolate on top. The cake will be not only delicious but also a true visual feast.