Viennese Cake

To prepare this delicious cake, we start by separating the eggs, being careful not to leave any yolks in the egg whites, as they need to be perfectly clean to achieve a well-aerated foam. Using a mixer, we beat the egg whites until they become a firm foam. At this stage, we gradually add the sugar and 1 tablespoon of vanilla sugar, continuing to mix until we obtain a glossy and consistent foam that forms peaks when we lift the mixer’s beaters. It is important that this process is done patiently, as a well-beaten foam will make the cake fluffier.

Once we have obtained the foam, we add the soft butter, sifted cocoa, and gently mix with the mixer to incorporate these ingredients. The butter should be at room temperature to combine evenly. Next, we will add the 10 full tablespoons of ground nuts and the 6 tablespoons of flour. It is recommended to sift the flour before adding it to avoid lumps in the mixture. The baking powder, which is essential for giving the cake an airy texture, is dissolved in a little lemon juice and poured over the mixture, stirring with a spoon from the bottom up to maintain the aeration of the foam.

Once the composition is homogenized, we carefully pour it into a baking pan lined with parchment paper and bake it in a preheated oven at medium temperature for about 20 minutes. During this time, we take care of the yolks. These are mixed well with the remaining 6 tablespoons of sugar using a whisk or a mixer until we obtain a smooth and light-colored cream, indicating that the sugar has completely dissolved.

After 20 minutes, we remove the pan from the oven and spread the yolk cream evenly over the layer of baked egg whites. We put the pan back in the oven and bake for another 20 minutes. It is important not to open the oven door during baking to prevent the temperature from dropping. In total, the cake will be in the oven for between 35 and 40 minutes, depending on your oven.

When the cake is baked, we take it out of the oven and, for an extra flavor, we can grate chocolate on top. This cake should cool completely before being cut, and the portions can vary, yielding between 20 and 22 pieces, depending on the desired size. It is recommended to be served cold, so the taste will be truly delicious. Enjoy your meal!