Eight-flavor cake

Name: Eight-flavor cake
Ingredients: 7 eggs; 210 g sugar; 210 g flour; 1/4 teaspoon salt; 2 tablespoons cocoa; 1 teaspoon vanilla extract; 1 sachet vanilla pudding mix; 400 ml coconut milk; 3 tablespoons sugar; 100 g drained pineapple; 1 medium banana (120 g); 70 ml whipping cream; 125 g strawberry yogurt; 100 g strawberries; 100 g berries; 70 ml whipping cream; 50 g white chocolate; 1 tablespoon oil; 20 g coconut flakes; 30 g raisins; 80 g Nutella; 20 g almond powder; 1/2 sachet chocolate pudding mix; 2 tablespoons sugar; 250 ml coconut milk; 1 teaspoon cocoa

Dessert - Eight-flavor cake by Malvina K. - Recipia

Eight-flavor cake is a fluffy cocoa sponge divided into eight wedges, each with a different cream and topping. This week I made it with puddings, whipped cream and fruit, and I only beat the egg whites once they’ve reached room temperature. I look for a glossy foam with peaks that hold firm. Prep: 45 minutes. Cook: 39 minutes. Rest: 60 minutes. Total time: 144 minutes. Servings: 8. Approximately 690 kcal and 10 g protein per serving.

Ingredients

For the sponge

7 eggs
210 g sugar
210 g flour
1/4 teaspoon salt
2 tablespoons cocoa
1 teaspoon vanilla extract

For the yellow topping

1 sachet vanilla pudding mix
400 ml coconut milk
3 tablespoons sugar
100 g drained pineapple
1 medium banana (120 g)

For the pink topping

70 ml whipping cream
125 g strawberry yogurt
100 g strawberries
100 g berries

For the white topping

70 ml whipping cream
50 g white chocolate
1 tablespoon oil
20 g coconut flakes
30 g raisins

For the brown topping

80 g Nutella
20 g almond powder
1/2 sachet chocolate pudding mix
2 tablespoons sugar
250 ml coconut milk
1 teaspoon cocoa

Preparation

1. Separate the eggs, then let the egg whites come to room temperature. 2. Beat the egg whites with the salt until stiff and glossy. Add the sugar gradually and keep beating until the peaks hold. 3. Add the egg yolks and vanilla extract to the foam and mix briefly, just until combined. 4. Mix the flour with the 2 tablespoons of cocoa. Fold the mixture in in three additions, using a wooden spoon and broad strokes from the bottom up. 5. Pour the batter into a 26 cm round pan lined with baking paper. Bake for 18 minutes at 150°C, then 12 minutes at 170°C, until the sponge springs back lightly when touched. 6. Leave the sponge in the oven for 30 minutes with the door ajar, then cool it completely on a rack. The total cooling time is about 60 minutes. 7. For the vanilla pudding, mix the powder with the sugar and 100 ml of cold coconut milk. Heat the remaining 300 ml, pour in the mixture and cook for 3 minutes, stirring, until thickened. Leave it to cool to room temperature. 8. For the pink cream, beat 70 ml of whipping cream until stiff, then fold in the strawberry yogurt. 9. Melt the white chocolate with the oil in a bain-marie, for about 3 minutes, until fluid. Leave it to cool for 10 minutes. Beat the other 70 ml of whipping cream until stiff, then fold in the chocolate. 10. For the chocolate pudding, mix the powder with the sugar and 60 ml of cold coconut milk. Heat the remaining 190 ml, pour in the mixture and cook for 3 minutes, stirring, until thickened. Leave it to cool to room temperature. 11. Cut the sponge into eight wedges. Spread vanilla pudding on two; top one with sliced banana and the other with finely chopped pineapple. 12. Spread the whipped cream and yogurt mixture on two more wedges. Top one with sliced strawberries and the other with berries. 13. Spread the white chocolate cream on the next two wedges. Sprinkle coconut flakes on one and raisins on the other. 14. Spread Nutella on one of the last two wedges and sprinkle with almond powder. Spread chocolate pudding on the last one and sprinkle with cocoa.

Notes

Drain canned pineapple well before chopping it, and thaw and drain frozen berries before using. When folding in the flour, slow down and stop when you can no longer see white streaks; this is the easiest step to rush. If you don’t have pineapple, you can use 100 g of canned peach, drained and finely chopped. You can replace the coconut milk in the puddings with the same amount of whole milk. The cake keeps covered in the fridge for up to 3 days. It contains gluten, eggs, dairy and nuts, from the almonds and Nutella. Serve the slices with a cup of black tea.