Cloud Cake

Name: Cloud Cake - Daria I.
Ingredients: For the crust 100g sugar 5 egg yolks 10 tablespoons of water 200g flour 1 packet of baking powder 1 packet of vanilla sugar For the cream 250g butter 100g coconut flakes 100g sugar 350ml milk 1 tables

Dessert - Cloud Cake by Daria I. - Recipia

The Cloud Cake features a simple base, a cooked cream with coconut flakes, and a soft meringue prepared using a double boiler. It is assembled in layers and finished with grated white chocolate. The base is baked for 20 minutes, and after assembly, the cake should be chilled to allow the layers to set before slicing. Quick Info Total Time: Not specified in the original recipe; includes preparation of the base, cream, meringue, and cooling time. Preparation Time: Not specified. Baking Time: 20 minutes for the base, on low heat. Servings: Not specified; the number depends on the size of the baking pan and how the cake is sliced. Difficulty: Not specified. The recipe involves several steps, particularly boiling the cream and preparing the meringue using a double boiler. Recipe Type: Homemade cake with coconut, vanilla, cooked cream, and meringue. Ingredients For the base 100 g sugar 5 egg yolks 10 tablespoons of water 200 g flour 1 packet of baking powder 1 packet of vanilla sugar Butter for greasing the pan For the coconut cream 250 g butter 100 g coconut flakes 100 g sugar 350 ml milk 1 tablespoon of cornstarch Vanilla essence, to taste; the amount is not specified in the original recipe For the meringue 5 egg whites 100 g sugar For decoration 25 g white chocolate Preparation Method 1. Prepare the base mixture Place the egg yolks in a bowl and beat them with the sugar and vanilla sugar. Mix until you obtain a smooth cream without large sugar granules. Add the 10 tablespoons of water, then incorporate the flour previously mixed with the baking powder. Stir until the mixture is uniform. 2. Bake the base Grease the pan with butter and spread the mixture evenly. Place the pan in the preheated oven and bake the base on low heat for 20 minutes. The recipe does not specify the exact temperature, so it’s important to monitor the baking without letting the base dry out. After baking, let it cool before adding the cream. 3. Cook the coconut cream In a saucepan, mix the sugar, coconut flakes, and cornstarch. Pour in the milk and place the pot over low heat. Stir continuously until the mixture thickens. Do not leave the cream unattended, as the cornstarch can easily stick to the bottom of the pot if not stirred. Once the cream has cooled, add the vanilla essence and mix. 4. Incorporate the cooked cream into the butter Beat the butter until creamy. Gradually add the cooked coconut mixture, one tablespoon at a time, mixing after each addition. Continue until all the cream is incorporated. Gradual addition helps achieve a uniform cream. 5. Prepare the meringue Place the egg whites and sugar over a double boiler and beat them well until you achieve a consistent meringue. The source does not specify an exact time for this step. The meringue is prepared by beating over a double boiler, according to the method in the original recipe. 6. Assemble the cake When the base is completely cooled, spread the coconut cream on top and level it out. Place the meringue over the cream and spread it carefully, without mixing the layers. Finally, grate the white chocolate on top. Let the cake chill to set well. After cooling, it can be sliced and served. Why I Make This Recipe Often I love the combination of coconut cream and the layer of meringue because the cake is not built on just one type of texture. The base is simple, the cream is dense and smooth, while the meringue adds a lighter layer. It is also a suitable cake for preparing in advance. After chilling, it cuts more easily, and the layers remain well-defined. The vanilla flavor is subtle, and the coconut is distinctly felt without the need for other ingredients. Tips and Variations Tips The base must be allowed to cool before adding the cream. If it’s still warm, the butter cream may soften and won’t remain in an even layer. The cooked cream should be stirred continuously over low heat. It’s one of the steps where it’s worth not rushing the process. When adding the cooled cream to the butter, add one tablespoon at a time and mix after each addition. If you pour in the entire mixture at once, the texture of the cream may become uneven. For the meringue, the egg whites should be beaten over a double boiler, not directly in the pot over a flame. The source does not provide a temperature or time for this step, so monitor the consistency achieved through beating. Do not slice the cake immediately after assembly. The cooling time is necessary for the cream and meringue to stabilize. Substitutions The recipe does not offer substitutions for the main ingredients. Butter, coconut, milk, and cornstarch are part of the cream's structure, and changing them may alter the final texture. Vanilla essence can be added in the preferred amount, as the source does not specify an exact measure. Variations For decoration, grated white chocolate is used in the indicated amount. A thick layer is not necessary; it is sufficient to distribute it over the meringue. If you prefer a cake with a more pronounced coconut flavor, you can keep the flakes evenly distributed in the cooked cream, without replacing or removing them. The original recipe does not include other flavors or additional ingredients. Serving Ideas The cake is served cold, after it has been in the refrigerator long enough to set. It can be cut into squares or rectangles, depending on the shape of the pan and the desired portion size. For a neater appearance, use firm cuts and wipe the blade between portions, especially if the cream is still soft. Frequently Asked Questions 1. How long do you bake the base for the Cloud Cake? The base is baked for 20 minutes on low heat in the preheated oven. The recipe does not specify the exact temperature. 2. Can I put the cream over a warm base? It is recommended to wait until the base cools. The cream contains butter, and the heat from the base can soften it and make assembly more difficult. 3. How do you incorporate the cooked cream into the butter? Once cooled, the cooked cream is added to the beaten butter, one tablespoon at a time. Mix after each addition until the entire mixture is incorporated. 4. Is the meringue prepared directly over the heat? No. In the original recipe, the egg whites with sugar are beaten over a double boiler. It is not advised to place them directly over a flame. 5. How long should the cake be chilled? The source suggests letting it chill to set well, but does not provide an exact number of hours. It is better not to slice it immediately after assembly. Nutritional Values The values below are estimates. They have been calculated based on the quantities in the recipe and assume the cake is divided into 12 portions. They may vary depending on the brand of butter, type of milk, actual amount of essence, and portion sizes. For a serving of approximately 1/12 of the cake: Calories: approximately 415-425 kcal Protein: approximately 6 g Carbohydrates: approximately 43-45 g Fats: approximately 25-27 g These values are indicative and do not represent an exact nutritional analysis. Most of the fats come from butter, egg yolks, and coconut flakes, while carbohydrates mainly come from sugar and flour. Storage and Reheating Store the cake in the refrigerator, in a covered container or on a protected platter. It needs to be kept cold for the cream and meringue to remain stable. The cake is not reheated. It is served cold, directly from the refrigerator or after being left out for a short time at room temperature, just enough to make it easier to cut and serve. The exact duration of storage is not mentioned in the original recipe. It is best consumed while the cream and meringue maintain their fresh texture and appearance.

Cloud Cake

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