Every time I have guests or need to bring something to a celebration, this festive cake makes the short list. I got the recipe from a cousin and have gotten used to making it almost just like her. The base is made of eggs and fruit pudding, and the cream is classic, with vanilla. On top, there’s a meringue of egg whites and grated dark chocolate, which gives it that slightly bitter taste at the end. It’s a layered cake, naturally colored if you choose fruit-flavored puddings, and it didn’t give me any trouble even the first time I made it.
Quick Info
Total time: about 2 hours (includes cooling the cream and assembly)
Preparation time: 40-50 minutes
Baking time: 25 minutes for the base
Servings: 24 pieces (standard pan of 20x30 cm)
Difficulty: medium
Occasion: festive cake, birthday, event platter
Ingredients
Base:
- 6 eggs
- 200 g sugar
- 5 tablespoons water
- 3 packets pudding (120 g in total – you can combine flavors: strawberry, raspberry, lemon)
- 1 pinch of salt
- 1 packet baking powder
Cream:
- 4 egg yolks
- 4 tablespoons flour
- 500 ml milk
- 6 tablespoons sugar
- Seeds from 1 vanilla pod
- 200 g butter
Meringue:
- 4 egg whites
- 7 tablespoons sugar
On top:
- 1 dark chocolate (75% cocoa, 80-100 g)
Preparation Method
1. Preparing the base
- Preheat the oven to 180°C.
- Break the eggs and separate the egg whites from the yolks. Put the egg whites in a large bowl, and keep the yolks for the cream.
- Mix the pudding powder with the baking powder.
- Start beating the egg whites with the salt. When they gain volume and firm up, gradually add the sugar, continuing to beat until you get a firm, shiny meringue, like a denser foam.
- Incorporate the pudding and baking powder mixture into the egg white foam using a wooden spoon and gentle folding motions. Do not use a mixer, so you don’t lose volume.
- Add the water, one tablespoon at a time, mixing gently after each addition.
- Pour the mixture into a baking pan lined with parchment paper (approx. 20x30 cm).
- Bake the base for 25 minutes at 180°C. It’s done when a toothpick comes out clean. Remove it and let it cool completely.
2. The cream
- In a small saucepan, mix the 4 egg yolks with the sugar, flour, milk, and seeds from the vanilla pod. Use a whisk.
- Place the saucepan over low heat and stir continuously. Stay close, as the cream can stick quite quickly.
- When it thickens like a pudding, remove the pot from the heat and cool it quickly by placing it in a larger bowl with cold water. Continue stirring until the cream is no longer hot, to prevent a skin from forming.
- Cut the butter into cubes and gradually incorporate it into the cooled cream, using a mixer on low speed.
3. The egg white meringue
- Place the egg whites in a heat-resistant bowl and start beating them over a double boiler (the bowl should not touch the boiling water). When they are aerated, gradually add the sugar.
- Beat well until a firm, shiny meringue forms that holds peaks. It’s important that the egg whites are fully cooked, not just mixed cold.
4. Assembly
- Spread the cream over the completely cooled base and level it out.
- Place the meringue on top of the cream evenly.
- Grate the dark chocolate over the top while the meringue is still soft.
- Refrigerate the cake for at least 3-4 hours to set the cream and meringue.
- Cut into pieces only before serving, so the meringue layer doesn’t dry out.
Why I make this recipe often
I love it because the ingredients are clear and it can be made with what I already have at home. The pudding base always comes out fluffy and colorful, and the vanilla cream is tasty without being overly sweet. It cuts well after being refrigerated and lasts 1-2 days without getting soggy or losing its appearance.
Tips and variations
Tips
- Don’t skip the rapid cooling stage of the cream; otherwise, the butter may melt and it won’t set properly.
- If the egg white meringue is not beaten over a double boiler, you risk it staying raw, especially if cut into larger slices.
- It’s easier to grate the chocolate when it’s cold, even kept in the fridge for a bit beforehand.
Substitutions
- Butter is not recommended to be replaced with margarine, otherwise, the cream won’t have the same consistency.
- If you don’t have fruit-flavored puddings, you can use 3 packets of the same flavor.
- Natural vanilla from a pod can be replaced with 1 packet of vanilla sugar if you don’t have it on hand.
Variations
- For a more intense color in the base, use all 3 packets of pudding of the same type (pink if using only strawberries or raspberries).
- You can sprinkle a little instant cappuccino over the meringue instead of grated chocolate.
- If you want a thinner layer of meringue, use only 3 egg whites at the end.
Serving ideas
- Cut into small squares, it can be placed on platters alongside other homemade cakes.
- It’s served cold, directly from the fridge; otherwise, the layers become soft.
Frequently asked questions
1. Can I use only one type of pudding for the base?
Yes, if you want a single color and flavor, use three packets of the same variety.
2. Can it be made with margarine instead of butter?
I do not recommend it, as the texture and taste of the cream decrease significantly.
3. What do I do if the base deflates after baking?
Let it cool completely in the pan; do not remove it while hot, so it doesn’t collapse.
4. How do I know when the egg white meringue is cooked enough?
When it is held over the double boiler and visibly firms up, becoming shiny and holding firm peaks.
5. Can I make the cake a day in advance?
Yes, it’s actually better after sitting in the fridge overnight; the layers settle better.
Nutritional values (estimates per serving)
Approx. 210-230 kcal / serving (24 total servings)
Protein: 4-5 g
Carbohydrates: 26-28 g
Fats: 10-12 g
Values are approximate and depend on the type of chocolate, butter, and pudding used.
Storage and reheating
It can be stored in the fridge, covered, for up to 2 days. The meringue and cream hold up well in the cold, but freezing or reheating is not recommended. The cake is served cold, directly from the fridge. If you want to transport it, it’s safer to cut the pieces on site.
Quick Info
Total time: about 2 hours (includes cooling the cream and assembly)
Preparation time: 40-50 minutes
Baking time: 25 minutes for the base
Servings: 24 pieces (standard pan of 20x30 cm)
Difficulty: medium
Occasion: festive cake, birthday, event platter
Ingredients
Base:
- 6 eggs
- 200 g sugar
- 5 tablespoons water
- 3 packets pudding (120 g in total – you can combine flavors: strawberry, raspberry, lemon)
- 1 pinch of salt
- 1 packet baking powder
Cream:
- 4 egg yolks
- 4 tablespoons flour
- 500 ml milk
- 6 tablespoons sugar
- Seeds from 1 vanilla pod
- 200 g butter
Meringue:
- 4 egg whites
- 7 tablespoons sugar
On top:
- 1 dark chocolate (75% cocoa, 80-100 g)
Preparation Method
1. Preparing the base
- Preheat the oven to 180°C.
- Break the eggs and separate the egg whites from the yolks. Put the egg whites in a large bowl, and keep the yolks for the cream.
- Mix the pudding powder with the baking powder.
- Start beating the egg whites with the salt. When they gain volume and firm up, gradually add the sugar, continuing to beat until you get a firm, shiny meringue, like a denser foam.
- Incorporate the pudding and baking powder mixture into the egg white foam using a wooden spoon and gentle folding motions. Do not use a mixer, so you don’t lose volume.
- Add the water, one tablespoon at a time, mixing gently after each addition.
- Pour the mixture into a baking pan lined with parchment paper (approx. 20x30 cm).
- Bake the base for 25 minutes at 180°C. It’s done when a toothpick comes out clean. Remove it and let it cool completely.
2. The cream
- In a small saucepan, mix the 4 egg yolks with the sugar, flour, milk, and seeds from the vanilla pod. Use a whisk.
- Place the saucepan over low heat and stir continuously. Stay close, as the cream can stick quite quickly.
- When it thickens like a pudding, remove the pot from the heat and cool it quickly by placing it in a larger bowl with cold water. Continue stirring until the cream is no longer hot, to prevent a skin from forming.
- Cut the butter into cubes and gradually incorporate it into the cooled cream, using a mixer on low speed.
3. The egg white meringue
- Place the egg whites in a heat-resistant bowl and start beating them over a double boiler (the bowl should not touch the boiling water). When they are aerated, gradually add the sugar.
- Beat well until a firm, shiny meringue forms that holds peaks. It’s important that the egg whites are fully cooked, not just mixed cold.
4. Assembly
- Spread the cream over the completely cooled base and level it out.
- Place the meringue on top of the cream evenly.
- Grate the dark chocolate over the top while the meringue is still soft.
- Refrigerate the cake for at least 3-4 hours to set the cream and meringue.
- Cut into pieces only before serving, so the meringue layer doesn’t dry out.
Why I make this recipe often
I love it because the ingredients are clear and it can be made with what I already have at home. The pudding base always comes out fluffy and colorful, and the vanilla cream is tasty without being overly sweet. It cuts well after being refrigerated and lasts 1-2 days without getting soggy or losing its appearance.
Tips and variations
Tips
- Don’t skip the rapid cooling stage of the cream; otherwise, the butter may melt and it won’t set properly.
- If the egg white meringue is not beaten over a double boiler, you risk it staying raw, especially if cut into larger slices.
- It’s easier to grate the chocolate when it’s cold, even kept in the fridge for a bit beforehand.
Substitutions
- Butter is not recommended to be replaced with margarine, otherwise, the cream won’t have the same consistency.
- If you don’t have fruit-flavored puddings, you can use 3 packets of the same flavor.
- Natural vanilla from a pod can be replaced with 1 packet of vanilla sugar if you don’t have it on hand.
Variations
- For a more intense color in the base, use all 3 packets of pudding of the same type (pink if using only strawberries or raspberries).
- You can sprinkle a little instant cappuccino over the meringue instead of grated chocolate.
- If you want a thinner layer of meringue, use only 3 egg whites at the end.
Serving ideas
- Cut into small squares, it can be placed on platters alongside other homemade cakes.
- It’s served cold, directly from the fridge; otherwise, the layers become soft.
Frequently asked questions
1. Can I use only one type of pudding for the base?
Yes, if you want a single color and flavor, use three packets of the same variety.
2. Can it be made with margarine instead of butter?
I do not recommend it, as the texture and taste of the cream decrease significantly.
3. What do I do if the base deflates after baking?
Let it cool completely in the pan; do not remove it while hot, so it doesn’t collapse.
4. How do I know when the egg white meringue is cooked enough?
When it is held over the double boiler and visibly firms up, becoming shiny and holding firm peaks.
5. Can I make the cake a day in advance?
Yes, it’s actually better after sitting in the fridge overnight; the layers settle better.
Nutritional values (estimates per serving)
Approx. 210-230 kcal / serving (24 total servings)
Protein: 4-5 g
Carbohydrates: 26-28 g
Fats: 10-12 g
Values are approximate and depend on the type of chocolate, butter, and pudding used.
Storage and reheating
It can be stored in the fridge, covered, for up to 2 days. The meringue and cream hold up well in the cold, but freezing or reheating is not recommended. The cake is served cold, directly from the fridge. If you want to transport it, it’s safer to cut the pieces on site.