Gabriela Cake – A Delicacy with Meringue Base and Delicious Lemon Cream
Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 70-80 minutes
Number of servings: 12-16 servings
At the heart of every kitchen lies a recipe that blends tradition with innovation. The Gabriela Cake, with its light meringue base and fine lemon buttercream, is a perfect example of how simple ingredients can create a masterpiece. This recipe is not only delicious but also brings a touch of nostalgia, reminiscent of festive meals from childhood.
Ingredients needed for the cake:
*Base:*
- 10 egg whites
- 400 g sugar
- 300 g ground walnuts
*Cream:*
- 10 egg yolks
- 200 g sugar
- 4 tablespoons flour
- 400 ml milk
- Vanilla extract (or essence)
- 400 g unsalted butter
- 2 yellow lemons
- A pinch of salt
*For decoration:*
- Lime or fresh mint leaves
Step by Step – Preparing the Gabriela Cake
1. Preparing the base:
Start by preheating the oven to 180 degrees Celsius. This step is crucial for achieving a perfect meringue.
- In a large bowl, beat the 10 egg whites with a mixer on medium speed until they become a firm foam. At first, it may seem like nothing is happening, but keep mixing!
- Gradually add 400 g of sugar, one tablespoon at a time, and continue mixing until the foam becomes glossy and firm. This stage is crucial for a successful meringue.
- Once you have a solid foam, carefully fold in 300 g of ground walnuts, mixing gently with a spatula to avoid losing air in the mixture.
2. Baking the base:
- Prepare a large baking tray. Grease it with butter and line it with baking paper to prevent sticking.
- Pour the meringue mixture into the tray and level it with a spatula.
- Bake the base in the preheated oven for about 40-50 minutes. Pay attention to the smell of toasted nuts – it will be your indicator that the base is almost done. If it starts to smell strongly, I advise you to check it minute by minute, as every oven is different.
3. Preparing the cream:
While the base is in the oven, you can prepare the lemon cream.
- In a medium-sized pot, add 200 g of sugar, 4 tablespoons of flour, 10 egg yolks, a pinch of salt, and 400 ml of milk. Mix the ingredients well with a whisk.
- Place the pot over a bain-marie on low heat and continuously stir until the cream thickens and becomes smooth. It is important not to stop stirring; otherwise, you risk getting a lumpy pudding.
- Once you have a thick cream, remove the pot from the heat and let it cool. You can transfer the cream to another bowl and place it in the fridge to cool faster.
4. Combining the ingredients:
- In a separate bowl, beat 400 g of unsalted butter until fluffy. Add the zest and juice of the two yellow lemons, then gradually incorporate the cooled cream, mixing until fully combined.
5. Assembling the cake:
- After the base has cooled, cut it into two equal layers. Spread the lemon cream between the two layers, ensuring it is evenly distributed.
- Cover the cake with plastic wrap and refrigerate it for 24 hours. Although it may seem hard to wait, I promise that the patience will be worth it!
6. Serving:
When you are ready to serve, you can decorate the cake with thin slices of lime or fresh mint leaves for a touch of freshness. A slice of this cake will be perfect alongside a cup of coffee or a fragrant tea.
Useful tips and variations:
- If you want to add an extra note of flavor, you can replace some of the ground walnuts with almonds or hazelnuts.
- Instead of yellow lemons, you can also experiment with oranges for a different citrus version.
- Keep the cake in the refrigerator, covered, to maintain its freshness. It can also be enjoyed after a few days, but its flavor becomes more intense and refined over time.
Nutritional information and calories:
This cake contains ingredients rich in protein (from eggs) and healthy fats (from butter and nuts). Although it is a delicious dessert, it is best enjoyed in moderation. A serving of Gabriela Cake has approximately 300-350 calories, depending on the size of the portion and the ingredients used.
Frequently asked questions:
1. Why is it important to beat the egg whites well?
Well-beaten egg whites are essential for achieving a light and airy meringue. This ensures a delicate texture for the base.
2. What can I use instead of unsalted butter?
You can use salted butter, but it is recommended to reduce the salt in the recipe slightly to avoid affecting the final taste.
3. How can I tell when the cream is ready?
The cream is ready when it thickens and coats the back of a spoon.
Gabriela Cake is not just a dessert, but a family story, a moment of joy, and a reason to gather around the table. So, don't hesitate to prepare it and share it with your loved ones!
Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 70-80 minutes
Number of servings: 12-16 servings
At the heart of every kitchen lies a recipe that blends tradition with innovation. The Gabriela Cake, with its light meringue base and fine lemon buttercream, is a perfect example of how simple ingredients can create a masterpiece. This recipe is not only delicious but also brings a touch of nostalgia, reminiscent of festive meals from childhood.
Ingredients needed for the cake:
*Base:*
- 10 egg whites
- 400 g sugar
- 300 g ground walnuts
*Cream:*
- 10 egg yolks
- 200 g sugar
- 4 tablespoons flour
- 400 ml milk
- Vanilla extract (or essence)
- 400 g unsalted butter
- 2 yellow lemons
- A pinch of salt
*For decoration:*
- Lime or fresh mint leaves
Step by Step – Preparing the Gabriela Cake
1. Preparing the base:
Start by preheating the oven to 180 degrees Celsius. This step is crucial for achieving a perfect meringue.
- In a large bowl, beat the 10 egg whites with a mixer on medium speed until they become a firm foam. At first, it may seem like nothing is happening, but keep mixing!
- Gradually add 400 g of sugar, one tablespoon at a time, and continue mixing until the foam becomes glossy and firm. This stage is crucial for a successful meringue.
- Once you have a solid foam, carefully fold in 300 g of ground walnuts, mixing gently with a spatula to avoid losing air in the mixture.
2. Baking the base:
- Prepare a large baking tray. Grease it with butter and line it with baking paper to prevent sticking.
- Pour the meringue mixture into the tray and level it with a spatula.
- Bake the base in the preheated oven for about 40-50 minutes. Pay attention to the smell of toasted nuts – it will be your indicator that the base is almost done. If it starts to smell strongly, I advise you to check it minute by minute, as every oven is different.
3. Preparing the cream:
While the base is in the oven, you can prepare the lemon cream.
- In a medium-sized pot, add 200 g of sugar, 4 tablespoons of flour, 10 egg yolks, a pinch of salt, and 400 ml of milk. Mix the ingredients well with a whisk.
- Place the pot over a bain-marie on low heat and continuously stir until the cream thickens and becomes smooth. It is important not to stop stirring; otherwise, you risk getting a lumpy pudding.
- Once you have a thick cream, remove the pot from the heat and let it cool. You can transfer the cream to another bowl and place it in the fridge to cool faster.
4. Combining the ingredients:
- In a separate bowl, beat 400 g of unsalted butter until fluffy. Add the zest and juice of the two yellow lemons, then gradually incorporate the cooled cream, mixing until fully combined.
5. Assembling the cake:
- After the base has cooled, cut it into two equal layers. Spread the lemon cream between the two layers, ensuring it is evenly distributed.
- Cover the cake with plastic wrap and refrigerate it for 24 hours. Although it may seem hard to wait, I promise that the patience will be worth it!
6. Serving:
When you are ready to serve, you can decorate the cake with thin slices of lime or fresh mint leaves for a touch of freshness. A slice of this cake will be perfect alongside a cup of coffee or a fragrant tea.
Useful tips and variations:
- If you want to add an extra note of flavor, you can replace some of the ground walnuts with almonds or hazelnuts.
- Instead of yellow lemons, you can also experiment with oranges for a different citrus version.
- Keep the cake in the refrigerator, covered, to maintain its freshness. It can also be enjoyed after a few days, but its flavor becomes more intense and refined over time.
Nutritional information and calories:
This cake contains ingredients rich in protein (from eggs) and healthy fats (from butter and nuts). Although it is a delicious dessert, it is best enjoyed in moderation. A serving of Gabriela Cake has approximately 300-350 calories, depending on the size of the portion and the ingredients used.
Frequently asked questions:
1. Why is it important to beat the egg whites well?
Well-beaten egg whites are essential for achieving a light and airy meringue. This ensures a delicate texture for the base.
2. What can I use instead of unsalted butter?
You can use salted butter, but it is recommended to reduce the salt in the recipe slightly to avoid affecting the final taste.
3. How can I tell when the cream is ready?
The cream is ready when it thickens and coats the back of a spoon.
Gabriela Cake is not just a dessert, but a family story, a moment of joy, and a reason to gather around the table. So, don't hesitate to prepare it and share it with your loved ones!