Parliament Cake

Parliament Cake – A Delicacy with Nuts and Chocolate

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Servings: 12-16 servings

Who doesn’t love a dessert that combines the flavors of roasted nuts, delicious chocolate, and a smooth cream, all in a perfect texture? Parliament Cake is a classic recipe, cherished over time, that never fails to delight the taste buds. From casual gatherings with friends to festive meals, this cake is a perfect fit for any occasion. Let’s discover together how to prepare it!

Ingredients Needed

- For the base:
- 2 cups of roasted nuts (approx. 200 g)
- 7 egg whites
- 7 tablespoons of sugar (approx. 140 g)
- 7 tablespoons of ground nuts (approx. 70 g)
- 3 tablespoons of flour (approx. 30 g)
- 1 packet of baking powder (10 g)

- For the filling:
- 400 g chocolate cream (can be Nutella or a quality chocolate spread)
- 500 ml whipped cream (approx. 500 g of heavy cream)

- For the biscuit layer:
- 500 g biscuits (choose thinner biscuits for better texture)
- Coffee (enough to soak the biscuits)

- For the cream:
- 7 egg yolks
- 7 tablespoons of sugar (approx. 140 g)
- 3 tablespoons of water

- For decoration:
- Cocoa powder or grated chocolate

A Brief History of the Recipe

Parliament Cake is a dessert that has captured the hearts of many, thanks to its combination of simple yet effective ingredients. It is often associated with festive meals but can be enjoyed at any time of the day. This recipe reflects the tradition of creating rich and flavorful cakes, using ingredients that bring together refinement and rusticity.

Step by Step

1. Preparing the Base

1. Preheat the oven: Set the oven temperature to 180°C (350°F). It’s essential to have the oven well preheated before placing the cake inside.

2. Prepare the pan: Line a baking tray with parchment paper. Evenly distribute the 2 cups of roasted nuts on the bottom of the tray. The roasted nuts will provide a crunchy, flavorful base for your cake.

3. Whip the egg whites: In a large bowl, beat the egg whites with a mixer until frothy. Gradually add the 7 tablespoons of sugar until you achieve a firm and glossy meringue.

4. Add the dry ingredients: Gently fold in the ground nuts, flour, and baking powder into the meringue. Use a spatula to avoid losing air from the egg whites.

5. Bake the base: Pour the mixture over the roasted nuts in the tray and place it in the oven. Bake for 30 minutes or until the base is golden and passes the toothpick test.

2. Inverting and Assembling

1. Invert the base: Once the base is baked, remove it from the oven and let it cool for a few minutes. Then, invert it onto a platter and remove the parchment paper.

2. Add the chocolate cream: Spread the chocolate cream evenly over the cooled base. This will be the layer that adds richness and smoothness to the cake.

3. Soaking the biscuits: In a bowl, prepare the coffee. Quickly soak the biscuits in the coffee, ensuring they don’t become too soft. Arrange the biscuits in an even layer over the chocolate cream.

3. Egg Yolk Cream

1. Cook the egg yolks: In another bowl, combine the 7 egg yolks with 7 tablespoons of sugar and 3 tablespoons of water. Place the mixture over a double boiler, stirring constantly until it becomes a smooth cream. Allow it to cool.

2. Incorporate the whipped cream: Once the egg yolk mixture has cooled, gradually add the whipped cream, gently folding to maintain the airiness.

3. Add the cream: Pour the egg yolk and whipped cream mixture over the biscuit layer, ensuring it is evenly distributed.

4. Decoration

1. Decorate: Dust with cocoa powder or grated chocolate on top for an elegant look. This step will not only add an attractive appearance but also enhance the flavor.

2. Chilling: Allow the cake to chill in the refrigerator for at least 4 hours, ideally overnight. This will allow the flavors to develop and blend perfectly.

Practical Tips

- Choose the right biscuits: Thinner biscuits are preferable as they will soak faster and integrate better into the cake. Avoid thicker biscuits, which may remain too hard when sliced.

- Ingredient temperature: Ensure that all ingredients, especially the eggs and heavy cream, are at room temperature. This will help achieve a smoother texture.

- Serving: Parliament Cake pairs wonderfully with a glass of sweet wine or a fruit tea. It’s a dessert that is sure to impress your guests.

Frequently Asked Questions

1. Can I use other types of nuts?
- Yes, you can experiment with almonds or pistachios, but be sure to adjust the quantity according to your taste preference.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in the cream or use a less sweet chocolate spread.

3. Can the cake be frozen?
- It is recommended not to freeze the cake with whipped cream, as the texture may change. However, you can freeze the plain base and chocolate cream separately.

Nutritional Values

Each serving (approximately 100 g) contains:
- Calories: 350 kcal
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 5 g

Possible Variations

- Fruit Cake: Try adding a layer of fresh fruit, such as strawberries or raspberries, between the chocolate cream and biscuits.
- Gluten-free version: Use gluten-free flour to make the cake suitable for those with intolerances.

Parliament Cake is not just a dessert; it’s a culinary experience worth savoring. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe is sure to become a favorite in your household. Enjoy!