The Enchanted Egg

The Enchanted Egg White Cake: A Layered Delight with a Story

Total time: 3 hours
Preparation time: 1 hour
Baking time: 1 hour
Number of servings: 12

In search of a dessert that impresses not only in appearance but also in taste, I invite you to discover the recipe for the Enchanted Egg White Cake. This cake, with its delicate layers of meringue, coconut, and tiramisu cream, is sure to become the star of your gatherings with friends and family. With a light texture and refined taste, it is perfect for any occasion.

A brief history of the cake

The origins of meringue-based cakes are ancient, and many were created from the desire to use leftover egg whites from preparing other delicacies, such as mayonnaise or rich creams. Thus, a tradition of creating airy, light, and extremely tasty desserts was born. The Enchanted Egg White Cake pays homage to this tradition by combining diverse textures and delicious flavors.

Ingredients

For the layers:
- 12 egg whites
- 15 tablespoons of sugar
- 12 tablespoons of flour
- 1 teaspoon of salt
- 1 pinch of baking powder
- Rum essence (1-2 tablespoons)
- 100 g of coconut
- 200 g of ground nuts

For the cream:
- 2 packets of vanilla pudding (store-bought)
- 2 packets of tiramisu cream (store-bought)

Necessary utensils

- Mixers
- Large bowls
- Baking tray
- Baking paper
- Spatula
- Leveling knife

Step-by-step instructions

1. Preparing the layers: Start by preheating the oven to 180°C. In a large bowl, beat the 12 egg whites with a teaspoon of salt until you achieve a stiff and glossy foam. This is the moment when the egg whites become airy, so be patient and use a quality mixer.

2. Adding dry ingredients: Once the egg whites are ready, gradually add the 15 tablespoons of sugar while continuing to mix. After the sugar is completely incorporated, add the 12 tablespoons of flour, the baking powder dissolved in vinegar (or lemon juice), and the rum essence. Gently fold in with up-and-down motions to avoid losing air in the mixture.

3. Dividing the mixture: Divide the obtained mixture into two bowls. In one, add the coconut and mix well, and in the other, incorporate the ground nuts.

4. Baking the layers: Prepare the baking tray by greasing it with oil and lining it with baking paper. Pour the coconut mixture into the tray, leveling it with a knife. Bake the layer for 15-20 minutes until it is golden and springs back when touched. Let it cool in the tray on the baking paper. Then, repeat the process for the ground nut layer.

5. Preparing the meringue: In another bowl, beat the remaining 4 egg whites with a teaspoon of salt until firm. Add the 5 tablespoons of sugar, mixing until the sugar completely dissolves, and then incorporate the 2 tablespoons of flour. Now, bake the meringue on low heat for 45-60 minutes, leaving the oven door slightly ajar to prevent moisture.

6. The cream: While the layers and meringue are baking, prepare the pudding and tiramisu cream according to the package instructions. Ensure all components are completely cooled before starting assembly.

7. Assembling the cake: Start with the coconut layer, followed by a layer of pudding, the ground nut layer, the tiramisu cream, and finally, the meringue. This structure will add a wonderful contrast of textures and flavors.

8. Final cooling: Cover the cake with plastic wrap and let it chill in the refrigerator for 2-3 hours. If you have time, let it sit overnight to allow the flavors to develop. Remember, if you choose to let the cake chill overnight, place the meringue on top of your cake in the morning to avoid it becoming too soggy.

Practical tips

- Choosing ingredients: Use fresh egg whites for a more stable foam. If you have frozen egg whites, make sure to completely thaw them and that they are at room temperature before beating.
- Rum essence: If you prefer a different flavor, you can replace the rum essence with vanilla or almond essence, depending on your preferences.
- Serving: The Enchanted Egg White Cake is perfect served with a scoop of vanilla ice cream or with a compote of fresh fruits, which will add a pleasant contrast of acidity.

Nutritional benefits

This cake is rich in protein due to the egg whites, and the nuts add healthy fatty acids. Although it is a sweet dessert, you can control the amount of sugar used, making it a bit healthier. It is ideal for satisfying your sweet cravings without feeling too heavy.

Frequently asked questions

1. Can I use another type of flour?
Yes, you can try whole wheat flour or almond flour for a different taste and a denser texture.

2. What can I do with the leftover egg yolks?
The egg yolks can be used to make creams or sauces, such as vanilla cream or mayonnaise.

3. How can I store the cake?
Store the cake covered in the refrigerator, where it will stay fresh for 3-4 days.

4. Is this a suitable recipe for vegans?
Unfortunately, this recipe is not suitable for vegans, but you can experiment with a plant-based alternative for egg whites, such as aquafaba (the liquid from canned chickpeas).

A personal note

I prefer to add a bit of cocoa to the meringue to give it a chocolate note. It’s a simple variation that makes the cake even more appealing. Also, don’t hesitate to improvise with various flavors or fillings – each assembly can become a new surprise!

So, start your culinary adventure and transform this recipe for the Enchanted Egg White Cake into a delicious masterpiece in your own kitchen! Enjoy every moment of the process, and the result will surely reward you!