The Ginuțelor cake isn't an everyday dessert in my kitchen, but when I have special occasions, I prepare it without hesitation. It's the kind of cake with multiple layers – cocoa sponge, meringue, cream, cookies, wafer rolls, whipped cream, and strawberries – quite intricate, but the result looks great on the platter and is substantial. The recipe is a family one, from my aunt Gina, and it has always turned out stable. If you're looking for a birthday or party cake, this is a safe option.
Quick Info
Total time: about 3 hours (depending on organization and cooling)
Actual preparation time: 1 hour - 1.5 hours
Baking time: cocoa sponge 30 min, meringue 45-60 min
Servings: 12-16 slices, depending on how it's cut
Difficulty: medium to advanced
Recipe type: festive cake, suitable for birthdays or events
Ingredients
Cocoa sponge:
5 eggs
5 tablespoons sugar
5 tablespoons flour
2 tablespoons cocoa
1 teaspoon baking powder
5 tablespoons oil
2 packets vanilla sugar
Meringue:
5 egg whites
300 g powdered sugar
1 tablespoon lemon juice
1 pinch of salt
Cream:
500 ml milk
5 egg yolks
6 tablespoons sugar
1 packet vanilla pudding
100 g butter
Cookie layer:
200 g cookies (Petit Beurre or similar), broken into pieces
Decoration and assembly:
1 bag wafer rolls
200 g strawberries
100 g whipped cream
2 tablespoons white chocolate (shavings or grated, for decoration)
Preparation Method
1. Cocoa sponge:
Separate the eggs. Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and mix until you get a stiff meringue. Incorporate the egg yolks, then the oil, mixing gently. Finally, add the sifted flour with the baking powder, cocoa, and vanilla sugar. Mix everything with a spatula, using upward motions.
Pour the mixture into a round cake pan lined with parchment paper (standard diameter for cakes, about 24-26 cm). Bake in a preheated oven at 180°C for about 30 minutes. Check with a toothpick. Remove the sponge and let it cool completely before cutting.
2. Meringue:
Clean the bowl and mixer attachments of any grease (otherwise, the meringue won't whip properly). Beat the egg whites with the pinch of salt until glossy and stiff. Gradually add the powdered sugar while continuously mixing until the sugar is no longer detectable and the meringue is firm. Finally, add the lemon juice and mix a little more.
Place the meringue in the same pan where you baked the cocoa sponge (or wash it and use it). Level it out. Bake at 120-130°C for 45-60 minutes, until the surface is lightly browned. Remove the meringue and let it cool completely, preferably on the parchment paper so it doesn't stick.
3. Cream:
In a large bowl, mix the egg yolks with the sugar and milk. Place over low heat and stir constantly to prevent sticking or curdling. When it starts to thicken, add the pudding powder (directly, do not prepare it separately) and continue stirring for a few more minutes until it's clear that the pudding has thickened the cream. Remove the pot from the heat and let the cream cool for about 10 minutes. While it's still slightly warm (not hot), incorporate the cubed butter until it melts and the cream becomes smooth.
4. Assembly:
Cut the cocoa sponge into two equal layers horizontally.
Divide the cream into two equal parts. In the first part, mix in the broken cookie pieces.
Place the first layer of cocoa sponge on a serving platter. Spread the cream with cookies over the sponge.
Carefully place the meringue layer on top (as it's fragile).
Add the second part of the cream, without cookies, on top of the meringue.
Arrange the wafer rolls over this cream layer, covering the entire surface.
Place the second layer of cocoa sponge on top.
5. Decoration:
Whip the cream and spread it over the top of the cake. Garnish with sliced strawberries and white chocolate shavings. You can stick the wafer rolls vertically around the sides of the cake.
Refrigerate the cake for a few hours before cutting to allow the layers to set.
Why I make this recipe often
It's a recipe I bring out for special occasions because the layers of textures and the combination of meringue, cocoa, cream, and the crunch of the wafers really work well together. It holds up quite well in the fridge and doesn't soften quickly, which is useful for parties with many guests. I find it suitable for birthdays or holidays.
Tips and Variations
Tips
Let all layers cool completely before assembly; otherwise, you risk the cream melting or the meringue collapsing.
Use a thin, hot knife for cutting to avoid destroying the layers.
If the meringue seems too sticky, let it dry in the turned-off oven with the door slightly ajar for another 10-15 minutes.
Substitutions
The cookies can be any type of plain ones; they don't have to be Petit Beurre.
The wafer rolls can be any flavor (vanilla, cocoa, hazelnut).
If you don't have white chocolate, you can leave the decoration with just whipped cream and fruits.
Variations
You can use another fruit if strawberries are out of season, but choose something that isn't too watery.
The cocoa sponge can be lightly soaked if you want more moisture, but not excessively (otherwise, it will crumble).
The cream can be flavored with lemon zest or additional vanilla essence.
Serving Ideas
Cut into generous slices, being careful with the meringue layer. It can be brought to the table on a platter and cut directly for visual effect.
Frequently Asked Questions
1. What do I do if the meringue sticks to the parchment paper?
Let the meringue cool completely, then carefully peel it off using a wide spatula. If it's too wet, leave it to dry in the turned-off oven with the door slightly ajar.
2. Can I use a different type of cream?
Theoretically yes, but the structure and final taste depend a lot on the vanilla pudding cream in the recipe. Avoid choosing creams that are runny.
3. How do I keep the meringue firm and prevent it from collapsing?
Beat the egg whites in a completely dry bowl and gradually add the sugar, not all at once. Bake at a low temperature and let it cool slowly; otherwise, it will collapse and become soggy.
4. Can the cake be made a day in advance?
Yes, it actually helps stabilize the layers. Add the whipped cream and fruits only before serving.
5. Can I skip the wafers on the sides?
Sure. It doesn't affect the taste; it's just for appearance.
Nutritional Values
Estimated values for one slice (out of 16):
Calories: approx. 350-400 kcal
Protein: 5-6 g
Carbohydrates: 45-50 g
Fat: 16-18 g
These values are approximate, considering the amount of sugar, cream, and butter. The cake is substantial, so a medium slice is enough for a serving.
Storage and Reheating
The Ginuțelor cake should be kept in the fridge, well covered, for up to 3 days. The meringue layer will gradually soften, so it's best consumed within this period. I do not recommend reheating. If you want to prepare it in advance, assemble the layers and leave the decoration fresh for the day of serving.
Quick Info
Total time: about 3 hours (depending on organization and cooling)
Actual preparation time: 1 hour - 1.5 hours
Baking time: cocoa sponge 30 min, meringue 45-60 min
Servings: 12-16 slices, depending on how it's cut
Difficulty: medium to advanced
Recipe type: festive cake, suitable for birthdays or events
Ingredients
Cocoa sponge:
5 eggs
5 tablespoons sugar
5 tablespoons flour
2 tablespoons cocoa
1 teaspoon baking powder
5 tablespoons oil
2 packets vanilla sugar
Meringue:
5 egg whites
300 g powdered sugar
1 tablespoon lemon juice
1 pinch of salt
Cream:
500 ml milk
5 egg yolks
6 tablespoons sugar
1 packet vanilla pudding
100 g butter
Cookie layer:
200 g cookies (Petit Beurre or similar), broken into pieces
Decoration and assembly:
1 bag wafer rolls
200 g strawberries
100 g whipped cream
2 tablespoons white chocolate (shavings or grated, for decoration)
Preparation Method
1. Cocoa sponge:
Separate the eggs. Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and mix until you get a stiff meringue. Incorporate the egg yolks, then the oil, mixing gently. Finally, add the sifted flour with the baking powder, cocoa, and vanilla sugar. Mix everything with a spatula, using upward motions.
Pour the mixture into a round cake pan lined with parchment paper (standard diameter for cakes, about 24-26 cm). Bake in a preheated oven at 180°C for about 30 minutes. Check with a toothpick. Remove the sponge and let it cool completely before cutting.
2. Meringue:
Clean the bowl and mixer attachments of any grease (otherwise, the meringue won't whip properly). Beat the egg whites with the pinch of salt until glossy and stiff. Gradually add the powdered sugar while continuously mixing until the sugar is no longer detectable and the meringue is firm. Finally, add the lemon juice and mix a little more.
Place the meringue in the same pan where you baked the cocoa sponge (or wash it and use it). Level it out. Bake at 120-130°C for 45-60 minutes, until the surface is lightly browned. Remove the meringue and let it cool completely, preferably on the parchment paper so it doesn't stick.
3. Cream:
In a large bowl, mix the egg yolks with the sugar and milk. Place over low heat and stir constantly to prevent sticking or curdling. When it starts to thicken, add the pudding powder (directly, do not prepare it separately) and continue stirring for a few more minutes until it's clear that the pudding has thickened the cream. Remove the pot from the heat and let the cream cool for about 10 minutes. While it's still slightly warm (not hot), incorporate the cubed butter until it melts and the cream becomes smooth.
4. Assembly:
Cut the cocoa sponge into two equal layers horizontally.
Divide the cream into two equal parts. In the first part, mix in the broken cookie pieces.
Place the first layer of cocoa sponge on a serving platter. Spread the cream with cookies over the sponge.
Carefully place the meringue layer on top (as it's fragile).
Add the second part of the cream, without cookies, on top of the meringue.
Arrange the wafer rolls over this cream layer, covering the entire surface.
Place the second layer of cocoa sponge on top.
5. Decoration:
Whip the cream and spread it over the top of the cake. Garnish with sliced strawberries and white chocolate shavings. You can stick the wafer rolls vertically around the sides of the cake.
Refrigerate the cake for a few hours before cutting to allow the layers to set.
Why I make this recipe often
It's a recipe I bring out for special occasions because the layers of textures and the combination of meringue, cocoa, cream, and the crunch of the wafers really work well together. It holds up quite well in the fridge and doesn't soften quickly, which is useful for parties with many guests. I find it suitable for birthdays or holidays.
Tips and Variations
Tips
Let all layers cool completely before assembly; otherwise, you risk the cream melting or the meringue collapsing.
Use a thin, hot knife for cutting to avoid destroying the layers.
If the meringue seems too sticky, let it dry in the turned-off oven with the door slightly ajar for another 10-15 minutes.
Substitutions
The cookies can be any type of plain ones; they don't have to be Petit Beurre.
The wafer rolls can be any flavor (vanilla, cocoa, hazelnut).
If you don't have white chocolate, you can leave the decoration with just whipped cream and fruits.
Variations
You can use another fruit if strawberries are out of season, but choose something that isn't too watery.
The cocoa sponge can be lightly soaked if you want more moisture, but not excessively (otherwise, it will crumble).
The cream can be flavored with lemon zest or additional vanilla essence.
Serving Ideas
Cut into generous slices, being careful with the meringue layer. It can be brought to the table on a platter and cut directly for visual effect.
Frequently Asked Questions
1. What do I do if the meringue sticks to the parchment paper?
Let the meringue cool completely, then carefully peel it off using a wide spatula. If it's too wet, leave it to dry in the turned-off oven with the door slightly ajar.
2. Can I use a different type of cream?
Theoretically yes, but the structure and final taste depend a lot on the vanilla pudding cream in the recipe. Avoid choosing creams that are runny.
3. How do I keep the meringue firm and prevent it from collapsing?
Beat the egg whites in a completely dry bowl and gradually add the sugar, not all at once. Bake at a low temperature and let it cool slowly; otherwise, it will collapse and become soggy.
4. Can the cake be made a day in advance?
Yes, it actually helps stabilize the layers. Add the whipped cream and fruits only before serving.
5. Can I skip the wafers on the sides?
Sure. It doesn't affect the taste; it's just for appearance.
Nutritional Values
Estimated values for one slice (out of 16):
Calories: approx. 350-400 kcal
Protein: 5-6 g
Carbohydrates: 45-50 g
Fat: 16-18 g
These values are approximate, considering the amount of sugar, cream, and butter. The cake is substantial, so a medium slice is enough for a serving.
Storage and Reheating
The Ginuțelor cake should be kept in the fridge, well covered, for up to 3 days. The meringue layer will gradually soften, so it's best consumed within this period. I do not recommend reheating. If you want to prepare it in advance, assemble the layers and leave the decoration fresh for the day of serving.