Viennese cake

The Viennese cake is a delicacy that combines a light texture and rich flavors in a way that will fill your heart with joy. This cake, with a nut base that exudes autumn aromas, is perfect for any occasion, whether it's a gathering with friends, an anniversary, or simply a relaxing evening at home. I will present the recipe step by step, sharing some tricks and tips to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 20-22

Ingredients:

For the base:
- 6 egg whites
- 6 tablespoons flour
- 10 tablespoons ground nuts
- 5 tablespoons sugar
- 2 tablespoons cocoa
- 200 g unsalted butter (at room temperature)
- 1 tablespoon vanilla sugar
- 1 tablespoon baking powder
- Juice from half a lemon
- A pinch of salt

For the topping:
- 6 egg yolks
- 6 tablespoons sugar
- Dark chocolate for decoration

Step by step for a successful cake:

1. Preparing the ingredients: Make sure all ingredients are at room temperature before you start. The butter should be soft, and the egg whites should be carefully separated from the yolks without leaving any yolk in the whites, as this could affect the whipping.

2. Whipping the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer and beat the egg whites until frothy. When the foam starts to form, gradually add the sugar and vanilla sugar, continuing to mix until the foam becomes shiny and firm enough to hold its shape.

3. Preparing the base mixture: In another bowl, add the soft butter and cocoa. Mix well with the mixer until you obtain a homogeneous mixture. Then, add the ground nuts and flour, gently mixing with a spatula. It is important to use a spatula to avoid losing air in the mixture.

4. Activating the baking powder: Dissolve the baking powder in a little lemon juice and add it to the base mixture. Gently mix from the bottom up to integrate the ingredients.

5. Baking the base: Line a baking tray with parchment paper and pour the base mixture, leveling it evenly. Preheat the oven to 180°C (medium heat) and bake the base for 20 minutes.

6. Preparing the egg yolk layer: While the base is baking, prepare the egg yolk cream. In a bowl, mix the egg yolks with the 6 tablespoons of sugar. Beat well until you obtain a white and fluffy cream.

7. Adding the egg yolk layer: After 20 minutes of baking the base, remove the tray from the oven and spread the egg yolk cream evenly over the lightly baked base. Put the tray back in the oven for another 20 minutes, until the cream becomes firm.

8. Finishing the cake: After the cake is done, remove it from the oven and let it cool. When completely cool, grate dark chocolate on top for an elegant look and added flavor.

9. Serving: Cut the cake into squares and serve it cold. It is delicious alongside a cup of coffee or a fragrant tea.

Tips and tricks:

- Perfect texture: Ensure that the egg whites are whipped correctly; if they are not whipped enough, the cake will not have the desired fluffy texture.
- Variations: You can also add other ingredients, such as raisins or whole nuts, for an even more interesting texture.
- Storage: The cake keeps well in the refrigerator in an airtight container for a few days, but its taste is best in the first 2 days.

Nutritional benefits: Nuts are an excellent source of protein and healthy fats, and dark chocolate adds valuable antioxidants. This cake can be considered an indulgent dessert, but with ingredients that provide benefits to the body.

Frequently asked questions:

- Can I use other types of nuts? Yes, you can replace the nuts with hazelnuts or almonds for a different flavor.
- What if I don't have vanilla sugar? You can use vanilla essence or omit the vanilla sugar; the cake will still be just as delicious.
- Can it be frozen? Yes, the cake can be frozen, but it is recommended to cut it into portions before freezing.

This Viennese cake will not only fill the house with inviting aromas but will also bring smiles to the faces of your loved ones. Enjoy!