Delight Cake

I have prepared this cake a few times, especially when I had guests or wanted something substantial and easy to portion for multiple people. Each time, the reaction has been positive. The layer of walnut under the orange cream really creates an interesting balance. It's the kind of cake that takes a little time, but the result looks good and keeps well in the fridge. Quick Info Total time: About 2 hours (includes cooling) Preparation time: 40-50 minutes Baking time: 20 minutes Servings: 12-16, depending on how big you cut them Difficulty: medium Occasion: suitable for festive meals, anniversaries, or when you have guests Ingredients For the base: 4 egg whites 1 whole egg 3 tablespoons ground walnuts 5 tablespoons flour 5 tablespoons sugar 1 teaspoon baking powder a pinch of salt 1 teaspoon powdered sugar with vanilla bean For the cream: 4 egg yolks 100 g sugar 300 ml liquid cream 5 tablespoons milk 1 teaspoon cornstarch grated zest of one orange Additionally: 250 g walnut kernels plain biscuits 1 cup freshly brewed coffee 250 g Nutella candies for decoration Preparation method 1. Preparing the walnut layer Chop the walnut kernels finely with a knife. Line a baking tray of about 24x37 cm with baking paper and lightly grease with margarine or butter. Spread the chopped walnuts evenly on the bottom of the tray. 2. The base Separate the eggs. Put all the egg whites (including the one from the whole egg) in a large bowl. Beat them until fluffy with the pinch of salt. Gradually add the sugar, mixing until they become dense and shiny. Incorporate the remaining yolk from the whole egg and the baking powder. Add the flour, powdered sugar with vanilla, and ground walnuts, mixing gently with a spatula to avoid losing volume. Pour the mixture over the walnut layer, being careful not to mix the walnuts into the base. Smooth it out gently with a spatula. 3. Baking the base Put the tray in the preheated oven at medium temperature (180°C is fine if you know your oven bakes evenly). Bake the base for about 20 minutes or until it turns golden. Remove the tray from the oven. Turn the hot base onto a serving platter, so the walnut layer is on top. Carefully remove the baking paper. 4. Nutella While the base is still warm, spread Nutella evenly over the walnut layer. Let it cool completely, then refrigerate for at least 30 minutes. 5. The cream In a bowl, whisk the egg yolks with the sugar until they lighten in color. Add the milk and cornstarch, mixing to avoid lumps. Place the mixture over a double boiler and stir continuously until it thickens and has the consistency of sour cream. Set aside and let it reach room temperature. Whip the liquid cream separately until you obtain a firm cream. Once the yolk cream has cooled, gently fold it into the whipped cream, then add the grated orange zest. 6. Assembly Remove the base from the fridge. Spread half of the cream over the base, leveling it. Dip the biscuits in the warm coffee (don’t let them soak too much, just lightly moisten them) and arrange them in a single layer over the cream. Spread the remaining cream over the biscuits and level it as evenly as possible. 7. Decoration and cooling Sprinkle candies or any decoration you want, then refrigerate the cake for a few hours, ideally overnight. This helps the cream firm up and makes for cleaner cuts. Why I make this recipe often I love that I can prepare the cake ahead of time and it keeps well in the fridge. It has a balanced taste, not overly sweet, and the combination of walnuts, biscuits, cream, and Nutella is clear in structure. You can cut equal portions, and it looks good on a platter. Tips and variations Tips You can chop the walnuts finer if you want a more uniform texture. It’s best to turn the base while it’s warm so that the walnuts don’t stick to the paper. If you don’t have liquid cream, you can’t use powdered cream; the texture won’t be the same. Use plain biscuits, not filled or chocolate ones. Substitutions You can use butter instead of margarine to grease the tray. The powdered sugar with vanilla bean can be replaced with plain powdered sugar plus a little vanilla essence. Variations You can replace the orange zest with lemon zest for a different flavor. You can add a thin layer of sour jam under the Nutella for a contrast. Serving ideas A slice goes well with coffee or tea, especially after it has been chilled for a few hours. It’s also suitable for buffets or platters for parties, as it cuts well. Frequently asked questions 1. What can I substitute for Nutella? You can use another chocolate spread, but the taste will be different. Nutella has a unique consistency and flavor that works well here. 2. What biscuits should I use? Plain biscuits without cream, like popular or petit beurre types. It’s important that they are not too sweet or flavored. 3. Should the base be turned while hot? Yes, to prevent the walnuts from sticking to the paper and to keep the layer looking nice. 4. If I don’t have an orange, can I omit the zest? You can, the cream will come out neutral, but without the specific aroma. You can add a little essence if you still want some flavor. 5. Can the cake be frozen? I do not recommend it, as the texture of the cream and biscuits may change unpleasantly after thawing. Nutritional values Estimated per serving (for 16 servings): approximately 320 kcal, 22 g carbohydrates, 5 g protein, 21 g fat. It’s a cake with medium-high caloric content due to the cream, walnuts, and Nutella. Values may vary depending on the biscuits and how much cream you use in each layer. Storage and reheating The cake keeps well in the fridge, covered, for up to 4 days. It should not be reheated, it is consumed cold. If it sits too long, the biscuits may soften more, but it does not affect the taste. Freezing is not recommended.

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