Extasy Cake with four types of meringue

Name: Extasy Cake with four types of meringue - Monalisa K.
Ingredients: Chocolate Base: 4 egg whites; 8 tablespoons of sugar; 100g grated chocolate; 2 tablespoons of flour. Coconut Base: 4 egg whites; 8 tablespoons of sugar; 100g coconut; 2 tablespoons of flour. Poppy Seed Base: 4 egg whites; 8 tablespoons of sugar; 100g poppy seeds; 2 tablespoons of flour. Walnut Base: 4 egg whites; 8 tablespoons of sugar; 100g ground walnuts; 2 tablespoons of flour. Creams: 100g coconut; 100g ground walnuts; 200g chocolate + 16 egg yolks; 6 tablespoons of sugar; 1 liter of milk; 1 vanilla pudding; 250g butter.

Dessert - Extasy Cake with four types of meringue by Monalisa K. - Recipia

I made the Extasy cake for several anniversaries and I always realized that, although it seems complicated at first glance, it all comes down to organization. Four different layers, each with its own texture and taste, but the technique does not vary much. When I don't have time to bake each layer separately, I bake two at a time, but even so, patience is still required. The most important thing is not to rush the baking - the meringue needs to dry, not to brown. Quick info Total time: 3-4 hours (depending on how quickly you bake the layers) Preparation time: about 1 hour for layers and cream (separately) Baking time: 60-90 minutes for all layers, depending on the oven Servings: 12-14 slices (large cake) Difficulty: medium, especially due to the multiple steps Recipe type: festive cake, suitable for anniversaries and occasions Ingredients Chocolate layer: 4 egg whites 8 tablespoons sugar 100 g grated chocolate 2 tablespoons flour Coconut layer: 4 egg whites 8 tablespoons sugar 100 g coconut 2 tablespoons flour Poppy layer: 4 egg whites 8 tablespoons sugar 100 g poppy seeds 2 tablespoons flour Nut layer: 4 egg whites 8 tablespoons sugar 100 g ground walnuts (optional, walnuts can be roasted and chopped coarsely) 2 tablespoons flour Cream: 16 egg yolks 6 tablespoons sugar 1 vanilla pudding (usually 40 g powder) 1 liter cold milk 250 g butter 100 g coconut 100 g ground walnuts 200 g chocolate (for cream) Preparation method 1. Preparing the layers For each layer, repeat the same steps, only the specific ingredient differs. 1.1. Beat the egg whites until stiff, then add the sugar in 2-3 batches. Continue mixing until you get a firm meringue. 1.2. Gently fold in the flour, then the base ingredient (grated chocolate, coconut, poppy seeds, or ground/roasted walnuts). 1.3. Draw a circle (about 22-24 cm in diameter) on the baking paper. 1.4. Spread the mixture on the back of the paper, inside the circle. Level the layer to have an even thickness. 1.5. Bake at 150°C (low heat). If you can't set the exact temperature, keep the oven door slightly ajar so it doesn't brown. The meringue needs to dry, not bake strongly. Depending on the oven, it takes between 30 and 45 minutes for each batch. 1.6. Repeat the steps for all 4 layers. You can bake two layers at a time if you have space and the oven bakes evenly. 2. Preparing the cream 2.1. Mix the egg yolks with the sugar, pudding powder, and cold milk. Whisk well to avoid lumps. 2.2. Place everything over low heat, stirring constantly, until it thickens and reaches the consistency of thick vanilla cream. 2.3. Let the cream cool completely at room temperature. 2.4. Whip the butter (left out in advance at room temperature) until fluffy. 2.5. Gradually fold the cooked and cooled cream into the butter. Don't rush, otherwise it may curdle. 2.6. When you have the final cream, divide it as follows: 1/4 of the cream mix with coconut, 1/4 with ground walnuts, and 1/2 with melted chocolate (the chocolate must be melted and cooled completely before adding it to the cream). 3. Assembly 3.1. On a platter, place the poppy layer first. 3.2. Spread some of the chocolate cream over it. 3.3. Follow with the coconut layer, on which you put the coconut cream. 3.4. Continue with the walnut layer, followed by the ground walnut cream. 3.5. Place the chocolate layer on top, and spread the remaining chocolate cream over it, just enough to cover it nicely. 3.6. Decorate the cake with the remaining chocolate cream as desired. Why I make the recipe often I make it because, although it takes time, the result is always appreciated when I have guests or a celebration. The layers with different textures and the rich cream make it last well in the fridge for a few days. Tips and variations Tips If the meringue browns too quickly, lower the temperature or keep the oven door slightly ajar. The layers can be made a day in advance to shorten the working time on the assembly day. The walnuts for the layer are tastier if roasted and cut a bit coarser, not finely ground. Substitutions If you don't have vanilla pudding, you can use cornstarch and a bit of vanilla essence, but the texture is more reliable with pudding. Butter cannot be effectively replaced for the structure of the cream; margarine does not provide the same taste. If needed, you can use milk chocolate instead of dark chocolate for the cream, but it will be sweeter. Variations For a less sweet version, reduce the sugar by 1 tablespoon for each layer and for the cream. Coconut can be omitted from one of the layers if you don't like it, but the structure of the cake will be different. Serving ideas The cake cuts better if it sits in the fridge for a few hours. You can decorate with a bit of roasted walnuts, coconut flakes, or a few drizzles of melted chocolate, but it's not necessary. Frequently asked questions How long does it take to bake all the layers? In total, about 60-90 minutes if you bake two at a time. If you bake them individually, it will take longer. Can the layers be made a day in advance? Yes. They keep well if stored in a dry place at room temperature, wrapped in baking paper. Can the cream be made without pudding mix? Technically, yes, with cornstarch and a bit of vanilla, but the consistency may not be as stable. How do I know when the meringue layers are ready? When they are completely dry to the touch and do not stick to your finger or the paper. Can I use other types of nuts for the layer? You can use ground hazelnuts or pistachios, but the flavor will be different and not as pronounced as with walnuts. Nutritional values Approximately, one slice (out of 14) has about 370-400 kcal. Protein: ~6-7 g, Carbohydrates: ~37-40 g, Fats: ~22-24 g. This is a general estimate; actual values may vary depending on the chocolate used and the size of the slices. Storage and reheating The cake keeps in the fridge, well covered, for 3-4 days. The layers do not freeze well and should not be reheated. It is served directly from the fridge; I do not recommend keeping it at room temperature for more than 2 hours, especially in summer.

Extasy Cake with four types of meringue

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