Cake with 11 eggs, for the month of love

Name: Cake with 11 eggs, for the month of love - Lorena L.
Ingredients: Base: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; a pinch of salt; oil for greasing. Cream: 5 egg yolks; 5 tablespoons sugar; 100 ml milk; 1 tablespoon flour; 250 g margarine; 1 tablespoon vanilla essence. Foam: 5 egg whites; 10 tablespoons sugar.

Dessert - Cake with 11 eggs, for the month of love by Lorena L. - Recipia

11 Egg Cake - The Delight of Childhood in the Month of Love When it comes to cakes that evoke cherished childhood memories, this 11-egg cake holds a special place in my heart. It is a fluffy treat, topped with a cool vanilla layer and a fine foam, reminiscent of snowflakes, that will bring a smile to your face. It is the perfect cake to celebrate love in the month of love, but also a recipe you can share on any special occasion. Let’s see how we can recreate this delight at home! Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12 Ingredients: *For the base:* - 6 eggs - 6 tablespoons sugar - 6 tablespoons flour - 1 pinch of salt - Oil for greasing the pan *For the cream:* - 5 egg yolks - 5 tablespoons sugar - 100 ml milk - 1 tablespoon flour - 250 g margarine - 1 tablespoon vanilla essence *For the foam:* - 5 egg whites - 10 tablespoons sugar Step-by-step preparation: 1. Preparing the base: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until they form a foam. Continue mixing and gradually add the sugar, stirring until you achieve a firm, glossy foam. This is a crucial step, as the egg white foam will give the cake a light and airy texture. Once the egg whites are ready, add the yolks and gently fold them in with a spatula, being careful not to deflate the foam. Finally, sift the flour and incorporate it with gentle folding motions from top to bottom to maintain the airiness. Grease a pan with a little oil and line it with parchment paper. Pour the mixture into the pan and level it out. Preheat the oven to 160°C and bake the base for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once the base is baked, let it cool completely. 2. Preparing the cream: In a saucepan, combine the egg yolks, sugar, milk, and flour. Mix the ingredients well and place the saucepan over medium heat. Cook the mixture, stirring continuously, until it thickens, being careful not to let it stick. When the cream becomes similar to that of a thick sauce, remove it from the heat and add the margarine and vanilla essence. Mix well until the margarine is completely melted and the cream is smooth. This rich cream will add a flavor note to your cake, bringing a delicious vanilla taste that will remind you of childhood treats. 3. Preparing the foam: Beat the remaining egg whites until they form a foam. Gradually add the 10 tablespoons of sugar, continuing to beat until you achieve a firm foam. In a separate saucepan, melt 5 tablespoons of sugar until it caramelizes. Once the sugar is well burnt, carefully add it to the egg white foam, stirring vigorously with a whisk. This step will give the foam an intense flavor and a crunchy texture. It’s important to mix quickly to avoid the formation of sugar crystals. The resulting foam will be slightly glossy and firm, perfect for spreading over the cream. 4. Assembling the cake: After the base has cooled, spread the cream evenly over it. Then, cover the cream with the egg white foam, carefully spreading it so as not to disturb the appearance. Now comes the creative part! You can decorate the cake with berries, grated chocolate, or even a caramel glaze, depending on your preferences. I chose to decorate it with blueberries arranged in a heart shape, to add a romantic touch, perfect for the month of love. 5. Serving: Let the cake rest in the refrigerator for at least an hour before cutting it. This resting time helps all the flavors to meld and gives it a better texture. Serve with a glass of milk, a cup of coffee, or a sweet wine for a perfect dessert. Practical tips: - Make sure all ingredients are at room temperature before starting the preparation. This will help achieve a better emulsion. - If you want to try a healthier version, you can replace the margarine with high-quality butter or even coconut oil for a unique flavor. - You can add additional flavors to the cream, such as lemon or orange zest, to give it an interesting twist. Nutritional benefits: This cake is rich in protein due to the eggs, providing a considerable nutritional boost. Additionally, the margarine adds healthy fats, and sugar is a quick source of energy. However, it’s important to consume this dessert in moderation, as it is high in calories. A serving may contain approximately 250-300 calories, depending on the ingredients used. Frequently asked questions: - Can I replace the eggs with a vegan substitute? Yes, you can use a mixture of flaxseeds and water to replace the eggs in the recipe, but the texture will be different. - How can I keep the cake fresh longer? Store the cake in the refrigerator in an airtight container to maintain its freshness. This 11-egg cake is more than just a dessert; it’s an experience that connects us to cherished memories and moments spent with loved ones. Try making it and reminisce about the beautiful moments of childhood while creating new memories with those you love. Enjoy!

Cake with 11 eggs, for the month of love

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