Tweety Cake

Name: Tweety Cake - Lorelei N.
Ingredients: for the base 6 egg whites 180 g sugar 200 g ground walnuts 3 tablespoons of flour A pinch of baking powder for the cream 6 egg yolks 3 tablespoons of flour 300 ml milk 6

Dessert - Tweety Cake by Lorelei N. - Recipia

The Tweety cake is made from a base of egg whites, walnuts, and a little flour, topped with a cooked cream made from egg yolks and milk. The base is baked simply, without additional layers, and the cream is prepared separately and added only after it has cooled. Finally, the cake is covered with grated chocolate or cake decorations. Ground walnuts can also be added to the cream if you desire a more pronounced walnut flavor. Quick Info Preparation time: not specified in the original recipe Baking time: not specified in the original recipe Total time: cannot be determined exactly without the baking and cooling time Servings: number not specified; depends on the size of the tray and how the cake is cut Difficulty: easy to medium Recipe type: cake with vanilla cream and walnuts Ingredients For the base 6 egg whites 180 g sugar 200 g ground walnuts 3 tablespoons flour 1 teaspoon baking powder For the cream 6 egg yolks 3 tablespoons flour 300 ml milk 6 tablespoons sugar 2 packets of vanilla sugar 150 g Rama margarine For decoration Grated chocolate or cake decorations Optionally, ground walnuts can be added to the cream. The recipe does not specify a specific amount, so it can be added to taste without changing the other ingredients. Preparation method 1. Preparing the base Put the egg whites in a clean bowl and beat them until stiff peaks form. Gradually add the 180 g of sugar and continue mixing until incorporated. 2. Adding dry ingredients Over the egg white foam, add the ground walnuts, flour, and baking powder. Mix until the composition becomes homogeneous. It is important that the ingredients are well distributed in the egg whites, but do not overmix once the composition is uniform. 3. Baking the base Pour the composition into a tray and place it in the oven. The original recipe does not mention the oven temperature or exact baking time, so the base should be monitored during baking and removed when baked. Let the base cool before adding the cream. Cream spread over a warm base can change its consistency, so it is better to wait until it has completely cooled. 4. Preparing the cream In a saucepan, put the egg yolks, flour, milk, sugar, and vanilla sugar. Mix the ingredients, then place the saucepan over low heat. Cook the cream, stirring continuously, until it thickens. Continuous stirring is necessary for the flour and egg yolks to homogenize and for the cream not to stick to the bottom of the pan. Once thickened, remove the cream from the heat and let it cool. 5. Incorporating the margarine When the cooked cream has cooled, add the 150 g of Rama margarine. Mix the composition well until the margarine is incorporated, and the cream takes on a smooth, paste-like consistency. If desired, you can also add ground walnuts at this stage. The amount is not specified in the recipe, so add according to your preference. 6. Assembling the cake Spread the cream over the cooled base and level it as evenly as possible. Finally, grate chocolate on top or sprinkle cake decorations. The Tweety cake is served after the cream is spread and the decoration is added. For neater portions, it can be cut after being refrigerated for a while, but the original recipe does not specify a specific cooling or storage time. Why I make the recipe often I like the recipe because it uses egg whites and yolks separately, without leaving unused ingredients. The base has walnuts, and the cooked cream is simple and easy to prepare from ordinary ingredients. Additionally, the cake can be easily adapted: it can be left with just vanilla cream or walnuts can be added to the cream for a richer texture. It is suitable when you want a homemade cake with a baked base and cooked cream, without multiple layers or separate fillings. The decoration can remain simple, with grated chocolate, or can be changed depending on what you have on hand. Tips The base should be allowed to cool before applying the cream. This is one of the few important things for assembly, as the cream spreads more easily on a cold base. The cream is cooked over low heat and stirred continuously until thickened. It is not advisable to leave it on the heat without stirring, as it can stick or become uneven. The margarine is added only after the cooked cream has cooled. If added to hot cream, the final consistency may differ from the desired one. For an even surface, spread the cream over the entire base before adding grated chocolate or decorations. Substitutions The recipe mentions Rama margarine for the final cream, and this can be used exactly in the specified amount. No alternative is specified, so substituting this ingredient may change the texture of the cream. For decoration, grated chocolate can be replaced with cake decorations, as mentioned in the original recipe. You can also use just one of the two options without leaving the cake unfinished. Vanilla sugar is included in the cream and contributes to the vanilla flavor. It should not be omitted if you want to keep the taste presented in the recipe. Variations The clearest variation is adding ground walnuts to the cream. The recipe allows for this, but does not give an exact amount, so you can adjust according to your preference. For decoration, you can choose grated chocolate or decorations. The appearance changes, but the base of the recipe remains the same: walnut base and cooked cream with egg yolks. Serving ideas The cake can be cut into square or rectangular pieces, depending on the shape of the tray. It is served as a homemade dessert, at a family meal, or when you need a cream cake made from simple ingredients. Frequently asked questions Can walnuts be added to the cream? Yes. The recipe specifies that ground walnuts can be added to the cream. The amount is not mentioned, so it is added to taste after the cream has cooled and been mixed with margarine. When is the cream put over the base? The cream is put after the base has cooled, and the cooked cream has also been allowed to cool. It is not recommended to spread hot cream over the base. How is the cream prepared? The egg yolks, flour, milk, sugar, and vanilla sugar are placed over low heat and cooked until the mixture thickens. Stirring must continue throughout cooking. After cooling, margarine is added and mixed until the cream becomes paste-like. What can the cake be decorated with? Grated chocolate can be added on top or cake decorations can be sprinkled. Both options appear in the original recipe. Is the baking time specified? No. The recipe only states that the base is placed in the oven. Neither the temperature nor the baking duration is indicated, so these cannot be determined exactly based on the available information. Nutritional values The values are estimates and are calculated for the entire cake, without the chocolate decoration and without any additional walnuts added to the cream. Additionally, they may vary depending on the brand of margarine, the size of the eggs, the type of milk, and the actual amount in the packets of vanilla sugar. For the entire cake, the estimate is approximately: 4,200–4,400 kcal 100 g protein 290–310 g carbohydrates 270–290 g fats If the cake is cut into 12 pieces, one piece would have approximately: 350–370 kcal 8 g protein 24–26 g carbohydrates 22–24 g fats These values are indicative and do not include grated chocolate or other decorations, as their quantity is not specified. Storage and reheating The cake should be stored covered in the refrigerator, as it has a cream made with milk and egg yolks. The recipe does not specify a number of days for storage, so check the appearance and smell before serving. It should not be reheated. It is served cold or after it has been left long enough to be easily cut. The base and cream are not suitable for reheating, as the cream may lose its consistency.

Tweety Cake

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