Fine cake with egg whites

Fine meringue cake: a delicious treat that combines the fluffy texture of meringue with rich flavors of chocolate and cherries. This recipe is ideal for utilizing leftover egg whites from various dishes, transforming them into a refined and savory dessert. I invite you to discover the necessary steps to achieve a cake worthy of the most elegant tables!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the base:
- 8 egg whites (approximately 240g)
- 400g ground nuts
- 100g chopped hazelnuts (or whole hazelnuts for a crunchier texture)
- 100g coconut
- 250g sugar
- 1 packet baking powder
- 4 tablespoons flour
- 3 tablespoons cocoa powder
- 1 vial coffee essence

For the cream:
- 1 pack of butter (approximately 200g, at room temperature)
- 4 egg yolks
- 200g powdered sugar
- 2 packets vanilla sugar
- 1 vial rum essence
- 3 tablespoons cocoa
- 100g dark chocolate (melted)
- Frozen cherries (or compote for added moisture)

For the glaze:
- 100g dark chocolate
- 100ml liquid cream

Step-by-Step Instructions

Step 1: Preparing the Base
1. Beat the egg whites: In a large bowl, use a mixer to beat the egg whites on high speed. When they start to foam, gradually add the sugar, continuing to mix until you achieve a glossy and firm meringue. This is the base of the cake, so ensure the egg whites are beaten correctly.

2. Add the dry ingredients: Sift together the ground nuts, hazelnuts, coconut, flour, cocoa, and baking powder. Begin to fold them gently into the egg white meringue using a spatula, being careful to use gentle up-and-down motions to avoid losing air in the mixture.

3. Flavor: Finally, add the coffee essence and mix gently.

4. Bake the base: Pour the mixture into a baking tray lined with parchment paper (dimensions 30x20 cm) and level the surface. Bake in a preheated oven at 180°C (medium heat) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool the base: After baking, turn the base out onto a wire rack to cool completely. Carefully remove the parchment paper.

Step 2: Preparing the Cream
1. Cook the egg yolks: In a saucepan, add the egg yolks and sugar. Cook over a double boiler, stirring constantly, until the mixture becomes creamy and changes color. Let it cool.

2. Add the butter and flavors: When the cream is at room temperature, incorporate the softened butter, vanilla sugar, rum essence, and cocoa. Use a mixer to achieve a smooth and airy cream.

Step 3: Assembling the Cake
1. Soak the base: If the base seems dry, you can soak it with the juice from a cherry compote. This step will add moisture and flavor.

2. Add the cream: Spread the cream evenly over the cooled base and level it well. Let the cake chill in the refrigerator for about 30 minutes so that the cream sets.

3. Add the cherries: Arrange the thawed cherries on top of the cream, sprinkling them evenly.

Step 4: Preparing the Glaze
1. Prepare the glaze: In a small saucepan, heat the liquid cream until just before boiling. Add the chopped dark chocolate and stir until completely dissolved and you have a smooth mixture.

2. Glaze the cake: Pour the glaze evenly over the cake and ensure it covers all the edges well. Let the cake sit in the refrigerator overnight for the glaze to harden.

Serving and Variations
For an elegant serving, you can cut the cake into squares and decorate it with coconut flakes or grated chocolate. Serve the cake with a glass of sweet wine or a cup of aromatic coffee to complement the intense flavors.

Nutritional Benefits
This cake is not only delicious but also full of nutrients. Nuts and hazelnuts provide healthy fats, protein, and fiber, while cherries are rich in antioxidants. Additionally, dark chocolate has cardiovascular benefits and improves mood.

Frequently Asked Questions
- Can I replace the nuts with another ingredient? Of course! You can use almonds, pistachios, or even sunflower seeds for a nut-free version.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream or use chocolate with a higher cocoa percentage.
- Why did the base turn out dry? It is important not to overbake the base and to soak it well if necessary.

This fine meringue cake will surely become a favorite for all dessert lovers! Use this recipe as a base and experiment with various flavors and ingredients to create your unique dessert. Enjoy!

 Ingredients: For the base: - 8 egg whites - 400g ground walnuts - 100g hazelnuts - 100g coconut - 250g sugar - 1 packet of baking powder - 4 tablespoons of flour - 3 tablespoons of cocoa - 1 coffee essence For the cream: - 1 pack of butter - 4 egg yolks - 200g powdered sugar - 2 packets of vanilla sugar - 1 vial of rum essence - 3 tablespoons of cocoa - 1 dark chocolate (100g) - frozen sour cherries For the glaze: - 100g dark chocolate - 100ml liquid cream

 Tags:  meringue chocolate cake