Cake Ion and Ionela

Cake Ion and Ionela – A Creamy Delight Inspired by Family Memories

The Ion and Ionela cake is a recipe full of love, inspired by the Stângluri dessert, which blends various flavors and textures to create a memorable dessert. This pastry masterpiece is perfect for enjoying with loved ones and is a wonderful way to celebrate special moments in our lives. With a mix of delicious creams and tender layers, this cake will impress anyone, from kids to adults.

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 1 hour 10 minutes
Number of servings: 12

Ingredients:

For the base:
- 12 egg whites
- 300 g ground hazelnuts
- 250 g powdered sugar
- a pinch of salt
- almond essence

For cream 1:
- 6 egg yolks
- 40 g vanilla flavored powdered sugar
- a packet of cappuccino
- 50 g powdered sugar
- 2 tablespoons cocoa
- 1 tablespoon whiskey
- 100 g butter

For cream 2:
- 6 egg yolks
- 40 g vanilla flavored powdered sugar
- 8 cubes of Milka white chocolate
- 50 g powdered sugar
- 1 tablespoon milk
- 100 g butter

For cream 3:
- 200 g Finetti
- 4 tablespoons milk

Decoration:
- White decorating pencil
- 100 g ground walnuts

Preparation of the Base:

1. Beat the egg whites: In a large bowl, add the egg whites and a pinch of salt. Beat them with a mixer on medium speed until frothy. Then, gradually add the powdered sugar, continuing to mix until you achieve a shiny and firm meringue.

2. Add the hazelnuts: Gently fold in the ground hazelnuts into the meringue, mixing gently from bottom to top to avoid losing air from the egg whites. Add the almond essence and mix again.

3. Bake the layers: Preheat the oven to 180°C. Divide the batter into 3 equal parts and pour each portion into a baking tray lined with parchment paper. Bake each layer for 10-12 minutes or until golden and firm to the touch. Let them cool on a rack.

Preparation of Cream 1:

1. Mix the egg yolks: In a bowl, beat the egg yolks with the powdered sugar (vanilla and regular) until the mixture becomes creamy.

2. Add the flavors: Fold in the cappuccino packet and cocoa, mixing well.

3. Bain-marie: Transfer the mixture to a bowl that fits over a pot of boiling water (bain-marie) and stir constantly until it thickens. Let it cool.

4. Add whiskey: Once cooled, fold in the whiskey into the egg yolk cream.

5. The butter: Beat the butter with a mixer until creamy, then add the egg yolk cream, spoon by spoon, mixing well until smooth.

Preparation of Cream 2:

1. Beat the egg yolks: Follow the same procedure as for cream 1, beating the egg yolks with the vanilla powdered sugar.

2. Bain-marie with chocolate: Place the bowl over the bain-marie and after 4 minutes, add the white chocolate cubes, stirring until melted.

3. Finalization: Add the milk and mix quickly until thickened. Let the cream cool.

4. Add the butter: Beat the butter with the vanilla powdered sugar and fold in the cooled cream, mixing well.

Preparation of Cream 3:

1. Mix Finetti: In a bowl, combine Finetti with the milk, mixing well until it becomes a smooth cream.

Assembling the Cake:

1. Layering: On a platter, place the first hazelnut layer. Spread cream 1 evenly over it.

2. Continue with cream 2: Place the second layer and spread cream 2.

3. Finalization: Add the last layer and spread cream 3 on top.

4. Decoration: Sprinkle ground walnuts on top and decorate with the white pencil for an elegant look.

5. Cooling: Let the cake chill in the fridge for at least 24 hours to allow the flavors to meld.

Serving Suggestions and Variations:

- Serve the cake with a scoop of vanilla ice cream or whipped cream for a pleasant texture contrast.
- You can experiment with different cappuccino flavors or add a splash of rum essence to the creams for extra flavor.
- This cake is perfect for birthdays or parties, but also for those moments when you want to indulge yourself.

Nutritional Benefits:

The Ion and Ionela cake is rich in protein due to the eggs and butter, while the hazelnuts provide healthy fats and vitamins. The white chocolate adds a touch of sweetness, but it is important to consume this cake in moderation, considering its high calorie content.

Frequently Asked Questions:

1. Can I use other types of nuts?
Yes, you can replace the hazelnuts with walnuts or ground almonds, depending on your preferences.

2. How can I store the cake?
The cake stores well in the fridge, covered, for up to 5 days.

3. Is this cake suitable for vegans?
This recipe contains eggs and butter, but you can experiment with vegan alternatives such as plant-based egg and butter substitutes.

In conclusion, the Ion and Ionela cake is not just a dessert, but a taste journey that blends tradition with innovation. Come and discover the flavor of every bite and enjoy the moments spent with loved ones! Enjoy your meal!

 Ingredients: For the base: 12 egg whites, 300 g ground hazelnuts, 250 g powdered sugar, a pinch of salt, almond essence. For cream 1: 6 egg yolks, 40 g vanilla-flavored powdered sugar, one packet of cappuccino, 50 g powdered sugar, two tablespoons of cocoa, one tablespoon of whisky, 100 g butter. For cream 2: 6 egg yolks, 40 g vanilla-flavored powdered sugar, 8 cubes of Milka white chocolate, 50 g powdered sugar, one tablespoon of milk, 100 g butter. For cream 3: 200 g Finetti, 4 tablespoons of milk. Decoration: white decorative pencil, 100 g ground walnuts.

 Tags:  cake with finetti