Cake with egg cream and chocolate ganache
I have made this cake with egg cream and chocolate ganache several times, especially when I need something substantial for guests. The walnut base bakes without any issues, and the creams are made with readily available ingredients. I add fruits when I have them in the fridge, but most of the time it works well plain or with a bit of canned pineapple, depending on what I have on hand.
Quick Info
Total time: about 2 hours (including cooling the creams)
Preparation time: 30-40 minutes
Baking time: 25-30 minutes
Servings: 12-16, depending on how you slice it
Difficulty: medium
Recipe type: cream cake, suitable for family meals or occasions
Ingredients
Base:
8 egg whites
3 egg yolks
8 tablespoons sugar
6 tablespoons ground walnuts
2 tablespoons flour
half a packet of baking powder
a pinch of salt
Egg cream:
5 egg yolks
5 tablespoons powdered sugar
seeds from a vanilla pod
500 ml milk
2 tablespoons flour
150 ml plant-based cream (for drinking or whipping, not whipped cream)
Chocolate ganache:
250 ml plant-based cream
150 g dark chocolate
Extra:
a can of pineapple (optional, pieces)
Viennese biscuits or something else to put on top (optional)
cocoa for dusting
Preparation
1. Base
1.1. Prepare a 33x23 cm baking pan. I usually line it with baking paper, but you can also dust it with flour.
1.2. Preheat the oven to 180 degrees Celsius, so it is well heated when you put in the base.
1.3. Separate the eggs. Put the egg whites in a large bowl with a pinch of salt and beat them until frothy, first on low speed, then medium.
1.4. Gradually add the sugar, beating until you get a glossy meringue.
1.5. Add the egg yolks over the meringue and gently mix with a spatula, not with a mixer, just enough to incorporate them.
1.6. Add the ground walnuts, flour, and baking powder. Mix gently with the spatula to avoid losing air.
1.7. Pour the batter into the pan and level it.
1.8. Bake for 25-30 minutes or until a toothpick comes out clean.
1.9. Remove the base onto a wire rack to cool, then peel off the paper.
2. Egg cream
2.1. In a saucepan, mix the egg yolks with the powdered sugar, vanilla seeds, milk, and flour. Be careful not to have lumps; if needed, sift the flour.
2.2. Place on low-medium heat and stir constantly, like a pastry cream. Stay close to the pot to prevent it from sticking.
2.3. When it thickens like a cream, remove from heat. Place plastic wrap directly on the surface of the cream to prevent a skin from forming.
2.4. To cool it faster, I usually place the saucepan in a bowl of cold water.
2.5. Once the cream is well cooled, whip the cream separately (just until firm, not too stiff) and incorporate it into the cream with gentle movements.
3. Chocolate ganache
3.1. In a small saucepan, place the chopped chocolate and liquid cream.
3.2. Heat on low and stir until the chocolate completely melts. Do not let it boil.
3.3. Remove from heat, let it cool to room temperature, then refrigerate for at least 30 minutes.
3.4. When it is completely cold, whip with a mixer until fluffy and it takes on a lighter color.
4. Assembly
4.1. Place the cooled base on a serving platter or back in the pan.
4.2. Spread the egg cream evenly.
4.3. If you want to use pineapple, drain the pieces and sprinkle them over the cream, pressing gently.
4.4. Spread the ganache over the cream layer and level it.
4.5. Dust the cake with cocoa. I sometimes add halved Viennese biscuits for decoration if needed.
4.6. The cake keeps well in the fridge for a few hours before serving; it cuts more easily.
Why I make the recipe often
It’s a cake I can rely on when I need something that will last several days in the fridge. The base doesn’t dry out, the egg cream is smooth, and the ganache balances the sweet-sour flavor of the pineapple or other fruits. It slices well, and I can change the decoration or fruits based on what I have at home.
Tips and variations
Tips
The base bakes quite quickly and shouldn’t be kept too long to avoid drying out.
It’s important that both creams are well chilled before assembly.
Use a wide spatula to spread the creams for an even layer.
Substitutions
You can leave out the pineapple or replace it with canned peaches or frozen berries, well drained.
The plant-based cream can be replaced with whipping cream if you prefer.
Variations
You can add biscuits or cookies on top for decoration or leave the cake just dusted with cocoa.
The base can be made with ground hazelnuts instead of walnuts if you have them on hand.
Serving ideas
It is served cold, directly from the fridge, cut into cubes or larger slices.
It is suitable for coffee or festive meals when you want a visually appealing dessert.
Frequently asked questions
1. If I don't have plant-based cream, can I use whipping cream?
Yes, you can use whipping cream, but it must be liquid, with at least 30% fat.
2. Can I use roasted walnuts in the base?
Yes, but lightly roast the walnuts and let them cool before grinding. Don’t overdo it with the roasting.
3. Can the cake be made a day in advance?
Yes, it actually gets better after a day in the fridge, the layers settle better.
4. Can the base be baked in advance?
You can make the base a day ahead; wrap it in cling film after it has cooled.
5. Can the ganache be made with milk chocolate?
Yes, but the cream will be sweeter and a little softer.
Nutritional values
Approximately, one serving (out of 16) has about 210-240 kcal, with 12-15 g carbohydrates, 15-18 g fats, 4-5 g proteins. The values vary depending on the cream used, the amount of fruits, and how much cream you put on each serving. It’s quite a rich cake, especially due to the ganache and cream.
Storage and reheating
The cake can be stored in the fridge, covered, for about 3-4 days. I do not recommend freezing it. It doesn't make sense to reheat it; it is served cold, directly from the fridge. The base holds up well in the fridge and doesn’t harden, and the creams do not run even after two days.
Ingredients: Base: 8 egg whites and 3 egg yolks, 8 tablespoons of sugar, 6 tablespoons of ground walnuts, 2 tablespoons of flour, 0.5 packet of baking powder, a pinch of salt. Egg cream: 5 egg yolks, 5 tablespoons of powdered sugar, seeds from one vanilla pod, 500 ml of milk, 2 tablespoons of flour, 150 ml of vegetable cream. Chocolate ganache cream: 250 ml of vegetable cream, 150 g of dark chocolate. Extra: a can of pineapple chunks (optional).
