Cake "Stella"

Cake "Stella" – An Unforgettable Delight

Who wouldn't want to impress family and friends with a spectacular dessert that is not only delicious but also a true work of art? The "Stella" cake is the perfect choice for any occasion, from birthdays to weekend evenings when we want to indulge in something special. This complex yet accessible recipe combines varied textures and flavors, from light meringue to rich cream, making it a true delight for the taste buds.

Total preparation time: 2 hours
Baking time: 40-45 minutes
Number of servings: 12-16

Ingredients for the cake base:
- 6 egg whites
- 3 tablespoons water
- 9 tablespoons sugar
- 4 egg yolks
- 1 teaspoon baking powder
- 5 tablespoons flour
- 4 tablespoons ground walnuts
- 2 tablespoons cocoa powder
- Oil for greasing the pan

Ingredients for the cream:
- 4 whole eggs
- 8 tablespoons sugar
- 200 ml milk
- 2 tablespoons flour
- 1 tablespoon cocoa powder
- 300 g butter (at room temperature)
- 1 cup ground walnuts
- 1 cup roasted and finely chopped walnuts
- 1 cup pitted sour cherries
- Chocolate pieces (to taste)

Ingredients for the Dobos sheet:
- 1 egg
- 1 tablespoon sugar
- 1 tablespoon flour

Ingredients for the glaze:
- 12 tablespoons sugar
- 3 tablespoons cocoa powder
- Water (enough to achieve a glaze consistency)
- Coconut (for decoration)

Preparing the cake layers:
1. Start by preheating the oven to 180°C (medium heat). Prepare a 30x40 cm pan by greasing it with oil and dusting it with flour to prevent sticking.
2. In a large bowl, beat the egg whites with a mixer until foamy. Gradually add the 3 tablespoons of water and 9 tablespoons of sugar, continuing to mix until you achieve a firm, glossy meringue.
3. In another bowl, beat the egg yolks with the baking powder until creamy. Gently fold the egg yolk mixture into the meringue using a spatula.
4. Sift the flour, cocoa powder, and ground walnuts over the meringue mixture and gently fold to maintain the airiness.
5. Pour the mixture into the prepared pan and level the surface. Bake for 25-30 minutes or until the cake is firm to the touch and passes the toothpick test.
6. After baking, let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.

Preparing the cream:
1. In a saucepan, combine the 4 whole eggs with 8 tablespoons of sugar and mix well. Place the saucepan over steam and continue stirring until the mixture thickens.
2. Separately, in another container, combine 200 ml of milk, 2 tablespoons of flour, and 1 tablespoon of cocoa powder. Mix well and add this mixture to the egg cream, continuing to cook over steam until thickened.
3. Once the cream has cooled, gradually incorporate 300 g of whipped butter, mixing well until creamy. Add the ground walnuts, chopped roasted walnuts, sour cherries, and chocolate pieces.

Preparing the Dobos sheet:
1. In a small bowl, beat one egg with 1 tablespoon of sugar and 1 tablespoon of flour. Pour the mixture into a small greased and floured pan and bake for 10-12 minutes until golden. Let it cool.

Assembling the cake:
1. Once the cake base has cooled completely, soak it with a syrup made from instant coffee and cherry juice.
2. Spread the cream evenly over the soaked cake base.
3. Place the Dobos sheet on top of the cream and prepare the glaze.

Preparing the glaze:
1. In a saucepan, combine 12 tablespoons of sugar with 3 tablespoons of cocoa powder and a little water. Boil over low heat, stirring continuously, until you achieve a smooth glaze.
2. Pour the glaze over the Dobos sheet and level with a spatula.

Finalizing and serving:
1. Sprinkle coconut over the glaze for a festive look and added flavor.
2. Let the cake cool completely at room temperature, then refrigerate for a few hours (ideally overnight) for the flavors to meld.

Nutritional benefits:
The "Stella" cake offers a rich combination of protein from eggs and butter, healthy fats from walnuts, and antioxidants from cocoa. Although it is a more indulgent dessert, when consumed in moderation, it can be part of a balanced diet.

Variations and suggestions:
This cake can be adapted to your preferences. You can replace the sour cherries with other seasonal fruits, such as strawberries or raspberries. Additionally, you can add a hint of flavor with rum or vanilla essence in the cream.

Frequently asked questions:
1. Can I use free-range eggs? – Yes, free-range eggs provide a richer taste, but make sure they are fresh.
2. How can I reduce the sugar in the recipe? – You can use natural sweeteners or brown sugar, but adjust the quantities according to taste.
3. What can I use instead of butter? – Margarine or a mix of coconut oil could be alternatives, but the texture will be different.

Your "Stella" dessert is now ready to serve! Whether you choose to share it with loved ones or enjoy it in solitude, each slice will bring exceptional joy. Enjoy!

 Ingredients: 10 eggs, 21 tablespoons of sugar, 1 baking powder, 200ml milk, 300g butter, 3 tablespoons cocoa, 1 cup roasted and finely chopped walnuts, 1 cup ground walnuts + 4 tablespoons ground walnuts, 7 tablespoons flour, 1 small cup sour cherries (without pits), a few pieces of chocolate; For the dobos sheet: 1 egg, 1 tablespoon sugar, 1 tablespoon flour; For the glaze: 12 tablespoons sugar, 3 tablespoons cocoa, a little water; coconut.