Heavenly Cake

Heavenly Cake - Heavenly Cake

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 6 hours (with cooling)
Number of servings: 12

A cake with a feather-light texture, bursting with fresh flavors and an exquisite cream, the heavenly cake is the perfect dessert for any occasion. This recipe combines the delicacy of the pastry with a smooth cream and fruit decoration, providing an unforgettable culinary experience. Plus, it's a great way to use leftover egg whites after preparing other dishes. Let's start our culinary journey!

Ingredients needed

For the batter:
- 13 egg whites
- 170 g toasted sugar
- 125 g powdered sugar
- 130 g flour
- 30 g starch
- juice of 1/2 lemon

For the cream
- 800 ml milk
- 3 tbsp sugar
- 5 tablespoons starch
- 4 egg whites
- 100 g toasted sugar
- 1 teaspoon lemon juice
- 1 pinch of salt
- 1 cup 2% fat yogurt
- 2 sachets gelatine
- 1 teaspoon vanilla essence

For decoration:
- 2 oranges
- 2 strawberries (optional)
- 150 g sugar
- 200 ml water

Short history

Heavenly cake, also known as 'Heavenly Cake', is a dessert that brings joy and sophistication to our tables. The recipe is believed to have been inspired by the baking traditions of several cultures, each bringing its own personal touch. With a light crust and delicious cream, it's a dessert that can make any moment special.

Making the pastry

1. Beat the egg whites: Start by beating the egg whites in a clean bowl with a pinch of salt. Use an electric mixer on medium speed until you get a stiff foam. Add the lemon juice and continue mixing to stabilize the foam.

2. Incorporating the sugar: Add the toasted sugar, one tablespoon at a time, beating well after each addition until the sugar dissolves completely. This is essential to get a fluffy, airy batter.

3. Si sift dry ingredients: In a separate bowl, sift the powdered sugar, flour and starch. This step helps to remove lumps and ensures a smooth texture to the batter.

4. Combining the ingredients: Add the powdered sugar and flour mixture to the beaten egg whites a little at a time. Use a spatula to stir gently, from top to bottom, to keep the air in the mixture.

5. Baking: Pour the mixture into a 28 cm (11-inch) baking pan lined with baking paper. Preheat the oven to 180°C and bake for about 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Making the custard

1. Milk cream: In a saucepan, boil 600 ml of milk with the 3 tablespoons of sugar. In another bowl, mix the starch with the remaining cold milk.

2. Thickening the cream: When the milk begins to boil, take the saucepan off the heat and add the starch mixture, stirring vigorously with a whisk. Return to the heat and cook for 5-6 minutes, stirring constantly, until the cream thickens.

3. Cream the egg whites: In a separate bowl, beat the egg whites with a pinch of salt and lemon juice. Gradually add the sugar and continue beating until stiff.

4. Combining the creams: While the cream is still hot, slowly fold it into the egg white foam. Add the gelatine prepared according to the instructions, the yogurt and the vanilla essence. Mix well to homogenize.

Decor

1. To make the syrup: In a saucepan, combine 200 ml water with 150 g sugar and bring to the boil.

2. Slicing the oranges: Wash the oranges well and slice them thinly. Place them in boiling water for 2 minutes, then transfer them to the hot syrup for a further 4 minutes.

3. Cool the orange slices: Remove the orange slices to a plate and leave to cool.

Assembling the cake

1. Prepare the mold: Cover a mold with a removable bottom with plastic wrap. Place the orange slices and strawberries (if you choose to use them) on the bottom of the tin.

2. Pouring the cream: Pour the cream evenly over the fruit, making sure it's well distributed.

3. Adding the topping: Place the cooled topping on top of the cream and cover with plastic wrap. Refrigerate for at least 6 hours (ideally overnight).

4. Flipping the cake: Once cooled, remove the cake from the tin, peel off the foil and place on a serving platter.

Practical tips

- Use egg whites: This recipe is a great way to use leftover egg whites from other preparations, such as mayonnaise or custards. Make sure these are at room temperature to whip better.
- Flavors: You can add various flavors to the custard, such as lemon or orange zest, to intensify the taste.
- Fruit Variation: If you want to experiment, you can replace oranges with other seasonal fruits such as raspberries or peaches.
- Serving: This cake goes perfectly with a flavored tea or espresso, adding a touch of sophistication.

Nutritional benefits

Heavenly cake is a lighter choice compared to heavier chocolate cakes. The whites are an excellent source of protein and the yogurt provides beneficial probiotics for the digestive system. Fresh fruit adds vitamins and antioxidants, making this dessert not only delicious, but healthy too.

Frequently Asked Questions

Can I use brown sugar instead of white sugar?
Yes, but the result will be a more caramelized flavor and a darker color.

How do I know if the cake is ready?
Use a toothpick: if it comes out clean, the cake is ready!

Can I freeze the cake?
Yes, but it is recommended to eat it fresh to enjoy its airy texture.

This heavenly cake is more than just a dessert; it's an experience that brings people together, stimulating all the senses. So don't wait! Gather the ingredients and let the magic of cooking take you away. Enjoy!

 Ingredients: for the base: - 13 egg whites - 170 g granulated sugar - 125 g powdered sugar - 130 g flour - 30 g starch - juice from 1/2 lemon for the cream: - 800 ml milk - 3 tablespoons sugar - 5 tablespoons starch - 4 egg whites - 100 g granulated sugar - 1 teaspoon lemon juice - a pinch of salt - 1 cup of 2% fat yogurt - 2 packets of gelatin - 1 teaspoon vanilla extract for decoration - 2 oranges - 2 strawberries (optional) - 150 g sugar - 200 ml water