Liana Cake
Liana Cake - A Delicacy for Loved Ones
Total Preparation Time: 1 hour and 30 minutes
Number of Servings: 12
Liana Cake is a special creation dedicated to my daughter who is turning 30. This cake is not just a dessert, but a true family story, full of memories and sweet moments. With a fluffy base and a fine cream, this recipe combines tradition with love, offering an unforgettable taste. I will guide you step by step to recreate this delicacy that will bring smiles to the faces of your loved ones.
Ingredients
Base 1:
- 7 eggs (preferably fresh)
- 7 tablespoons of sugar
- 7 tablespoons of flour
- 1 teaspoon of baking powder
- Grated zest of one lemon
Base 2:
- 7 egg whites
- 7 tablespoons of sugar
- 300 g of roasted walnuts (you can also use pecans or hazelnuts for a different variant)
- 2 tablespoons of flour
- 1 teaspoon of baking powder
Cream:
- 7 egg yolks (from Base 2)
- 250 g of powdered sugar
- 2 packets of vanilla sugar
- 1 package of vanilla pudding
- 300 ml of milk
- 2 packets of butter (about 500 g)
- 1 chocolate with rum (about 100 g)
Preparing Base 1
1. Separating the Eggs:
Start by separating the egg whites from the yolks. Make sure the bowls are clean, as any trace of fat can prevent the egg whites from whipping well.
2. Whipping the Egg Whites:
In a bowl, add the egg whites and a pinch of salt. Use a mixer on medium speed to whip the egg whites until foamy. Then, gradually add the sugar in two batches, continuing to mix until you achieve a firm, glossy meringue.
3. Adding the Yolks:
Add the yolks one at a time, gently folding with a spatula to avoid deflating the meringue.
4. Sifting the Dry Ingredients:
Sift the flour and baking powder together, then gradually add them to the egg mixture, gently folding to retain the air in the egg whites.
5. Baking the Base:
Pour the mixture into a baking pan lined with parchment paper and bake at 180°C for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely.
Preparing Base 2
1. Whipping the Egg Whites:
Just like with the first base, whip the egg whites with a pinch of salt. Then, gradually add the sugar, beating until you achieve a stiff meringue.
2. Adding the Ingredients:
Sift the flour and baking powder, then fold them into the egg white mixture. Finally, add the roasted walnuts (make sure they are chopped but not too fine for texture).
3. Baking the Base:
Pour the mixture into the same pan used earlier (after removing the first base) and bake at 180°C for 25-30 minutes. Check with a toothpick.
Preparing the Cream
1. Mixing the Yolks:
In a bowl, mix the yolks with the powdered sugar, vanilla sugar, and vanilla pudding. Mix well until smooth.
2. Adding the Milk:
Start heating the milk in a pot, then gradually pour it over the yolk mixture. Then, place the mixture over a double boiler, stirring continuously until the cream thickens. Let it cool.
3. Whipping the Butter:
Whip the butter at room temperature until creamy. Once the cream has cooled completely, gradually add the yolk mixture to the butter, mixing well.
4. Dividing the Cream:
Divide the cream into two equal parts. In one part, add the melted rum chocolate (you can also use dark chocolate for a pleasant contrast).
Assembling the Cake
1. First Base:
Place Base 1 on a platter. Spread the chocolate cream evenly over it.
2. Adding the Second Base:
Place Base 2 over the chocolate cream, pressing gently to adhere.
3. Finalizing the Assembly:
Spread the yellow cream over the walnut base. For an elegant decoration, grate white and dark chocolate alternately on top.
Final Note
For an extra touch of sweetness, you can add 150 g of caramelized sugar over the first base before adding the chocolate cream. This will add a crunchy texture and a delicious flavor.
Practical Tips
- Fresh Ingredients: Make sure to use fresh eggs for the best results. Room temperature eggs whip better.
- Nut Variants: You can experiment with different types of nuts. Roasted pecans or hazelnuts can add a distinct flavor.
- Recommended Beverages: This cake pairs wonderfully with herbal tea or sweet wine, which will highlight the delicate flavors of the cream.
Nutritional Information (per serving)
- Calories: Approximately 350 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 35 g
Frequently Asked Questions
Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
How can I store the cake?
It is best to store it in an airtight container in the refrigerator. It can also be enjoyed the next day when the flavors have melded.
Can I freeze the cake?
Yes, the bases can be frozen separately, but it is recommended to assemble the cake before consuming it to maintain the creamy texture.
Liana Cake is more than just a dessert; it is a cooking experience full of love and dedication. I encourage you to try it and share this recipe with your loved ones, turning every bite into a sweet memory. Enjoy!
Ingredients: BASE 1 7 eggs 7 tbsp of sugar 7 tbsp of flour a pinch of baking powder lemon zest BASE 2 7 egg whites 7 tbsp of sugar 300 g roasted walnuts 2 tbsp of flour a pinch of baking powder CREAM 7 egg yolks from Base 2 250 g powdered sugar 2 packets of vanilla one package of vanilla pudding 300 ml milk 2 packets of butter a chocolate with rum
