Royal Dessert Cake

Every year I make this cake for family gatherings, usually when I know I have time to bake the layers one by one. I enjoy preparing the layers from egg whites with walnuts and mixing the cream in a bain-marie, as the result is guaranteed every time. They never turn out as pretty, but the taste compensates for everything.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 30-40 minutes
Baking time: 15 minutes for each layer (3 layers)
Servings: 12-16, depending on how large they are cut
Difficulty: medium
Recipe type: holiday cake, layered dessert with cream

Ingredients

For one layer (3 layers are made, for a small pan, about half the size of a standard baking tray):

3 egg whites
3 tablespoons sugar
2 tablespoons flour
1 teaspoon baking soda extinguished with lemon juice
5 tablespoons ground walnuts

For the cream:

9 egg yolks
200 g powdered sugar
200 g butter (soft, at room temperature)
1 teaspoon vanilla extract

For decoration:

Grated chocolate

Preparation method

1. Start with the layers. Separate the egg whites from the yolks. Place the 3 egg whites in a clean bowl and mix until you achieve a stiff foam.

2. Add the sugar, one tablespoon at a time, and continue mixing until the meringue becomes firm and glossy.

3. Extinguish the baking soda with a little lemon juice. Incorporate the flour and extinguished baking soda into the egg whites, mixing gently with a spoon, from the bottom up. Do not use the mixer at this step.

4. Add the ground walnuts and homogenize, also with wide, slow movements.

5. Line a small pan (about half the size of a stove tray) with parchment paper. Pour the mixture for the first layer and level it gently.

6. Place in the preheated oven at 180°C for about 15 minutes, or until the layer takes on a light golden color.

7. Remove the layer onto a rack and let it cool. Repeat the above steps for the other two layers, using the mentioned ingredients for one layer each time.

8. For the cream, place the yolks, powdered sugar, and vanilla extract in a bowl. Mix well.

9. Set the bowl over a bain-marie and stir continuously until the cream visibly thickens. Do not leave the cream unattended.

10. Let the cream cool to room temperature.

11. In another bowl, beat the soft butter until fluffy. Gradually incorporate the completely cooled yolk cream, with the mixer on low speed.

12. To assemble, place the first layer on a platter, spread a layer of cream, place the second layer, another layer of cream, then the third layer. On the last layer, you can spread a thin layer of cream.

13. Sprinkle grated chocolate on top.

14. Refrigerate the cake for at least an hour before slicing.

Why I make this recipe often

It is one of those classic desserts that stays fresh for several days. Because the layers are delicate and the cream is dense, the cake cuts nicely after chilling. If you have leftover egg whites, the cake can be organized in stages. I like that it doesn't require hard-to-find ingredients.

Tips and Variations

Tips

Beat the egg whites very well; otherwise, the layers won't rise while baking.
The layers are baked one at a time. If you only have a small pan, use it successively.
If the cream curdles when adding the butter, take the butter out of the fridge earlier and make sure the cream is completely cool.
For cutting, use a thin knife, dipped in warm water.

Substitutions

You can use granulated sugar in the meringue, but for the cream, powdered sugar is better for a fine texture.
Walnuts can be substituted with ground hazelnuts, but the cake's flavor changes quite a bit.

Variations

Some people put chocolate glaze on the last layer instead of grated chocolate.
The cream can be flavored with rum if you don't want vanilla.
If you don't want chocolate decoration, shredded coconut works too.

Serving Ideas

The cake is served cold, cut into small pieces, on platters for special occasions. It fits well at festive meals or with coffee.

Frequently Asked Questions

1. Can I make the layers a day in advance?
Yes, the baked layers can be kept covered with a clean towel at room temperature until assembly.

2. Can I use margarine instead of butter?
The cream is more stable with butter, but technically it can also be made with margarine, although the taste and texture differ.

3. Can the cream be made without a bain-marie?
I do not recommend it, as the yolks coagulate too quickly over direct flame and can form lumps.

4. How do I check if the layer is done?
The layer should be lightly browned and no longer soft to the touch. It will firm up even after cooling.

5. Can I use a larger pan?
If you use a larger pan, the layers will come out very thin. Stick to the size of about half a standard stove tray.

Nutritional Values

Approximately, a 60 g serving has about 280-300 calories.
Carbohydrates: 23-25 g
Proteins: 4-5 g
Fats: 17-18 g
Approximate values, given the amounts of sugar, butter, and walnuts in the recipe. The yolk cream and butter bring in a lot of fats, while the layers are dense in proteins due to the egg whites and walnuts.

Storage and Reheating

The cake can be stored in the fridge, covered, for up to 4 days. It is served cold and does not need reheating. I do not recommend freezing, as the texture of the cream changes. After the cake has been chilled for a few hours, it cuts better.

 Ingredients: For one sheet: 3 egg whites, 3 tablespoons of sugar, 2 tablespoons of flour, 1 teaspoon of baking soda mixed with lemon juice, 5 tablespoons of ground walnuts. Cream: 9 egg yolks, 200 g powdered sugar, 200 g butter, 1 teaspoon vanilla essence. Decoration: grated chocolate.

 Tags:  royal dessert cake layered cake walnut leaf egg white sheets vanilla cream butter cream