Cake 'Camelia'

Cake "Camelia" - The sweet indulgence that will delight your senses

Preparation time: 40 minutes
Baking time: 70 minutes
Total time: 2 hours
Number of servings: 12 servings

Welcome to the world of exquisite desserts! Today, I will guide you step by step in preparing a cake that not only looks spectacular but whose taste will make you fall in love with every bite. The "Camelia" cake is a perfect choice for special occasions, but also for those moments when you want to treat yourself a little.

A brief story about the "Camelia" cake

Inspired by the desire to create something truly special, this cake was invented from a combination of simple yet flavorful ingredients. Its name comes from a personal experience, but in every slice lies a love story for cooking and sweets. This cake brings together an airy sponge, a crunchy meringue layer, and a delicious ganache cream, all to offer a memorable dessert.

Ingredients for a perfect result

To prepare this cake, you will need the following ingredients:

For the sponge:
- 8 fresh eggs
- 200 g of flour
- 220-240 g of sugar
- 8 tablespoons of water (tap water)
- 1 teaspoon of baking powder
- Flavors: vanilla and orange zest (to taste)

For the meringue layer:
- 8 egg whites
- 250-270 g of sugar
- 8 full tablespoons of ground nuts (or walnuts)
- 100 g of flour
- 1/2 teaspoon of baking powder
- Flavors: vanilla and orange zest (to taste)

For the ganache cream:
- 300 g of chocolate (dark or milk, according to preference)
- 450 ml of liquid cream
- 3-4 teaspoons of Nescafe (or other instant coffee)

Step by step for an unforgettable dessert

1. Preparing the sponge:

- Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and keep the yolks in another bowl, sprinkled with a little salt.
- Use a mixer to beat the egg whites until they form a foam. Gradually add the sugar and 1 tablespoon of lemon juice, continuing to mix until the mixture becomes firm and shiny. This is the secret to a fluffy sponge, so don’t rush!
- Add the yolks and flavors, gently mixing with a spatula or wooden spoon, just until combined.
- Sift the flour together with the baking powder and incorporate them into the egg mixture, mixing carefully to avoid losing the air from the egg whites.
- Pour the mixture into a 38 cm diameter pan lined with baking paper, and bake in a preheated oven at 180°C for 40 minutes. When the sponge is ready, let it cool for 10 minutes in the pan, then remove it and let it cool completely on a wire rack.

2. Preparing the meringue layer:

- In a clean bowl, beat the 8 egg whites until they form a foam. It is important that the bowl is completely clean, with no traces of grease, to achieve a perfect meringue.
- Gradually add the sugar and 1 teaspoon of lemon juice, continuing to mix until the meringue is firm and shiny.
- Incorporate the flavors and mix a little.
- Sift the flour together with the baking powder and mix them with the ground nuts, then gently fold them into the meringue using a spatula.
- Pour the mixture into the same pan used for the sponge and bake for 30 minutes at the same temperature. After baking, let the meringue cool for 10-15 minutes in the pan, then remove it and let it cool completely.

3. Preparing the ganache cream:

- In a saucepan, place the liquid cream over a water bath, stirring frequently. When it is very hot, add the grated chocolate and Nescafe.
- Continue to stir until completely combined. Once the mixture becomes uniform, place the saucepan directly over medium heat and boil for 4-5 minutes, stirring constantly.
- Once the cream is well thickened, remove the saucepan from the heat and let it cool. Once cooled, place the cream in the refrigerator for at least 5-6 hours (or overnight) until completely chilled.
- After cooling, beat the cream with a mixer until it becomes fluffy. If it seems too thick, you can add 4-5 tablespoons of whipped cream to give it a lighter and airier texture.

4. Assembling the "Camelia" cake:

- Cut the sponge into two equal halves.
- In the pan where you baked the layers, place one half of the sponge, followed by 1/3 of the ganache cream.
- Place the meringue layer, add another 1/3 of the ganache cream, then place the second half of the sponge and cover with the remaining cream.
- Decorate the cake with chopped nuts, hazelnuts, or almonds, according to preference. Personally, I like to use almonds as they give an elegant look and a delicious taste.
- Place the cake in the refrigerator for at least 3-4 hours before cutting. This will help blend the flavors and make the cake easier to cut.

Practical tips for a perfect result

- Make sure all ingredients are at room temperature before starting. This will help with better homogenization of the mixture.
- Use quality chocolate for the ganache, as its flavor will significantly influence the cake.
- Do not open the oven in the first 20 minutes of baking to avoid the sponge or meringue collapsing.
- You can add a layer of fresh fruit between the cream layers for a note of freshness and a pleasant contrast of textures.

Frequently asked questions

1. Can I use another type of chocolate for the ganache?
- Of course! You can experiment with white chocolate for a sweeter taste or dark chocolate for a more intense flavor.

2. What other ingredients can I use instead of nuts?
- You can use walnuts, pistachios, or even coconut flakes, depending on your preferences.

3. How can I store the "Camelia" cake?
- The cake can be stored in the refrigerator in an airtight container for 3-4 days, but it is best enjoyed in the first few days to savor its optimal texture.

Delicious pairings

The "Camelia" cake pairs perfectly with a cup of freshly brewed coffee, a fruit tea, or even a sweet wine. If you want to add a touch of elegance, consider serving it alongside a berry sauce or vanilla ice cream.

In conclusion, the "Camelia" cake is not just a dessert, but a unique culinary experience. Every step will bring you closer to a spectacular final result, and every bite will bring joy and satisfaction. I encourage you to try this recipe and personalize it to your taste. Enjoy!

 Ingredients: I invented this cake. A few years ago, I wanted to make something special with liquid cream and egg whites. Back then, I wasn't looking for recipes online. I searched through my recipe notebooks but couldn't find anything. So I made this cake. It turned out to be a delight. I didn't know what to name it, so I named it after myself. For the sponge: - 8 eggs - 200g of flour - 220-240g of sugar - 8 tablespoons of water (from the tap) - flavors (I use vanilla and orange zest) - 1 teaspoon of baking powder. For the meringue base: - 8 egg whites - 250-270g of sugar - 8 heaping tablespoons of ground hazelnuts (you can also use walnuts) - 100g of flour - 1/2 teaspoon of baking powder - flavors (I use vanilla and orange zest). For the ganache cream: - 300g of chocolate (bitter, with milk) - 450ml of liquid cream - 3-4 teaspoons of Nescafe.