Eufrosina Cake

Eufrosina Cake

The Eufrosina Cake is a pastry masterpiece that combines the refined taste of nuts with a delicious hazelnut cream, all enveloped in fine chocolate. This recipe is not just a dessert; it tells a story of joy and celebration, perfect for special occasions like the name days of loved ones. Let’s embark on the adventure of making this splendid cake together, step by step.

Total preparation time: approximately 3 hours and 30 minutes
Servings: 15

Ingredients

For the base:
- 5 eggs + 2 egg whites
- A pinch of salt
- 5 tablespoons sugar
- 4 tablespoons flour
- 1 packet baking powder
- 4 tablespoons ground walnuts

For the hazelnut cream:
- 2 egg yolks
- 250 ml milk
- 3 tablespoons sugar
- 1 packet Bourbon vanilla sugar
- 2 tablespoons flour
- 50 g butter
- A few roasted hazelnuts
- 50 ml liquid cream

For the ganache cream:
- 100 g milk chocolate
- 150 ml liquid cream

For the syrup:
- 2 pears
- 200 ml semi-sweet white wine
- 200 ml water
- 3 tablespoons sugar
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1/2 vanilla bean

For decoration:
- 50 ml liquid cream
- Sugar flowers

Preparation

Step 1: Preparing the base

1. Start by separating the eggs. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you achieve a firm, glossy meringue.
2. Gently fold in the egg yolks, one at a time, using a spatula.
3. Sift together the flour, baking powder, and ground walnuts. Gradually add these dry ingredients to the egg mixture, gently folding from the bottom up to keep the airiness.
4. Pour the mixture into a round baking pan lined with parchment paper and bake at a low temperature (about 160-180°C) for 25-30 minutes, or until a toothpick comes out clean. Allow the base to cool completely.

Step 2: Preparing the fruit and wine syrup

1. In a saucepan, add the water, wine, sugar, vanilla bean, orange zest, and lemon zest. Heat over low and bring to a gentle boil.
2. When it starts to bubble, add the halved pears. Simmer until they become soft, then remove and place on a plate.
3. Continue to simmer the syrup for 10 minutes until it thickens slightly. Let it cool.

Step 3: Preparing the hazelnut cream

1. Roasting the hazelnuts: In a small pan, roast the dry hazelnuts without oil over low heat. After a few minutes, let them cool and peel them.
2. Grind the hazelnuts in a grinder or with a nut chopper until they become a fine powder.
3. In a saucepan, mix the egg yolks with the sugar, vanilla sugar, and flour. Gradually add the warm milk, stirring constantly.
4. Heat over low and cook, stirring continuously, until it thickens. Once the mixture has thickened, add the butter and mix well.
5. Once the cream has cooled, add the ground hazelnuts and liquid cream, mixing for 2-3 minutes until it becomes a smooth and silky cream.

Step 4: Preparing the ganache cream

1. In a saucepan, heat the liquid cream without letting it boil.
2. Add the broken chocolate pieces and stir until completely melted. Let it cool slightly, then whisk to achieve an airy texture.

Step 5: Assembling the cake

1. Cut the base into two or three layers (depending on your preference).
2. Soak each layer with the fruit and wine syrup, being careful not to soak them too much.
3. Spread a generous layer of hazelnut cream between the layers. Reserve about 2 tablespoons of cream for decoration.
4. Cover the cake with the ganache cream, smoothing the surface well.
5. Whip the liquid cream and decorate the cake with whipped cream flowers, sugar flowers, and sprinkle ground hazelnuts around the edges.

Step 6: Cooling and serving

1. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to develop.
2. Serve it with a glass of white wine or a cup of coffee for a complete culinary experience.

Helpful tips

- Nuts: Roasting the nuts in the oven for 10 minutes before grinding them will enhance their flavor. Make sure to let them cool completely before grinding.
- Syrup: You can substitute the pears with other seasonal fruits like peaches or apples for a personalized touch to the cake.
- Cream: Use fresh, quality cream for the best results. Avoid spray cream, as it won’t have the same airy texture.

Nutritional benefits

The Eufrosina Cake is rich in protein due to the eggs and contains healthy fats from the nuts and hazelnuts. Additionally, hazelnuts are an excellent source of antioxidants and vitamins, while milk chocolate provides a moderate dose of carbohydrates and can add a touch of happiness to your life.

Frequently asked questions

1. Can I use other types of nuts?
Yes, you can experiment with cashews or almonds, but the taste will vary.

2. What can I do with the leftover pears?
Caramelized pears can be delicious as a topping for ice cream or used in other desserts.

3. How can I store the cake?
The cake can be stored in the refrigerator, covered, for 3-4 days. It may become a bit moister over time, but the taste will remain just as delightful.

4. Can I make the cake gluten-free?
Substitute the flour with a gluten-free alternative, such as almond flour or rice flour.

Enjoy! I hope this recipe brings joy and flavor to your meals, and that the Eufrosina Cake becomes a family favorite. If you like this recipe, feel free to share it with your loved ones or explore my blog for more delicious treats!

 Ingredients: For the base we need: 5 eggs + 2 egg whites, a pinch of salt, 5 tablespoons of sugar, 4 tablespoons of flour, a packet of baking powder, 4 tablespoons of ground walnuts. For the hazelnut cream: 2 egg yolks, 250 ml of milk, 3 tablespoons of sugar, a packet of Bourbon vanilla sugar, 2 tablespoons of flour, 50 g of butter, a few hazelnuts, 50 ml of liquid cream. For the ganache cream: 100 g of milk chocolate, 150 ml of liquid cream. For the syrup we need: 2 pears, 200 ml of semi-dry white wine, 200 ml of water, 3 tablespoons of sugar, 1 teaspoon of orange zest, 1 teaspoon of lemon zest, 1/2 vanilla bean. For decoration we need: 50 ml of liquid cream, sugar flowers.