Maria-Elena Cake

Maria-Elena cake is a refined dessert, perfect for any occasion, from family celebrations to gatherings with friends. This recipe combines two types of sponge cake with a fine cream, creating a delicious contrast between textures and flavors. With a rich nut flavor and a hint of vanilla, this cake will surely become your favorite and that of your loved ones.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

For Sponge Cake 1:
- 6 egg whites
- 6 tablespoons granulated sugar
- 6 egg yolks
- 1/2 packet baking powder (about 5g)
- 6 tablespoons flour

For Sponge Cake 2:
- 6 egg whites
- 6 tablespoons granulated sugar
- 250g ground walnuts
- 1/2 packet baking powder (about 5g)
- 2 tablespoons flour

For Cream:
- 6 egg yolks (remaining from Sponge Cake 2)
- 250g powdered sugar
- 2 or 3 vanilla pods (or vanilla extract)
- 2 tablespoons flour
- 250ml milk
- 2 packets of butter (about 400g)

Detailed Instructions

Step 1: Preparing Sponge Cake 1
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the egg whites, otherwise, they will not whip properly.
2. Whipping the egg whites: In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the sugar, continuing to beat until you achieve a firm and glossy foam.
3. Adding the yolks: Gently fold in the yolks using a spatula to avoid losing volume.
4. Incorporating dry ingredients: Sift the flour and baking powder over the egg mixture and gently mix using up-and-down motions.
5. Baking: Pour the mixture into a greased and floured baking pan. Bake in a preheated oven at 180°C for 20-25 minutes or until a toothpick test comes out clean. Let the sponge cool.

Step 2: Preparing Sponge Cake 2
1. Whipping the egg whites: Follow a similar procedure as for Sponge Cake 1: beat the 6 egg whites with the sugar until foamy.
2. Adding the walnuts: Add the ground walnuts, baking powder, and flour, gently mixing to achieve a homogeneous mixture.
3. Baking: Pour this mixture into the prepared pan and bake at the same temperature (180°C) for 20-25 minutes. Let the sponge cool completely.

Step 3: Preparing the Cream
1. Cooking the ingredients: In a cooking pot, mix the yolks with the powdered sugar, vanilla, flour, and milk. Cook over low heat, stirring constantly, until the cream thickens.
2. Cooling: Once the cream reaches the desired consistency, remove it from the heat and let it cool completely.
3. Incorporating the butter: In another bowl, beat the butter until creamy and fluffy. Add the cooled cream and mix well. Divide the cream into two equal parts. In one part, add 2 tablespoons of cocoa and mix.

Step 4: Assembling the Cake
1. Yellow sponge layer: Place Sponge Cake 1 on a serving platter. Spread the cocoa cream evenly over the entire surface.
2. Walnut sponge layer: Place Sponge Cake 2 on top, pressing gently to settle it well.
3. Yellow cream layer: Spread the yellow cream on top and finally, for an elegant look, grate chocolate over the cake.

Chef's Tip
For an even more intense flavor, you can add a splash of rum essence to the buttercream or replace some of the walnuts with ground almonds. This will add a distinct note and transform the cake into a unique delicacy.

Nutritional Information
This cake is rich in protein due to the eggs and butter, having a significant caloric intake. Each serving has approximately 400-450 calories, so it's best to enjoy it in moderation. Nuts are an excellent source of healthy fats, vitamins, and minerals.

Serving Suggestions
Serve the Maria-Elena cake with a cup of coffee or fruit tea for a pleasant contrast. Additionally, a scoop of vanilla ice cream on the side will add a refreshing touch and make the dessert even more tempting.

Frequently Asked Questions
1. Can I use duck eggs instead of chicken eggs? While it is possible, the taste and texture may be slightly different, so it is recommended to use chicken eggs.
2. How can I store the cake? It is best to keep it in a cool place in an airtight container to maintain its freshness.
3. Can I make the cake gluten-free? Yes, you can replace wheat flour with almond flour or a combination of gluten-free flour, but the textures may vary.

Whether you prepare it for a special occasion or simply to treat your family, the Maria-Elena cake will surely bring smiles and appreciation. So, put on your chef's attire and let your creativity shine!

 Ingredients: I use the large tray from the oven - 28/40 Base 1: 6 egg whites, 6 tablespoons of sugar, 6 egg yolks, half a baking powder, 6 tablespoons of flour. Base 2: another 6 egg whites, 6 tablespoons of sugar, 250 grams of ground walnuts, half a baking powder, 2 tablespoons of flour. Cream: 6 egg yolks (remaining from base 2), 250 grams of powdered sugar, 2 or 3 vanilla pods, 2 tablespoons of flour and 250 ml of milk, 2 packets of butter.