Egg white cake with nuts

Egg white cake with nuts - a light, flavorful delight that effectively uses leftover egg whites, this recipe is perfect for any occasion. Whether it's a quick dessert for a party or a sweet treat for you and your loved ones, this cake will bring smiles to everyone's faces. Get ready to enjoy a dish that combines light textures, delicate flavors, and an enticing appearance.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 12

Ingredients

For the cake base:
- 1 cup egg whites (about 6-8 egg whites, depending on size)
- 1 cup granulated sugar
- 1 cup flour
- ½ cup finely chopped nuts
- 3-4 tablespoons oil
- 2 packets vanilla sugar
- 1 vial vanilla essence
- ½ packet baking powder
- ½ teaspoon baking soda
- Juice of one lemon (to activate the baking soda)

For the chocolate cream:
- 100 ml heavy cream for whipping
- 50 g milk chocolate

For decoration:
- Cocoa powder (for sprinkling on top)

Preparation

1. Preparing the egg whites: Start by gathering the egg whites in the bowl of a mixer. Ensure the bowl is clean and dry, as any trace of fat can prevent the egg whites from whipping properly. Add a pinch of salt and beat the egg whites at medium speed until they form stiff peaks. This will be the base of your cake and will provide an airy texture.

2. Adding the sugar: Once the egg whites are well beaten, start adding the sugar gradually, mixing continuously. Also add the vanilla sugar and vanilla essence. Continue mixing until the mixture becomes a shiny and firm meringue. This step is crucial, as a quality meringue will determine the final texture of the cake.

3. Incorporating the dry ingredients: In another bowl, combine the flour with the baking powder and the baking soda activated with lemon juice. Add the flour mixture to the egg white mixture along with the chopped nuts. Use a spatula to gently fold in the ingredients, so as not to lose the air incorporated in the meringue.

4. Adding the oil: Finally, add the oil and mix gently until everything is well combined. The oil helps maintain the cake's moisture, providing a pleasant texture.

5. Baking: Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper and pour the batter into the tray, leveling the surface well. Bake the cake for 30-35 minutes or until golden and passes the toothpick test. This is key to achieving a well-baked cake.

6. Cooling: Once baked, let the cake cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely. This will prevent condensation from forming and keep the cake fluffy.

7. Preparing the chocolate cream: In a small saucepan, heat the cream over low heat (without bringing it to a boil). When warm, add the broken chocolate pieces and stir well until completely melted. Let the cream cool slightly, then whip it to achieve a smooth and airy texture.

8. Assembling: Once the cake has completely cooled, spread the chocolate cream evenly over the cake base. Sprinkle cocoa powder on top for added flavor and an elegant appearance.

9. Serving: Cut the cake into squares and serve it with a fragrant tea or coffee. It is a dessert that pairs perfectly with a warm drink, bringing together flavors and textures.

Tips and helpful advice

- Nuts: You can use any type of nuts you prefer, such as pecans or almonds, to add a distinctive note to your cake.
- Variations: Instead of cocoa powder, you can decorate with chocolate chips or chopped nuts for a more rustic look. You can also add fresh berries on top of the cream for a fresh touch.
- Storing the cake: This cake keeps well in the fridge for a few days, and the taste improves as the flavors meld together.

Nutritional benefits

This egg white cake is a lighter option compared to other rich cakes, having a lower calorie content due to the use of egg whites. The nuts add protein and healthy fats, and the chocolate flavor will satisfy your sweet cravings without guilt.

Frequently asked questions

1. Can I use frozen egg whites?
Yes, frozen egg whites are ideal for this recipe; just make sure to fully thaw them and let them reach room temperature before beating.

2. How can I prevent the cake from sinking?
Ensure the egg whites are beaten well and that the ingredients are gently folded in. Also, do not open the oven during baking, as temperature changes can cause the cake to sink.

3. Can the cake be made without nuts?
Of course! The cake will be just as delicious without nuts, and you can add another favorite ingredient, such as chocolate chips or dried fruits.

Egg white cake with nuts is not only an excellent solution for using leftover egg whites, but also a way to bring a delicious and elegant dessert to your table. Enjoy every bite and savor your sweet moment!

 Ingredients: 1 cup egg whites 1 cup sugar 1 cup flour 1/2 cup finely chopped nuts 3-4 tablespoons oil 2 packets vanilla sugar 1 vial vanilla essence 1/2 packet baking powder and 1/2 teaspoon baking soda Cream 100 ml sour cream 50 g milk chocolate

 Tags:  meringue cake