Date Cake with Chocolate Cream

The egg whites are beaten stiff with powdered sugar until they become glossy and firm, and when you lift the whisk, the tip of the meringue should stand up. This step is essential for achieving a light and fluffy texture for the layers. While continuing to beat, add the macerated dates in the two tablespoons of rum. The maceration process can take between one hour and four hours, depending on the time you have available; the longer you leave them, the more intense the flavor will be. Then, incorporate the ground nuts, which can be walnuts or almonds, and gently mix to avoid losing air in the mixture.

Prepare a baking tray, lining it with oiled paper to prevent sticking. Carefully pour the mixture into the tray and level the surface with a spatula. Bake at a moderate temperature for about 30-40 minutes. Test the layer by inserting a toothpick in the middle; if it comes out clean, the layer is ready. Once baked, let it cool completely. After cooling, cut the layer lengthwise into two halves, then cut each half again horizontally, resulting in four rectangular sheets.

For the delicious cream, steam the six egg yolks with the six tablespoons of sugar and the three tablespoons of cocoa. Stir constantly to avoid lumps. Once the sugar has completely melted, let the cream cool slightly. Once cooled, add the whipped butter, mixing until smooth. Then, incorporate the melted chocolate and the essence of rum and vanilla, to taste. Ensure you have a fine and aromatic cream that will enrich your cake.

Fill each layer of cake with the obtained cream, making sure to keep some cream to cover the cake at the end. Layer the sheets carefully so that the cake is even. Once assembled, cover it with the remaining cream, giving it an elegant appearance. You can also add additional decorations, such as grated chocolate or ground nuts, for an extra touch of flavor and aesthetics. Let the cake chill in the refrigerator to set a little before serving. Enjoy!

 Ingredients: 12 egg whites, 250g powdered sugar, 250g ground hazelnuts or walnuts or almonds, 250g thinly sliced dates, 2 tablespoons of rum. For the cream: 6 egg yolks, 6 tablespoons of sugar, 400g butter, 75-85g melted chocolate, rum and vanilla to taste.

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