Intercontinental dessert cake

The cake with three creams and delicate layers is a dessert that combines tradition with a touch of innovation, reminding you of festive meals and moments of indulgence. Whether you prepare it for an anniversary or simply to delight your taste buds, this recipe will enrich your culinary experience. Let’s embark on this delicious journey together!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the layers:
- 12 egg whites
- 12 tablespoons of ground nuts
- 12 tablespoons of sugar
- 6 tablespoons of flour

For the cream:
- 12 egg yolks
- 14 tablespoons of sugar
- 2 packets of vanilla sugar
- 8 tablespoons of milk
- 300 g of butter (at room temperature)
- 50 g of coconut
- 50 g of raisins (soaked in rum for 1 hour)
- 50 g of chocolate (grated)

For the glaze:
- 50 g of white chocolate
- 50 g of dark chocolate

Instructions

Step 1: Preparing the layers
1. Mixing the egg whites: In a large bowl, add the 12 egg whites and a pinch of salt. Using a mixer, beat the egg whites until they form stiff peaks. It is important to ensure that the bowl and utensils are clean, without any traces of grease, for the egg whites to whip well.
2. Adding the sugar: Gradually add the 12 tablespoons of sugar, continuing to mix until the mixture becomes glossy and firm.
3. Incorporating dry ingredients: Finally, add the 6 tablespoons of flour and the ground nuts, gently folding with a spatula to avoid losing air from the egg whites.
4. Baking the layers: Line a 25 x 38 cm baking tray with parchment paper. Divide the mixture into 3 equal parts and bake each layer at 180°C for about 15 minutes or until they turn golden and are slightly firm to the touch. Let them cool on a rack.

Step 2: Preparing the cream
1. Egg yolk cream: In a heatproof bowl, whisk the egg yolks with the 14 tablespoons of sugar and vanilla sugar. Place the bowl over a pot of boiling water (bain-marie) and stir constantly until the sugar completely dissolves and the cream thickens. This will take about 10-15 minutes. Allow the cream to cool completely.
2. Incorporating the butter: Then, beat the soft butter in a separate bowl. Add one tablespoon of the cooled egg yolk cream at a time, mixing well until homogeneous. Repeat until all the cream is incorporated.
3. Dividing the cream: Divide the obtained cream into 3 equal parts. In the first part, add the coconut and mix well. In the second part, add the rum-soaked raisins. In the last part, add the grated chocolate.

Step 3: Assembling the cake
1. Layering: On the first layer of dough, spread the coconut cream evenly. Place the second layer on top and cover with the raisin cream. Add the last layer and spread the chocolate cream on top.

Step 4: Glazing
1. Grating the chocolate: Grate the white and dark chocolate, then sprinkle them evenly over the cake.
2. Refrigeration: Leave the cake in the fridge for a few hours or overnight, to allow the flavors to meld and set.

Practical Tips
- Preheating the oven: Make sure to preheat the oven a few minutes before placing the layers in, so that baking is even.
- Check the layers: Occasionally check the layers in the oven; the time may vary depending on each cooking appliance.
- If you’re short on time: You can prepare the layers a day in advance and store them in an airtight container, ready for assembly.

Possible Variations
- Add flavor: Experiment with additional flavors, such as a splash of almond or lemon essence in the egg yolk cream.
- Nut-free: For a nut-free version, you can replace the ground nuts with oats or ground cereals.
- Fruits: Instead of raisins, try adding dried fruits or fruit puree for a fresh note.

Perfect Pairings
This cake is perfect alongside a relaxing herbal tea or a fragrant coffee. You can also serve it with vanilla or caramel ice cream for a contrast of textures and flavors.

Nutritional Benefits
- Nuts: Provide protein and healthy fats, being a good source of vitamins and minerals.
- Eggs: Are an excellent source of high-quality protein, rich in essential amino acids.
- Chocolate: Contains antioxidants and may support cardiovascular health, but moderation is key.

Frequently Asked Questions
1. Can I replace the butter? Yes, you can use margarine or vegan butter for a dairy-free version.
2. How can I store the cake? Keep the cake in an airtight container in the fridge for up to 5-7 days.
3. Can it be frozen? Yes, the cake can be frozen, but it is recommended to make the glaze after thawing.

I hope this recipe brings you joy and unforgettable moments with your loved ones! Every step you take in the kitchen is an opportunity to create delicious memories. Enjoy!

 Ingredients: Sheets: 12 egg whites, 12 tablespoons ground nuts, 12 tablespoons sugar, 6 tablespoons flour. Cream: 12 egg yolks, 14 tablespoons sugar, 2 packets vanilla sugar, 8 tablespoons milk, 300 g butter, 50 g coconut, 50 g raisins, 50 g chocolate. Glaze: 50 g white chocolate, 50 g dark chocolate.

 Tags:  walnut cake vanilla cream cake intercontinental dessert cake