Egg white cake and Creme Ole
Egg White Cake with Creme Ole: A Sweet and Airy Delight
If you are looking for a quick dessert recipe that is full of flavor and has a special appearance, you have come to the right place! The Egg White Cake with Creme Ole is an excellent choice for any occasion. This cake, which I discovered from my niece, is a perfect combination of soft egg white sponge and fine chocolate cream, topped with a delicious vanilla foam. It is a dessert that will delight your taste buds and bring a smile to anyone who tastes it.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients for the sponge:
- 300 g sugar
- 400 g coconut flakes
- 8 egg whites
- 2 packets of vanilla sugar
- A pinch of salt
Ingredients for the chocolate cream:
- 100 g dark chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon coffee (instant)
- 2 tablespoons sugar
- 50 g butter
- 4 tablespoons milk or liquid cream
Ingredients for the vanilla cream:
- 1 packet of Creme Ole
- 500 ml liquid cream
Preparing the cake:
1. Preparing the sponge:
Start by preheating the oven to 180 degrees Celsius. Choose a medium-sized baking tray and line it with parchment paper, ensuring it is well secured so it does not peel off during baking.
2. Beating the egg whites:
In a large bowl, add the 8 egg whites along with a pinch of salt. Use an electric mixer to beat the egg whites until they become foamy, then gradually add the sugar and vanilla sugar. Continue mixing until you achieve a firm and shiny foam. This is the secret to an airy sponge!
3. Incorporating the coconut flakes:
After the egg whites are beaten, add the coconut flakes to the mixture. Use a spatula to carefully fold them in, mixing gently so that you do not lose air in the composition. This will ensure a fluffy texture for the sponge.
4. Baking the sponge:
Pour the mixture into the prepared tray and level the surface with a spatula. Place the tray in the preheated oven and bake for about 20 minutes, or until the sponge becomes golden and a toothpick inserted in the middle comes out clean. After baking, let the sponge cool completely in the tray.
5. Preparing the chocolate cream:
In a small saucepan, add the dark chocolate, cocoa, coffee, sugar, butter, and milk. Place the saucepan over low heat and stir constantly until everything melts and combines into a smooth cream. Once prepared, remove the cream from the heat and let it cool slightly.
6. Assembling the cake:
After the sponge has cooled, pour the chocolate cream evenly on top. Make sure it is well spread to cover the entire surface of the sponge.
7. Preparing the vanilla cream:
In a bowl, mix the packet of Creme Ole with the liquid cream until you achieve a firm foam. This will add a delicious taste and light texture to your cake.
8. Finalizing the cake:
Spread the vanilla cream over the chocolate cream, ensuring it is evenly distributed. For an extra flavor, you can grate chocolate on top as a decoration, giving it an elegant and appetizing appearance.
9. Cooling and serving:
Let the cake chill in the refrigerator for a few hours, ideally overnight, to allow the flavors to blend. When you are ready to serve, cut the cake into squares and enjoy each piece!
Useful tips and tricks:
- The coconut flakes can be lightly toasted in a dry pan to enhance the flavor before being added to the sponge.
- If you want a less sweet version, you can reduce the amount of sugar in the sponge or use chocolate with a higher cocoa content.
- The cake is perfect to be served alongside a cup of coffee or tea, making it an ideal choice for an afternoon snack or a dessert after dinner.
Nutritional benefits:
This cake contains protein from the egg whites, healthy fats from the butter, and antioxidants from the chocolate. The coconut flakes provide a source of fiber, making the dessert not only delicious but also slightly more nutritious.
Frequently asked questions:
1. Can I use egg whites from a carton? Yes, but make sure they are of good quality to achieve a good foam.
2. How can I make the cake less sweet? You can reduce the sugar in the sponge and use chocolate with a higher cocoa percentage.
3. What other flavors can I add? You can experiment with almond or orange extracts to add an extra touch of flavor.
This Egg White Cake with Creme Ole is not just a recipe, but a culinary experience that will bring you joy with every bite. So, put on your apron, gather the ingredients, and let yourself be carried away by the magic of cooking!
Ingredients: BASE: 300 g sugar 400 g coconut flakes 8 egg whites 2 packets of vanilla sugar CREAM: 100 g dark chocolate 1 tablespoon cocoa 1 tablespoon coffee/instant coffee 2 tablespoons sugar 50 g butter 4 tablespoons milk/whipping cream VANILLA CREAM: 1 packet Creme Ole 500 ml whipping cream
