Chinese Cake

There are days when I crave a rich cake with different layers and a taste of chocolate and walnuts. The Chinese cake often comes into play, especially when I have many eggs to use. It's not hard to make, just requires some attention to the order of the layers and patience between steps. I've made it many times, including for larger events, because it portions easily and doesn't collapse after sitting.

Quick Info

Total time: about 1 hour and 10 minutes
Preparation time: 20-25 minutes
Baking time: 35-40 minutes (in two stages)
Servings: 20-24 pieces, depending on how you cut
Difficulty: medium
Recipe type: homemade dessert, suitable for platters or guests

Ingredients

For the base:
- 250 g butter
- 250 g sugar
- 1 tablespoon vanilla sugar
- 200 g ground walnuts
- 1 tablespoon cocoa
- 1 teaspoon baking powder
- 100 g flour
- 7 egg whites

For the yolk cream:
- 7 egg yolks
- 250 g sugar
- 1-2 teaspoons vanilla extract

For the glaze:
- 150 g dark chocolate
- 50 ml liquid cream

Preparation method

1. Start with the base. Separate the eggs. Put the egg whites in a clean bowl. Beat them with a mixer until stiff peaks form, like for meringue.

2. In another bowl, mix the softened butter (at room temperature) until creamy. Add the sugar and vanilla sugar and continue mixing for 2-3 minutes until the sugar somewhat dissolves and the mixture becomes airy.

3. Mix the dry ingredients: sifted flour, baking powder, cocoa, and ground walnuts. Use a separate bowl or a sieve.

4. Incorporate the flour, walnut, and cocoa mixture into the butter cream. I do this with a spatula, not with a mixer. Finally, add the egg white foam and gently mix with upward motions to keep the volume.

5. Prepare a 25x35 cm baking tray with parchment paper. Pour the mixture in and level it without pressing.

6. Place the tray in the preheated oven at 180°C. The base needs 25-30 minutes. In the meantime, make the cream.

7. Put the yolks in a bowl, add the sugar and vanilla extract. Beat them until the sugar dissolves and the cream thickens a little.

8. Remove the tray with the baked base (after passing the toothpick test) and pour the yolk cream evenly on top. Put the tray back in the oven, also at 180°C, for another 10 minutes. The cream will set on the surface.

9. After the cream is baked, let the tray cool completely, at least to room temperature.

10. For the glaze, break the chocolate into pieces and put it together with the liquid cream in a bowl over steam. Stir until the chocolate melts and the mixture becomes homogeneous and slightly thick.

11. Pour the glaze over the cooled cake and quickly level it. Let it cool to set the glaze.

12. Cut the cake with a knife dipped in hot water and wiped after each cut. Portion as desired.

Why I make the recipe often

I like to make it when I have many eggs or when I need a cake that cuts well and holds up on a platter. It doesn't ooze, crumble, or soften even after two or three days. It has an intense taste of walnuts and cocoa and is neither too dry nor too sweet.

Tips and variations

Tips
- Don't overbeat the butter cream with the mixer after adding the flour and walnuts, as this will make the base dense.
- If the sugar doesn't completely dissolve in the cream, it's not a problem; it will resolve during baking.
- For the glaze, be careful not to leave the chocolate over steam too long – just enough to melt.

Substitutions
- Vanilla sugar can be replaced with 1/2 vanilla pod.
- If you don't have liquid cream, you can try using whipped cream.

Variations
- You can add a pinch of salt to the egg whites for a clearer taste.
- Some add a bit of lemon zest to the yolk cream, but the basic recipe is without it.
- If you don't want a glaze, you can dust it with powdered sugar, but the texture won't be the same.

Serving ideas
It pairs well with strong coffee or black tea. On holiday dessert platters, it's one of the first to disappear. It can be cut into small pieces for guests or for takeout.

Frequently asked questions

Can I use butter with margarine?
The recipe works best with butter, but you can replace part of it with margarine if you have nothing else. The final taste will be slightly different.

How fine should the ground walnuts be?
Ideally, as fine as possible, almost like flour, so that there are no large pieces in the base.

Can the Chinese cake be frozen?
I do not recommend it, as the yolk cream layer and glaze change texture when thawed.

Why should I pour the glaze only on the cooled cake?
If it's warm, the glaze will soften, slide off, and won't set evenly.

What should I use to cut the cake so the glaze doesn't stick?
Best with a long knife dipped in hot water and wiped after each cut.

Nutritional values

Values are estimated for one serving (at 24 pieces):
- Calories: 240 kcal
- Protein: 3-4 g
- Fat: 14-16 g (depends on butter and chocolate)
- Carbohydrates: 24-26 g

It's a rich dessert, more for special occasions, not for every day. The amount of walnuts and butter raises the fat content, and sugar is present in abundance.

Storage and reheating

The cake can be stored in the refrigerator, covered, for up to 4-5 days. It does not need reheating – it is served cold or at room temperature. I do not recommend freezing because the texture of the yolk layer changes. If it's too hard from the fridge, let it sit for 10-15 minutes on the kitchen counter before serving.

 Ingredients: Ingredients for the base: 250 g butter, 250 g sugar, 1 tablespoon vanilla sugar, 200 g ground walnuts, 1 tablespoon cocoa, 1 teaspoon baking powder, 100 g flour, 7 egg whites. Ingredients for the cream: 7 egg yolks, 250 g sugar, 1-2 teaspoons vanilla extract. Glaze: 50 ml liquid cream, 150 g dark chocolate.

 Tags:  chinese cake