Egg white cake

Egg White Cake - A Sweet and Airy Indulgence

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 10-12

Welcome to the world of refined desserts! Today, I invite you to prepare an egg white cake, a classic recipe that combines the delicacy of meringue with rich chocolate cream. This cake is not only a visual delight but also a true treat for the taste buds. It is perfect for celebrating special moments or simply to indulge your family with a delicious dessert.

A Sweet History

The egg white cake has become popular in many households due to its light and airy texture. This technique of separating egg whites from yolks allows for a cake that melts in your mouth, with a subtle flavor that perfectly complements a rich cream. Whether it’s a special occasion or just a relaxing evening at home, this cake will bring smiles to the faces of your loved ones.

Ingredients

For the Cake
- 9 egg whites
- 9 tablespoons of sugar
- 9 tablespoons of flour
- A pinch of salt

For the Cream
- 9 egg yolks
- 5 tablespoons of sugar
- 4 tablespoons of flour
- 450 ml milk
- 1 Primola chocolate bar (55% cocoa)
- 100 ml whipped cream or 100 g butter

Necessary Utensils
- Electric mixer
- Double-bottom pot
- Wooden spoon
- Removable cake pan (26 cm)
- Mixing bowls

Preparation Steps

Step 1: Preparing the Cake

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the whites, as the fat will prevent them from whipping.
2. Beating the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use the electric mixer to beat them until foamy.
3. Adding the sugar: Continue beating and gradually add the 9 tablespoons of sugar. Ensure that the sugar completely dissolves and that you achieve a firm meringue.
4. Incorporating the flour: Sift the flour and gradually add it to the meringue, gently folding with a spatula to avoid losing air.
5. Baking the cakes: Pour the mixture into the prepared cake pan. Bake at 180°C for about 15-20 minutes, until the edges turn golden. Check with a toothpick if the cake is done – it should come out clean.

Step 2: Preparing the Cream

1. Mixing the yolks: In another bowl, mix the yolks with the 5 tablespoons of sugar and the 4 tablespoons of flour until you have a smooth paste.
2. Adding the milk: Gradually incorporate the milk, stirring continuously to avoid lumps.
3. Thickening the cream: Place the mixture in a double-bottom pot and cook over medium heat, stirring constantly with a wooden spoon until the cream thickens.
4. Adding the chocolate: Once the cream has thickened, add the chopped chocolate. Stir until the chocolate is completely melted and well integrated into the mixture.
5. Incorporating the butter: Allow the cream to cool slightly, then incorporate the whipped butter, one tablespoon at a time, mixing constantly until you achieve a smooth cream. If you prefer, you can substitute the butter with whipped cream for a lighter taste.

Step 3: Assembling the Cake

1. Layering the cakes: On a serving platter, place one layer of cake. Spread 1/3 of the chocolate cream on top.
2. Continuing the layers: Repeat the process, alternating layers of cake with cream, until you finish all the ingredients. The last layer should be cream.
3. Final decoration: If you want a more attractive appearance, spread some whipped cream on top of the cake and drizzle some chocolate glaze or Dr. Oetker glaze on top.
4. Cooling: Let the cake chill in the refrigerator for about 1 hour before cutting and serving.

Practical Tip
To prevent the cake from drying out, make sure not to bake it too long and check it every 5 minutes after the 15-minute mark. Using a removable cake pan will greatly facilitate the process of removing the cake after baking.

Delicious Pairings
This egg white cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. A cup of coffee or a fragrant tea will perfectly complete the culinary experience. You can also serve the cake alongside a glass of sweet wine or a fruit cocktail!

Frequently Asked Questions

1. Can I use a different type of chocolate?
Of course! You can experiment with dark chocolate or milk chocolate, depending on your preferences.

2. How can I make the cake lighter?
Substituting butter with whipped cream will make the cream lighter and airier, but it will slightly change the texture.

3. What other flavors can I add?
For a hint of vanilla, add a few drops of vanilla extract to the chocolate cream. You can also add a pinch of cinnamon for a warmer flavor.

Nutritional Benefits
This cake contains protein from the eggs, and dark chocolate brings antioxidants. However, due to its sugar and fat content, it is recommended to consume it in moderation. It is an ideal dessert for special occasions but can also be enjoyed during personal indulgences.

Don’t forget to enjoy the cooking process, experiment with flavors, and personalize your recipe! Your egg white cake will surely become a favorite recipe that you will want to share with your loved ones. Enjoy your meal!

 Ingredients: For the base: 9 egg whites, 9 tablespoons of sugar, 9 tablespoons of flour, a pinch of salt. For the cream: 9 egg yolks, 5 tablespoons of sugar, 4 tablespoons of flour, 450 ml of milk, 1 Primola chocolate with 55% cocoa, 100 ml of whipped cream/100 g of butter.