Mosaic Cake

 Ingredients: Base 1: - a simple base is made with 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour - the base is cut in half when it has cooled completely. Base 2: - 7 egg whites - 1 cup of sugar (200 ml) - 1 cup of flour (200 ml) - 1 cup of chopped candied fruit or ground nuts or raisins soaked beforehand in rum. I made it with candied fruit, 250 g. Cream: - 7 egg yolks - 1 cup of sugar - 4 tablespoons of milk - 1 lemon essence - 250 g of butter.

To prepare a delicious and elegant dessert, we will follow the detailed steps to achieve a cake with fluffy layers and a fine cream, accompanied by a delicious glaze. We begin by preparing the egg whites. They must be beaten with a mixer on high speed until they become frothy and reach the desired consistency. It is essential that the bowl is clean and dry to achieve a perfect foam. Once the egg whites have started to thicken, we gradually add the sugar, continuing to mix until we obtain a firm, glossy meringue. This process is crucial to ensure an airy texture for the layers.

After obtaining the meringue, we add the candied fruits, gently folding with a spatula to avoid destroying the air in the mixture. Then, we start incorporating the flour, using a wooden spoon to mix from top to bottom, being careful not to leave lumps. This technique will help us retain the air in the egg whites and achieve fluffy layers.

We prepare the baking tray by lining it with parchment paper to prevent the layers from sticking. We pour the mixture into the tray and let it bake in the preheated oven at moderate heat. The layer is done when the edges pull away slightly from the tray and the surface takes on a light golden hue.

While the layer is baking, we take care of the cream. We whisk the egg yolks with the sugar until they become creamy and change color to white. Then, we place the mixture over steam, gradually adding the milk, stirring continuously until it thickens. We let the cream cool, then add lemon essence, which will give it a fresh and aromatic taste.

Once the cream has cooled, we beat the butter until it becomes creamy and fluffy, then we start incorporating one tablespoon of the egg mixture at a time, mixing constantly until we obtain a smooth cream.

For the glaze, we can choose to prepare a cold glaze, either white or chocolate, depending on preferences. Once all the components are ready, we move on to assembly. We divide the layer into two halves, placing the first half on a platter, adding half of the cream, then the second half of the layer and the remaining cream. Finally, we cover with the chosen glaze. If you wish, you can also add whipped cream on top, but I prefer the dessert without it. This delight will surely be a hit, offering an irresistible combination of textures and flavors!

 Tags:  eggs milk unt flour sugar lemon nut christmas and new year's recipes cookies vegetarian recipes