Cake with 2 creams

To prepare this delicious cake, we start by focusing on the base. First, we separate the egg whites from the yolks, being careful not to leave any traces of yolk in the whites, as this could prevent the formation of a firm foam. In a large bowl, we beat the egg whites with a mixer on high speed, gradually adding half of the sugar. We continue mixing until we obtain a stiff and glossy foam that forms peaks when we lift the mixer blades.

In another bowl, we beat the yolks with the remaining sugar until the mixture becomes creamy, changes color, and the sugar dissolves completely. Here, we add the ground walnuts, gently folding them in with a spatula to incorporate them evenly. The next step is to add the baking powder, followed by the cocoa powder, which we sift together with the flour. We mix with gentle movements to avoid losing the air in the mixture.

Once all the ingredients are well combined, we add the egg white foam, carefully folding it in with bottom-to-top movements to maintain the fluffy texture. We pour the resulting batter into a baking tray (25/35 cm) lined with parchment paper and bake in the preheated oven at medium temperature for 20-25 minutes or until the base is nicely browned and passes the toothpick test.

While the base cools, we prepare the cream. We mix the eggs with the sugar, pudding powder, and milk in a bowl. This mixture is cooked in a steam bath, stirring constantly until the composition thickens. It is essential to let the cream cool completely. Meanwhile, we cut the butter and margarine into cubes, which we melt in the steam bath as well. After they have melted, we let them cool, draining all the separated water. We beat the butter with vanilla essence until it becomes fluffy, then we add the pudding cream and mix well to achieve a smooth texture.

We divide the cream into two equal parts. In one of them, we incorporate 150 g of grated coconut, while in the other, we add the sifted cocoa powder. Now, we prepare the soaking mixture for the biscuits: we mix inka with sugar and dilute it with warm milk, then let the mixture cool.

For assembly, we take the cooled base and spread the coconut cream evenly on top. We then place three layers of biscuits, which we soak with the milk and inka mixture to soften them. We continue with the cocoa cream, spreading it evenly to create a uniform and appetizing appearance. Finally, we sprinkle grated coconut on top, which will provide a pleasant contrast of textures. We put the cake in the refrigerator to cool and set, ideally leaving it overnight. This way, we ensure that each layer will combine perfectly, resulting in a delicacy that we will all enjoy.

 Ingredients: For the crust: 7 eggs, 7 tablespoons sugar, 7 tablespoons ground walnuts, 2 tablespoons flour, 2 tablespoons cocoa, 1 sachet baking powder, 2 sachets vanilla sugar. For the cream: 2 eggs, 1 sachet vanilla pudding, 11 tablespoons sugar, 400 ml sweet milk, 1 packet margarine, 1 packet butter (80% fat), 2 tablespoons cocoa, vanilla essence, 200 gr grated coconut. 3 packages "Petit beurre" biscuits 1 cup boiled sweet milk, 4 tablespoons Inka, 1 tablespoon sugar.

 Tags:  eggs milk unt flour sugar margarine cocoa nut cookies vegetarian recipes