Cake with different layers

I have made this cake with different layers multiple times, in various combinations, for days when I wanted something more special with my coffee. It doesn't have a fixed name, but every time I took it somewhere, it quickly disappeared from the platter. The layers have distinct textures and flavors, and the cream complements them well. It's not a difficult recipe, but it requires a bit of organization and attention when baking thin layers. The good part: you can make them in advance, they don't dry out, and they cut beautifully.

Quick Info

Total time: about 2 hours (including cooling and assembly)
Preparation time: around 45 minutes
Baking time: 3 layers x 15 minutes (approximately 45 minutes total, depending on the oven)
Servings: 20-24 slices, depending on how big you cut them
Difficulty: medium
Recipe type: layered cake with cream, suitable for festive platters or when you have guests

Ingredients

Layer 1 – with nuts:
3 egg whites
6 tablespoons sugar
3 tablespoons water
3 tablespoons flour
100 g ground walnuts
1/2 packet baking powder (or about 5 g)

Layer 2 – with coconut:
3 egg whites
6 tablespoons sugar
3 tablespoons water
3 tablespoons flour
100 g grated coconut
1/2 packet baking powder

Layer 3 – with cocoa:
3 egg whites
6 tablespoons sugar
3 tablespoons water
4 tablespoons white flour
2 tablespoons cocoa powder
1/2 packet baking powder

Cream:
9 egg yolks
250 g sugar
350 ml milk
300 g butter (at room temperature)
4 packets vanilla sugar
2 tablespoons cocoa powder

Decoration:
Grated dark chocolate or chocolate glaze (optional)

Preparation Method

1. Preparing the layers
You will work on each layer one at a time, always using the same steps and only adapting the dry ingredients. For baking, I use the back of a tray lined with baking paper.

1. In a bowl, beat 3 egg whites with a pinch of salt until stiff peaks form, then gradually incorporate 6 tablespoons of sugar. Beat until you get a shiny meringue.
2. Add 3 tablespoons of water, mixing briefly.
3. Separately mix the dry ingredients for each layer:
- Layer 1: 3 tablespoons flour, 100 g ground walnuts, 1/2 packet baking powder
- Layer 2: 3 tablespoons flour, 100 g grated coconut, 1/2 packet baking powder
- Layer 3: 4 tablespoons flour, 2 tablespoons cocoa powder, 1/2 packet baking powder
4. Gently fold the dry ingredients into the meringue, using light movements so as not to deflate the foam.
5. Spread the mixture on the baking paper on the back of the tray in an even layer.
6. Bake in a preheated oven at medium heat (I use 170-180°C) for about 15 minutes for each layer. Check with a toothpick at the end to ensure it’s not sticky.
7. Remove the layers and let them cool completely on the paper.

2. Preparing the cream

1. Whip the egg yolks with the sugar until they lighten in color.
2. Add the milk, mix, and place the mixture over a double boiler (a bowl above hot water), stirring constantly until it thickens slightly. It should not boil vigorously, just reach the consistency of a fluid cream that coats the spoon.
3. Cool the cream completely, covering it with plastic wrap to prevent a skin from forming.
4. Beat the butter at room temperature separately, then gradually add the cooled cream and mix until smooth.
5. Divide the cream into 3 equal parts.
6. In one part, add 2 tablespoons of cocoa and mix well – this is the chocolate cream.
7. In the other two parts, add 2 packets of vanilla sugar each.

3. Assembling the cake

1. Place the first layer, the one with nuts, on a platter or tray.
2. Spread the chocolate cream over it.
3. Place the coconut layer on top, then spread some of the vanilla cream over it.
4. Add the cocoa layer, then the remaining vanilla cream.
5. For finishing, grate dark chocolate on top or prepare a simple chocolate glaze if you want a shinier layer.
6. Refrigerate the cake for at least 2-3 hours, preferably overnight, so the layers soften and the cream settles.

Why I make this recipe often

I love that each layer has a different texture, and the combination of nuts, coconut, and cocoa makes the cake interesting with every slice. It cuts well, doesn’t crumble, and lasts a few days in the fridge. It’s suitable for assorted platters or when you want to have something to serve to multiple people without worrying about it going bad or drying out.

Tips and Variations

Tips

Use butter with at least 80% fat for the cream, otherwise it may curdle.
The layers are baked on baking paper, and it’s easier to remove them if you let them cool for a few minutes.
The cream is only worked with after it has completely cooled, to prevent it from curdling when mixed with butter.
Cut the cake with a knife dipped in hot water for clean edges.

Substitutions

If you don’t have vanilla sugar, you can use vanilla extract for the white creams.
In one of the two vanilla creams, you can add 1-2 tablespoons of concentrated coffee instead of vanilla for a different flavor.

Variations

You can play around with the order of the layers as you prefer, or you can make only two types of layers if you don’t have all the ingredients.
If you want to vary, add a little grated orange peel to the cocoa cream for a subtle flavor.
The glaze can be made from melted chocolate with a little butter if you want a glossy finish.

Serving Ideas

It pairs well on assorted platters alongside other layered cakes or cookies.
With coffee or tea, a slice is sufficient – it’s quite filling.
It can be decorated with coconut flakes or ground nuts instead of grated chocolate.

Frequently Asked Questions

1. Can I use margarine instead of butter in the cream?
I have only tried it with butter, but technically it can also be done with margarine. The texture and taste will be slightly different.

2. Can the layers be baked on regular paper, without baking paper?
Baking paper helps a lot with removal. On regular paper, there is a risk of sticking. It’s safer to use special baking paper.

3. Can I make the layers a day in advance?
Yes, you can bake the layers a day or two in advance and keep them refrigerated, wrapped, until assembly.

4. Can this cake be frozen?
I haven’t tried it, but generally, layers with nuts and egg cream don’t freeze well, as they may change texture.

5. What do I do if my cream curdles?
If you see it curdling, try beating it a little more with the mixer, or place the bowl in the refrigerator for a few minutes and beat it again.

Nutritional Values

Approximately, for a medium serving (about 60-70 g), you have around 230-260 kcal, with about 18 g carbohydrates, 15 g fats, 4 g proteins. The cake is high in sugar and butter, so it’s quite filling. Values may vary depending on portion size and the brand of ingredients used.

Storage and Reheating

It can be stored in the refrigerator, covered, for up to 5 days. It does not require reheating. The layers become more tender after sitting for a day. It cuts best when cold. If left uncovered, it may dry out at the edges.

 Ingredients: Sheet 1: 3 egg whites 6 tbsp sugar 3 tbsp water 3 tbsp flour 100g ground walnuts 1/2 packet baking powder Sheet 2: 3 egg whites 6 tbsp sugar 3 tbsp water 3 tbsp flour 100g coconut 1/2 packet baking powder Sheet 3: 3 egg whites 6 tbsp sugar 3 tbsp water 4 tbsp white flour 2 tbsp cocoa 1/2 packet baking powder Cream: 9 egg yolks 250g sugar 350ml milk 300g butter 4 packets vanilla sugar 2 tbsp cocoa

 Tags:  layered cake egg cream