Picnic cake

Picnic Cake - A Homemade Delight for Special Moments

If you are looking for a cake that brings a touch of joy to your life, the Picnic cake is the perfect choice. This recipe harmoniously combines the fluffy poppy seed and coconut base with a delicious cream, while the Picnic biscuits add an unmistakable flavor. It is a homemade cake that is perfect for holidays, but also for any occasion when you want to impress.

Total time: 2 hours
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12 servings

Ingredients for the base:
- 8 egg whites (about 240 g)
- 200 g sugar
- 100 g poppy seeds
- 100 g coconut
- 4 tablespoons flour
- 1 packet baking powder

Ingredients for the cream:
- 200 ml milk
- 150 g sugar
- 1 packet vanilla sugar
- 3 tablespoons flour
- 200 g butter

Other ingredients:
- 2 packets Picnic biscuits
- 4 tablespoons sugar
- 1 essence of rum
- 50 g white chocolate
- 50 g dark chocolate (cocoa)
- 100 ml water

A Short Story about the Picnic Cake

The Picnic cake gets its name from the inspiration of the famous Picnic biscuits, which are often associated with moments of indulgence and joy. This cake stands out for its delicious combination of textures and flavors, offering a unique culinary experience. It is ideal not only for holidays but also for gatherings with friends or special occasions.

Step by Step: How to Prepare the Picnic Cake

Step 1: Preparing the Base

1. Beat the egg whites: In a large bowl, beat the 8 egg whites with a mixer until you obtain a firm foam. It is important to use a clean and dry bowl to achieve a perfect foam.
2. Add the sugar: Continue beating the foam and gradually add the 200 g of sugar. You will notice how the mixture becomes shiny and creamy.
3. Incorporate the poppy seeds and coconut: Add the 100 g of poppy seeds and the 100 g of coconut, gently mixing with a spatula to avoid losing air from the egg whites.
4. Add the flour and baking powder: Sift the 4 tablespoons of flour and the baking powder over the egg white mixture. Mix gently, with circular movements, until homogeneous.
5. Bake the base: Pour the mixture into a baking pan lined with parchment paper and bake at 180°C for about 30 minutes, or until the base turns golden and a toothpick inserted in the middle comes out clean.

Step 2: Preparing the Cream

1. Bain-marie: In a bowl over a bain-marie, add the milk, butter, and 150 g of sugar. Stir constantly until the butter and sugar completely melt.
2. The flour: In another bowl, mix the 3 tablespoons of flour with a few tablespoons of cold water, forming a smooth paste. This step is essential to avoid lumps.
3. Combine: When the butter has melted, pour the flour paste into the milk mixture, stirring continuously until the cream thickens. Turn off the heat and let it cool.

Step 3: Assembling the Cake

1. Spread the cream: After the base has completely cooled, spread the cream evenly over its surface, ensuring it is well covered.
2. Prepare the syrup for the biscuits: In a small pot, add 100 ml of water and 4 tablespoons of sugar. Boil until the sugar completely dissolves, then add the rum essence.
3. Soak the biscuits: Soak the Picnic biscuits in the warm syrup, then place them on top of the cream, forming an even layer.
4. Glazing: Melt the white chocolate and dark chocolate separately using the bain-marie method. Use a spoon to drizzle the chocolate randomly over the biscuits, creating a marbled effect.

Step 4: Cooling and Serving

1. Let it set: Place the cake in the refrigerator for at least 2 hours to allow the glaze to set and the flavors to combine.
2. Serving: Cut the cake into squares and serve it with a fragrant tea or coffee. It is even better the next day when the flavors have had time to develop.

Practical Tips for a Perfect Result

- Choose quality ingredients: Use fresh egg whites and good quality ingredients for an exceptional taste.
- Do not open the oven: Avoid opening the oven door during baking, as temperature changes can affect the texture of the base.
- Check the consistency of the cream: Make sure to stir the cream constantly to prevent lumps from forming; a smooth cream is the key to success.
- Vary the flavors: You can add vanilla or almond flavor to the cream for an even more intense taste.

Nutritional Benefits

The Picnic cake is not only delicious but also a dessert with nutritional benefits. Poppy seeds are rich in calcium and essential fatty acids, while coconut adds fiber. However, it is good to know that the cake contains sugar and fats from butter, so it is important to consume it in moderation.

Frequently Asked Questions

1. Can I use carton egg whites?
Yes, carton egg whites are a convenient alternative, but make sure they are fresh and of good quality.

2. What can I use instead of Picnic biscuits?
You can use cocoa biscuits or plain biscuits, adjusting the syrup to give them flavor.

3. How long can the cake be stored?
The Picnic cake keeps well in the refrigerator for 4-5 days, but it is recommended to consume it in the first few days to enjoy the optimal texture.

4. How can I vary the recipe?
You can experiment with different types of nuts or add dried fruits for a unique taste.

The Picnic cake is more than just a dessert; it is a culinary experience that combines memories and unique flavors. So, do not hesitate to prepare it and share it with your loved ones!

 Ingredients: Ingredients for the cake base: - 8 egg whites - 200 grams of sugar - 100 grams of poppy seeds - 100 grams of coconut - 4 tablespoons of flour - 1 baking powder Ingredients for the cream: - 200 ml of milk - 150 grams of sugar - 1 vanilla sugar - 3 tablespoons of flour - 200 grams of butter Other ingredients: - 2 packs of Picnic biscuits - 4 tablespoons of sugar - 1 rum essence - 50 grams of white chocolate - 50 grams of cocoa chocolate - 100 ml of water

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