Simple dessert cake

Dessert with Egg White Base and Vanilla Cream with Coconut

Are you looking for a quick and simple dessert recipe that will impress? I invite you to prepare this cake with an egg white base and vanilla cream, a delight that combines textures and flavors, perfect for any occasion. Whether you are celebrating a special moment or simply craving something sweet, this recipe will make you feel like a true master in the kitchen.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients

For the base:
- 6 egg whites
- 6 tablespoons sugar
- 4 tablespoons flour
- 1 teaspoon baking powder
- Zest of one lemon
- 2 tablespoons coconut
- A pinch of salt

For the cream:
- 2 packets vanilla pudding
- 1 liter milk
- 4 tablespoons sugar
- 2 tablespoons peanut butter
- 2 tablespoons chocolate cream
- Coconut for decoration

Nutritional information (per serving):
- Calories: approximately 180 kcal
- Protein: 4 g
- Fat: 6 g
- Carbohydrates: 28 g

Preparing the Base

1. Preheat the oven: Start by preheating the oven to 180°C (medium heat). This is a crucial step, as a well-heated oven will ensure even baking of the base.

2. Beating the egg whites: In a large bowl, add the 6 egg whites and a pinch of salt. Use an electric mixer to beat them until frothy. The egg whites are ready when they form stiff peaks, but do not let them become too dry, as they will lose volume.

3. Adding the sugar: Continue to beat the egg whites and gradually add the 6 tablespoons of sugar. Keep mixing until the sugar is completely dissolved and the mixture becomes glossy.

4. Combining the dry ingredients: In another bowl, mix the 4 tablespoons of flour with the baking powder and lemon zest. This step will add a subtle flavor and pleasant texture to the base. You can use a fine grater to obtain the lemon zest.

5. Combining the mixtures: Using a spatula or a wooden spoon, add the flour mixture to the egg whites. Use gentle folding motions to avoid losing air from the egg whites. Also, add the coconut and mix gently.

6. Baking the base: Pour the mixture into a baking pan lined with parchment paper. Bake at the mentioned temperature for about 20 minutes or until the base is golden and passes the toothpick test. After baking, let it cool completely in the pan.

Preparing the Cream

1. Boiling the milk: In a saucepan, pour 800 ml of milk and place it over medium heat. It is important to stir constantly to prevent the milk from sticking to the bottom of the pot.

2. Preparing the pudding: In a bowl, combine the 2 packets of vanilla pudding with 4 tablespoons of sugar and 200 ml of milk. Mix well to avoid lumps.

3. Adding the pudding to the milk: When the milk begins to boil, add the pudding mixture. Cook over low heat, stirring continuously, for about 4 minutes or until the cream thickens.

4. Flavoring the cream: Once the pudding has thickened, remove it from the heat and add the 2 tablespoons of peanut butter and the 2 tablespoons of chocolate cream. Mix well until smooth. These ingredients will add richness and a refined taste to your cream.

Assembling the Dessert

1. Assembling the cake: Once the base has cooled completely, pour the vanilla cream over it and spread it evenly with a spatula. Finally, sprinkle coconut on top to add an attractive look and a crunchy texture.

2. Final cooling: Let the cake chill in the refrigerator for 1-2 hours before cutting. This time allows the flavors to combine and the cream to set, making it easier to cut beautiful portions.

3. Serving: Cut the cake into squares or triangles and serve it with a cup of tea or coffee. You can add a mint leaf for an elegant touch. This cake pairs perfectly with a fruit sauce or vanilla ice cream, bringing a pleasant contrast of temperature and textures.

Helpful Tips

- Choosing ingredients: Use fresh ingredients for the best results. The egg whites should be at room temperature to achieve better froth.
- Gluten-free option: You can replace the flour with a gluten-free option, such as almond flour or rice flour, to create a dessert accessible to those with intolerances.
- Customization: Add fresh or dried fruits to the cream or on top to adapt the dessert to the season you are in.

Frequently Asked Questions

- Can I use brown sugar instead of white sugar?
Yes, brown sugar will provide a deeper flavor and slight moisture, but the texture may be slightly different.

- How can I keep the cake fresh?
Keep the cake covered in the refrigerator to prevent it from drying out. You can consume it within 3-4 days for best results.

- What can I use instead of peanut butter?
If you don’t like peanut butter, you can try almond butter or cashew nut cream.

This egg white base cake with vanilla cream recipe is not only delicious but also easy to prepare. Once you try it, you will want to include it in your repertoire of favorite desserts. So get ready to impress your family and friends with this simple and refined dessert! Enjoy!

 Ingredients: 6 egg whites, 6 tablespoons sugar, 2 tablespoons coconut, 4 tablespoons flour, 1 teaspoon baking powder, lemon zest. Cream: 2 packets vanilla pudding, 1 liter milk, 4 tablespoons sugar, 2 tablespoons peanut butter, 2 tablespoons chocolate cream, coconut.

 Tags:  simple dessert cake desert cake simple eggs sugar flour pudding vanilla milk