Egg custard cake

The egg cream cake is a refined delight that adds a touch of elegance to any special moment. Its walnut base, covered with coffee-soaked biscuits and dressed in a fine egg cream, transforms into an irresistible dessert, perfect for enjoying with friends and family. With a simple and quick recipe, you'll be able to prepare this cake with ease. Let's begin the culinary journey!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients:

For the base:
- 2 cups roasted walnuts
- 7 egg whites
- 7 tablespoons sugar
- 7 tablespoons ground walnuts
- 3 tablespoons flour
- 1 teaspoon baking powder
- Butter for greasing the pan

For the filling:
- 400 g Finetti (or other chocolate cream)
- 300 g Petit Beurre biscuits
- Coffee (approximately 300 ml)

For the egg cream:
- 7 egg yolks
- 7 tablespoons sugar
- 3 tablespoons water
- 500 ml liquid cream
- Cocoa for decoration

The history of the egg cream cake:
This cake is found in many culinary traditions, being a perfect combination of simple ingredients and accessible cooking techniques. The walnut base is a classic element in holiday cakes, while the egg cream adds a touch of refinement. It is the ideal dessert to celebrate important moments or simply to bring a smile to the faces of loved ones.

Step-by-step preparation:

1. Preparing the pan: Start by preheating the oven to 180°C. Grease a baking tray with a little butter and dust it with flour to prevent sticking.

2. Preparing the base: In a large bowl, beat the egg whites with the sugar until you obtain a stiff foam. This is the key to a fluffy and airy base. Gradually add the ground walnuts, flour, and baking powder, gently mixing with a wooden spoon. It is important not to overmix, in order to keep the air in the foam.

3. Baking the base: Pour the base mixture over the roasted walnuts in the tray, leveling the surface well. Place the tray in the oven for about 30 minutes or until the base is golden and passes the toothpick test.

4. Inverting the base: Once the base is baked, remove it from the oven and let it cool for a few minutes. Then, invert it onto a platter, being careful to leave the walnuts on top, which will form a delicious crunchy layer.

5. Preparing the filling: Meanwhile, prepare the coffee and let it cool slightly. Soak the biscuits in coffee, ensuring they are well soaked, then arrange them evenly over the walnut base.

6. Preparing the egg cream: In a double boiler, mix the egg yolks with the sugar and water, allowing them to cook until thickened. It is important to stir constantly so that the yolks do not coagulate. Once the cream has thickened, let it cool completely.

7. Finalizing the cream: In another bowl, whip the cream until it becomes firm. Once the yolk cream has cooled, gradually add it to the whipped cream, mixing carefully to achieve a smooth and airy mixture.

8. Assembling the cake: Pour the egg cream over the biscuits, leveling the surface well. Sprinkle cocoa on top for an elegant look and delicious aroma.

9. Chilling the cake: Place the cake in the refrigerator for a few hours, ideally overnight, to allow the flavors to blend perfectly.

10. Serving: Cut the cake into squares and enjoy it cold. It is a dessert that will surely impress with its appearance and combination of flavors!

Practical tips:
- Use fresh eggs to achieve a more stable foam.
- If you want to add a hint of flavor, you can replace the coffee with caramel or vanilla syrup.
- For an easier version, you can use store-bought whipped cream, but making it at home will give a much better taste.

Frequently asked questions:
- Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to do so before adding the egg cream.
- Can I replace the walnuts with another ingredient? Of course! You can use ground almonds or pistachios for a different flavor profile.
- What is the best drink to accompany this dessert? A flavored coffee or a fruit tea pairs perfectly with the egg cream cake.

Nutritional benefits:
This cake is rich in protein due to the eggs and cream, while the walnuts provide healthy fats and fiber. The sweet taste of Finetti and sugar adds a touch of pleasure, but it is important to consume in moderation, especially if you are watching your caloric intake.

Possible variations:
- Instead of Petit Beurre biscuits, you can use digestive biscuits or even chocolate biscuits for an extra flavor boost.
- You can add a layer of fresh fruit, such as bananas or strawberries, between the biscuits and cream for a fruity note.

This egg cream cake is more than just a simple dessert; it is a way to bring joy and flavor into your life and that of your loved ones. Whether you enjoy it on a special occasion or simply at a family dinner, each bite will be a delightful indulgence. Enjoy!

 Ingredients: 500 ml liquid cream, 400 g Finetti, 2 cups roasted walnuts, 7 tablespoons ground walnuts, 7 eggs, 14 tablespoons sugar, 3 tablespoons flour, 1 teaspoon baking powder, 300 g Petit Beurre biscuits.

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