Sandy Chocolate Cake with Whipped Egg White and Nut Filling

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can use walnuts or hazelnuts. I haven't tried making it with almonds, but it should probably turn out well too. It's convenient to shape the discs for the top layer on plastic wrap, flattening them with the palm of your hand. I don't flip the cake back to its original position; I leave it upside down because this side is flatter and the chocolate spreads better. This cake can be made in advance; it keeps well for over 2 weeks.

Ingredients

Margarine - 7.1 oz
Wheat Flour - 2 cups
Chocolate eggs - 5 pieces
Sugar - 15.9 oz
Butter - 1.8 oz
Cocoa Powder - 2 tablespoons
Nuts - 3.5 oz
Milk - 1 tablespoon

Step by Step guide

Step 1

Separate the egg yolks from the whites. Place the whites in the refrigerator. Melt the margarine. Mix the yolks with 3/4 cup of sugar, gently incorporate the warm margarine, and stir in the flour. Divide the resulting dough into 3 parts, one of which should be slightly larger. Refrigerate for 1 hour.

Step 2

Flatten one of the smaller pieces of dough in the bottom of a frying pan or mold. Bake the crust at 356°F until golden brown. Remove from the oven, cover with a board, and flip it onto the board.

Step 3

Take 4 egg whites and beat them with 3/4 cup of sugar until thick foam forms. Add the ground nuts. Take the second smaller piece of dough and flatten it in the bottom of the mold, creating edges (about 3 cm high). Spread half of the egg whites with nuts on the dough. Cover with the baked crust. Spread the remaining whipped egg whites with nuts on top.

Step 4

Remove the remaining piece of dough from the refrigerator. Tear off small pieces, flatten them into discs, and place them on the egg whites. The top layer of dough will look like a turtle's shell; you can overlap the pieces. This is necessary so that when the whipped egg whites start to rise, the top layer of dough can move freely and release excess air. Place in the oven for 40 minutes at 356°F.

Step 5

Remove from the oven and flip the cake onto a board. The cooled cake should be covered with chocolate icing or melted chocolate. To prepare the icing: mix 1 cup of sugar with an egg, cocoa powder, butter, and milk. Place over low heat, warm, and cook for 5 minutes. Immediately pour over the cake and decorate (with nuts, candied fruits, micro-meringues, pieces of nougat, or whatever you like).