Seventh heaven - a wonderful creamy flourless cake
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- čas přidán 28. 01. 2024
- Greetings, my dears. ❤️ Seventh heaven is perhaps better known as a cake with wafers, but this variant is much tastier to me personally. A thin crust with walnuts and coconut, tucked between a delicate cream, a very tasty and delicate cake without grains of flour. The preparation is simple, if you have ever prepared a Reform cake or Arabia, you will prepare this in no time.
The cover is very simple, only the cream is a little more delicate, so I will describe it in a little more detail.
Since there is a lot of yolk in the cream and relatively little butter, it is only important that you pay attention to a few things.
Once you have steamed the egg yolks, you have two options for making the cream.
One option is to cool the egg yolks in the fridge, and then add butter and melted chocolate to them. A problem can arise here for young cooks. Since the egg yolks are cold, and the chocolate and butter are at room temperature, this difference in temperature can cause the cream to start separating (grains appear). This way you get a firmer cream immediately, but there is a danger, so I'm warning you.
Another way (which I did) is to keep everything at room temperature, egg yolks, butter and chocolate, when you combine them, leave everything in the fridge for 1 hour and then whip the cream again. Since in this case all the ingredients are at the same temperature, the cream will be as smooth as silk.
If you want to speed up the process of making the cake, store the cream first so that it will cool while you bake and cool all the crusts. In this case, take 3 bowls and separate 4 egg whites in each, and put the yolks together, then cook the cream first.
As for the decoration, you can use whatever you like as long as you use the chocolate glaze, do not use the chocolate and oil glaze because it is too hard for this delicate cake. If you use chocolate, melt it with a little cooking cream or sweet cream.
Keep the cake in the fridge all the time and let it rest for 5 minutes at room temperature before serving. This cake is not suitable for preparing on hot summer days because it is quite creamy and quickly relaxes at room temperature.
And that as far as sugar is concerned, I personally think a little less sugar would be fine, however, anyone who has tried it says it's just right. So I don't know what to tell you, if you think it should be reduced, reduce the amount of sugar 😊
Ingredients
for one crust, ( make two )
4 large egg whites (140 g, without shell)
130 g of sugar
120 g of finely chopped or ground walnuts
1 small spoonful of baking powder
Third cover
4 large egg whites (140 gr)
130 g of sugar
120 g of coconut flour
1 small spoonful of baking powder
For the cream
12 egg yolks
150 g of sugar
200 g of chocolate (I used Milka noisette chocolate)
250 g of butter
Preparation.
1. Whip the egg whites into a stiff foam, adding sugar gradually. Add walnuts and baking powder to the beaten egg whites. Combine, spread in a pan lined with baking paper and bake at 180 C for 13 to 15 minutes. Bake another crust in the same way.
In the third shell, instead of walnuts, you put coconut. Cool the baked crust.
Cream
Slowly cook egg yolks and sugar, cool, then add whipped butter and melted, cooled chocolate. I explained in more detail at the beginning. Leave two tablespoons of the filling and spread it on top of the cake. Divide the rest of the filling into 2 parts.
Aranging the cake. Walnut crust - filling - coconut crust - filling - walnut crust.
@arijevakuhinja #cakes #chocolate #nuts
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