White
FOR THE CAKES: Let the eggs warm to room temperature for at least 30 minutes
Sunday
cake
For the cakes:
7 tablespoons flour
7 eggs
7 tbsp sugar
1 packet baking powder - 2 tsp.
2 tsp cocoa
For the buttercream:
500 ml. fresh milk
200 g sugar
90 g flour
25 g starch
100 g cow butter
For the whipped cream:
500 ml. dairy cream
200 g sugar
For the walnut croquant:
300 g of sugar
100 g walnut kernels
For sugar syrup:
1 cup of sugar - 150 g.
2 cups of water - 300 ml.
For white chocolate sauce:
100 ml. sour cream
20 g sugar
25 g cow butter
100 g white chocolate
Optional: Piece of chocolate
couverture for shaping
chocolate cylinders
1.
before beating, then separate the yolks and whites. Beat the egg whites in a large bowl
first on high speed with the mixer.
2.
3.
Once they come to firm peaks, add 1 tbsp sugar and beat for a minute.
In another dry bowl, whisk the egg yolks for 30 seconds and continue whisking while
adding the remaining 6 tbsp sugar.
4. Stop beating when a pale yellow cream is obtained.
5. Pour the egg yolks into the egg whites and beat for a minute. In a dry bowl, sift
together the flour ( 7 tbsp), cocoa ( 2 tsp ) and baking powder.
6. Add the dry mixture gradually to the fluffy egg whites and stir slowly and gently with a
wire whisk until well mixed, being careful not to stir too long. No more than 30-40
seconds are needed to thoroughly mix the dry ingredients with the eggs
7. Grease a round cake tin 26-30 cm in size with soft butter and sprinkle with flour. Shake
off excess flour and pour in the baking mix. The tray is placed in the lower part of the
oven, which is preheated to a temperature of 200 degrees and baking lasts 20-25
minutes.
8. FOR THE BUTTERCREAM: Boil the milk in a saucepan with the sugar, stirring
with a whisk. Once the sugar has dissolved and the cream has thickened remove from
the heat and allow to cool completely. Transfer the cold cream to a dry bowl and add
the cold butter, cut into small cubes. Mix at low speed with a mixer until soft and
creamy.
9. FOR WHITE CHOCOLATE SAUCE: In a saucepan or small saucepan, pour cream
and heat to 50 degrees, add sugar, butter and white chocolate. Stir until melted and set
aside until cool.
10. FOR THE SUGAR SYRUP: Heat water (300 ml) together with the sugar (150 g) in a
small saucepan and boil for a minute. Allow to cool.
11. FOR WHIPPED CREAM: In a dry bowl, whip ice cold dairy cream and when it
becomes soft snow, gradually add the sugar. Continue beating until mixture is fluffy
and stiff.
12. FOR CANDIED WALNUTS/CROQUANT: In a saucepan, put the sugar (250g) and
walnuts (100g) Heat and leave until light caramel forms, stirring gently to coat the nuts
in caramel. While hot, pour the caramel into an oiled shallow flameproof dish or tray
and leave to set and cool. Then crush with a chopper or food processor until crumbly.
They are stored in a dry place in a tightly closed jar.
ARRANGING AND SHAPING:
13. Cut the cool baked cake into three equal parts with a serrated knife. This should
produce three cakes of equal thickness. The first cake is syruped with 1/3 of the cooled
syrup. Spread the buttercream in a thick, even layer on top of the syruped cake. Place a
second cake, drizzle with a ladle of the syrup and spread 1/3 of the buttercream. Again
sprinkle with one or two handfuls of the walnut croquant. Put the last cake, syrup
again.
14. Begin spreading the whipped cream, first using a spatula to the sides of the cake. Cover
all over and even out.
15. Place the remaining cream in a piping bag and use it to form a high decorative rim.
Pour some of the white chocolate sauce in the middle. (OPTIONAL/I don’t do this
part) Using a rainbow-shaped knife, form chocolate cylinders. A piece of chocolate
couverture is used for this, the surface is pressed lightly with the knife and slipped so
that they become cylinders. The sides of the cake are coated with croquant, pressing
them lightly with the palms of the hands. The excess is put aside for another cake or
dessert, and the finished cake stands for at least 12 hours before slicing and serving,
and ideally overnight.
16. For decoration, melt 50 grams of natural chocolate ( couverture ) together with 3 tbsp
cream or fresh milk. Place in a small plastic bag, pierce it and drizzle over the white
chocolate sauce. You can use a prick to form the drizzles into interesting patterns.