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PREPARATION TIME: 30 minutes BAKING TIME: 35 minutes
CAKE:
4 large egg whites
10 tablespoons (5 ounces; 140 grams) butter
1/2 cup plus 2 tablespoons (125 grams) sugar
1/2 cup plus 2 tablespoons (100 grams) cake flour
1 cup plus 2 tablespoons (140 grams) chopped walnuts
1 teaspoon baking powder
TOPPING I:
4 large egg yolks
3/4 cup (150 grams) sugar
TOPPING II:
5 tablespoons (2.5 ounces; 70 grams) butter
6 tablespoons (70 grams) sugar
3 tablespoons unsweetened cocoa powder
1/2 cup plus 1 tablespoon (70 grams) chopped walnuts
DECORATION:
6 tablespoons (50 grams) chopped walnuts or sliced almonds
EQUIPMENT:
13 x 9-inch baking pan
PREPARATION:
- Preheat the oven to 350 degrees.
- For the cake, whisk the egg whites in a large bowl until soft peaks form.
- Add the rest of the cake ingredients, and beat with an electric mixer at medium speed until well mixed.
- Spread the batter into a well greased and floured pan.
- Bake at 350 degrees for 15-20 minutes. (At this point the cake will not be fully baked.)
- For the first topping, beat the egg yolks with the sugar in a medium bowl until thick and pale yellow in color. Using a spatula, spread the egg yolk mixture evenly on the cake.
- Put the cake back into the oven, and bake for an additional 10-15 minutes, or until the egg yolk mixture hardens and a cake tester comes out clean.
- For the second topping, cream the butter with the sugar and cocoa powder until light and fluffy, and then add the walnuts. Mix well.
- Let the cake cool, and then using a spatula spread the second topping evenly on the cake.
- Decorate with chopped walnuts or sliced almonds.
- When ready to serve, cut into small cubes and
arrange on a platter.
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