I always wonder why is it that the European style layered cakes aren’t so popular worldwide. They are rich, and the alternating layers of biscuit and cream are equal in height. Growing up, it was unimaginable to me for a cake to have thick layers of biscuit.
This is my family recipe and mom usually made it on special occasions. The cake has a rich chocolate taste, and the crunch of walnuts in a meringue biscuit with dates is just spectacular. This one you can serve to a king.
Rich Cake with Chocolate and Dates
Ingredients for the biscuit:
10 egg whites
250 g / 9 oz sugar
200 g / 7 oz chopped walnuts
250 g / 9 oz chopped dated
4 tablespoons flour
Ingredients for the chocolate cream:
10 egg yolks
10 tablespoons powdered sugar
100 g / 4 oz dark chocolate
250 g / 9 oz butter
To prepare the biscuit beat egg whites stiff with a mixer and then gradually start adding sugar, with a mixer on. After you’ve got a nice and hard meringue, stir in flour, chopped walnuts and dates.
Divide batter into two parts and bake each in large oven pan lined with baking paper in a preheated oven on 300°F/150°C. You should actually dry it in the oven like regular meringue and untill it’s done, and you’ll know it’s done if when you poke it with a toothpick, the toothpick comes out dry. So basically, you monitor the oven closely and when you notice biscuit is starting to turn brownish on top it is probably done. After you bake biscuits, let them cool completely and cut each in two (that will make 4 pieces of biscuit in total).
To make the cream, mix egg yolks with powdered sugar and cook in a double boiler until it thickens. Then add chopped chocolate and stir until it melts. Remove from heat and let cool. in the meantime beat butter fluffy with a mixer and mix it into a cooled egg yolk and chocolate cream.
Assemble by placing layer of biscuit followed by layer of cream until you have enough ingredients. Make sure to reserve some cream for coating the cake.
The cake should stay in the fridge overnight.
A few additional notes:
Mom’s recipe is for the square cake and that is the easiest way. The one on the photos is a tiny round one.
If you want to make it that way bake only one biscuit and then cut out 4 circles that are 15-16 cm in diameter (that’s around 2 inches diameter). you will deffinitely be able to cut out 3 circles, the fourth one you’ll have to patch out of the remains. But it won’t be visible when cake is done, so you’ll be fine. For the cream use 7 egg yolks, 7 tablespoons powdered sugar, 70 g / 2.5 oz dark chocolate and 175 g / 6 oz butter. Then follow the recipe.
I served it with fresh cranberries, but it’s supposed to go without it. It’s simply great as it is.