Ingredients for 20 Portions
For the Base:
- 5 egg yolks
- 100g powdered sugar
- 150g flour (sifted)
- 2 tsp baking powder
- 4 tbsp cocoa powder (sifted)
- 6 tbsp warm water
- 5 egg whites
- 50g powdered sugar
- 150g currant jam (or jelly)
For the Pudding Cream:
- 2 packets vanilla pudding powder
- 6 tbsp sugar
- 750ml milk
- 4 egg yolks
- 250g butter (room temperature)
- 2 packets vanilla sugar
For the Meringue Cream:
- 5 egg whites
- 200g powdered sugar
For Decoration:
- Chocolate shavings (milk chocolate, optional)
Preparation:
1. To begin, line a deep baking tray with parchment paper and preheat the oven to 180°C (350°F) with both top and bottom heat.
2. First, whisk the egg yolks with powdered sugar until smooth and creamy.
3. In a separate bowl, combine the flour, baking powder, and cocoa powder. Gradually mix these dry ingredients into the egg yolk mixture, adding the warm water. Stir until the batter is smooth and well-combined.
4. In another bowl, beat the egg whites with powdered sugar until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture. This will ensure a light and airy base.
5. Spread the batter evenly onto the prepared baking tray. Bake for about 18 minutes, or until a toothpick inserted comes out clean. Allow the base to cool completely on the tray.
6. While the base cools, prepare the pudding cream. Follow the instructions on the pudding powder packet, combining the pudding powder, sugar, and milk. Once it starts to thicken, gradually stir in the egg yolks. Continue stirring as the pudding thickens and eventually cools down.
7. While the pudding cools, beat the room-temperature butter with the vanilla sugar until light and fluffy. Then, spoon the cooled pudding mixture into the butter and beat until smooth and combined.
8. Once the base has cooled, spread the currant jam (or jelly) evenly over it. If using jelly, it may need to be gently heated to make it easier to spread.
9. Next, spread the pudding cream on top of the jam layer. Use a spatula to smooth it out evenly.
10. To prepare the meringue cream, fill a pot with a little water and bring it to a simmer. Place a large metal bowl over the pot, making sure the bowl doesn’t touch the water. Add the egg whites to the bowl and beat them using a hand mixer. Gradually add the powdered sugar while continuing to beat. Keep beating until the mixture forms thick, glossy peaks.
11. Spread the meringue cream over the pudding layer, smoothing it out. For a final touch, decorate with chocolate shavings if desired.
This delicious dessert, often referred to as “Finger-licking Cake,” is a rich and indulgent treat with multiple layers of flavors and textures. The soft, airy base topped with a creamy pudding layer and finished with a sweet meringue layer is sure to satisfy any sweet tooth. The combination of currant jam adds a subtle tanginess that balances the richness of the other ingredients.
This dessert can be served on various occasions, from family gatherings to celebrations. The use of fresh ingredients such as butter and eggs gives the cake a smooth texture, while the cocoa powder and vanilla sugar bring out a delightful sweetness. The meringue adds a light, crisp texture on top, making every bite a unique experience.
When serving, you can make individual portions by cutting the cake into small squares or larger pieces for a more traditional presentation. For added flair, feel free to experiment with different toppings or flavor combinations, such as using raspberry jam instead of currant, or adding a dusting of powdered sugar over the meringue before serving.
This cake not only looks beautiful but tastes just as impressive. The layers come together perfectly, creating a satisfying and balanced treat that everyone will love.
Enjoy baking this incredible dessert and, most importantly, enjoy every delicious bite!
