Vasa's cake

Name: Vasa's cake
Cuisine: European
Ingredients: 5 large egg whites; 5 tbsp (tablespoons) sugar; 5 egg yolks; 1 tbsp all-purpose flour; 50 g ground walnut; 40 g grated chocolate; 4 egg yolks; 4 tbsp sugar; 200 g ground walnut; 100 ml milk; 125 g sugar; 60 g melted dark chocolate; 10 tbsp orange juice; orange zest (1/2 orange); 150 g butter at room temp; 4 egg whites; 250 g sugar; 150 ml water

15 steps

Updated at: Sat, 21 Sep 2024 15:46:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories739.2 kcal (37%)

Total Fat45 g (64%)

Carbs76.7 g (30%)

Sugars69.4 g (77%)

Protein12.8 g (26%)

Sodium77.1 mg (4%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Crust

Step 1

Beat the egg whites, and towards the end, add one spoonful of sugar at a time, until a firm foam (shaum) forms.

Step 2

Add one yolk at a time and gently mix them in, just folding, turning the foam with a spatula, from bottom to top.

Step 3

In the same way, add flour, ground walnuts, and chocolate, taking care to deflate the foam as little as possible.

Step 4

Line a 26 cm diameter round cake pan with baking paper. Bake the crust at 180 C for about 25 minutes (depending on your oven). Remove the crust from the pan and let it cool completely.

Filling

Step 5

Beat the egg yolks with sugar using a mixer and cook them in a double boiler for about 5 minutes (the egg yolks are cooked briefly here only for thermal treatment). Cool them completely.

Step 6

When they are cooled, combine them with the previously beaten butter.

Step 7

Scald 200 g of ground walnuts with hot milk in which 125 g of sugar has been dissolved. Add melted chocolate, grated orange peel, and exactly 10 tablespoons of orange juice to the lukewarm mixture.

Step 8

When the egg and buttercream have cooled, as well as the cream with walnuts, combine them, beating with a mixer for about a minute.

Step 9

After the crust has cooled, we put it on a serving platter and apply the filling over the crust, creating a dome shape - we do the same with the whipped frosting (point 5). Chill well.

Shaum

Step 10

Put the sugar and the water on fire and let it turn into a thick syrup until white bubbles are made - more precisely until the moment when the mixture reaches the thickness of thicker honey.

Step 11

During that time, when you see that the thickening is coming to an end, you finish beating the egg whites at the same time

Step 12

Gradually add the hot sugar syrup in a very thin stream. Here, the only important thing is synchronization and the right timing. Everything else is a piece of cake. :D

Step 13

Beat everything well for about 5 minutes from the moment when the entire sugar syrup has been added.

Final steps

Step 14

Take the cake out of the fridge and carefully apply the foam as firmly as to not leave air (holes) inside the foam (do not press at all). You can add ground walnut and/or grated chocolate on top of the cake. I also add some longer strips of orange zest.

Step 15

Leave it best overnight to cool well (minimum 4-5 hours) and then serve.