Shortbread chocolate cake with whipped egg whites and nuts filling
10 servings
120 minutes
Sandy chocolate cake filled with whipped egg whites and nuts is a refined delicacy of Austrian cuisine, combining a crispy base with an airy nutty-meringue layer. Its roots trace back to the rich traditions of the Viennese pastry school, where harmony of textures and flavors is cherished. The tender, slightly crumbly sandy crust contrasts with the light, airy soufflé made from whipped egg whites enhanced by the aroma of ground nuts. The finishing touch is a chocolate glaze that adds richness and elegance to the cake. This dessert is for true connoisseurs of refined sweetness and pairs perfectly with a cup of strong coffee or a glass of dessert wine. It can be served as a festive treat or as an elegant addition to a cozy tea time.
1
Separate the yolks from the whites. Place the whites in the refrigerator. Melt the margarine. Mix the yolks with 3/4 cup of sugar, gently add the warm margarine, and incorporate the flour. Divide the resulting dough into 3 parts, with one being slightly larger. Refrigerate for 1 hour.
- Chicken egg: 5 piece
- Sugar: 450 g
- Margarine: 200 g
- Wheat flour: 2 glasss
2
Flatten one of the smaller parts of the dough at the bottom of the pan or mold. Bake the cake at 180 degrees until golden brown. Remove from the oven, cover with a board, and flip it onto the board.
3
Take 4 egg whites and beat with 3/4 cup of sugar until thick foam. Add crushed nuts. Take the second smaller part of the dough and spread it at the bottom of the mold, making edges (about 3 cm). Place half of the egg whites with nuts on the dough. Cover with the baked layer on top. Add the remaining whipped egg whites with nuts.
- Chicken egg: 5 piece
- Sugar: 450 g
- Nuts: 100 g
4
Take the remaining dough out of the fridge. Tear off small pieces, flatten them into patties, and place them on the egg whites. The top layer of dough will look like a turtle's shell; you can overlap the pieces. This is to allow the top layer of dough to move freely and release excess air when the whipped egg whites start to rise. Bake in the oven for 40 minutes at 180 degrees.
5
Remove from the oven and flip the cake onto a board. Pour the cooled cake with chocolate icing or melted chocolate. To prepare the icing: mix a cup of sugar with an egg, cocoa powder, butter, and milk. Place on low heat, warm, and cook for 5 minutes. Immediately pour over the cake and decorate (with nuts, candied fruits, micro-meringues, pieces of nougat, or whatever you like).
- Sugar: 450 g
- Chicken egg: 5 piece
- Cocoa powder: 2 tablespoons
- Butter: 50 g
- Milk: 1 tablespoon
- Nuts: 100 g