Egg White and Pudding Cake

After Christmas, we often wonder what to do with the leftover egg whites from baking holiday treats. I offer you an excellent recipe for a delicious cake that contains no flour. We make the sponge from egg whites and coat it with a quickly prepared pudding cream. It wont take much time to prepare, and the taste of the cake is divine.

Details

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

Cream

7 dl Milk, whole milk
3 spoons Sugar, white
2 bags Pudding, vanilla
125 g Butter, unsalted

Egg white biscuit

300 g Egg, egg white, fresh
150 g Sugar, white
1 bag Baking powder
200 g Nuts, hazelnuts

Steps

Beat the egg whites into stiff peaks. Add sugar and mix until the mixture starts to shine and the sugar is completely dissolved.
Sift baking powder over the beaten egg whites and add ground hazelnuts. Gently fold with a spatula and divide the mixture into two parts.
Spread the egg white mixture into two cake rings (approximately 20 centimeters in diameter) and smooth the tops. Bake the sponges for about 25 minutes at 170 degrees Celsius (extend baking time by 5 minutes if needed). Let the baked sponges cool.
Add sugar to the milk, then cook the pudding according to the instructions on the packet. Add butter to the hot pudding and mix until it is completely melted. Let it cool.
Whip the cooled cream until it becomes pale and shiny. Save a few tablespoons for decoration.
Line the cake ring with acetate foil. Place one egg white sponge in the ring and spread half of the cream on top. Place the second sponge on the cream and add the remaining cream. Refrigerate the cake for at least 2 hours.
Once the cake is well chilled, remove it from the refrigerator. Take off the ring and foil, and decorate the cake as desired with the reserved cream.

Nutrition Information (Per 100g)

Calories: 370.68 kcal
Fat: 22.51 g
- Saturated Fat: 7.23 g
Carbohydrates: 37.28 g
- Sugars: 34.43 g
Protein: 5.91 g
Fiber: 1.83 g