Name: Stracciatella cake with egg white sponge
Yield: 1 cake
Cuisine: Slovak
Ingredients: 8 Egg whites; 8 tbsp Sugar; 8 tbsp Semi-coarse wheat flour; 1/2 packet Baking powder; 1/2 l Milk; 8 Egg yolks; 2 packets Unflavored gelatin (20 g each); 1/2 l Cream; 100 g Chocolate shavings; 150 g Powdered sugar

Instructions

Tip: tap a step to mark it as done.

Beat the egg whites with the sugar until stiff peaks form. Gradually fold in the flour mixed with the baking powder. Bake the sponge in an oven preheated to 200 °C (400 °F) for about 30 minutes.
For the filling, prepare the gelatin according to the package instructions. Heat 1/2 l milk, then remove from the heat. Beat the egg yolks with the sugar, pour in the warm milk, and mix until combined. Return to the heat. Stir the gelatin into the hot mixture and let cool.
Whip the cream and fold it into the cooled egg yolk mixture. Coarsely grate the dark chocolate and fold it into the filling. Spread the filling over the baked sponge and refrigerate for at least 5 hours, preferably overnight.

Tip: Heat the egg yolk and milk mixture only until thickened; do not let it boil, or the yolks will curdle. Grate the chocolate while cold so it does not melt in your fingers.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 197 kcal
Protein: 6.8 g
Carbohydrates: 23 g
of which sugars: 18 g
Fat: 9.1 g
of which saturates: 4.6 g
Fiber: 0.4 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Stracciatella torta s bielkovým korpusom a smotanovým krémom