Ingredients

Sponge biscuit
flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking powder
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
cocoa
1 tbsp
15 g
0.52 oz
0.50 fl oz
eggs
4 pc
vegetable oil
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
milk
1 tsp
4.92 ml
salt
pinch
Meringue
egg whites
0.50 cup
110 g
3.85 oz
3.63 fl oz
sugar
1.25 cup
300 g
10.50 oz
9.90 fl oz
water
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
baking powder
1 tbsp
15 g
0.52 oz
0.50 fl oz
Cream
butter
1.25 cup
300 g
10.50 oz
9.90 fl oz
caramel spread
1.25 cup
340 g
11.90 oz
11.22 fl oz
sweetened condensed milk
0.75 cup
170 g
5.95 oz
5.61 fl oz
cocoa
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
vanilla paste
0.25 tsp
1.23 ml
walnuts
0.75 cup
170 g
5.95 oz
5.61 fl oz
Soaking
baileys irish cream liquor or coffee syrup
3 Tbs

Method

Sponge biscuit

The calculation is for a 20cm ring mold.

  • The eggs should be at room temperature. Heat the oil a little (until slightly warm), add cocoa, mix, add milk and salt. Sift flour with baking powder. Divide the eggs into whites and yolks.
  • Beat the whites, gradually adding half of the sugar (65 g / 2.30 oz), until peaks. Then beat the yolks separately with the second part of sugar (65 g / 2.30 oz), until their volume increases 4-5 times.
  • Then add the mixture of cocoa and vegetable oil to the yolks, mix well with a spatula. Add egg whites in portions, stirring gently. Then add sifted flour with baking powder in portions, mix well. Bake at 170-175C (340-355F) for 35-40 minutes. Check the readiness with a toothpick, it should be dry and clean!
  • Leave the sponge cake to cool in the oven. Remove the completely cooled sponge cake from the mold, wrap it in a cling film or plastic food bag, leave to "ripen" for 2-3 hours.

Meringue

I usually make meringues a day before.

  • Egg whites should be at room temperature. Mix sugar and water in a saucepan, put on the stove at low heat. The sugar syrup should be boiled until the temperature is 120C (250F) (you need a kitchen thermometer to measure the temperature). When the syrup reaches the temperature of 106C (220F), start whipping the whites at a low speed, increasing it gradually, as the temperature rises.

  • Continue to beat at maximum speed and trickle the sugar syrup (it is important that the syrup does not fall on the whisk). Whisk until 43-40C (105-110F). At the end add confectioners sugar, whisk again until combined. Form a meringue on the baking paper using a pastry bag (you can use a curly piping tip). Bake at 75C (165F) for 2 hours in the convection mode.

Cream

I make two types of cream.

For the first, you need to whip 200 g (7.05 oz) of butter at room temperature for 2-3 minutes at maximum speed, until its volume increases. Spoon in the caramel spread and the cocoa. Whip until combined and increased in volume. For the second cream, whip 100 g (3.55 oz) of butter at room temperature for 2-3 minutes at maximum speed, until the volume increases. Add chilled condensed milk and vanilla paste in portions.

The nuts should be chopped in large pieces.

Cake assembling

  • Divide the sponge biscuit into 2 cake layers.
  • Soak the cake layer with baileys or coffee syrup, if needed.
  • Put 200 g (7.05 oz) of the first cream (with caramel spread) on top of the cake layer, add 80 g (2.80 oz) of nuts, and put 80 g (7.05 oz) of the second cream (with sweetened condensed milk) around the edges (on sides).
  • Cover with the second cake layer (it can be soaked as well), put a thin layer of cream, followed by meringue, cream, nuts and continue in this way, forming a meringue "heap"
  • Decorate the cake with nuts, chocolate thread, if desired.
  • Put in the fridge for 12 hours.