This layered cake combines a light and fluffy nutty sponge with two rich, creamy layers—one white and one dark—creating an indulgent treat. The addition of Jaffa biscuits soaked in orange juice adds a delightful twist to this already decadent dessert. Perfect for special occasions or any time you want to impress your friends and family!
Ingredients for the Sponge (Makes 2 Layers):
- 4 egg whites
- 4 egg yolks
- 150 g sugar
- 1 vanilla sugar packet
- ½ packet of baking powder
- 100 g ground walnuts
- 100 g flour
- 50 ml warm water
- 50 ml oil
Instructions for the Sponge:
Prepare the Sponge: Beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk together the egg yolks and 150 g sugar until fluffy. Add the 50 ml warm water and 50 ml oil, and mix well. Sift in the 100 g flour, ½ packet baking powder, and 100 g ground walnuts, then stir to combine.
Combine with Egg Whites: Gently fold the stiff egg whites into the egg yolk mixture in two parts to ensure a smooth consistency.Bake the Sponge: Line a 26 cm round cake pan with parchment paper. Pour the batter into the pan, smoothing it out. Gently tap the pan on the counter to remove air bubbles. Bake at 170°C for 20 minutes, checking with a toothpick. The cake should be soft and slightly pull away from the edges. While the first sponge is baking, prepare the second layer.
Cool the Sponge: Once baked, remove the sponge from the pan and allow it to cool completely.
Ingredients for the White Cream:
- 1 liter milk
- 100 g flour
- 100 g cornstarch
- 100 g sugar
- 3 vanilla sugar packets
- 125 g butter
- Juice of 1 orange (or 1 cup of orange juice)
- 1 package whipped cream powder (for added texture)
Instructions for the White Cream:
Cook the Pudding: In a pot, bring 800 ml of milk to a boil. In the remaining milk, mix the 100 g flour, 100 g cornstarch, 100 g sugar, and 3 vanilla sugar packets. Pour this mixture into the boiling milk and stir continuously to avoid lumps. Cook until the mixture thickens into a pudding-like consistency.Cool and Add Butter: Transfer the pudding to a clean bowl, cover with plastic wrap, and let it cool. Once cooled, mix in the 125 g butter and orange juice. Add the whipped cream powder and blend until smooth.
Ingredients for the Dark Cream:
- 100 ml milk
- 150 g sugar
- 200 g chocolate (dark)
- 200 g ground walnuts
- 200 g butter
Instructions for the Dark Cream:
Cook the Dark Cream: In a pot, bring the 100 ml milk and 150 g sugar to a boil. Add the 200 g butter and 200 g chocolate and stir until everything is melted and well combined. Stir in the 200 g ground walnuts and cook for a few more minutes.Cool the Dark Cream: Transfer the mixture to a bowl, cover with plastic wrap, and let it cool.
Additional Ingredients:
- 450 g Jaffa biscuits
- 1 cup orange juice (for soaking biscuits)
Assembly:
Cut the Sponge: Once the sponges have cooled, slice each sponge layer horizontally into two equal pieces. You will have 4 layers in total.
Layer the Cake: Place the first sponge layer in a cake ring or springform pan. Spread a layer of the white cream on top. Soak the Jaffa biscuits in the orange juice and place them on top of the white cream layer. Add another layer of white cream.Add the Dark Cream: Place the second sponge layer on top and spread the dark cream evenly. Add the third sponge layer, followed by the third portion of the white cream. Place the soaked Jaffa biscuits and finish with the final layer of white cream.
Final Layer and Chilling: Place the last sponge layer on top. Refrigerate the cake for several hours, preferably overnight, to allow it to set.
Decorate: Once chilled, remove the cake from the ring. Decorate with whipped cream or any decoration of your choice. You can also use edible gold spray for a touch of elegance.
This cake is a showstopper with its layers of rich cream and nuts, complemented by the sweetness of the Jaffa biscuits. The mix of light, fluffy sponge and indulgent filling makes it a perfect dessert for any occasion. Enjoy!
