"Arabia" Cake: A Luxurious Dessert with Dates and Nuts

If you’re looking for a dessert that combines rich flavors, creamy layers, and a touch of sophistication, the "Arabia" cake is the perfect choice. This layered delight features a light date-and-nut sponge paired with a decadent chocolate and egg yolk cream, creating a show-stopping treat for any occasion.

Ingredients

For the Sponge:

• 10 egg whites
• 300 g (1 ½ cups) sugar
• 250 g (9 oz) chopped dates
• 250 g (9 oz) walnuts (half finely chopped, half ground)

For the Cream Filling:

• 10 egg yolks
• 100 g (3 ½ oz) dark chocolate (melted over a double boiler)
• 250 g (9 oz) butter or margarine
• 200 g (1 cup) powdered sugar
• 2 dl (¾ cup) whipped cream

For Garnish:

• Ground walnuts, chocolate shavings, or hazelnut crumbs

Instructions

Step 1: Make the Sponge
Preheat your oven to 150°C (300°F) and line a large baking tray with parchment paper.

In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, beating continuously until the mixture is glossy and holds its shape.

Gently fold in the chopped dates and walnuts (both finely chopped and ground) using a spatula to retain as much air as possible. Pour the mixture into the prepared tray and spread evenly.

Bake for 45 minutes, or until the sponge is firm to the touch and lightly golden. Allow it to cool completely before carefully slicing it in half widthwise to create two layers.

Step 2: Prepare the Chocolate Cream
In a heatproof bowl set over simmering water (double boiler), whisk the egg yolks with the melted chocolate for 15–20 minutes, or until the mixture thickens into a custard-like consistency. Remove from heat and let it cool slightly.

In another bowl, cream the butter or margarine with the powdered sugar until light and fluffy. Gradually incorporate the cooled chocolate mixture into the butter mixture, blending until smooth.

Whip the cream until soft peaks form, then gently fold it into the chocolate mixture. This creates a luscious and airy filling.

Step 3: Assemble the Cake
Place one sponge layer on a serving platter and spread half of the cream filling evenly over it. Place the second sponge layer on top and spread the remaining cream over the top and sides of the cake.

Step 4: Garnish and Chill
Decorate the cake with your choice of ground walnuts, chocolate shavings, or hazelnut crumbs, depending on your preference.

Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the cream to set.

Tips for Success

1. Dates and Nuts: Use fresh, soft dates for the best texture. You can substitute walnuts with hazelnuts or almonds if desired.
2. Cream: Ensure the chocolate and egg yolk mixture is cooled before blending it with the butter to avoid curdling.
3. Storage: Store the cake in the refrigerator and consume within 2–3 days for optimal freshness.

Rich, nutty, and indulgent, the "Arabia" cake is a true celebration of flavors and textures. With its date-infused sponge and velvety chocolate cream, it’s guaranteed to leave everyone asking for seconds. Perfect for holidays, celebrations, or just treating yourself—enjoy every bite of this delightful creation!