This recipe comes from my aunt, a true cake master. It’s rich and fantastic – give it a try!
Aunt’s Greek Cake – Ingredients for the Layers:
- Whisk 7 egg whites into stiff peaks, then gradually add 7 tablespoons of sugar. Whip well with a mixer, then add 7 tablespoons of ground walnuts, 7 tablespoons of ground biscuits, and 2 tablespoons of milk. Gently mix with a spatula and bake at 180°C (350°F) for about 20 minutes. The baking tray should be approximately 40×25 cm, and be sure to use parchment paper.
- Bake another layer in the same way as the first.
Filling:
- Whisk 14 egg yolks with 80g of sugar.
- From 500 ml of milk, take a small amount, mix it with 4 tablespoons of flour, and add it to the egg yolks and sugar.
- Bring the rest of the milk to a boil, then add the egg mixture and cook over low heat until thickened.
- Once the mixture cools, add 2 sticks of margarine (softened) mixed with 120g of powdered sugar, and mix everything well with a mixer.
- To the filling, add 200g of toasted, chopped walnuts, 200g of crushed biscuits, and 200g of chopped milk chocolate.
- Mix everything gently with a spatula and spread between the two layers.
Caramel Frosting:
- Whisk 6 egg whites into stiff peaks, gradually adding 8 tablespoons of sugar. Beat well until smooth.
- Melt 150g of sugar (until it caramelizes slightly) and slowly pour it into the frosting in a thin stream while continuously whisking with a mixer. (This step requires two people: one to pour the melted sugar and the other to whisk with the mixer!)
- Once all the sugar is incorporated, continue mixing until smooth. Spread the frosting over the cake and refrigerate.
Be sure to make the cake one day before serving!
