White Mountain Cake is a decadent, multi-layered dessert featuring soft sponge cake, creamy custard, whipped cream, and a crunchy nut and chocolate topping. Lightly soaked with a rum-milk syrup, this cake is perfect for special occasions or as a show-stopping treat for your family.
Ingredients:
6 egg yolks
7 oz granulated sugar (about 1 cup)
6 egg whites, beaten to stiff peaks
6.3 oz all-purpose flour (about 1 1/2 cups)
1 tsp baking powder
Zest of 1 lemon
Directions for Cake Base:
Whisk the egg yolks and sugar until light and fluffy. Gently fold in the flour, baking powder, lemon zest, and then carefully fold in the beaten egg whites. Pour the batter into a greased 9×13-inch baking pan and bake at 350°F for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely, then cut into slices.
Soaking Syrup:
3 tbsp dark rum
1 cup milk
Topping Mixture:
1/2 cup chopped walnuts
3.5 oz chopped chocolate (about 1/2 cup)
1/2 cup chopped raisins
Custard Cream I:
4 large eggs
8 tbsp granulated sugar (about 1/2 cup)
2 packets vanilla pudding mix (about 4 servings)
1 packet vanilla sugar (or 1 tsp vanilla extract)
4 cups milk
Instructions: Whisk egg yolks and sugar until pale and creamy. Stir in 1/3 cup milk and pudding mix. Slowly cook with remaining milk until thickened. Let cool slightly.
Whipped Cream II:
- 1 cup heavy cream
- 1 packet whipped cream stabilizer (or 1 tsp gelatin powder)
Whip the cream with the stabilizer until stiff peaks form.
Final Steps:
In a large serving dish, place a layer of cake slices. Drizzle with the rum-milk syrup and sprinkle with the topping mixture. Spread a layer of custard cream over the top, then cover with a layer of whipped cream. Repeat the layers until ingredients are used, ending with a layer of cake.
Refrigerate for several hours to set.
Once chilled, invert the dish onto a serving platter and finish by spreading remaining whipped cream over the top.
Notes:
Use a 9×13-inch pan for a similar thickness to the original.
For added flavor, you can toast the walnuts lightly before using.
The dessert is best served cold after chilling for 4–6 hours.
