What makes this Indian Village Cake truly special is the unique method of using ice cream cones, which are alternately filled with golden and chocolate creams, making each slice as visually captivating as it is mouthwatering. It’s a dessert that demands attention and is sure to become a favorite for any occasion, from birthdays to holidays.
Ingredients for the Base:
- 10.5 oz (300 g) chopped walnuts
- Butter (for greasing)
- 1 tablespoon flour (for dusting the pan)
- 10 egg whites
- 10 tablespoons sugar
- 6 tablespoons flour
- 1 teaspoon baking powder
Filling:
- 1 liter (4 cups) whole milk
- 6 packages of vanilla pudding mix
- 10 egg yolks
- 10 tablespoons powdered sugar
- 1 1/2 cups (375 g) butter, softened
- 1 cup (200 g) powdered sugar
- 5.3 oz (150 g) melted chocolate
- 7 oz (200 g) Eurocrem (or a similar hazelnut cream spread)
Topping:
- 20 ice cream cones
- 4 packages of whipped cream or 2 cups heavy cream, whipped
- Additional chocolate for drizzling (optional)
Instructions:
- Base:
Grease a baking pan and dust it with flour. Place the chopped walnuts in the pan and sprinkle a little flour over them. Grate some butter on top.
In a separate bowl, beat the 10 egg whites with the 10 tablespoons of sugar until stiff peaks form. Add the 6 tablespoons of flour and 1 teaspoon of baking powder, and mix gently.
Pour the mixture over the walnuts in the pan and bake the base until golden brown. - Filling:
Prepare 6 packages of vanilla pudding according to the instructions on the box, using 4 cups of milk.
In a separate bowl, beat the 10 egg yolks with the 10 tablespoons of powdered sugar.
In another bowl, cream the 1 1/2 cups (375 g) butter with the 1 cup (200 g) powdered sugar. Combine this with the egg yolks. Gradually add the cooled vanilla pudding, one tablespoon at a time, while stirring constantly.
Divide the cream into two portions. Keep one portion yellow, and to the other, add 5.3 oz (150 g) of melted chocolate and 7 oz (200 g) Eurocrem (or hazelnut spread). - Assembling the Cake:
Once the base is baked and cooled, place it on a serving platter with the walnuts facing up.
Take the 20 ice cream cones and alternate filling them with the yellow and chocolate cream, using a teaspoon for each flavor. Continue until all the cones are filled.
Mix the remaining creams together and spread over the top and sides of the base. Insert the filled cones into the cake so they stand upright.
Whip 4 packages of whipped cream or 2 cups of heavy cream and use a piping bag to decorate between the cones, making sure the tops of the cones stick out of the whipped cream.
Optionally, drizzle melted chocolate over the tips of the cones for extra decoration.
