Snow Cake

The name of this cake is Snow Cake because its recipe, on page 18 of my grandmother's recipe notebook, requires egg whites only. The resulting cake is absolutely not white. It has the color of almonds and walnuts that are mixed into the beaten egg whites.

When you use the egg yolks for all kinds of dough you are left with any amount of unused egg whites that is the time to make a Snow Cake. Very easy to make and delicious with or without cream.

Ingredients

7 egg whites

80 g granulated sugar

100 g walnuts (ground)

100 g almonds (roasted, ground)

1 tsp vanilla extract

1 lemon zest

Instructions

1. Beat the egg whites to a stiff foam

2. Add the sugar, vanilla and lemon zest

3. Slowly add walnuts and almonds and mix well

4. Pour the batter into a well-greased baking form

5. Bake in a preheated oven at 350°F (180°C) for 45 minutes

To make the Snow Cake more interesting, occasionally I coat the cake with Chocolate Ganache or Madeira Cream.

For the Chocolate ganache, the following recipe works best for me:

150 ml whipping cream

150 g dark chocolate (ground)

1. Heat the whipping cream (almost boiling)

2. Pour over the ground chocolate

3. Mix until smooth

For the Madeira cream, I baked the Snow Cake in a rectangular baking pan and cut it into two layers. For the cream, see the recipe for Madeira Cake.