Gaby
Ingredients:
Nut Layers:
8 egg whites, 1 cup sugar, 3 egg yolks, 200g shredded coconut, 200g chopped nuts, 200g raisins, 1 can pitted cherries, 1 tsp baking powder, 1 tbsp flour.
Genoise Cake:
5 egg yolks, 2 whole eggs, 5 tbsp flour, 1 tsp (not heaping) baking powder, 5 tbsp sugar, 1 packet vanilla sugar.
Filling:
2 packets vanilla pudding, 1.5 cups sugar, 2 cups milk, 350-450g butter.
Chocolate Glaze:
150g dark chocolate, 60g butter.
Jelly Layer:
2 packets cherry jelly (gelatin dessert).
For the nut layers, beat the egg whites with sugar, then add the yolks, shredded coconut, chopped nuts, raisins, baking powder, and flour. Bake two layers at 350°F (180°C) for 30 minutes. For the genoise cake, beat the egg whites with sugar, add the yolks, flour with baking powder, and bake one layer for 15 minutes at 350°F (180°C).
To make the chocolate glaze, melt the dark chocolate with butter in a double boiler. For the filling, dissolve the pudding in 1 cup of milk, while mixing the second cup with sugar and heating it. Stirring constantly, bring the milk and sugar mixture to a boil. Once boiling, pour in the dissolved pudding and cook until thickened. Let it cool and then beat with butter.
Assemble the cake by spreading the chocolate glaze on both sides of the genoise cake, optionally soaking it in syrup beforehand. On top of the nut layer, spread the filling, then add the cherries, followed by a bit more filling, the genoise layer, more filling, cherries, and finally the nut layer.
For the jelly, dissolve two packets of cherry gelatin in half the amount of water as indicated on the package. Heat, cool, and pour the gelatin over the cake.
