This was an extremely neat cake to make. I have never made a cake like before without flour and the standard American way of making cake. This is one of the densest, richest cakes I have ever made/eaten, and I think that you’ll all enjoy it it as well. Typically the cake is supposed to be Chestnut Layered Cake but apparently the stores around here don’t sell chestnuts (unless I wanted to go to Whole Foods and buy them organic for $75 for a half a nut) and so I opted for macadamia nuts which gave the same rich consistency and a nice bold flavor to go along with it! I adapted my recipe from this one here.
First things first. Take 12 eggs, separate them between yolks and white – 12 yolks will go into a mixing bowl, and only 6 egg whites will go into a smaller mixing bowl and set aside. The remaining 6 egg whites will unfortunately be thrown away.
Add the 1 1/4 cups of confectioners sugar to the egg yolks and beat them together with a mixture for a few minutes until thoroughly combined.
Add the fine bread crumbs and cinnamon to the cake mixture and thoroughly combine as well.
Set the cake mixture aside for a moment and puree the macadamia nuts. I did this by throwing them in my 10 year old magic bullet and adding about 1/4 of a cup of water to them to make this paste. Mix the puree into the cake mixture completely and set aside.
Now take the 6 egg whites and whisk them together with the blender until they’re completely beaten and foamy. Add them to the cake mixture as well and beat until combined.
Pour into cake pan and bake for 45 minutes at 325 degrees. Once it’s completed take out of the oven, let cool, and then cut into three even rectangular parts. You choose what icing you want to use. I chose to make my buttercream icing that I’ve been making since I was little. Put icing between each layer to stick them together and then ice the outsides of the cake to complete!
Viola! Serve with vanilla bean ice cream.
C+ rating from caloriecount.com. Eater beware! :)
Very low sodium. High cholesterol.
- 12 egg yolks
- 6 egg whites
- 1 1/4 cups confectioners sugar
- 3 tbsp fine bread crumbs
- 1 tsp ground cinnamon
- 9 oz macadamia nuts (pureed)
- icing of your choice
- Preheat oven to 325.
- Take 12 egg yolks and beat them together with the confectioners sugar, bread crumbs, cinnamon, pureed nuts, and whipped egg whites.
- Pour in cake pan and bake for 45 minutes.
- When completely cooled cut the cake into three rectangular pieces, ice the centers of the pieces to make them stick together, and then ice the top and outsides of cake.
- Cut open the cake to reveal it's layered beauty, serve with vanilla bean ice cream. Yum!
640 calories, 28.5g fat, 11.7g saturated fat, 345mg cholesterol, 110mg sodium, 83.5g carbohydrates, 2.4g fiber, 13.2g sugar, 9.6g protein.
Vitamin A: 14%, Vitamin C: 4%, Calcium: 12%, Iron: 12%.