Bohemian Cake

Lots of eggs makes for lots of cause for concern, but it also makes a great cake, with a smooth, and silky filling. Thin slices is all you need to enjoy this rich cake, and it’s very presentable, and pretty. Only I don’t like thin slices; instead I have indulged, and dusted off my treadmill to make up for it. Dusting takes care of the extra calories --- my treadmill is actually out of order : )
For all of you adventurous souls out there. Enjoy!

Bohemian Cake

For the filling:
15 egg yolks
4 tbs corn starch
7 ½ dl milk
300g sugar
4 tsp vanilla sugar
200g unsalted butter or margarine (room temperature)
100g dark chocolate
2 dl heavy whipping cream
1 whipping cream stabilizer
Powdered sugar (to taste) to sweeten the whipping cream

For the cake layers:
15 egg whites
300g sugar
350g ground walnuts
3 tbs all purpose flour

To make the filling:
Cook 7 dl milk, sugar and vanilla sugar in a pan, until it starts boiling. Mix egg yolks, ½ dl of milk, and corn starch until well combined, and there are no lumps. Mix it into boiling milk, reduce heat, and stir quickly. Cook for few minutes until thick. Let it cool to room temperature.
When cooled mix in the butter until nice and silky. Divide into two, and add melted chocolate into one part. Let it cool for a while in the fridge until you make the cake layers.

To make the cake layers:
Preheat oven to 395° F. Mix egg whites and sugar on a high speed until stiff meringue forms. Add walnuts and flour, and combine, but don’t over mix. Divide into three, and bake three cake layers. Cool the layers before applying the filling. I have used 9” spring form pans.
　
To assemble:
Divide the two fillings into 2 parts each. Arrange in the following order: cake layer, one part vanilla filling spread evenly over the cake layer. Then place one part of the chocolate filling in a ziploc bag, make a hole in one corner, and squeeze over the vanilla filling evenly in a circular motion starting from the middle. Repeat with another cake layer, vanilla filling, then chocolate filling, then top with the last cake layer. Apply whipped cream all over the cake, and decorate as you wish.

Adapted from magazine “Gurman” with minor modifications.