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).
Beat the egg whites with the sugar for the nut layers, then add the yolks, shredded coconut, chopped nuts, raisins, baking powder, and flour. Bake two layers at 350°F (180°C) for 30 minutes.
Beat the egg whites with sugar for the genoise cake. Add the yolks and the flour mixed with baking powder, then bake one genoise layer at 350°F (180°C) for 15 minutes.
Melt the dark chocolate with the butter in a double boiler to make the chocolate glaze.
Dissolve the vanilla pudding powder in 1 cup of milk. In a separate saucepan, mix the second cup of milk with the sugar and heat it. Bring the milk and sugar mixture to a boil, stirring constantly. Once boiling, whisk in the dissolved pudding and cook until thickened. Cool the mixture, then beat it with the butter to finish the filling.
Assemble the cake: spread the chocolate glaze on both sides of the genoise layer, optionally soaking the genoise in syrup first. Spread filling on top of one nut layer, add the cherries, spread a little more filling, top with the genoise layer, add more filling and cherries, and finish with the remaining nut layer.
Dissolve two packets of cherry gelatin in half the amount of water called for on the package. Heat until fully dissolved, let the gelatin cool slightly, then pour it over the cake.
