A little different reform cake, or Reform Torte-flavored Chocolate Walnut Cake?! I don't know what to call this cake since it is different from the old Reform cake. Reform cake is an old, good cake. There is no one who has not heard of it and who has not tried it.
Of course, those who like strong chocolate cakes love it. I read various recipes. There are variations on the theme, but I wouldn't change anything ;).
Given that the amount of filling (according to the traditional recipe for Reform cake) is insufficient for decoration, I decided to process and refine the filling in order to have enough. Try the reform prepared in this way as well. I believe you will not regret it. Of course, if you find it complicated to prepare the filling in this way, you can only prepare filling 1, and in that case, forget about filling 2.
You can increase the amount of chocolate to taste. I often add more, up to 500 g for this measure. Depending on who requests it. Measurements are for medium-sized eggs. If you use larger eggs, increase the amount of walnuts and sugar.
Ingredients needed for crusts:
- 15 egg whites
- 350 g of sugar
- 350 g of ground walnuts
Ingredients for filling 1:
- 15 egg yolks
- 2 whole eggs
- 250 g of sugar
- 300 g of chocolate
- 250 g of butter or margarine
Ingredients for filling 2:
- 3 dl of milk
- 50 g of sugar
- 40 g of chocolate pudding
- 1 bag of vanilla sugar
- 100 g of vanilla whipped cream
- 1 dl of milk
<strong>Preparation: </strong>
- For the crust, beat the egg whites, then add the sugar and beat until the mixture is shiny and smooth. Then add walnuts, mix and bake the shells.
- From this amount, you can bake three or four crusts, whichever is easier for you.
- In my opinion, it's better when there are 4 crusts, but who decides - because of the speed of preparation, the trays...
- I bake two crusts in a 34×30 pan and divide them in half.
- Of course, the number of times you bake the crusts, the more times you need to beat the egg whites.
- I bake the crusts for about 20 minutes at 170 degrees (baking time and temperature also depend on the strength of the oven, the crusts should be slightly browned).
- For the filling 1, I beat the yolks and whole eggs with sugar, until the sugar is completely dissolved. If you want to shorten the whipping process, you can use powdered sugar.
- This mixture is steamed for ten minutes.
- I immediately put the chocolate and stir constantly, when the chocolate melts, I cook for another 2-3 minutes.
- I cool the filling by stirring, when it reaches a temperature of about 40 degrees, I add finely chopped margarine or butter (200g) and stir continuously until it melts. I don't beat with a mixer.
- For the second part of the filling, I cook the pudding with sugar in the usual way and add the rest of the margarine or butter (50g) to the hot pudding and mix quickly until it melts. The mixture of pudding and margarine should be shiny and homogeneous.
- If the margarine separates, by any chance, when the mixture cools down, beat it with a hand mixer.
- When the pudding is completely cold, add the whipped cream (you can also use sweet cream, but be careful when whipping it, so as not to overmix it).
- Combine both cold fillings by gradually adding the chocolate filling to the pudding. Do not beat the filling with a mixer, but mix it with a blender.
- The filling prepared in this way will be shiny and have a texture like Eurocream.
- It will be darker than when whipped with a mixer.
- If you still prefer a foamier filling, beat it with a mixer.
- Before filling the cake, cool the filling in the refrigerator.
- When I'm in a hurry, I put the filling in the freezer for half an hour.
- Fill the cake in the following way: crust, filling, crust, filling... until you have used all the ingredients.
- A cake is more beautiful when it stands for at least 24 hours, like any other.
I'm sorry I don't have a photo of the cake cut. As in most cases, I forgot to immortalize the cut. Decorate the cake as desired.
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
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