Welcome to the culinary safari with “Savanna in Varoma”! This delightful dessert is an adventurous mix of airy egg whites and rich chocolate, creating layers of flavor that evoke the wild and untamed African savanna. Legend has it that this recipe originated from the kitchens of explorers who wanted to capture the essence of the vast wilderness in their homes. The combination of fluffy vanilla cake and decadent dark chocolate swirls is sure to transport your taste buds on an unforgettable journey. Plus, the steaming method keeps this indulgence light and guilt-free!
Ingredients
- 3 eggs (separated into whites and yolks)
- 90 g granulated sugar
- 150 g all-purpose flour
- 50 g milk
- 90 g butter (melted)
- 1 sachet vanilla sugar (approx. 7-10 g)
- 1 sachet baking powder (approx. 10-12 g)
- 75 g dark chocolate (melted)
- 1000 g water (for steaming)
Steps
- Whip the Egg Whites:
- Add the 3 egg whites to the Thermomix bowl.
- Attach the butterfly whisk.
- Mix: 3:00 min / Speed 4 until stiff peaks form.
- Transfer the whipped egg whites to a separate bowl and set aside.
- Prepare the Base Batter:
- Without cleaning the Thermomix bowl, add 90 g granulated sugar and the 3 egg yolks.
- Mix: 4:00 min / Speed 4 until pale and creamy.
- Add 150 g flour, 50 g milk, 90 g melted butter, 1 sachet vanilla sugar, and 1 sachet baking powder.
- Mix: 2:40 min / Speed 4 until smooth and well combined.
- Combine Batter with Egg Whites:
- Gently fold the whipped egg whites into the batter using a spatula. Be careful not to deflate the mixture.
- Divide and Flavor the Batter:
- Pour half of the batter into a separate bowl.
- Add 75 g melted dark chocolate to the remaining batter in the Thermomix bowl.
- Mix: 30 sec / Speed 4 until fully incorporated.
- Layer the Batter:
- Alternately pour the vanilla and chocolate batters into a buttered mold, creating a marbled effect. Ensure the mold fits into the Varoma and the lid closes properly.
- Prepare for Steaming:
- Rinse and clean the Thermomix bowl.
- Add 1000 g water to the bowl.
- Place the Varoma tray on top and set the mold inside. Cover with the Varoma lid.
- Steam: 50:00 min / 120°C / Speed 1.
- Cool and Unmold:
- Allow the cake to cool completely before unmolding to preserve its shape.
- Serve and enjoy your “Savanna in Varoma” masterpiece!
Tips & Tricks
- Egg Whites: Ensure the bowl and butterfly whisk are completely clean and dry before whipping egg whites for the best volume.
- Chocolate: Use high-quality dark chocolate for a richer flavor. If preferred, you can substitute with milk chocolate for a sweeter taste.
- Marbling Effect: Use a skewer or knife to create more pronounced swirls in the batter.
- Mold Selection: Silicone molds work well for this recipe as they are easier to handle and remove from the Varoma.
- Cooling Time: Patience is key! Let the cake cool fully before unmolding to avoid breaking it.
FAQs
Q: Can I use other flavors instead of chocolate?
A: Absolutely! Try adding matcha, coffee, or even fruit puree to half of the batter for a unique twist.
Q: What if I don’t have vanilla sugar?
A: Replace it with 1 teaspoon of vanilla extract or vanilla bean paste.
Q: Can I make this recipe dairy-free?
A: Yes! Substitute butter with a plant-based alternative and use almond or oat milk instead of regular milk.
Q: How do I store leftovers?
A: Wrap the cake tightly in plastic wrap or store it in an airtight container. It will keep for 2-3 days at room temperature or up to a week in the fridge.
Q: Can I bake this cake instead of steaming?
A: Yes, bake in a preheated oven at 180°C (350°F) for 30-35 minutes or until a skewer inserted in the center comes out clean.