Separate the eggs: Begin by separating the whites from the yolks. Use two separate bowls for this step.
Beating the egg whites: Whisk the whites in a large bowl with an electric mixer until you obtain stiff peaks. It is essential to beat them long enough so they are fluffy and do not collapse.
Preparing the yolks: In another bowl, beat the yolks with 120 g of sugar using the mixer. Gradually add the 10 tablespoons of water, continuing to mix until the mixture is smooth and airy.
Incorporating the dry ingredients: To the yolk mixture, add the baking powder, chopped walnuts (50 g), and flour. Mix well to obtain a uniform batter.
Folding in the egg whites: Alternately fold in the beaten whites and the dry mixture—one spoonful of flour mixture, then two spoonfuls of egg whites—using a gentle motion to preserve the air.
Baking: Pour the batter into a buttered and floured baking pan. Bake at medium heat (around 180 °C) for 20 minutes, or until the sponge is golden and passes the toothpick test (insert a toothpick into the center—if it comes out clean, it’s done). After baking, let it cool completely on a wire rack.
Once cooled, slice the sponge horizontally into two equal halves.
Preparing the cream
Cooking the cream: In a bowl, beat the 4 whole eggs with 120 g sugar. Add the cocoa powder and place the mixture over a bain-marie. Cook over low heat, stirring constantly to prevent lumps, until the cream thickens to a dense consistency.
Cooling the cream: Once thickened, remove from heat and allow the cream to cool completely at room temperature.
Whipping with margarine: After cooling, beat the cream with 200 g Unirea margarine for creams until you obtain a smooth, creamy filling. Then fold in the 100 g ground walnuts until well incorporated.
Preparing the syrup
Cooking the syrup: In a small saucepan, combine 100 g sugar and 10 tablespoons of water. Simmer over low heat, stirring occasionally, until the sugar fully dissolves and the syrup becomes slightly viscous. Allow the syrup to cool completely.
Assembling the cake
Soaking the sponge: Using a pastry brush, gently soak each sponge layer with the cooled syrup. Be generous but careful not to oversaturate, so the sponge remains light.
Applying the cream: Once the layers are well soaked, spread a generous, even layer of the walnut–cocoa cream on each half.
Decorating the cake
Whipping the cream: Beat 500 ml of whipped cream with a mixer until firm. Optionally sweeten with a little powdered sugar.
Fruit and chocolate garnish: Arrange the whipped cream evenly over the surface. Top with thin slices of kiwi and orange, then sprinkle with grated chocolate for an elegant finish.
Final touches: Add decorative candies and sprinkle with orange zest for an extra burst of flavor and a festive look.
Finishing After decorating, chill the cake in the refrigerator for several hours so all the flavors and textures set perfectly. It is best served after at least 2–3 hours of cooling, or even overnight for an optimal result.
Suggestion: The “Splendor with Kiwi, Oranges and Other Surprises” cake is perfect for a special occasion or celebration, offering a harmonious blend of a fluffy sponge, a smooth cream, and a refreshing fruit note.
