Delicious family tradition: The irresistible Crazy Cow cake recipe

This dessert is ideal for those with a sweet tooth. A chocolate sponge cake, cream with caramel, and a crunchy meringue create a simply perfect combination. It is sweet, soft, crunchy, and just delicious. As soon as Crazy Cow appears on the table, a forest of hands immediately reaches for it. This dessert prompts never-ending requests for the recipe.

Heaven in your mouth! This cake is a real calorie bomb but worth indulging in this sin. Combining meringue, nuts, dates, caramel, and cream creates an unforgettable taste. You can use both classic caramel and the chocolate-flavoured kind.

This moist, aromatic cake is so beautifully presented that it's almost a shame to eat it. Fortunately, that hesitation lasts only a moment, as it's impossible to refuse a piece.

Ingredients:

Sponge cake          

• 3 large eggs
• 100 grams of sugar
• 2 teaspoons of vanilla sugar
• 60 grams of plain flour
• 30 grams of cocoa powder
• 1/2 teaspoon of baking powder

Soaking   

• 60 millilitres of water
• 1 tablespoon of lemon juice
• 1 teaspoon of icing sugar

Cream          

• 400 millilitres of chilled heavy cream (double cream)
• 1 cream stabiliser
• 250 grams of mascarpone cheese
• 210 grams of caramel from a tin
• 100 grams of chopped dates
• 100 grams of chopped walnuts

Meringue    

• 4 egg whites
• 200 grams of caster sugar
• 2 teaspoons of vanilla sugar

Method of preparation:                            

1. Start with the sponge cake. Separate the egg whites from the yolks and whip to stiff peaks.
2. While continuously mixing, add the yolks, sugar, and vanilla sugar.
3. Combine with the sifted dry ingredients.
4. Pour the batter into a tin and bake for about 25 minutes at 180°C (350°F). Check if the cake is ready using a toothpick.
5. Set aside to cool.
6. After cooling, soak with the syrup prepared from water, lemon juice, and icing sugar.
7. Prepare the cream. Whip the chilled cream with the stabiliser.
8. Add the mascarpone cheese and caramel, mixing until combined.
9. Finally, add the chopped dates and walnuts, gently mixing with a spatula.
10. Spread the cream on the cooled sponge cake and place the cake in the fridge.
11. Proceed to the meringue. Whip the egg whites to stiff peaks with the sugar.
12. Draw a square the size of the sponge cake on baking paper.
13. Spread the mixture on the paper.
14. Put the baking tray with the meringue into the oven preheated to 120°C (250°F) with a fan. Bake for 15 minutes and then reduce the temperature to 110°C (230°F) and bake for about 2.5 hours.
15. Place the meringue on the sponge cake and chill the cake in the fridge.

Crazy Cow is now ready to be enjoyed. Bon appétit!