Name: Cielo (Heaven) Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 20
Cuisine: Chilean
Ingredients: 470 grams unsalted butter; 2 egg yolks; 1 egg; 230 grams of granulated sugar; 470 grams of all-purpose flour; 4 egg whites; 150 grams of granulated sugar; 1 teaspoon of cinnamon powder; zest of 1 lemon; 1 cup finely chopped walnuts; 2 cups of cold Heavy whipping cream; 1 teaspoon vanilla extract; 1/2 cup raspberry jam; 180 grams of semi-bitter baking chocolate

Ingredients

Units

For the dough

470 grams unsalted butter
2 egg yolks
1 egg
230 grams of granulated sugar
470 grams of all-purpose flour

For the meringue

4 egg whites
150 grams of granulated sugar
1 teaspoon of cinnamon powder
zest of 1 lemon
1 cup finely chopped walnuts

For the filling,

2 cups of cold Heavy whipping cream
1 teaspoon vanilla extract
1/2 cup raspberry jam
180 grams of semi-bitter baking chocolate

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Instructions

Preheat the oven to 350F or 180C.
Beat the butter with the yolks and the egg until they are creamy combined. Add the sugar and flour and continue beating until a soft, sticky dough forms. Spread over parchment paper on circles of 20-24 cm in diameter. Use wet fingers to distribute the dough.
Beat the egg whites until soft peaks. Mix the sugar, cinnamon, lemon zest, and nuts in a bowl.
Spread the whipped whites over the dough and sprinkle with the mixture of sugar and nuts.
Bake for 20 minutes until golden brown. Let cool on a rack. Choose the ugliest circle to decorate and break into pieces.
Prepare the chocolate layer, melt it in a water bath, and spread it on parchment paper. Cover with another paper and roll. Place on a tray and refrigerate. Unroll; it will break into giant shards.
Beat the cream until it forms soft peaks, add the vanilla extract, and beat until incorporated.
Assemble the cake: Place a baked layer over a serving plate. Cover with 3 tablespoons of whipped cream, spread in a thin layer, and place half of the chocolate shards: another baked layer, raspberry jam, cream, baked layer. Repeat.
Cover the cake with cream and decorate it with the remaining chocolate shards and the broken baked layer.
Refrigerate until serving. Keeps 3 days. It can be frozen.