Sweet Paul's Everything Cake

Food + Text + Photography by Paul Lowe

Recently, I was talking with my sister who lives in Norway, and, as usual, the conversation turned to food. She had found a recipe in my mother's papers called The EverythingCake. I can clearly remember this cake from my childhood.It was a wild mashup of Ritz crackers, peanuts, chocolate, strawberries, and eggs—I guess that’s where it got its name.It’s really fun to eat and not hard to make. I hope you enjoy baking it as much as I do.

This cake has it all. Literally.

SERVES 8

3 eggs, whites and yolks separated

1 cup sugar

32 Ritz crackers, crushed

1 cup unsalted peanuts, coarsely chopped + extra for topping

1 teaspoon vanilla extract

1 teaspoon baking powder

5 1/2 tablespoons butter

3 1/2 ounces good-quality chocolate, grated + extra for topping

2 tablespoons + 1 teaspoon sugar, divided

3/4 cup heavy cream

1 cup strawberries, hulled and chopped

fresh mint

1. Preheat oven to 350ºF. Butter a 9-inch, round springform pan. 2. In a mixer or by hand, beat the egg whites until soft peaks form. Add the sugar a little bit at a time until you get stiff peaks. 3. Fold gently the crackers, peanuts, vanilla, and baking powder into the egg whites. 4. Spoon the mixture into the prepared springform pan. 5. Bake for 25 minutes or until set. Remove from oven and set aside to cool. 6. In a medium saucepan, melt the butter over low heat. 7. Melt the chocolate and 2 tablespoons of sugar, stirring constantly. 8. Stir in the egg yolks, one at a time. Mix well in between each yolk. 9. Remove from heat, and let cool to room temperature. 10. In a mixer or by hand, with heavy cream and remaining sugar, make whipped cream. 11. To assemble, place the cake on a serving plate and top with chocolate cream and whipped cream. Sprinkle with peanuts and grated chocolate. Decorate with sliced strawberries and sprigs of fresh mint.