Cake with coconut, nuts, candied fruits and airy protein glaze

Ingredients:

Cakes

• 1 cup of butter at room temperature
• 2 tbsp. sugar
• 3 cups cake and pastry flour
• 2 tsp baking powder
• 0.5 tsp salt
• 1 cup semi-skimmed milk, room temperature
• 1 tsp vanilla extract
• 8 egg whites at room temperature

Filling

• 0.5 cups butter
• 1 cup brown sugar
• 8 large egg yolks
• 1 tsp vanilla extract
• 1 cup raisins
• 1 cup sweet coconut flakes
• 1 cup lightly toasted pecan pieces
• 0.5 cups candied orange peel

Marshmallow glaze

• 2/3 cup water
• 2.5 cups of sugar
• 1/3 cup golden corn syrup
• 2 egg whites
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Grease three 20cm cake pans. Line the bottoms with parchment paper and dust the sides with flour, shaking out any excess.
2. Beat the butter and sugar thoroughly (until the sugar is dissolved and grainy). Sift separately. flour, baking powder, and salt and add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour and beating thoroughly after each addition. Stir in the vanilla.
3. Beat the egg whites with a mixer on medium speed until stiff peaks form. Fold the whites into the batter in 2 additions. Pour the batter into the prepared pans, spread it evenly, and bake for about 30 minutes, until a tester inserted into the center of the cake comes out clean. Cool the cakes in the pans for 30 minutes, then turn them out onto a wire rack and cool completely.
4. Prepare the fillingso you can use it while it's still warm. In a medium saucepan over medium-low heat, melt the butter and whisk in the brown sugar and egg yolks. Increase the heat to medium and continue cooking, whisking constantly, until the mixture thickens, about 6 minutes.
   
   Remove the pan from the stove and add the vanilla, raisins, coconut, pecans and chopped candied orange peel.
5. Remove the parchment from the first cake layer and place it on a plate. Spread half the filling on the layer, top with the second cake layer, and spread the remaining filling on top. Top with the third cake layer.
6. Marshmallow glazeCombine the water, sugar, corn syrup, and salt and bring to a boil over high heat. Prepare a bowl with the egg whites. Once the sugar has completely dissolved and begins to boil, beat the egg whites until foamy. Add about 2 tablespoons of the syrup, beating the whites on high speed for 15 seconds.
7. Continue to cook the sugar until it reaches 115°C (230°F). While beating the egg whites at medium-high speed, carefully pour in the hot syrup (pour it down the side of the bowl to avoid splashing). Then increase the speed to high and continue beating until the glaze cools to just above body temperature, about 8 minutes, and holds its shape when held upright by the whisk. Stir in the vanilla.
8. Apply the glaze immediately after making it, as it sets quickly. Apply it generously to the top and sides of the cake, creating swirls with a spatula. Let the cake set for 1 hour, 4 hours before serving, and then refrigerate. The cake can be kept in the refrigerator for up to 3 days..