Cake with 2 layers and 2 creams

Name: Cake with 2 layers and 2 creams - Arina D.
Ingredients: Base1: 3 eggs; 3 tablespoons sugar + 1 vanilla sugar; 3 tablespoons flour + 1/2 packet baking powder. Base2: 3 eggs; 3 tablespoons sugar; 3 tablespoons flour; 1 heaping tablespoon cocoa + 1/2 packet baking powder. Nut cream: 100g ground walnuts; 100g butter; 200ml milk; 2 tablespoons sugar; 1 tablespoon flour; 3 tablespoons rum essence (I used a small bottle of essence). Chocolate cream: 200ml milk; 1 egg; 1 heaping tablespoon cocoa; 2 tablespoons sugar; 100g butter; 1 tablespoon flour; 100g raisins; rum essence. Syrup for bases: 100ml boiled milk with 2; 3 tablespoons rum and 1 tablespoon sugar. Decoration: 300ml whipped cream.

Desert - Cake with 2 layers and 2 creams by Arina D. - Recipia

Two-Layer Cake with Two Creams Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 10 This two-layer cake with two creams is a perfect choice for any special occasion. Combining light textures and delicious flavors, this dessert will surely impress your guests. Let's get started! Ingredients for the cake layers: - 6 egg whites - 200 g sugar - 6 egg yolks - 180 g flour - 1 packet baking powder - 30 g cocoa (for the dark layer) Ingredients for the vanilla cream: - 500 ml milk - 150 g sugar - 4 egg yolks - 2 tablespoons cornstarch - 1 packet vanilla essence Ingredients for the chocolate cream: - 200 g dark chocolate - 200 ml whipping cream Preparation: 1. Start by preparing the cake layers. Preheat the oven to 180°C. Prepare two 20 cm round cake pans, greased with butter and dusted with flour to prevent sticking. 2. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, continuing to mix until you achieve a glossy and firm meringue. This is a crucial step to get a fluffy cake layer. 3. In another bowl, beat the egg yolks until creamy. Gently fold them into the meringue, mixing delicately to keep the air in the egg whites. 4. Sift the flour and baking powder over the egg mixture, adding cocoa only if you want a dark layer. Gently mix with a spatula using up-and-down motions. 5. Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely in the pans. 6. Meanwhile, prepare the vanilla cream. In a saucepan, heat the milk with the sugar. In a separate bowl, beat the egg yolks with the cornstarch. When the milk is hot, gradually pour it over the egg yolk mixture, stirring constantly. Return everything to the heat and cook until it thickens. Add the vanilla essence and let it cool. 7. For the chocolate cream, melt the dark chocolate in a double boiler or microwave. Whip the cream until firm, then gently fold in the melted chocolate. 8. Assembling the cake: Place one cake layer on a platter and spread the vanilla cream evenly. Add the second layer on top and cover it with the chocolate cream. 9. Decorate the cake to your liking. You can add chocolate shavings, fresh fruits, or toasted nuts for extra texture and flavor. Serving suggestion: Serve the cake with a caramel sauce or a scoop of vanilla ice cream for a contrast of temperature and flavor. Practical tips: - Ensure all ingredients are at room temperature for the best results. - You can experiment with different flavors, such as almond or rum essence, to customize the creams. - If you want a moister cake, you can soak the layers with a sugar syrup flavored with vanilla essence. This two-layer cake with two creams is a simple yet sophisticated recipe, perfect for impressing friends and family. Try it and enjoy every slice!

Category: Desert Author: Arina D. Views: 1 Date: 26.09.2024

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