Three-colored cake for the 300th recipe
Three-Color Cake I made this cake for the occasion of recipe number 300, right at the turn of the year, but it works well anytime you want a more festive dessert. The recipe isn't very complicated, but it requires some organization because each layer of cream needs to chill in the fridge before pouring the next one. I used a large plastic container as a mold and covered it with plastic wrap so I could easily invert it at the end. Quick Info Total time: about 6-7 hours, including chilling Effective preparation time: about 1.5 hours Baking time for the base: 25 minutes Servings: 10-12, depending on how you cut it Difficulty: medium Recipe type: birthday/festive cake, with layers and fruits Ingredients Yogurt Cream: - 150 ml liquid cream - 6 sheets of gelatin - 1 jar of 500 g cherry yogurt Yellow Cream (vanilla): - 2 eggs - 3 tablespoons sugar - 100 ml milk - 150 ml cream for whipping - 6 sheets of gelatin - 2 packets of vanilla sugar Chocolate Cream: - 200 g milk chocolate - 250 ml cream for whipping - 1 vial of rum essence Base: - 3 eggs - 3 tablespoons sugar - 3 tablespoons flour Topping: - 1 banana - 2 kiwis - black currants - pomegranate seeds - 1 mandarin - 1 packet of fruit gelatin - 1 tablespoon sugar - 400 ml cream for whipping - 1 piece of chocolate (for writing/decorating) Preparation Method 1. Start with the yogurt cream. Soak the 6 sheets of gelatin in cold water. Meanwhile, whip 150 ml of liquid cream with a mixer. When the gelatin has softened, heat it with a little water, just until it completely dissolves (it shouldn't boil). Let it cool for a few minutes. Mix half of the whipped cream with the cherry yogurt, then add the dissolved gelatin. Mix well. 2. Line the interior of a large container (plastic, square or rectangular shape) with plastic wrap. Pour in the yogurt cream and place it in the fridge to set (at least 30 minutes). 3. For the yellow cream, beat two egg yolks with 3 tablespoons of sugar, the 2 packets of vanilla sugar, and 100 ml of milk. Put the mixture on low heat and stir continuously until you get a thick cream. Soak 6 sheets of gelatin in cold water. Add them to the hot cream and stir until dissolved. Let it cool for 5-10 minutes. 4. Beat the two egg whites until stiff peaks form with a mixer. Gradually fold them into the warm cream, mixing vigorously (small air bubbles can remain, that’s fine). Place the cream in the fridge. 5. Whip 150 ml of liquid cream. When the vanilla cream has completely cooled, fold in the whipped cream. Gently pour over the already set yogurt layer in the container. Place back in the fridge for another 30-40 minutes or until the layer sets. 6. The chocolate cream is made quickly: break the chocolate into pieces and melt it with 250 ml of cream for whipping over low heat. When it has melted completely, add the vial of rum essence. Remove the pot from the heat and let it cool well. 7. After cooling, whip the mixture with a mixer to make it airy and fluffy. Finally, fold in the whipped cream (you can use from the 400 ml reserved for the topping if you want to avoid opening another box). Pour the cream over the other two layers, level it, and place back in the fridge (this time for a few hours or overnight). 8. The base is made classically: separate 3 eggs. Beat the egg whites until stiff peaks form, then add the sugar while continuing to mix. Gradually add the egg yolks, then the flour, mixing gently with a wooden spoon. Pour the mixture into a baking pan lined with parchment paper and bake for 25 minutes. Remove the base and let it cool. 9. When the base is completely cool, cut it to fit the shape of the container where the creams were placed (you can even use the dish as a template). Remove the container with the creams from the fridge and place the base on top, pressing gently. 10. Leave the cake in the fridge until the next day. 11. For the topping, peel and cut the fruits (banana, kiwi, mandarin), while the currants and pomegranate seeds can be left whole. Soak a packet of fruit gelatin in cold water, then prepare it according to the instructions on the packet (mix with water and sugar). 12. Invert the cake onto a serving platter, with the base underneath and the creams on top. Arrange the fruits on top as evenly as possible. Gently pour the gelatin over the fruits (it will start to set very quickly, especially if the cake is well chilled). 13. Whip the remaining cream (from the 400 ml) and decorate the edges or the top of the cake as desired. For writing, melt the piece of chocolate and write using a piping bag or a small bag with the tip cut off. Why I Make the Recipe Often It helps me a lot because it can be made a day in advance, looks good on the table, and isn’t overly sweet. The layers are balanced and keep quite well in the fridge without getting soggy or falling apart. Tips and Variations Tips - Plastic wrap is essential for inverting; otherwise, it sticks. - Layers must be cooled thoroughly before pouring the next one to avoid mixing. - Use firm yogurt, not too runny. - For the cream, do not boil the gelatin; just dissolve it over low heat. - The base must be completely cool when you place it over the cream. Substitutions - You can use another fruit yogurt instead of cherry. - For the chocolate cream, dark chocolate works too if you want a more intense flavor. - The fruits for the topping can be adapted according to the season or what you have at home. Variations - You can put the base layer at the bottom instead of on top if you prefer. - Instead of a classic base, you can use a thin layer of crushed cookies mixed with a little butter. - The yellow cream can be made with only egg yolks if you want it denser, but it will come out slightly different in texture. Serving Ideas - Cut into thick slices, with fruits and a thin layer of whipped cream on the side. - It can be served at festive meals, but also at birthdays, cut into cubes. - If you want a simpler presentation, you can just leave the gelatin with fruits on top without whipped cream. Frequently Asked Questions 1. Can I make the cake without decorative fruits? Yes, but the gelatin layer on top is important for appearance and to protect the creams. You can put just a few fruits; they don't have to be too many. 2. Can it be made with only granulated gelatin? Yes, you can also use granulated gelatin. Follow the equivalences on the package – usually, one sheet of gelatin is about 2 g. Soak and dissolve it the same way. 3. Can the base be made a day in advance? Yes, in fact, it's better because it will be completely cool when you place it over the cream. 4. If I don’t have a square dish, can I use a round one? Yes, any shape is suitable; the important thing is that it is deep enough and that you can invert the cake at the end. 5. Can I use plant-based cream? Yes, but the texture and taste will be different. With natural cream, it comes out easier, but plant-based will work if that’s what you have on hand. Nutritional Values Approximately, for a medium slice (about 1/12 of the cake): approx. 270-320 kcal, 9-11 g fat, 36-40 g carbohydrates, 6-7 g protein. Values vary depending on the fruits and type of yogurt used. It’s a cake with quite a bit of sugar, but not very fatty, as it has more milk and yogurt than butter. Storage and Reheating The cake stores well in the fridge, covered, for up to 3 days. Freezing is not recommended, as the gelatin changes texture. It does not reheat. If there are leftovers, it can be cut into small cubes for snacks in the following days.
Preparation
I started by preparing the creams: I soaked the gelatin in cold water. I whipped the cream milk with the mixer for both creams (yogurt and vanilla). I mixed half of the whipped cream with the yogurt and the gelatin, which I heated to dissolve well in water but did not boil; I let it cool a bit and added it to the yogurt. In a square plastic container that was quite spacious, I placed plastic wrap and poured in the yogurt cream, which I put in the fridge. Now we prepare the vanilla cream: the two egg yolks with sugar, vanilla sugar, and milk are mixed well and heated to obtain a cream. The 6 sheets of gelatin that I soaked are added to the hot vanilla cream and mixed until dissolved; the 2 egg whites, which were whipped with the mixer, are added to the still hot cream and mixed well. It is then cooled. The cream milk is whipped and added to the cold cream. This cream is then added over the yogurt cream and put back in the fridge. For the chocolate cream: chocolate is melted with cream milk in a small pot, and rum essence is added, then cooled. When cold, it is whipped with a mixer to become fluffier. Finally, I added the already whipped cream. I combined this cream with the other two. Now we make the classic sponge cake: the eggs are separated, and the egg whites are whipped until stiff peaks form, to which sugar is added, then the yolks, and finally the flour mixed with a wooden spoon. It is poured into a baking tray lined with parchment paper and baked for 25 minutes. When ready, it is removed and cooled. I cut the sponge cake to fit the size of the container holding the creams and placed it on top of the creams, then put it in the fridge until the next day when I decorated it. The fruits are peeled and cut, and the gelatin is soaked, then enough water is added for the fruits. I took the container and inverted everything onto a special cake board, and now I started arranging all the fruits on top of the cake, over which I poured the gelatin that set almost instantly because the cake was very cold. I whipped the cream for decoration, wrote the chocolate plaque with the year 2014, and put it back in the fridge for New Year's Eve. Enjoy your meal.
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