Cake...without a name :)

Name: Cake...without a name :) - Adriana G.
Ingredients: Base 7 eggs 7 tablespoons sugar 7 tablespoons flour 2 tablespoons cocoa 1 teaspoon baking powder Cream 2 packets vanilla cream for cakes Dr. Oetker 500 ml milk 6 tablespoons

Dessert - Cake...without a name :) by Adriana G. - Recipia

This cake is made from simple ingredients, put together without a complicated scheme: cocoa sponge, vanilla cream, milk and coffee syrup, then topped with grated chocolate. It doesn't have a specific name, but it's the kind of homemade cake that is easy to make and can be adapted based on what you have on hand. The sponge is baked in a 25 x 34 cm tray, and the cream is prepared quickly, following the instructions on the packet. After the sponge cools, it is soaked, covered with vanilla cream, and finished with grated chocolate or the part of the sponge that was removed and grated. Quick info Total time: not specified in the original recipe Preparation time: not specified Baking time: 15-20 minutes Servings: not specified; the cake is cut into pieces, depending on the desired size Difficulty: easy Recipe type: homemade cake with cocoa sponge and vanilla cream Ingredients For the sponge 7 eggs 7 tablespoons sugar 7 tablespoons flour 2 tablespoons cocoa 1 teaspoon baking powder A pinch of salt, for the egg whites For the vanilla cream 2 packets of vanilla cake cream, Dr. Oetker 500 ml milk 6 tablespoons powdered sugar For the syrup 150 ml milk 2 teaspoons sugar 1 teaspoon coffee For decoration Grated chocolate, to taste In the original recipe, the decoration was also made from the part of the sponge that was removed and grated. The amount of chocolate is not specified. Preparation method 1. Prepare the sponge Separate the eggs, placing the egg whites in a large bowl and the yolks separately. Add a pinch of salt to the egg whites and beat them until you get a firm foam. Start adding the sugar gradually, one tablespoon at a time, continuing to mix. The foam should become denser, and the sugar should dissolve well. 2. Incorporate the yolks Add the yolks over the beaten egg whites and continue mixing until the mixture is homogeneous. Separately, mix the flour with the baking powder and cocoa. Add the dry ingredients over the egg foam and carefully incorporate them using a spoon. Mix from the bottom up, without over-mixing, so that the sponge remains airy. 3. Bake the sponge Pour the mixture into a 25 x 34 cm tray lined with baking paper. Place the tray in the preheated oven and bake the sponge for 15-20 minutes. The sponge is ready when it passes the toothpick test. Insert a toothpick in the center, and if it comes out clean or with very few crumbs, you can remove the tray from the oven. Let the sponge cool before adding the syrup and cream. 4. Prepare the vanilla cream Place the cream powder in the bowl of a food processor. Add the milk and powdered sugar. Mix on low speed at first, then continue for 3 minutes on high speed until the cream thickens. Since products of this type may have slightly different instructions, it's good to also consider the directions on the packaging. 5. Prepare the syrup Pour the 150 ml of milk into a pot and heat it. Add the sugar and coffee. Let the mixture simmer until the sugar and coffee dissolve. The syrup shouldn't be complicated; the important thing is that it is homogeneous before using it on the sponge. 6. Assemble the cake When the sponge has cooled, soak it evenly with the milk, sugar, and coffee mixture. There is no need to add the cream while the sponge is warm, as it may change its consistency. Spread the vanilla cream over the sponge and level the surface as nicely as possible. Finally, grate chocolate on top. In the initially prepared version, the top part of the cake was cut off and grated, then used as decoration. You can use this method instead of chocolate or together with it, if you have chocolate on hand. Why I make this recipe often It's a simple cake, with easily found ingredients and short steps. The sponge doesn't require special technique, and the cream is prepared directly from the packet, with milk and powdered sugar. The coffee syrup adds a coffee flavor without needing a complicated cream. I also like the fact that the top part can be used without waste. If you cut off the top of the sponge, you can grate it and turn it into a simple decoration for the cake. Tips and variations Tips The egg whites should be beaten before adding the sugar, then the sugar is added gradually. This way, the foam thickens gradually and becomes more stable. The flour, cocoa, and baking powder are incorporated with a spoon, not mixed vigorously after being added. Gentle mixing helps to maintain the volume obtained from the egg whites. Let the sponge cool before assembly. If it's warm, the cream won't settle as well. The syrup should be distributed over the entire surface of the sponge. The amount of milk is 150 ml, so you can pour it gradually to avoid uneven moistening. Substitutions In the basic recipe, no substitutions are provided for the main ingredients. The cream is prepared using the products indicated on the packet, and milk appears in both the cream and the syrup. For decoration, grated chocolate can be replaced with the sponge removed from the top and grated, just as it was done in the original version. Variations You can choose to use only grated chocolate, only grated sponge, or both for finishing the cake. Otherwise, the recipe retains the same combination of cocoa sponge, vanilla cream, and coffee syrup. If you cut the top of the sponge for decoration, do this only after the sponge has cooled. This way, it cuts more easily and can be grated without crumbling too much when wet. Serving ideas The cake is cut into pieces after the cream has settled. It can be served plain, with chocolate decoration, or with grated sponge on top. For a neater appearance, level the cream before adding the decoration. The pieces can be cut into squares or rectangles, depending on how you prefer to portion the tray. Frequently asked questions Can I use a different tray? The recipe was prepared in a 25 x 34 cm tray. If you use a tray of different dimensions, the thickness of the sponge will change, and the baking time may vary. Check the sponge with a toothpick, as indicated in the recipe. When should the cream be put on the sponge? The cream is only added after the sponge has cooled. First, the sponge is soaked, then the vanilla cream is spread and leveled. Is it mandatory to use chocolate for decoration? No. In the original version, the top part of the sponge that was cut off was grated and used as decoration. You can use grated chocolate, grated sponge, or a combination of both. How long should the cream be mixed? The cream is mixed on low speed at first, then for 3 minutes on high speed until it thickens. It's useful to check the instructions on the packaging of the cream used as well. Does the syrup need to be cooled before use? The recipe only specifies that the milk is heated together with the sugar and coffee until they dissolve. For assembly, the sponge needs to be cold; the syrup can be used after the ingredients have dissolved and is no longer hot. Nutritional values The values below are estimates. They depend on the brand of cream products, the amount of chocolate used, and the number of pieces the cake is cut into. For one piece, if the cake is divided into about 12 servings, the estimate is approximately 250-300 kcal, 8-10 g fat, 35-42 g carbohydrates, and 7-9 g protein. The estimate includes the sponge, the cream prepared with milk and powdered sugar, and the syrup. The chocolate decoration may increase the energy value, especially if a larger amount is used. Since the amount of chocolate is not specified and the nutritional values of the cream from the packet are not indicated, the figures cannot be considered exact. Storage and reheating Store the cake in the refrigerator, in a covered container or covered, so that the sponge and cream do not absorb odors from the fridge. The vanilla cream and syrup make the cake suitable for cold storage, but not for reheating. It is served cold or left for a while at room temperature before cutting. It is not necessary and not recommended to heat the cake, as the cream may lose its consistency.

Cake...without a name :)

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