Marble cake with layers and cocoa cream

Name: Marble cake with layers and cocoa cream - Alexandrina A.
Ingredients: For 3 sheets: 3 eggs; 6 tablespoons of sugar; 3 tablespoons of oil; 1 packet of baking ammonia; 1 tablespoon of vinegar to extinguish the ammonia; a pinch of salt; flour as needed to form a good dough for rolling sheets (approximately 150; 200 grams). For the cream: 1 liter of milk; 6 tablespoons of sugar (add more sugar if you prefer it sweeter); 4 tablespoons of cocoa; 6 tablespoons of starch; rum essence. For decoration: 2 dark chocolates; 1 white chocolate; 4 tablespoons of oil; a toothpick or a skewer to create a marbled effect.

Dessert - Marble cake with layers and cocoa cream by Alexandrina A. - Recipia

When I crave a homemade cake but don't want anything too fancy, I turn to this marbled cake with layers and cocoa cream. I've made it enough times to know exactly what it needs: patience at the end, because it can't be cut right away. The layers soften and the glaze sets only if you let it chill for a few hours. Other than that, everything is quite simple to manage, without complicated techniques. Quick Info Total time: approximately 3-4 hours (including cooling time) Preparation time: 45-60 minutes Baking time for layers: 21-24 minutes (7-8 minutes per layer) Servings: 15-20 pieces, depending on how you cut it Difficulty: medium Recipe type: layered dessert, suitable for events or weekend treats Ingredients For the layers (3 thin layers) 3 eggs 6 tablespoons sugar 3 tablespoons oil 1 packet baking ammonia 1 tablespoon vinegar (to neutralize the ammonia) a pinch of salt flour as needed (approximately 150-200 g, enough to make a workable dough) For the cream 1 liter milk 6 tablespoons sugar (or more, to taste) 4 tablespoons cocoa 6 tablespoons cornstarch rum essence (to taste) For the glaze and decoration 2 dark chocolates 1 white chocolate 4 tablespoons oil (2 for the dark chocolate, 2 for the white) toothpick or thin stick for the marbled effect Preparation Method 1. Preparing the layers Beat the eggs with a pinch of salt, then add the sugar. Dissolve the ammonia with the vinegar directly in a spoon and add it to the mixture. Incorporate the oil as well. Gradually add flour until you get a dough that doesn't stick to your hands, but don't overdo it; it should remain elastic. Let it rest for half an hour at room temperature. 2. Rolling out and baking the layers Divide the dough into three equal parts. Roll out each piece on parchment paper, directly to the size of the baking tray (30x40 cm or whatever fits on the back of the stove tray). A lightly floured rolling pin helps prevent sticking. The layers should be as thin as possible. Bake them one by one on the back of the tray, for 7-8 minutes each, at a moderate heat. They should develop a slight color on the edges, but don't let them dry out too much. 3. Cocoa cream In a saucepan, combine the milk, sugar, cocoa, and cornstarch. Mix well with a whisk to avoid lumps. Place the pot over medium heat and continue to stir until the cream visibly thickens and leaves traces from the whisk. Once ready, remove from heat and add the rum essence, to taste. 4. Assembling the cake Divide the hot cream into two approximately equal parts. Place the first layer on a platter, spread half of the cream, cover with the second layer, then the rest of the cream, and finally the last layer. Press gently to ensure everything is level. 5. Marbled glaze Melt the dark chocolate (in the microwave or in a double boiler), mix quickly with 2 tablespoons of oil, and pour over the cake, leveling it with a spatula. Separately, melt the white chocolate with the other 2 tablespoons of oil. Place the melted white chocolate in a piping bag or a bag with the corner cut off, and draw 4 longitudinal lines over the dark chocolate glaze. With a toothpick, draw perpendicular lines back and forth to create the marbled effect. 6. Cooling and slicing Refrigerate the cake for a few hours, preferably overnight. The layers will soften from the cream, and the glaze will firm up. Cut it once it has completely cooled. Why I make this recipe often I prepare it when I need a dessert that I can make in advance and that slices well only if it has the patience to chill. I like that it keeps for a few days without changing its taste or texture. It's the kind of classic cake with thin layers and dense cream, perfect for family or guests. Tips and Variations Tips Add flour gradually to avoid hardening the dough. Warm layers are fragile; move them carefully off the tray. For the glaze, I don't wait for the cake to cool completely, but it shouldn't be hot when I pour the chocolate on top. It's best sliced with a thin, sharp knife, preferably dipped in hot water. Substitutions Baking ammonia cannot be directly replaced with baking powder; the texture will be different. Cornstarch in the cream can be replaced with flour, but it will slightly change the taste and consistency. Rum essence can be omitted or replaced with vanilla if you don't like the flavor. Variations You can add grated orange zest to the cream if you enjoy the flavor. For a more rustic look, skip the white chocolate decoration and only use the dark glaze. The cream can be made with just sugar and cocoa, without cornstarch, but it won't hold together as well. Serving Ideas I cut it into small squares or rectangles for dessert plates or festive tables. It pairs well with a glass of milk or plain coffee. If needed, a dollop of whipped cream can be served alongside. Frequently Asked Questions How long should it chill before cutting? Ideally, it should chill for at least 3-4 hours in the refrigerator, but it cuts best the next day. If I don't have baking ammonia, can I use baking powder? You can try, but the texture of the layers will be different. Ammonia gives the specific fragility to the layers. How can I avoid breaking the layers when moving them off the tray? Use parchment paper and avoid touching them while they are very hot. After a few minutes of cooling, they become easier to handle. Can I reduce the sugar in the cream? Yes, the cream can be adjusted for sweetness. You can use less sugar to taste. Nutritional Values (estimate) One serving (from 18) has approximately: Calories: 180-220 kcal Protein: 4-5 g Carbohydrates: 28-32 g Fats: 6-8 g These are rough estimates, as they depend on the type of chocolate, how much flour actually goes into the layers, and the portion sizes. The cake is not very high in calories for a cream dessert. Storage and Reheating It can be stored in the refrigerator, covered or in a sealed container, for up to 4 days. It does not require reheating. On the contrary, it should be sliced and served cold, as that is when it has the ideal texture. The layers do not become hard if stored correctly. I do not recommend freezing, as the texture may suffer upon thawing.

Marble cake with layers and cocoa cream

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