Creamy cake

Name: Creamy cake - Amalia O.
Ingredients: FOAM: 6 egg whites x2 salt 1 tablespoon brown sugar x2 4 tablespoons white sugar x2 60g coconut x2 2 tablespoons flour x2 CREAM: 10 egg yolks 10 tablespoons sugar 1 tablespoon cold water 4 tablespoons; rum GLAZE: 200g chocolate 4 tablespoons oil 50g butter 50ml liquid cream DECORATION: coconut grated chocolate

Dessert - Creamy cake by Amalia O. - Recipia

Mirela's cake stayed in my mind long before I prepared it. I made it for Easter, with slight modifications to the quantities for the layers, but I couldn't publish it back then. It's a cake with delicate coconut layers, boiled cream made of egg yolks and butter, coffee-soaked biscuits, and a layer of chocolate. It needs a few hours in the fridge, so it's best to prepare it in advance. Quick info Total time: not specified; the cake needs a few hours in the fridge after assembly Preparation time: not specified Baking time: about 10 minutes for each layer, depending on the oven Servings: the number depends on the size of the pieces Difficulty: medium Recipe type: creamy cake, suitable for festive meals and holidays Ingredients For the two coconut layers 12 egg whites, 6 for each layer A pinch of salt 2 tablespoons brown sugar, 1 tablespoon for each layer 8 tablespoons white sugar, 4 tablespoons for each layer 120 g coconut, 60 g for each layer 4 tablespoons flour, 2 tablespoons for each layer For the cream 10 egg yolks 10 tablespoons sugar 1 tablespoon cold water 4 tablespoons milk 400 g butter, with a high fat content, about 80% For the biscuit layer Plain biscuits, enough to cover the layer 100 ml sweetened coffee 3 tablespoons coffee liqueur, brandy, or rum For the chocolate glaze 200 g chocolate 4 tablespoons oil 50 g butter 50 ml liquid cream For decoration Coconut Grated chocolate Preparation method 1. Prepare the ingredients for the layers Leave the butter at room temperature for a few hours before preparation, so it softens well. For the layers, the ingredients are used separately since each layer is prepared and baked one at a time. Mix the coconut with the sifted flour. Repeat this combination for the second layer using the indicated quantities. 2. Bake the first coconut layer Put the egg whites in a bowl and beat them with a pinch of salt. Gradually add the brown sugar and white sugar, continuing to beat until you get a firm foam. Finally, incorporate the mixture of coconut and flour. Add it gradually and mix gently until the composition is homogeneous. Line a 25 x 35 cm baking tray with parchment paper and spread the mixture in an even layer. Place the tray in the preheated oven and bake the layer for about 10 minutes. Check with a toothpick, as the time may vary depending on the oven. Remove the layer and let it cool. 3. Prepare the second layer Proceed exactly the same way with the other 6 egg whites, the remaining sugar, coconut, and flour. Bake the second layer in the same tray, then let it cool. 4. Cook the cream base Put the egg yolks in a bowl and beat them for a few moments with the sugar. Add the cold water and continue to beat until the mixture lightens in color and doubles in volume. Incorporate the milk, then place the bowl over another bowl of water to prepare the cream in a double boiler. Stir continuously for about 10 minutes until the mixture thickens. Let the boiled cream cool. It's important not to add the butter while this mixture is hot. 5. Incorporate the butter Beat the softened butter until fluffy. Gradually add one tablespoon at a time from the cooled egg yolk cream. Mix after each addition and continue until all the cream is incorporated and you achieve a homogeneous mixture. Divide the cream into three roughly equal parts. You will use the cream at three moments during assembly. 6. Prepare the glaze Melt the chocolate with the butter and liquid cream. Finally, add the oil and mix well until the glaze is homogeneous. The sweetened coffee is mixed separately with the coffee liqueur. If you don't have liqueur, you can use brandy or rum. 7. Assemble the cake Place the first coconut layer on a platter or in a suitable tray. Spread one third of the butter and egg yolk cream over it. Dip the biscuits one by one in the coffee and liqueur mixture, then place them over the cream. There's no need to soak them too long in the coffee to avoid excessive sogginess. Pour the chocolate glaze over the biscuit layer and spread it as evenly as possible. Place the cake in the fridge until the glaze sets and cools. Once the glaze has stabilized, spread the second third of the cream. Place the second coconut layer on top, then spread the last part of the cream. 8. Decorate and cool Sprinkle coconut and grated chocolate over the last layer of cream. Leave the cake in the fridge for a few hours before cutting, so the layers, cream, biscuits, and glaze can set. Why I make this recipe often It's a cake suitable when you want multiple textures in the same slice: coconut layers, smooth cream, coffee-soaked biscuits, and chocolate. It can be prepared a few hours before serving, which is useful for festive meals. Additionally, it's a recipe where brown sugar is not mandatory; if you don't have it, you can use white sugar instead. Tips and variations Tips The butter should be soft at room temperature so that the cream can easily homogenize. If it's too cold, it will incorporate poorly into the egg yolk cream. The egg yolk cream must be cooled before being combined with the butter. If the two mixtures have very different temperatures, the final cream may not have the desired texture. The layers bake quickly, about 10 minutes each. Check them with a toothpick and do not leave them longer than necessary. The biscuits should be dipped quickly in coffee. If they absorb too much liquid, the layer may become too soft. The cake needs a few hours in the fridge before cutting. During this time, the cream sets, and the biscuits soften enough. Substitutions The brown sugar in the layers can be replaced with white sugar in the same amount. If you don't have coffee liqueur, use brandy or rum. For the biscuit layer, use plain biscuits. The coffee should be sweetened, as per the recipe. Variations The quantities for the layers can be prepared exactly as in the recipe or you can use the same mixture divided in two, paying attention to baking. In this version, each layer is made separately. The decoration remains simple, with coconut and grated chocolate. There's no need for an additional layer of glaze over the final cream. Serving ideas Cut the cake after it has been in the fridge for a few hours. For more uniform pieces, use a clean knife and cut without pressing too hard on the layers. Frequently asked questions Can I use only white sugar? Yes. The brown sugar in the layer composition can be replaced with white sugar. The recipe mentions that if you don't have brown sugar, you can use only white sugar. How long should the layers be baked? Each layer bakes for about 10 minutes in the preheated oven. The time may vary, so check the layer with a toothpick. Why should the cream be cooled before adding the butter? The egg yolk cream needs to be cold when combined with the softened butter. Otherwise, the butter may soften too much, and the cream will not have the right consistency. Can I substitute the coffee liqueur? Yes. The coffee liqueur can be replaced with brandy or rum. If you don't want to use alcohol, the source of the recipe does not provide a precise alternative, so you can omit it, keeping the sweetened coffee for soaking the biscuits. When can I cut the cake? After it has been in the fridge for a few hours. The glaze must be set, and the cream and layers should be well chilled before cutting. Nutritional values The values are approximate and depend on the amount of biscuits used, the type of chocolate, the biscuits, and the number of servings. For one piece, assuming the cake is divided into about 20 servings, the following estimates can be made: Calories: approximately 380–450 kcal Proteins: approximately 6–8 g Fats: approximately 25–30 g Carbohydrates: approximately 35–45 g Sugars: approximately 25–32 g These values are indicative, as the recipe does not specify the amount of biscuits or the exact number of pieces. Storage and reheating Store the cake in the fridge, covered, until serving. It needs to be cold both for the cream to set and for the glaze to stabilize. It is not reheated. It is served cold after being in the fridge for a few hours.

Creamy cake

Tags

Categories