Cake with cocoa cream and fruits

Name: Cake with cocoa cream and fruits - Antoaneta K.
Ingredients: Base: 4 eggs; 5 tablespoons sugar; 50 ml oil; 4 tablespoons flour; 3 tablespoons cocoa; 1 vial of rum; 3 tablespoons finely chopped walnuts. Cream: 3 tablespoons cornstarch; 4 tablespoons cocoa; 3 egg yolks; 4 tablespoons sugar; 1 vial of rum essence; 2 tablespoons cocoa liqueur; 250 ml milk; 70 g butter. Topping: 3 egg whites; 3 tablespoons sugar; 150 g red currants; peach and pear for decoration; strawberry syrup for soaking the base (made at home by a friend).

Dessert - Cake with cocoa cream and fruits by Antoaneta K. - Recipia

Cocoa Cream and Fruit Cake - A Delicious Temptation Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 8 Who doesn't love a decadent cake that delights the senses? Today's recipe is a cocoa cream and fruit cake that will not only impress with its appearance but also bring a touch of joy in every slice. It is a perfect choice for a celebration or to indulge yourself over the weekend. The history of cake is a fascinating one, with deep roots in cooking traditions around the world. Over time, cakes have evolved from simple grain pastries to elaborate creations rich in flavors and textures. This cocoa cream cake combines tradition with a touch of innovation, adding a note of health through the use of fruit sugar. Ingredients *For the base:* - 4 eggs - 5 tablespoons fruit sugar (or white sugar, to taste) - 50 ml sunflower oil - 4 tablespoons flour - 3 tablespoons cocoa - 1 vial of rum essence - 3 tablespoons finely chopped nuts - A pinch of salt *For the cream:* - 3 tablespoons cornstarch - 4 tablespoons cocoa - 3 egg yolks - 4 tablespoons fruit sugar - 1 vial of rum essence - 2 tablespoons cocoa liqueur - 250 ml milk - 70 g butter *For the topping:* - 3 egg whites - 3 tablespoons sugar - 150 g red currants - Peaches and pears for decoration - Strawberry syrup for soaking the base (preferably homemade) Step by step: 1. Preparing the base The first step is to prepare the base, as it needs time to cool. In a large bowl, separate the egg whites from the yolks. Using a mixer, beat the egg whites with a pinch of salt until foamy. Gradually add the fruit sugar and continue beating until you achieve a firm, shiny meringue. In another bowl, beat the yolks with the oil and rum essence. Sift the cocoa and flour directly into the yolk mixture. Use a spatula or wooden spoon to gently incorporate the dry ingredients, being careful not to deflate the egg whites when adding them to the mixture. If you want to add a touch of flavor, now is the time to add the chopped nuts and your favorite spices (such as cinnamon or vanilla). Line a cake pan with baking paper, pour in the mixture, and place it in the preheated oven at 190 degrees Celsius for 40 minutes. It is important not to open the oven in the first 30 minutes so that the base rises evenly. 2. Preparing the cream While the base is baking, you can prepare the delicious cocoa cream. In a stainless steel pot, whisk the egg yolks with the fruit sugar until creamy. Add the cocoa and cornstarch previously dissolved in cold milk, mixing well to avoid lumps. Add the cocoa liqueur and rum essence. Place the pot over low heat and continuously stir until the mixture thickens. It is essential to be patient to avoid burning the cream. Once you achieve a creamy consistency, add the butter and mix until completely melted. Let the cream cool in cold water in a sink. 3. Beating the egg whites In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Prepare a syrup from water and sugar, which you will gradually add in a thin stream over the egg whites, continuing to beat until you achieve a stiff meringue. 4. Assembling the cake When the base has cooled, carefully cut it into two or three layers, depending on your preference. Between the layers, add the cocoa cream, and on top, the meringue made from egg whites. Decorate the cake with fresh red currants and slices of peach or pear for a vibrant and appetizing look. If desired, you can soak the base with strawberry syrup for added moisture and flavor. 5. Serving Let the cake rest for a few hours before cutting it so that the flavors blend perfectly. It is delicious served alongside a cup of coffee or fragrant tea. Offer it as dessert after a festive dinner or simply indulge in a slice any day! Useful tips: - If you want a less sweet cake, adjust the amount of fruit sugar, but be careful not to compromise the texture. - Use a quality mixer to achieve the best results. - Experiment with different fruits in decoration, such as raspberries or strawberries, to add a touch of freshness. Frequently asked questions: - Can I use another type of sugar instead of fruit sugar? Yes, but you may need to adjust the quantities to achieve the desired sweetness. - Is it possible to make the cake without alcohol? Sure! You can omit the cocoa liqueur and rum essences, and the cake will still be delicious. - How can I keep the cake fresh? Store it in an airtight container in the refrigerator, and it will remain tasty and soft for several days. This cocoa cream and fruit cake is a recipe that combines tradition with innovation, perfect for any special occasion. Dare to experiment and add your own variations to make it even more personal! Enjoy!

Cake with cocoa cream and fruits

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