Deer Spine Cake

Name: Deer Spine Cake - Ariana C.
Ingredients: For the cake base: 8 eggs; 8 tablespoons of sugar; 2 tablespoons of flour; 1 tablespoon of cocoa powder; 1 packet of baking powder. For the vanilla cream: 6 egg yolks; 6 tablespoons of sugar; 4 tablespoons of flour; 700 ml of milk with 3.5% fat; 5 packets of vanilla sugar. For the glaze: 4 tablespoons of sugar; 4 tablespoons of cocoa; 1 tablespoon of flour; about 20 ml of water; 100 grams of butter with 80% fat; 4 egg yolks.

Dessert - Deer Spine Cake by Ariana C. - Recipia

The Deer Spine Cake is a dessert featuring a thin cocoa sponge, boiled vanilla cream, and a butter and egg yolk glaze. I first tried it after seeing the recipe on the show "Doctor of the House." The taste is sweet and delicate, but it needs to be chilled for a few hours before slicing. I rushed the process, and the roll didn’t slice as neatly as I would have liked, so chilling is an important step. Quick Info Preparation time: not specified in the original recipe Baking time: not specified; the sponge is baked in a preheated oven Cooling time: a few hours Servings: the number depends on the thickness of the slice Difficulty: medium Recipe type: homemade cake with rolled sponge, vanilla cream, and chocolate glaze Ingredients For the sponge 8 eggs 8 tablespoons sugar 2 tablespoons flour 1 tablespoon cocoa 1 packet baking powder A pinch of salt A little oil for greasing the pan For the vanilla cream 6 egg yolks 6 tablespoons sugar 4 tablespoons flour 700 ml milk with 3.5% fat 5 packets vanilla sugar For the glaze 4 tablespoons sugar 4 tablespoons cocoa 1 tablespoon flour Approximately 20 ml water 100 g butter with 80% fat 4 egg yolks Preparation method 1. Prepare the sponge Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, mix the yolks with the sugar until the sugar dissolves and the mixture becomes lighter in color. Sift the flour, cocoa, and baking powder over the yolks. Mix well to avoid lumps. Then, gently fold in the beaten egg whites using upward motions. Do not mix vigorously, as the egg whites need to retain as much air as possible. Pour the mixture into a large baking pan lined with parchment paper and greased with a little oil. Bake the sponge in the preheated oven until cooked. The original recipe does not specify the exact temperature and baking time, so these depend on the oven used. After baking, remove the pan from the oven and let the sponge cool in the pan. 2. Cook the vanilla cream Place the egg yolks in a bowl and mix them with the sugar until they lighten in color. Sift in the flour and mix. Dissolve the vanilla sugar in the milk, then gradually pour the milk over the yolk and flour mixture. Combine the mixture and place the bowl over a double boiler. Cook the cream until it begins to thicken and reaches a consistency similar to that of sour cream. There is no need to thicken it excessively, as it will firm up after cooling. Remove the cream from the heat and let it cool completely before assembling. If poured hot over the sponge, it can make the sponge soggy and rolling more difficult. 3. Prepare the glaze In a bowl, mix the sugar, cocoa, and flour. Gradually add water until you achieve a consistency similar to thick sour cream. Place the mixture over a double boiler and heat until the sugar dissolves and the mixture becomes liquid. Then keep the glaze on low heat for about a minute, stirring continuously. Let it cool completely. In another bowl, whip the butter until fluffy. Add the egg yolks one at a time, mixing after each addition. When the glaze has cooled, fold in the whipped butter with the yolks. Mix until the mixture is smooth. It is important for the glaze to be cold before adding the butter. If it is too warm, the butter may melt too much, and the glaze can lose its consistency. 4. Roll and glaze the cake Remove the sponge from the pan along with the parchment paper. Spread the vanilla cream evenly over the entire surface of the sponge. Roll the sponge using the parchment paper. Work carefully to keep the roll as compact as possible. Once you have formed the roll, cover it with the chocolate glaze. Gently run a fork over the surface of the glaze to create ridges. The exterior resembles the pattern of a "deer spine." Chill the cake for a few hours. Do not slice it immediately. After cooling, the cream and glaze will firm up, and the slices will cut more neatly. Why I make this recipe often Although my first attempt didn’t slice perfectly, I would repeat the cake for the combination of the cocoa sponge, the fine vanilla cream, and the butter glaze. It is suitable for family gatherings and can be prepared a few hours before serving. Chilling enhances both the texture and the appearance of the slices. Tips Let both the vanilla cream and the glaze cool completely before using. This is one of the most important things for a successful assembly. Fold the egg whites into the sponge mixture using upward motions to avoid losing the volume obtained from beating. Do not try to slice the cake immediately after rolling and glazing it. It needs a few hours in the fridge to stabilize. If you use free-range eggs, the vanilla cream will be a more intense yellow. Substitutions The milk used in the original recipe has 3.5% fat. No other substitution is indicated in the recipe, so for a taste and consistency close to the original version, it is recommended to use whole milk. For butter, a fat content of 80% is recommended. It is not advisable to substitute it with margarine or a spreadable product, as the glaze may have a different texture. Variations The recipe can also be made with free-range eggs, in which case the vanilla cream will be more intensely colored. Otherwise, the ingredients and proportions remain the same as in the original recipe. The appearance of the glaze can be created with a fork in tighter or looser patterns, depending on how you want the roll to look. This step only changes the appearance, not the taste of the cake. Serving ideas Slice the cake after it has been chilled for a few hours. It can be served plain, without any additional toppings, as it already has cream and glaze. For a uniform appearance, carefully clean the knife between slices, especially if the glaze sticks to the blade. Frequently asked questions Why does the sponge break when I roll it? The sponge may be harder to roll if it is too cold, if it has been overbaked, or if the layer of cream is unevenly spread. Roll it using the parchment paper and work carefully. The original recipe recommends letting the sponge cool in the pan before filling. Can I slice the cake immediately after assembling it? It is not recommended. The cake should be chilled for a few hours for the cream and glaze to firm up. If sliced too quickly, the pieces may deform, and the cream can ooze out of the roll. What should the vanilla cream be like before cooling? The cream should start to thicken and have a consistency similar to sour cream. It should not be very thick when you remove it from the double boiler, as it will thicken further after cooling. When do I add the butter to the glaze? The whipped butter with yolks is added only after the mixture of sugar, cocoa, flour, and water has completely cooled. If the glaze is warm, the butter may melt, and the mixture will not have the same consistency. Nutritional values The values below are estimates and may vary depending on the size of the eggs, the exact amount of sugar in tablespoons, and the number of slices. For the entire cake, the recipe has approximately 3,400-3,700 kcal, 360-390 g carbohydrates, 175-190 g fats, and 105-120 g proteins. If the cake is divided into 12 slices, one slice has approximately 285-310 kcal, 30-33 g carbohydrates, 15-16 g fats, and 9-10 g proteins. These are just estimates, not laboratory-calculated nutritional values. The majority of the calories come from sugar, butter, egg yolks, and flour. Storage and reheating Store the cake in the refrigerator in a covered container after it has cooled completely. It needs a few hours in the fridge before serving, and refrigeration helps keep the cream and glaze firm. The cake is not reheated. Only take out the amount you want to serve and slice the cold pieces for a neater appearance.

Deer Spine Cake

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