Cake with cocoa cream and quince jam

Name: Cake with cocoa cream and quince jam - Aureliana H.
Ingredients: for the base 8 eggs 8 tablespoons of sugar 5 tablespoons of white flour 3 tablespoons of ground walnuts 1 packet of baking powder the peel of a small orange cut into very small cubes for the cocoa cre; gram jar of homemade quince jam; the store; bought one has too much juice. for the syrup 3 tablespoons of granulated sugar 1 glass of 150 ml of water a vial of rum for decorating the cake colored and shiny candies in 2 colors and lots of imagin

Dessert - Cake with cocoa cream and quince jam by Aureliana H. - Recipia

Cake with cocoa cream and quince jam Imagine a cake that combines the delicacy of a fluffy sponge with a rich cocoa cream and a fragrant quince jam. This recipe is perfect for celebrating special moments or simply indulging in a delicious dessert. Besides the refined taste, each bite will evoke pleasant memories and bring a smile to the faces of loved ones. Preparation time: 40 minutes Baking time: 40 minutes Total time: 1 hour and 20 minutes Number of servings: 12 Ingredients For the sponge: - 8 eggs - 8 tablespoons of sugar - 5 tablespoons of white flour - 3 tablespoons of ground walnuts - 1 packet of baking powder - Zest of one small orange, finely diced For the cocoa cream: - 150 ml milk - 400 grams butter (at room temperature) - 100 grams cocoa - A vial of rum - 1 tablespoon of white flour - 250 grams of sugar For the syrup: - 3 tablespoons of granulated sugar - 150 ml water - A vial of rum For the jam cream: - 1 jar of 450 grams homemade quince jam (store-bought jam may be too runny) For decorating the cake: - Iridescent candies in 2 colors, creativity and imagination! Preparation Step 1: Preparing the sponge 1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to use fresh eggs for optimal results. 2. Beating the egg whites: In a large bowl, beat the egg whites with 8 tablespoons of sugar until you achieve a firm foam. Test the consistency: turn the bowl upside down; if the foam does not fall, it is ready. 3. Incorporating the yolks: Add the yolks one by one, gently mixing to maintain the aeration. 4. Adding the dry ingredients: Sift together the flour, baking powder, and ground walnuts. Gradually incorporate them into the egg mixture, mixing with a spatula, adding the orange zest as well. 5. Baking the sponge: Pour the mixture into a round cake pan, which you have lightly greased with butter. Bake in a preheated oven at 180°C for 40 minutes. Check if it is baked with the tip of a knife: if it comes out clean, the sponge is ready. Step 2: Preparing the cocoa cream 1. Boiling the ingredients: In a heat-resistant pot, combine the sugar with cold milk, in which you have dissolved the tablespoon of flour. Boil the mixture, stirring constantly, until it thickens. 2. Adding cocoa: Once thickened, add 50 grams of cocoa and mix well. Once homogeneous, let it cool. 3. Incorporating the butter: After the cream has cooled, beat it with the butter until it becomes soft. Then, add the rest of the cocoa and mix again. Place the cream in the refrigerator to firm up slightly. Step 3: Preparing the syrup 1. Boiling the syrup: In a small pot, combine 3 tablespoons of granulated sugar with 150 ml of water and a vial of rum. Boil the mixture until the sugar has completely dissolved and the syrup has thickened slightly. Step 4: Assembling the cake 1. Cooling the sponge: After the sponge has baked, let it cool on a wooden board. You can use a rotating board to cut it more easily. 2. Cutting the sponge: When the sponge is completely cooled, cut it into 3 equal parts. 3. Soaking and spreading: Place the first slice of sponge on a platter, soak it with the prepared syrup, and spread it with quince jam. Continue with the second slice, which you soak and then spread with a generous layer of cocoa cream. Place the third slice on top and cover the entire cake with the remaining cocoa cream. Step 5: Decorating the cake 1. Decorating: Use iridescent candies to create a personalized decoration on the cake. Be creative: you can write 'HAPPY BIRTHDAY' with candies or draw symbols that have special significance for the celebrant. Practical tips - Fresh ingredients: Using fresh ingredients is essential for a delicious cake. Make sure the eggs are fresh and the butter is at room temperature for easier incorporation. - Quince jam: If you don't have homemade quince jam, you can make it yourself at home or choose a quality store-bought version, but make sure it is not too runny. - Variations: You can add a little vanilla extract to the cream for extra flavor or use other types of nuts, such as almonds, to slightly change the flavor of the sponge. - Serving: The cake pairs perfectly with a scoop of ice cream or a vanilla sauce. A warm drink, such as fruit tea or aromatic coffee, will perfectly complement this delicacy. Nutritional benefits This cake, although indulgent, also offers some nutritional benefits. Nuts add protein and healthy fats, while cocoa, rich in antioxidants, contributes to a balanced diet. Quince jam can provide essential vitamins and a natural taste without adding preservatives or additives. Frequently asked questions - Can I replace the butter with margarine? Although possible, butter will provide a richer texture and better taste. If you want a healthier option, you can try coconut butter. - How can I keep the cake fresh? Cover it with plastic wrap or store it in an airtight container in the refrigerator. It stays fresh for a few days. - Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to slice it before freezing. Make sure it is well covered to prevent excessive freezing. This cake with cocoa cream and quince jam is not just a dessert, but a culinary experience that combines tradition with innovation. Whether it’s a birthday or a special occasion, the cake will surely be the star of the table. Enjoy every step of the preparation and savor the final result!

Category: Dessert Author: Aureliana H. Views: 1 Date: 01.10.2024

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