Four-color cake (with chocolate and caramel sauce)

Name: Four-color cake (with chocolate and caramel sauce)
Ingredients: Ingredients for layers 1 and 4 (the lightest and the darkest) 225 g melted butter in a bain-marie 225 g fine sugar 175 g flour 85 g ground walnuts 2 teaspoons baking powder 3 eggs

Dessert - Four-color cake (with chocolate and caramel sauce) by Bianca O. - Recipia

Four-Color Cake with Chocolate and Caramel Sauce If you are looking for a dessert that impresses both in appearance and taste, you have come to the right place! The four-color cake with chocolate and caramel sauce is a perfect choice for any occasion, whether it's for Easter dinner or a birthday celebration. This cake, although it may seem complex at first glance, is easy to prepare and will surely become your and your loved ones' favorite. Preparation Time - Active time: 1 hour - Baking time: 1 hour - Total time: 2 hours - Number of servings: 12 Ingredients # For layers 1 and 4 (the lightest and darkest) - 225 g melted butter (bain-marie) - 225 g fine sugar - 175 g flour - 85 g ground nuts - 2 teaspoons baking powder - 3 eggs - 150 ml Quark cream (or Greek yogurt) - 1 vanilla essence - 5 tablespoons cocoa powder # For layers 2 and 3 (the intermediate shades) - 225 g melted butter (bain-marie) - 225 g brown sugar - 175 g flour - 85 g ground almonds - 2 teaspoons baking powder - 3 eggs - 150 ml Quark cream (or Greek yogurt) - 1 vanilla essence - 1 tablespoon cocoa powder # For the glaze - 140 g dark chocolate - 140 g tiramisu chocolate (e.g., Schogetten) - 300 ml heavy cream # For the filling - 360 g apricot jam - 3 heaping tablespoons caramel sauce Step-by-Step Instructions 1. Preparing the oven and pans Preheat the oven to 170 degrees Celsius. Prepare two 20 cm diameter cake pans by lining the bottoms with parchment paper and greasing the sides with a little butter, then dusting with flour to prevent sticking. 2. Preparing layers 1 and 4 - In a large bowl, add the melted butter, fine sugar, flour, ground nuts, baking powder, eggs, Quark cream, and vanilla essence. Mix the ingredients until you obtain a homogeneous mixture. - Divide the mixture into two portions (approximately 480 g each). Pour one portion into the first pan, and in the other portion, add the cocoa powder, mixing well. Pour this mixture into the second pan. - Bake the layers for 20-25 minutes. Check with a toothpick to see if they are done, and then let them cool on a rack. 3. Preparing layers 2 and 3 - Follow the same steps as for layers 1 and 4, but replace the nuts with ground almonds and use brown sugar instead of fine sugar. - Bake these layers just like the first ones, following the indicated time. 4. Preparing the filling - Once the layers have completely cooled, mix the apricot jam with the caramel sauce using a hand mixer or blender. You will obtain a smooth paste that will give a delicious flavor to the cake. 5. Assembling the cake - Place the first layer (the lightest) on a platter, spreading one-third of the jam paste on top. Add the second layer (the intermediate shade) and repeat the spreading procedure. Continue with the third layer and finally place the last layer (the darkest). - This layer of filling not only adds a fabulous taste but also an attractive color contrast. 6. Preparing the glaze - In a saucepan, add the dark chocolate and tiramisu chocolate along with the heavy cream. Heat over low heat, stirring constantly until the chocolate completely melts, forming a smooth and shiny cream. Let the glaze cool for 10 minutes so that it is easy to handle. 7. Glazing the cake - Place the cake on a rack over the sink to avoid mess. Using a spatula, spread the chocolate glaze over the cake, starting from the edges and gradually covering the entire surface. Allow the glaze to set at room temperature to maintain its shine. 8. Serving - Cake slices can be served plain or alongside a scoop of vanilla ice cream or freshly whipped cream. You can also add some fresh fruits as decoration for an extra touch of freshness. Nutritional Benefits This cake is not only delicious but also a source of energy due to the content of nuts and almonds, which are rich in healthy fats and proteins. Dark chocolate brings antioxidants, while apricot jam offers essential vitamins and minerals. Practical Tips - Recipe variations: You can experiment with different types of nuts or add flavored essences (orange, almond) to customize the taste. - Improving aesthetics: Use a knife dipped in warm water to cut the cake slices. This trick will help you achieve perfect cuts without crushing the layers. - Storage: The cake can be kept in the refrigerator, covered, for 3-4 days. It is even better the next day when the flavors have had time to blend. Frequently Asked Questions 1. Can I substitute Quark cream? Yes, you can use Greek yogurt or well-drained cottage cheese. 2. What other drinks pair well with this cake? A cup of coffee or a glass of sweet wine is perfect to complement the rich flavors of the cake. 3. Can I make the cake gluten-free? Of course, replace the flour with a gluten-free alternative, such as almond flour or a specially designed gluten-free baking mix. This four-color cake is more than just a dessert; it is a true culinary experience that will bring joy in every bite. Whether you prepare it for a special occasion or simply to treat your family, this cake will surely become a favorite in your home. Enjoy!

Preparation

Preheat the oven to 170 degrees Celsius. Place a circle of parchment paper at the bottom of two 20 cm diameter cake pans and grease the sides with a little butter, then dust them with flour. Ideally, you should have two pans, but I only had one non-stick pan, so I baked each layer one at a time. For layers 1 and 4, mix all the ingredients together except for the cocoa using a mixer. Divide the mixture in half (about 480 grams for each half). Pour one half directly into the pan and mix the other half with cocoa before pouring it into the second pan. Place both pans in the preheated oven for 20-25 minutes, then remove the layers and let them cool on a rack. Meanwhile, prepare the other two layers by following the same steps. Mix all the ingredients except for the cocoa. Divide the mixture in two, adding cocoa to one part, and pour each half into a separate pan. Bake in the preheated oven at 170 degrees Celsius for 20-25 minutes and then let them cool on a rack. Once the layers are cooled, mix the apricot jam with the caramel and blend using a hand mixer or blender until you achieve a paste (the jam contains fruit pulp that needs to be pureed). Divide the mixture into three, spreading one third on the lightest layer, then place the next layer on top, spreading another third of the paste, then add the layer with a little cocoa (the one with only a tablespoon), spread the remaining paste on top, and finally add the darkest layer. In a small saucepan, combine all the ingredients for the glaze and stir until the chocolate melts and forms a smooth cream in texture and color. I placed the cake on a rack above the sink to avoid any chocolate drips during glazing. Let the glaze cool for 10 minutes until it is manageable but not completely liquid. Using a spatula, spread it over the cake, first focusing on smoothing the edges, then gradually covering the entire cake in chocolate. Allow the chocolate to set at room temperature to maintain its shine. Enjoy your meal! Note: Inspired (but also modified) from GoodFood.

Four-color cake (with chocolate and caramel sauce)

Preparation

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