Delight Cake

Name: Delight Cake
Ingredients: For the cake: 6 eggs; 20 g cocoa; 150 g sugar; 3 tbsp oil; 130 g flour; a pinch of baking powder. For the cream; I used quick cream (1 packet of vanilla + 1 packet of chocolate). For the glaze; 1 chocolate bar of 100 g melted in a double boiler.

Dessert - Delight Cake by Clementina L. - Recipia

I usually make this cake when I need something quick and don't feel like complicated recipes. The ingredients are at hand, the steps are simple, and you don't need special utensils or advanced experience. From the very first attempt, it seemed suitable for moments when you want something sweet but don't have much time available. Quick Info Total time: about 1 hour and 40 minutes (including cooling) Preparation time: 15-20 minutes Baking time: 25-30 minutes Servings: 8-10, depending on how large you cut the pieces Difficulty: easy Recipe type: homemade cake, suitable for regular days, not just for special occasions Ingredients For the base: 6 eggs 150 g sugar 3 tablespoons oil 130 g flour 20 g cocoa 1 teaspoon baking powder For the cream: 1 packet of quick vanilla cream 1 packet of quick chocolate cream milk (the recommended amount on the packet) sugar (according to the packet instructions) For the glaze: 100 g chocolate (whole bar) (I use regular chocolate for the glaze, melted in a bain-marie) Preparation method 1. Preheat the oven and let it warm up. Prepare a suitable baking pan, lined either with baking paper or greased with a little oil and sprinkled with flour. This way, the base won’t stick. 2. Break the eggs and separate the egg whites from the yolks. Beat the egg whites with the sugar until they become a firm foam. You can beat them with a mixer or even with a whisk if you don’t have a mixer handy. 3. Add the yolks one at a time, mixing after each addition. Then add the 3 tablespoons of oil and gently incorporate them. 4. Mix the flour separately with the cocoa and baking powder. Gradually incorporate this combination into the egg mixture, stirring slowly so as not to lose the volume obtained from beating. 5. Pour the mixture into the prepared pan. Level it and place it in the oven. Bake for 25-30 minutes, depending on the oven. Check the base with a toothpick—if it comes out clean, it’s done. Remove the pan from the oven and let the base cool in the pan. 6. While the base cools, prepare the two creams, following the instructions on the packet. Basically, you just need to mix the packet with milk (and possibly sugar, if indicated on the packet). Each cream is made separately. 7. Once the base has cooled, spread the chocolate cream over it. You can use a spatula or a wide knife. On top, spread the vanilla cream in an even layer. 8. For the glaze, melt the chocolate in a bain-marie until it becomes fluid. Pour the warm glaze over the cake, trying to spread it evenly. 9. Place the cake in the fridge for at least an hour so that the layers can set and it can be cut more easily. Why I make the recipe often The recipe doesn’t require much work or waiting, and the ingredients are always at hand. You don’t need special techniques or extra equipment. The cake stays good for a few days and is easy to adapt once you’ve learned the steps. Tips and variations Tips Use room temperature eggs; this way, the egg whites beat better. The base should only be removed from the pan after it has cooled; otherwise, it may break. If you feel the base has risen more on one side, you can level it gently while it’s warm. If you want a thinner glaze, add a teaspoon of oil to the melted chocolate. Substitutions If you don’t have cocoa, you can leave the base plain, but it won’t have a chocolate flavor. The quick creams can be replaced with any packet cream you prefer or, if you have time, with homemade creams. The glaze can also be made from dark or milk chocolate, according to preference. Variations You can change the order of the creams if you prefer to have the vanilla layer on the bottom and the chocolate on top. If you want something lighter, you can skip the glaze or just sprinkle a little powdered sugar on top. Serving ideas Cut into small squares, it goes well as a dessert with coffee or alongside tea. If you’re making it for kids, you can add some colorful candies on top of the glaze. Frequently asked questions 1. Can I use a different type of cream than the packet ones? Yes, you can use any cream you like or have on hand. The important thing is that it’s firm enough to hold its layer. 2. What kind of pan do I use for the base? A classic baking pan, lined with baking paper or greased with oil and flour. The size isn’t specified exactly, but a medium one (about 20x30 cm) works well. 3. Does the glaze harden or remain soft? The simple chocolate glaze will harden in the fridge, but it doesn’t become very hard. If you want a softer glaze, add a little oil while melting. 4. Can I cut the cake immediately after putting on the glaze? No, the glaze needs to harden in the fridge for at least an hour. This way, you’ll be able to cut the cake more neatly. 5. Can I make the base a day in advance? Yes, the base keeps well for a day covered in the fridge or at room temperature. You can assemble it later. Nutritional values Approximately, for an average serving (from 10 servings): Calories: 260-290 kcal Protein: 5-6 g Carbohydrates: 36-38 g Fats: 10-12 g Values may vary depending on the type of cream used and the chocolate for the glaze. It is a cake with moderate sugar and fat content, suitable for dessert. Storage and reheating It can be stored in the fridge, covered, for up to 3 days. The cake is not suitable for reheating, but can be consumed cold, directly from the fridge. If you want, you can leave the piece at room temperature for 10-15 minutes before serving. The base does not dry out quickly due to the creams and glaze.

Delight Cake

Tags

Categories