Dessert cake in squares

Name: Dessert cake in squares - Demetra C.
Ingredients: For the base: 5 eggs + 3 egg whites 10 tablespoons sugar 6 tablespoons oil 6 tablespoons ground walnuts 4 tablespoons flour 3 tablespoons cocoa salt 1 teaspoon coffee essence 1 packet baking powder Fo

Dessert - Dessert cake in squares by Demetra C. - Recipia

I made this loaf-shaped cake for the first time for a weekend gathering when I needed a dessert that wasn't too complicated but still had a festive touch. I loved the combination of cocoa sponge, ground walnuts, and the light mascarpone cream, while the peaches in syrup added just the right amount of freshness. It's not difficult, but it has a few steps, so it's helpful to get organized in advance. Quick Info Total time: about 2.5 hours (including cooling and assembly) Preparation time: 40-50 minutes Baking time: 40 minutes (for the sponge) Servings: 10-12 (depending on the size of the cut pieces) Difficulty: medium Recipe type: family dessert, suitable for special occasions Ingredients For the sponge: 5 eggs 3 extra egg whites (the 3 yolks are reserved for the cream) 10 tablespoons sugar 6 tablespoons oil 6 tablespoons ground walnuts 4 tablespoons flour 3 tablespoons cocoa powder a pinch of salt 1 teaspoon coffee essence 1 packet baking powder For the cream: 3 yolks (the ones set aside from the sponge) 500 ml milk 500 g mascarpone 5 tablespoons flour 4 tablespoons sugar 1 teaspoon vanilla essence 3 packets vanilla sugar a pinch of salt Fruits and syrup: 800 g peach compote (ideally homemade, but store-bought works too) the syrup from the compote, for soaking the sponge Preparation Method 1. Sponge 1.1. Start by separating the eggs. Set the yolks aside (three of them will be used for the cream). 1.2. Whip the egg whites (all 8) with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to whip until you achieve a dense meringue. 1.3. Gently fold in the 5 yolks one at a time using a spatula, then drizzle in the oil while mixing lightly. 1.4. Combine the flour with the cocoa powder and baking powder (you can sift them together for a fluffier result). Gradually fold this mixture into the meringue, being careful not to deflate the batter. 1.5. Add the ground walnuts and coffee essence, mixing briefly to combine. 1.6. Line a loaf pan (approximately 15x30 cm, 10 cm high) with parchment paper and pour in the batter. Level it gently. 1.7. Bake at 180°C for 40 minutes. After 35 minutes, test with a toothpick. 1.8. Remove the sponge, let it cool slightly in the pan, then invert it onto a wire rack to cool completely. 2. Cream 2.1. In a bowl, mix the yolks with the sugar, vanilla sugar, and salt. Add two tablespoons of cold milk and mix until smooth. 2.2. Incorporate the flour. Heat the remaining milk until just below boiling. 2.3. Pour the hot milk over the yolk mixture, stirring continuously. 2.4. Place the bowl over medium heat and cook the cream, stirring constantly until it thickens (it should have the consistency of pudding). Remove from heat, add the vanilla essence, and let it cool completely. 2.5. Once cooled, gradually fold in the mascarpone, mixing briefly on low speed. 3. Assembly 3.1. Cut the cooled sponge into three horizontal layers. Lightly soak each layer with the syrup from the compote (be careful not to make it too soggy). 3.2. Dice some of the peaches from the compote and cut the rest into quarters for decoration. 3.3. On the first layer of sponge, spread 1/5 of the cream. Sprinkle with diced peaches. Cover with the second layer of sponge, add another 1/5 of the cream and more peaches. 3.4. Place the third layer of sponge on top. 3.5. Cut the cake vertically into three equal strips, like wide ribbons. 3.6. Each strip is opened up, spread with cream and peaches in between, then reassembled, pressing gently. 3.7. Finally, spread the remaining cream on top and decorate with peach quarters. You can use a piping bag for decoration, but a spoon works just fine too. 3.8. Chill in the refrigerator for at least 30 minutes before slicing. Why I Make This Recipe Often The cake turns out well every time, even if it doesn't look perfect when cut. It slices easily into squares, doesn't dry out quickly, and is perfect if you want a fruity dessert without whipped cream or heavy creams. It keeps well in the fridge for a few days. Tips and Variations Tips Don't over-soak the layers, especially if you want them to stay nice. The cream must be completely cooled before adding the mascarpone; otherwise, it may curdle. If the walnuts are too moist, the sponge will be denser. Use well-drained peaches; otherwise, the cream may become too runny. Substitutions Instead of peach compote, you can use apricot compote. Coffee essence can be replaced with rum for a different flavor. There is no direct substitute for mascarpone in this cream, but you can use cream cheese for a slightly different result. Variations You can add chocolate chunks to the cream for a different texture. If you have coconut on hand, sprinkle it between layers for an added flavor. Serving Ideas The cake is best sliced after chilling. You can serve it plain or with a drizzle of syrup from the compote on top. It also works well with a thin layer of melted chocolate over the final layer of cream for those who prefer something sweeter. Frequently Asked Questions 1. Can I use store-bought peach compote? Yes, but make sure to drain the peaches well and taste the syrup before using it for soaking. 2. How do I know if the sponge is done? Check after 35 minutes with a toothpick; if it comes out clean, it's baked. Don't extend the time too long to avoid drying it out. 3. What should I do if the cream seems too runny? If it hasn't thickened enough while cooking, put it back on the heat for a few more minutes, stirring. The cream should be thick like pudding before cooling. 4. Can I make the sponge in advance? Yes, the sponge can be baked a day ahead. Cover it well after it cools to prevent it from drying out. 5. How can I slice it easily? Use a sharp knife and clean it after each cut for neat portions. Nutritional Values Approximately, a 100 g serving has about 270-300 kcal, with 18-20 g carbohydrates, 15-18 g fats, and 5-6 g proteins. These values are estimates and may vary depending on how much cream and peaches you use in each layer. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended. It should be served cold from the fridge. If the layers seem to absorb too much moisture, leave the container slightly open, but not for more than a day.

Preparation

Base: Separate the egg whites from the yolks and set aside the 3 yolks for the cream. Whip the egg whites with a pinch of salt, gradually adding the sugar. When the meringue is firm enough, add the yolks, then the oil, mixing gently to avoid deflating the meringue. Sift the flour and cocoa onto a plate and mix them with the baking powder, then gradually incorporate them into the batter mixture. Finally, add the ground walnuts and essence. Line a large loaf pan with baking paper and pour the batter into it. My pan measures 15x30 cm and is 10 cm high. Level the batter and bake in the oven for 40 minutes at 180 degrees, but check towards the end with a toothpick. Cream: In a bowl, mix the yolks with the sugar, vanilla sugar, and salt, and dilute with 2 tablespoons of cold milk. Then add the flour and mix until smooth. Add the rest of the hot milk, mix well, and place the bowl over medium heat. Stir continuously until the cream thickens like pudding, then add the vanilla essence and let it cool. Once the cream cools, mix it with the mascarpone, adding a little mascarpone at a time and gently mixing. Turn the base onto a plate and cut it into three horizontal pieces. Soak each piece of base with the juice from the peach compote, but not too much. Cut some peach pieces into small cubes and cut the rest into quarters to decorate the cake. Assembly: Spread 1/5 of the cream on the first piece of cake, place the peach pieces, then press with the second piece of base. On the second piece of base, spread 1/5 of the cream, place the peach pieces, and press with the third piece of base. Now we will cut the assembled cake into three vertical pieces and proceed similarly with the cream and peach pieces. Firmly attach the cut pieces of cake, decorate the top with the remaining cream using a piping bag, and place peach slices on top. Refrigerate the cake for at least 30 minutes, then you can portion it. Enjoy your meal! The vanilla cream should be a bit firmer, as it will dilute when mixed with the mascarpone and become creamy.

Dessert cake in squares

Preparation

Tags

Categories