Cake with whipped cream and truffle cream

Name: Cake with whipped cream and truffle cream - Dumitra F.
Ingredients: For the base: 8 eggs; 8 tablespoons of sugar; 8 tablespoons of flour; 6 tablespoons of oil; vanilla sugar and lemon zest. For the cream: 300ml liquid cream; 200g milk chocolate; 200g store; bought truffles; 200ml liquid cream; 4 tablespoons of sugar. For the syrup: 250g water; 3 teaspoons of rum essence; 5 tablespoons of sugar. For decoration: whipped cream (250ml liquid cream mixed with 5 tablespoons of sugar); dark and milk chocolate shavings.

Dessert - Cake with whipped cream and truffle cream by Dumitra F. - Recipia

Cake with Whipped Cream and Truffle Cream Today we celebrate a special occasion - the day of Saints Michael and Gabriel - and to mark this moment with a culinary delight, we have prepared a cake with whipped cream and truffle cream. This recipe not only delights the taste buds but also combines tradition with innovation, offering an elegant and refined dessert. Whether it's for an anniversary, a celebration, or simply to bring a smile to the faces of loved ones, this cake will surely be the star of the table. Preparation time: 20 minutes Baking time: 45 minutes Total time: 1 hour and 5 minutes Number of servings: 12 Ingredients For the base: - 8 eggs - 8 tablespoons of sugar - 8 tablespoons of flour - 6 tablespoons of oil - 1 packet of vanilla sugar - Zest of 1 lemon For the cream: - 300 ml liquid cream - 200 g milk chocolate - 200 g commercial truffles - 200 ml liquid cream (to be whipped) - 4 tablespoons of sugar For the syrup: - 250 ml water - 3 teaspoons rum essence - 5 tablespoons of sugar For decoration: - 250 ml liquid cream (whipped) - 5 tablespoons of sugar (for the cream) - Dark and milk chocolate shavings Preparation 1. Preparing the base: - Start by preheating the oven to 180°C (350°F) and prepare a round pan with a diameter of 26 cm. Grease the pan with oil and dust it with flour to prevent sticking. - In a large bowl, beat the egg whites until you get a firm foam. Gradually add the sugar while continuing to mix until it becomes a shiny meringue. - Next, add the egg yolks one at a time, gently mixing after each addition. Add the oil, vanilla sugar, and lemon zest, mixing gently with a spatula. - Finally, fold in the sifted flour, mixing delicately to avoid losing air in the mixture. This will ensure a fluffy and light base. - Pour the mixture into the prepared pan and bake for 45 minutes. Check if it is baked by inserting a toothpick in the center; if it comes out clean, the base is ready. Let it cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. 2. Preparing the cream: - In a saucepan, melt the cream over low heat, add the chocolate and truffles. Stir constantly to avoid boiling until everything melts and combines evenly. Turn off the heat and let the mixture cool to room temperature. - Once cooled, whip the cream with a mixer until it becomes fluffy, being careful not to over-whip it. 3. Preparing the syrup: - In a small saucepan, combine the water, rum essence, and sugar. Bring to a boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally. Let it cool. 4. Assembling the cake: - Once the base has completely cooled, cut it into three equal parts. Place the first part on a serving platter and generously soak it with the prepared syrup. - Spread 4-5 tablespoons of cream on the first layer, then add 3-4 tablespoons of whipped cream. Continue assembling the cake by repeating this process with the other layers. - After adding all the layers, cover the cake with the remaining whipped cream, smoothing the surface and edges for a uniform appearance. 5. Decoration: - For an elegant look, decorate the cake with dark and milk chocolate shavings, creating a beautiful contrast on the whipped cream surface. You can also add some fresh fruits or grated chocolate for a personal touch. Useful tips - Choosing ingredients: Use quality chocolate, as this will significantly influence the taste of the cream. Truffles can be of various types, but milk ones are best for a sweet and creamy flavor. - Whipping cream: Make sure the cream is well chilled before whipping. Use a cold bowl to achieve a firm and airy whipped cream. - Variations: If you want to add a twist to the recipe, you can experiment with different essence flavors (e.g., almond or vanilla essence) in the syrup or even in the cream. - Serving: The cake is delicious served alongside a cup of black coffee or a fruit tea, which will perfectly complement the sweetness of the dessert. Nutritional benefits This cake with whipped cream and truffle cream can be considered an indulgent dessert, but also a source of antioxidants (thanks to the chocolate) and healthy fats (from the cream). The base, rich in protein due to the eggs, provides a balanced nutritional intake. Frequently asked questions - Can I use duck eggs instead of chicken eggs? Yes, duck eggs can be used, but make sure the proportions are correct, as they are larger. - What should I do if my cream doesn’t thicken? Make sure you have mixed the chocolate and truffles well. If the cream is too thin, you can add a little pre-hydrated gelatin to give it consistency. - How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 2-3 days. It actually tastes better the next day when the flavors have melded together. In conclusion, this dessert is not just a recipe but also a way to bring joy and fulfillment around the table. Whether you prepare it for a special celebration or simply to indulge yourself, this cake with whipped cream and truffle cream will surely leave a sweet memory in the hearts of all who savor it. Enjoy!

Cake with whipped cream and truffle cream

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