Cake with coffee cream and brandy

Name: Cake with coffee cream and brandy - Eleonora I.
Ingredients: Base 10 eggs 10 tablespoons sugar 50 g cocoa 200 g flour Cream 2 packets coffee and brandy cream from Dr. Oetker 100 g powdered sugar 150 g condensed milk 300 ml cold milk For the small cake inside 3

Dessert - Cake with coffee cream and brandy by Eleonora I. - Recipia

I made this cake for a friend's birthday, and the idea was to have a large base with a smaller cake inside. The base is chocolate-flavored, the cream tastes of coffee and brandy, and the center is filled with a mixture of eggs, condensed milk, gelatin, and whipped cream. It's a multi-layered cake, but each layer can be prepared separately. The part that requires the most attention is assembling the inner ring, so the filling doesn't spill between the base and the mold. Quick Info Total Time: approximately 2-3 hours for cooling and setting the cake, plus preparation and baking time, which are not specified in the original recipe Preparation Time: not specified Baking Time: until the base passes the toothpick test Servings: not specified; depends on the slice size Difficulty: medium Recipe Type: festive cake with coffee and brandy cream Ingredients For the chocolate base 10 eggs 10 tablespoons of sugar 50 g cocoa powder 200 g flour A pinch of salt For the syrup 200 ml water 100 g sugar 2 tablespoons brandy For the coffee and brandy cream 2 packets of coffee and brandy cream from Dr. Oetker 100 g powdered sugar 150 g condensed milk Pilos 300 ml cold milk For the small cake inside 3 eggs 100 g sugar 150 g condensed milk 1 tablespoon milk 20 g gelatin 300 ml liquid whipped cream Strawberries For decoration Prepared cream for the cake Whipped cream Melted chocolate Strawberries, including for the chocolate version Preparation Method 1. Preparing the base Separate the egg whites from the yolks. Whip the egg whites until stiff, along with a pinch of salt. In another bowl, mix the yolks with the sugar until the sugar dissolves. Sift the flour and cocoa powder, then add them to the yolks and combine the mixture. Gently fold in the whipped egg whites, mixing from the bottom up with slow motions. This way, the mixture remains airy. Prepare a 26 cm diameter cake pan and line it with baking paper. To create a hollow space in the middle of the base, use a special pan with a raised center. Pour the mixture into the pan and bake the base in the preheated oven. The base is ready when it passes the toothpick test. Remove it from the oven and let it cool completely before cutting. After cooling, slightly widen the hollow space in the middle if necessary, then cut the base into four parts. 2. Preparing the syrup Put the water and sugar in a small pot and bring them to a boil. When the syrup starts to bubble, turn off the heat and add the brandy. Let the syrup cool before using it on the base. 3. Coffee and brandy cream Place the two packets of cream in a bowl. Add the powdered sugar and condensed milk, then mix. Thin the mixture with the cold milk and blend until you achieve a thick cream. The cream should be firm enough to spread between the layers of the base. 4. Mixture for the small cake inside Put the eggs, sugar, and milk in a small pot. Keep the mixture on the heat until it thickens, stirring constantly to prevent sticking. Remove the pot from the heat and add the condensed milk. Separately, hydrate the gelatin in cold water according to the package instructions, then incorporate it into the warm mixture. Mix well. Let the mixture cool, then add the whipped cream. Gently fold it in. The strawberries will be used for assembling the inner cake. 5. Assembling the cake Place the first layer of the base and soak it with syrup. Spread the coffee and brandy cream, then continue with the next layer of the base. Repeat this process until all four layers are assembled, alternating the soaked base with the cream. On top of the assembled cake, place an 18 cm diameter cake ring. The ring should be positioned in the center to create space for the small cake. Decorate the inside with sliced strawberries, then pour in the prepared mixture for the small cake. It's important to push the ring firmly into the base to limit the spillage of the mixture. In my case, the ring wasn't secured perfectly, and some of the filling spilled, but it could be corrected later during decoration. Put the cake in the fridge for 2-3 hours until the center sets. 6. Decorating Once the cake has set, carefully remove the ring and decorate the surface with the remaining cream, whipped cream, and strawberries. For a more festive look, you can use strawberries dipped in melted chocolate. Why I make this recipe often It's a suitable recipe for a birthday when I want a cake that looks different from a simple layered one. The chocolate base and coffee cream pair well, while the center with whipped cream, gelatin, and strawberries adds a lighter texture. Additionally, the decoration can be adapted based on what I have on hand. Tips and Variations Tips Let the base cool completely before cutting. If it's still hot or warm, it may break more easily. The egg whites should be incorporated slowly from the bottom up. Vigorous mixing can deflate the foam, and the base won't have the same structure. The syrup should be used cold. A warm syrup can make the base too soggy, and the cream may become harder to spread. Follow the instructions on the gelatin package for hydration. The gelatin is added to the warm mixture after the pot is removed from the heat. Check the position of the 18 cm ring before pouring in the filling. If it isn't well secured to the base, the mixture may leak through the gaps. Substitutions In the syrup, the brandy can be replaced with cognac, as the recipe uses the same flavor profile. For a non-alcoholic version, it can be omitted, but the syrup's taste will be different. The condensed milk used in the recipe is Pilos. If you use another product, keep the same amount of 150 g for the coffee cream and 150 g for the inner cake. Variations For decoration, strawberries can be used plain or dipped in chocolate, depending on the desired appearance. The cream, whipped cream, melted chocolate, and strawberries are the elements specified in the recipe, and their combination can be varied with each preparation. Serving Ideas The cake is served cold, after the center has set well. For cleaner slices, use a knife with a clean blade and carefully cut through the center and the layers. Frequently Asked Questions Can the cake be made without the special hollow center pan? The recipe uses a special pan because the central space is necessary for assembling the small cake. Without this pan, the base would need to be adapted to support an inner ring, and the steps wouldn't be exactly the same. When is the gelatin added? The gelatin is hydrated in cold water according to the instructions on the package, then added to the egg, sugar, and milk mixture after the pot is removed from the heat. The mixture should be well combined. How long should the cake stay in the fridge? The cake should be kept in the fridge for 2-3 hours until the center sets. If the ring wasn't secured properly and the filling leaked, it's even more important to let the cake chill sufficiently before decorating. Can I use other fruits instead of strawberries? The original recipe uses strawberries, including for decoration. Other fruits are not specified in the recipe, so substituting them may change both the taste and appearance of the cake. Nutritional Values The values are approximate, as the number of servings is not specified, and the amount of cream or decoration used may vary. For a division into about 12 slices, a slice may contain around 500-650 kcal, depending on how much cream, whipped cream, chocolate, and strawberries are included in each serving. Approximately, a slice may contain: Calories: about 500-650 kcal Protein: 10-14 g Carbohydrates: 55-70 g Fats: 25-35 g Most of the carbohydrates come from sugar, flour, and condensed milk, while the fats are primarily influenced by whipped cream, cake cream, and chocolate used for decoration. Storage and Reheating Store the cake in the fridge, covered, to prevent it from absorbing odors. It contains whipped cream, cream, condensed milk, and strawberries, so it's not suitable for long-term storage at room temperature. The cake is not reheated. It is served cold, directly from the fridge, after the filling in the center has set.

Cake with coffee cream and brandy

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