A Night in Venice Cake

Name: A Night in Venice Cake - Emilia E.
Ingredients: White base: 6 egg whites; 6 tablespoons sugar; 100 g coconut flakes; 3 tablespoons flour. Black base: 4 eggs; 4 tablespoons flour; 4 tablespoons sugar; 1 tablespoon cocoa; 2 tablespoons oil; 1 teaspoon baking powder; rum essence. Cream: 6 egg yolks; 100 g sugar; 5 tablespoons milk; 200 g butter; 3 tablespoons flour or starch. Glaze: 100 g dark chocolate; 50 ml cream for whipping.

Dessert - A Night in Venice Cake by Emilia E. - Recipia

I found the recipe for the cake "A Night in Venice" from several people, so I tried it too, following Miha's version. It turned out well every time. It's the kind of cake with multiple layers and textures: coconut sponge, cocoa sponge, vanilla cream, and chocolate glaze. It's not complicated, but it requires a bit of patience and attention when assembling. Quick Info Total time: about 3 hours (includes cooling and assembling) Preparation time: 50-60 minutes Baking time: 30-35 minutes Servings: 20 pieces (20x30 cm tray) Difficulty: medium Recipe type: cream cake, suitable for family gatherings or festive occasions Ingredients White sponge: 6 egg whites 6 tablespoons sugar 100 g coconut flakes 3 tablespoons flour Cocoa sponge: 4 eggs 4 tablespoons flour 4 tablespoons sugar 1 tablespoon cocoa powder 2 tablespoons oil 1 teaspoon baking powder rum essence Cream: 6 egg yolks 100 g sugar 5 tablespoons milk 200 g butter (soft, at room temperature) 3 tablespoons flour or cornstarch Glaze: 100 g dark chocolate 50 ml heavy cream Preparation method 1. White coconut sponge - Beat the egg whites until stiff with a pinch of salt. - Gradually add the sugar, mixing until you obtain a firm meringue that does not run. - Gently fold in the flour mixed with the coconut flakes using a spatula, from the bottom up. - Pour the mixture into a baking tray lined with parchment paper (20x30 cm). 2. Cocoa sponge - Separate the eggs. - Beat the egg whites with a pinch of salt until stiff. - Add the sugar and mix until well combined. - Mix the egg yolks with the oil and rum essence, then pour them over the beaten egg whites. - Add the flour mixed with cocoa powder and baking powder. Gently fold in using a spatula. - Pour this mixture over the coconut sponge in the tray, spreading it evenly. 3. Baking - Place the tray in a preheated oven at medium heat (180°C) for 30-35 minutes. - Before removing the sponge, do the toothpick test: if it comes out clean, it's done. - Remove the sponge from the tray and let it cool completely. 4. Vanilla cream - Mix the egg yolks with the sugar until they lighten in color and become creamy. - Add the flour (or cornstarch), then pour in the milk and mix until smooth. - Place the saucepan over low heat and cook the mixture, stirring continuously, until it thickens (do not let it boil vigorously). - Remove from heat and let it cool completely. - Once the cream has cooled, add vanilla essence to taste and gradually incorporate the soft butter. Mix until the cream is smooth and airy, without any lumps of butter. 5. Assembly - Spread the cream over the cooled sponge, leveling it with a spatula. 6. Chocolate glaze - Place the broken chocolate and heavy cream in a small saucepan over low heat. - Stir until completely melted and it becomes a glossy glaze. - Pour the warm glaze over the cream, leveling it gently with a spatula or the back of a spoon. 7. Cooling and cutting - Refrigerate the cake for at least 2 hours to allow the cream and glaze to set properly. - After it has cooled, cut it with a knife dipped in hot water and wiped dry. Why I make this recipe often This recipe is practical when I need a cake that looks festive but doesn't require complicated ingredients. The layers are easy to make, the cream is classic, and it doesn't need gelatin or other stabilizers. It keeps well in the fridge for a few days without becoming overly soggy. Tips and Variations Tips - It’s important for the sponge to be completely cool before spreading the cream, or the butter will melt. - For the glaze, let the chocolate cool for 2-3 minutes after melting before pouring it over the cream to avoid ruining the texture. - If you use flour in the cream, mix well to avoid lumps. Substitutions - Cornstarch can replace flour in the cream if you want a smoother texture. - Instead of rum essence, you can use almond or lemon essence, but the flavor will change slightly. Variations - You can add some chopped nuts to the sponge for extra texture, but that is not in the original recipe. - The glaze can be made with just chocolate, without cream, if you want it to be firmer after cooling. Serving Ideas - The cake cuts better if you let it sit overnight in the fridge. - It pairs well with coffee or unsweetened tea, as it is quite sweet. Frequently Asked Questions 1. Can I use margarine instead of butter in the cream? Answer: Yes, but the taste and texture won't be as fine. I prefer butter. 2. Does the coconut sponge need to be soaked? Answer: No, it doesn't need to be, as it has enough moisture from the mixture. 3. Can the cake be frozen? Answer: I do not recommend it, as the butter cream changes texture after freezing and thawing. 4. Can I use different chocolate for the glaze? Answer: Yes, but the texture and sweetness will differ if you use milk chocolate. 5. What can I use to cut it so it doesn't stick? Answer: The best way is with a thin knife, heated in hot water and wiped dry. Nutritional Values Estimation for one serving (1/20 of the tray, approximately 70 g): Calories: approximately 220 kcal Protein: 3-4 g Fat: 13-14 g Carbohydrates: 22-24 g These values are approximate. Calories may vary depending on the chocolate and how thick each layer is. Storage and Reheating The cake can be stored in the fridge, covered, for up to 4-5 days. Reheating is not recommended; it should be consumed cold. The layers remain intact even after two or three days without becoming overly soggy. If you want it to be softer, take the tray out of the fridge 20-30 minutes before serving.

A Night in Venice Cake

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