Birthday cake with cocoa cream

Name: Birthday cake with cocoa cream
Ingredients: 12 eggs; 2 cups of flour (240 ml each); 2 cups of sugar (240 ml each); 1/8 teaspoon of salt; 1 teaspoon of baking soda; 15 ml of lemon juice; 1 orange; 15 ml of oil; 250 g Unirea margarine; 1000 ml of milk; 200 g of sugar; 30 g of cocoa powder; 1/3 cup of flour; 1000 ml of water; 200 g of sugar; 2 small bottles of rum essence (10 ml each); 500 ml of whipping cream; 100 g of chocolate for grating (optional); 3 sugar decorations

Dessert - Birthday cake with cocoa cream by Eufrosina M. - Recipia

Birthday cake with cocoa cream has three layers made from 12 eggs, rum syrup, whipped cream and grated chocolate. Fine orange zest comes through in the airy sponge, and the syrup with rum essence keeps it moist; the cocoa cream spreads smoothly between the layers, beneath the whipped cream and grated chocolate, with sugar decorations on top. I cut it into thin slices and serve it cold. Preparation: 40 minutes. Cooking: 60 minutes. Resting: 2 hours. Total time: 3 hours and 40 minutes. Servings: 12. Approximately 840 kcal and 13 g protein per serving.

Ingredients

For the sponge

12 eggs
2 cups of flour (240 ml each)
2 cups of sugar (240 ml each)
1/8 teaspoon of salt
1 teaspoon of baking soda
15 ml of lemon juice
1 orange
15 ml of oil

For the cream

250 g Unirea margarine
1000 ml of milk
200 g of sugar
30 g of cocoa powder
1/3 cup of flour

For the syrup

1000 ml of water
200 g of sugar
2 small bottles of rum essence (10 ml each)

For decorating

500 ml of whipping cream
100 g of chocolate for grating (optional)
3 sugar decorations

Preparation

1. Separate the eggs. Beat the egg whites with the 2 cups of sugar, and the yolks with 1/8 teaspoon of salt. Fold the yolks into the whites, then add 2 cups of flour, the baking soda mixed with the lemon juice, and the grated zest of the orange. Work the batter for about 15 minutes. 2. Pour the batter into a pan greased with 15 ml of oil and bake at 160°C for 45-50 minutes, until golden and pulling away easily from the sides. 3. Put 1 l of milk and the margarine in a saucepan over low heat. Once the margarine has melted, add 200 g of sugar, the cocoa powder and 1/3 cup of flour. Stir for 10 minutes, until the cream thickens. 4. Let the sponge and cream cool completely, about 2 hours. 5. Mix 1 l of water with 200 g of sugar until it dissolves, then add the 2 small bottles of rum essence. Preparing the syrup takes about 5 minutes. 6. Beat the whipped cream until it holds its shape. Cut the sponge into three layers and soak them with as much syrup as they absorb; the remaining syrup is not used in assembly. Stack the layers with a layer of cream between them, then cover the cake with whipped cream, grated chocolate and the sugar decorations. Allow about 20 minutes for assembly and decorating.

Notes

Keep covered in the refrigerator for up to 3 days. A slice goes well with black coffee, especially when the cream is cold. You can use 250 g of butter instead of margarine for the cream; the cake contains gluten, eggs and milk. Grate the orange zest finely, without the white pith, which can taste bitter. The sponge may brown before it is cooked through in the middle; cover it loosely with baking paper.