Cookie salami, a recipe transformed into a cake

Name: Cookie salami, a recipe transformed into a cake - Floarea A.
Ingredients: Base: 7 eggs; 6 tablespoons of mineral water; 10 tablespoons of sugar; a pinch of salt; 15 tablespoons of freshly sifted white flour; 2 tablespoons of carob powder; 1 small bottle of rum essence; 1/2 packet of baking powder. Syrup: a strong and sweet coffee (about 200 ml of coffee). Cream: 500 ml of liquid whipped cream; 100 g of white chocolate; 2 teaspoons of instant coffee. Filling: 1 roll of biscuit salami (see the recipe here). Glaze and decoration: 150 g of dark chocolate; 6; 7 tablespoons of milk; golden and silver sugar sprinkles.

Dessert - Cookie salami, a recipe transformed into a cake by Floarea A. - Recipia

Sometimes I need something familiar, but with a twist from my usual routine. That's how I ended up transforming the classic biscuit salami into a full-fledged cake, complete with a base, coffee cream, and chocolate glaze. I've made this recipe several times, especially when I have leftover biscuit salami or when I want to impress with something that seems more complicated than it actually is. It requires a few steps, but nothing is out of the ordinary if you have patience and the ingredients ready. Quick Info Total time: about 2 hours, plus cooling Preparation time: 40-50 minutes Baking time: about 35 minutes Servings: 10-12 Difficulty: medium Recipe type: homemade cake, suitable for holidays or family gatherings Ingredients For the base: 7 eggs 6 tablespoons sparkling water 10 tablespoons sugar 1 pinch of salt 15 tablespoons all-purpose flour, sifted 2 tablespoons carob powder 1 bottle of rum essence 1/2 packet baking powder For the syrup: 200 ml strong, sweetened coffee (to taste) For the cream: 500 ml liquid cream (like Hulala, plant-based) 100 g white chocolate 2 teaspoons instant coffee Filling: 1 stick/roll of biscuit salami (for the composition, see the classic biscuit salami recipe separately) Glaze and decoration: 150 g dark chocolate 6-7 tablespoons milk Golden and silver sugar pearls (for decoration) Preparation Method 1. Prepare the base Break the eggs into a large bowl. Add the sugar, a pinch of salt, and beat well with a mixer until they increase in volume and turn light in color. Gradually add the sparkling water, rum essence, followed by the sifted flour mixed with carob powder and baking powder. Gently fold in with a spatula to avoid losing air. Pour the mixture into a baking pan lined with parchment paper (medium size, about 25x35 cm). Level it out. Bake at 180°C (preheated oven) for about 35 minutes. The base should be firm to the touch and not leave marks on a toothpick. Remove from the pan and let cool on a wire rack. 2. The syrup Prepare a strong, sweet coffee, about 200 ml in total. Let it cool. 3. The cream Place the liquid cream in a bowl and gently heat it, just until warm, not boiling. Add the broken white chocolate and stir until completely melted. Add the instant coffee and mix well. Let it cool, then whip everything with a mixer until it thickens and becomes fluffy. Refrigerate until use. 4. Assembly – cutting and layering Cut the cooled base into two equal horizontal layers. Place the first layer on a serving platter and generously soak it with half of the coffee. Spread half of the cream over the base. Slice the biscuit salami and arrange it over the cream layer, placing the slices tightly next to each other with minimal gaps. Gently press down to embed them in the cream. Spread the remaining cream over the salami. Place the second layer of the base on top and soak it with the remaining coffee. 5. Glaze and decoration Melt the dark chocolate with the milk, either in a double boiler or in the microwave, stirring frequently until smooth and glossy. Pour the warm glaze over the cake and quickly spread it to cover well. Sprinkle the sugar pearls while the glaze is still soft. Let the cake cool for a few hours, ideally overnight, for the layers to set and for easy slicing. Why I make this recipe often I prepare it whenever I want a cake with a festive look but with familiar steps. It’s practical if you already have biscuit salami made, and the flavor of coffee and chocolate appeals to both adults and children. It slices easily and keeps well in the fridge for a few days. Tips and variations Tips Hulala cream (or plant-based) helps stabilize the cream, but you can also use natural cream if you have experience. Don’t soak the base too much, or it will become soggy. The coffee should be cooled. Let the cream cool well before whipping; otherwise, it won’t firm up properly. Substitutions Instead of carob powder, you can use cocoa, but carob gives a sweeter taste and a different color. If you don’t have white chocolate for the cream, you can try milk chocolate, but the taste and color will differ. The biscuits used for the salami can be any popular biscuits, but not too sweet. Variations You can add raisins or candied fruits to the coffee cream. The glaze can be made with just dark chocolate without milk if you want a denser texture. A simple decoration with nuts or cookie crumbs works if you don’t have sugar pearls. Serving ideas The cake is best cut with a thin knife dipped in warm water. It pairs well with coffee or as a dessert after a hearty meal. If there are leftovers, it’s still good after 2-3 days in the fridge, as the flavors meld even better. Frequently Asked Questions Can decaffeinated coffee be used for the syrup? Yes, if you want it to be suitable for children or if you prefer to avoid caffeine. Can I use biscuit salami with different ingredients? Yes, the salami composition can vary; the important thing is that it is firm and not too moist. How long does the cake last in the fridge? It keeps well for 3-4 days if covered and not absorbing odors. Do I have to use white chocolate in the cream? It’s not mandatory, but it helps with texture and flavor. Without it, the cream will be a bit lighter and less stable. Can the cake be frozen? I do not recommend it; the base and cream change texture when defrosted. Nutritional values Approximately, one serving has around 350-400 kcal, with variations depending on how much biscuit salami and cream you use. Protein: 5-6 g per serving. Fat: about 18-20 g. Carbohydrates: 40-45 g. These are approximate values for a cake with a base, whipped cream, chocolate, and biscuit salami. Storage and reheating Store in the fridge, covered with plastic wrap or in a container with a lid. It lasts 3-4 days without issues. I do not recommend reheating – it’s served cold, directly from the fridge. If the glaze hardens too much, take the cake out 10 minutes before cutting.

Cookie salami, a recipe transformed into a cake

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