Dessert cake Television

Name: Dessert cake Television
Ingredients: 2 COCOA LAYERS: 250 g powdered sugar 100 g butter 50 ml milk 20 g honey 1 egg 40 g cocoa 10 g baking powder 1 pinch of cinnamon 10 g vanilla sugar 500 g flour 1 WHITE LAYER: 5 eggs 120 g sugar 100 g f

Dessert - Dessert cake Television by Hortensia J. - Recipia

I have made this cake several times, especially when I need a dessert that keeps well overnight and is easy to portion the next day. It requires a little patience during assembly, but the layers and cream are simple to work with if you don't rush. For me, the chilling part really makes a difference in texture. Quick Info Total time: about 26 hours (including overnight cooling time) Effective preparation time: about 1 hour Total baking time: 45-50 minutes (layers + white layer) Servings: 20-24 slices, depending on how you cut it Difficulty: medium Type: dessert, layered cake with cream, suitable for family meals or occasions Ingredients Cocoa layers (two sheets): - 250 g powdered sugar - 100 g butter - 50 ml milk - 20 g honey - 1 egg - 40 g cocoa powder - 10 g baking powder - a pinch of cinnamon - 10 g vanilla sugar - 500 g flour White layer: - 5 eggs - 120 g sugar - 100 g flour - 2 tablespoons warm water - 5 g baking powder - zest of 1 lemon Cream: - 1 liter milk - 150 g flour - 200 g powdered sugar - 250 g butter - 10 g vanilla sugar - 1 teaspoon rum essence Preparation Method 1. Cocoa Layers 1.1. In a large bowl, mix the powdered sugar, butter, milk, honey, egg, cocoa, baking powder, cinnamon, and vanilla sugar. Mix well until smooth. 1.2. Gradually add the flour, continuing to mix. In the end, you should have a dough that no longer sticks to your hands but is still malleable. 1.3. Divide the dough into two equal parts. 1.4. Roll out each part between two sheets of baking paper until you have a suitable thickness (about the size of the pan you will use to bake them). The paper helps prevent sticking. 1.5. Place the first sheet of dough in the pan (or on the back of the pan) with baking paper underneath. 1.6. Bake each cocoa layer separately at 200°C for 5-10 minutes. They should remain quite soft when you take them out; do not let them dry out. 1.7. After removing each layer from the oven, let it cool for a few minutes, then gently peel it off the baking paper or pan. 2. White Layer 2.1. Separate the eggs. 2.2. Beat the egg whites with a pinch of salt and half of the sugar until stiff. 2.3. In another bowl, beat the egg yolks with the remaining sugar and lemon zest until light in color and slightly thickened. 2.4. Add the 2 tablespoons of warm water to the yolks and mix well. 2.5. Mix the flour with the baking powder, then pour it over the yolks, stirring gently. 2.6. Fold in the beaten egg whites slowly, so as not to lose volume. 2.7. Pour the mixture into the pan where you baked the cocoa layers, lined again with baking paper. 2.8. Bake at 180°C for about 30 minutes, until it passes the toothpick test. Do not open the oven door too often. 2.9. Let the layer cool completely in the pan or on a rack after removing it. 3. Cream 3.1. Place the flour in a suitable pot and gradually add the cold milk, stirring continuously to avoid lumps. 3.2. Add the vanilla sugar and rum essence, then place the pot over medium heat. 3.3. Stir constantly, especially after it starts to boil. The cream thickens quite quickly after it comes to a boil. 3.4. When it reaches the consistency of thick pudding, remove the pot from the heat. Cover the cream with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely. 3.5. After it has cooled, mix the butter with the powdered sugar (at room temperature) until creamy. 3.6. Gradually incorporate the cooked cream into the whipped butter, using a spoon, little by little. Mix each time until you achieve a smooth and fluffy cream. 4. Assembly 4.1. Place the first cocoa layer in the baking pan used for baking. 4.2. Spread half of the cream evenly over this layer. 4.3. Carefully place the white layer on top of the cream, being careful not to break it. 4.4. Spread the remaining cream over the white layer. 4.5. Cover with the second cocoa layer. 4.6. Cover the pan with plastic wrap and refrigerate for 24 hours. Do not skip this step; the layers need time to soften and meld with the cream. 4.7. The next day, remove the cake from the pan, cut it into suitable slices, and sprinkle powdered sugar on top. Why I Make the Recipe Often It's a cake that works well for any larger gathering. I like that I can make it a day in advance and not worry that it will become too soft or spoil in the fridge. The layers remain firm, the cream is smooth, and cutting it comes out clean after chilling. Tips and Variations Tips - For the cocoa layers, add the flour gradually. If you add it all at once, the dough may become too tough. - The cocoa layers are fragile immediately after baking. Do not try to lift them until they have cooled for a few minutes. - For the cream, keep stirring while boiling the flour with the milk. It's easy for it to stick to the bottom or develop lumps if left unattended. - The butter for the cream should be soft, at room temperature, to prevent the cream from curdling when mixed with the rest. Substitutions - If you don't have honey, you can omit it or use extra sugar in the cocoa layers, but the texture will not be identical. - The rum essence can be replaced with vanilla essence or even omitted if you don't want any additional flavor. - Vanilla sugar can be replaced with vanilla extract. Variations - You can add a bit of lemon zest to the cooked cream for extra flavor. - If you want a less sweet cake, reduce the sugar in the cream by 20-30 g. - For a different presentation, cut the cake into small squares and arrange them on a platter with space in between. Serving Ideas - It's suitable for dessert platters at holidays. - It can be served with fresh fruit or a tart fruit sauce for contrast. Frequently Asked Questions 1. My cocoa layers break when moving. What can I do? Let the layers cool for 5-10 minutes before removing them from the pan. If they still break, you can roll out the layers directly on the baking paper and leave them on it until assembly. 2. Can I use whole wheat flour for the layers? The recipe works with white flour, but you can try half whole wheat flour and half white. The layers will be denser. 3. My cream comes out lumpy. How can I avoid that? Add the milk gradually over the flour and stir continuously using a whisk before placing it on the heat. If needed, you can strain the cream before cooling it. 4. Can I use margarine instead of butter? Yes, but the texture and flavor will not be as fine. I still recommend butter. 5. The cake is hard to cut. What can I do? Use a thin knife and clean it after each cut. Cutting it cold, directly from the fridge, helps achieve a neater appearance. Nutritional Values (estimated, per serving – at 22 servings) - Calories: approx. 310 kcal - Protein: 5 g - Fat: 14 g - Carbohydrates: 41 g These values are indicative and may vary depending on the way you cut or minor changes to the ingredients. Storage and Reheating The cake stores very well in the fridge, covered, for up to 4 days. I do not recommend reheating – it is served cold. If you want to prepare the layers a day before assembling, keep them wrapped to prevent drying out. It is not suitable for freezing, as the cream changes texture when thawed.

Dessert cake Television

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