Strange Cake - with Cream and Grapes

Name: Strange Cake - with Cream and Grapes - Iasmina I.
Ingredients: Base: 175g butter; 175g sugar; vanilla essence; 3 eggs; 150; 175g flour; 1 teaspoon baking powder; 1.5 tablespoons cocoa. Cream 1: 250g ground walnuts; 250g sour cream; 1 sheet of gelatin; 100g jam/jelly/dried fruits; 100g sugar. Cream 2: 250g sour cream; 250g coconut; 200g powdered sugar; 1 sheet of gelatin; 3 tablespoons cocoa. Grapes; sugar syrup.

Desert - Strange Cake - with Cream and Grapes by Iasmina I. - Recipia

I will surprise you with a cake that I created especially to celebrate the years spent together in the ether. You already know that I'm not exactly a cake expert, but I decided to make an exception and bring a touch of joy on this special day. Although the cake turned out somewhat strange, with more inspiration than skill, I let my creativity flow and improvised without thinking too much about exact measurements. Now, as I recall this recipe from memory, I realize that the challenge is even greater. For decoration, I chose roasted and coarsely chopped walnuts, coconut flakes, grated dark chocolate, and a few grapes for an extra touch of freshness. This is a perfect choice, considering the varied tastes that each ingredient can bring. The cake base is prepared simply, in a classic style. Start by creaming the butter until it becomes creamy and fluffy. Then add the sugar and continue mixing until the granules completely dissolve. Next, add the eggs one by one, mixing well after each addition. Here you can drizzle a few drops of vanilla essence to give a pleasant flavor to the mixture. When the sugar is completely integrated and the eggs are evenly incorporated, add the sifted flour mixed with baking powder. Dividing the dough into two, add cocoa to one of the portions to create a marbled cake. Grease a springform pan with butter and pour the two mixtures, alternating the colors. Use a knife to create marbled shapes, gently swirling through the batter. Bake the cake base in a preheated oven at 180 degrees for about 30 minutes. For cream 1, combine the sour cream with the ground walnuts and your favorite jam or fruit. Dissolve the gelatin in sugar syrup and add it to the sour cream mixture, letting everything cool. Cream 2 is made from equal amounts of sour cream and coconut, to which you add powdered sugar and dissolved gelatin, then cool the mixture. After the cake base has completely cooled, cut it into three equal slices and generously soak them (I used a raspberry syrup diluted with water). Start filling each layer with the first cream, adding grapes for an extra touch of freshness. If time is not on your side, you can use a cardboard strip around the cake to keep it perfectly aligned and help it cool faster. After you finish assembling the cake, put it in the fridge overnight to set. The next day, take it out and cover it with the second cream, leveling the surface well. Here you can unleash your imagination and decorate it as you wish. How did it inspire me? Like this: I used roasted walnuts, coconut flakes, and grated chocolate, creating a true work of delicious art. The cake is now ready to be enjoyed, and I hope it pleases you as much as it did for me!