Cake with milk cream and chocolate

Name: Cake with milk cream and chocolate - Iridenta B.
Ingredients: Ingredients for the cake base:; 3 tablespoons cocoa; 135 ml boiling water; 4 eggs; 220 g sugar; 90 ml oil; 210 g flour; 1 teaspoon baking powder Ingredients for the milk cream:; 670 ml milk; 70 g starch; 2 1/2 tablespoons sugar; 100 g white chocolate; 170 g butter; 100 g powdered sugar Ingredients for the chocolate cream:; 140 g chocolate (milk + dark); 3 tablespoons milk; 1 tablespoon sugar; 100 g butter

Dessert - Cake with milk cream and chocolate by Iridenta B. - Recipia

Milk and Chocolate Cream Cake: a delicacy that combines softness and richness of flavor in a simply irresistible way. This cake is perfect for holidays, birthdays, or simply to treat yourself on an ordinary day. In this recipe, we will focus on every detail to ensure you achieve a perfect result every time. Let’s begin our culinary journey! Preparation time: 30 minutes Baking time: 40-45 minutes Total time: 1 hour and 15 minutes Servings: 8-10 Ingredients for the cake base: - 3 tablespoons cocoa powder - 135 ml boiling water - 4 eggs - 220 g sugar - 90 ml oil - 210 g flour - 1 teaspoon baking powder Ingredients for the milk cream: - 670 ml milk - 70 g cornstarch - 2 1/2 tablespoons sugar - 100 g white chocolate - 170 g butter - 100 g powdered sugar Ingredients for the chocolate cream: - 140 g chocolate (milk and dark) - 3 tablespoons milk - 1 tablespoon sugar - 100 g butter Recipe History Chocolate cakes have a long and delicious history, symbolizing not only culinary refinement but also the joy of sharing special moments. Baking a chocolate cake has become an art in itself, and this recipe blends tradition with innovation, offering you a unique experience in every slice. Preparing the Creams We start with the chocolate cream, as it needs some time to cool down. In a double boiler, add the chocolate (you can use a combination of milk and dark chocolate for a more complex flavor) along with the milk. Place the pot over low heat and stir constantly until everything melts and becomes a smooth cream. Once finished, place the cream in the refrigerator to cool. Preparing the Cake Base 1. In a bowl, bring the boiling water to a boil and gradually pour it over the cocoa powder, stirring continuously to avoid lumps. Allow it to cool slightly. 2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. When they start to firm up, add half of the sugar and continue mixing. 3. In another bowl, beat the egg yolks with the remaining sugar until light in color and doubled in volume. Gradually add the oil, then incorporate the cocoa mixture, ensuring no lumps form. 4. Sift the flour along with the baking powder and gradually fold them into the egg yolk mixture. Finally, add the beaten egg whites using a spatula, gently mixing to retain the air in the batter. 5. Pour the mixture into a 27 cm round cake pan lined with parchment paper and bake in a preheated oven at 180°C for 40-45 minutes. Check for doneness using a toothpick – if it comes out clean, the cake base is ready! Preparing the Milk Cream 1. In a bowl, dissolve the cornstarch and sugar in 100 ml of cold milk. 2. Heat the remaining milk, and when it starts to boil, add the chopped white chocolate. 3. Once the chocolate has completely melted, take out 2-3 tablespoons of milk and mix it with the cornstarch. Gradually pour the cornstarch mixture into the hot milk, stirring continuously until it thickens. 4. Cover the surface of the cream with plastic wrap to prevent a skin from forming and let it cool completely. 5. Beat the softened butter with the powdered sugar until creamy, then gradually add the cooled milk cream, continuing to mix on low speed. Assembling the Cake 1. Remove the chocolate cream from the refrigerator and whip it until it becomes a creamy foam. 2. Cut the cooled cake base into two equal layers. Place one layer on a serving platter and spread a layer of milk cream, followed by a layer of chocolate cream. 3. Place the second layer of cake on top, repeating the process with the milk cream and chocolate cream. 4. On top, you can decorate the cake with chocolate shavings, fresh fruits, or caramelized nuts, depending on your preferences. Practical Tips - Make sure all ingredients are at room temperature for a uniform batter. - Use high-quality chocolate to enhance the flavor of the cake. - If you want to add a fruity note, you can include layers of fruit between the creams, such as strawberries or raspberries. Frequently Asked Questions - Can I substitute white chocolate with another type of chocolate? Absolutely! You can use dark or milk chocolate, but this will slightly change the flavor of the cream. - How can I keep the cake fresh for longer? The cake can be stored in the refrigerator covered with plastic wrap to prevent drying out. - Can I make the cake base a day in advance? Sure! The cake base can be baked ahead of time and stored wrapped in plastic wrap, then assembled the next day. Recommended Pairings This cake pairs perfectly with a cup of freshly brewed coffee, a fragrant tea, or a glass of cold milk. Additionally, vanilla ice cream will add a delightful contrast to the soft texture of the cake. Now, you are ready to create a milk and chocolate cream cake that will impress everyone! Don’t forget to enjoy every step of the process and share your creation with your loved ones. Enjoy!

Category: Dessert Author: Iridenta B. Views: 1 Date: 04.10.2024

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