Cake with cocoa cream and strawberry jam

Name: Cake with cocoa cream and strawberry jam
Ingredients: Countertop 6 eggs 6 tablespoons of sugar 6 tablespoons of flour 1/2 teaspoon baking powder 1 teaspoon lemon juice to extinguish the baking powder 3 heaping tablespoons of cocoa Cream 3 whole eggs 1 cu

Dessert - Cake with cocoa cream and strawberry jam by Larisa F. - Recipia

The chocolate cream and strawberry jam cake is made from a simple sponge cake, baked in one layer and then cut into three. The cooked cocoa cream is combined with margarine, while the strawberry jam adds a fruity layer between the cake layers. The cake is soaked with a mixture of water, sugar, and rum essence, then covered with cream and decorated with coconut and candies. It is a sweet dessert, perfect for a family meal or an occasion when you want a homemade cake. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 45 minutes Total time: cannot be determined exactly, as it includes cooling the cake and the cream Servings: number depends on the size of the slices Difficulty: medium Recipe type: homemade cake with cocoa cream and strawberry jam Ingredients For the sponge cake 6 eggs 6 tablespoons of sugar 6 tablespoons of flour 1 and a half packets of baking powder 1 teaspoon of lemon juice, to activate the baking powder 3 heaping tablespoons of cocoa For the cocoa cream 3 whole eggs 1 cup, about 250 g, of sugar 2 tablespoons of flour 400 ml of milk 2 tablespoons of cocoa 250 g of margarine For the filling 200 g of strawberry jam For the syrup 100 ml of water 1 tablespoon of sugar 1 vial of rum essence For decoration Coconut Candies Preparation Method 1. Preparing the sponge cake Separate the eggs. Place the egg whites in a sufficiently large bowl and the yolks in another. Mix the yolks with the baking powder previously activated with lemon juice. Beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to mix until it is fully incorporated. Add the yolks, cocoa, and flour to the egg whites. Gently fold in the ingredients from the bottom up to preserve as much volume as possible from the egg whites. Do not overmix once the mixture is homogeneous. Grease a springform pan with butter and dust it with flour. Pour the batter into the pan and level it gently. Bake the sponge cake in a preheated oven at 180 degrees Celsius for about 45 minutes. The time may vary depending on the oven, so keep an eye on the cake towards the end of the baking time. After baking, let the sponge cake cool before cutting it. Once cooled, cut it into three layers. 2. Preparing the cocoa cream In a bowl, whisk the three whole eggs together with the sugar using a whisk. Mix until you have a homogeneous mixture, then add the flour and cocoa. Mix well to avoid any lumps. Heat the milk until it starts to boil. When it begins to boil, carefully pour the egg mixture into the hot milk while continuously stirring. It is important to keep stirring, as the cream may stick to the pot. Keep the cream on the heat until it thickens well. Remove the pot from the heat and let the cream cool. Separately, beat the margarine until creamy. When the cooked cream has cooled, gradually add it to the margarine and mix until the two mixtures are completely combined. For best results, the cooked cream should not be added hot to the margarine. If it is too warm, the final mixture may become soft. 3. Preparing the syrup Put warm water in a bowl and mix it with the sugar and rum essence. The syrup is not boiled but used as is, after the sugar has dissolved. 4. Assembling the cake Place the first layer of sponge cake on the serving platter. Soak it using a brush, distributing the syrup as evenly as possible. Spread a layer of cocoa cream over the sponge. Level the cream, then cover it with the second layer of sponge cake. Soak the second layer as well. Spread the strawberry jam over it in an even layer. If the jam is thick, you can make it easier to spread by mixing it in a bowl beforehand. Place the last layer of sponge cake and soak it well. Cover the entire cake with the remaining cream, including the sides. Finally, decorate the cake with coconut and candies. Let it rest before serving, so the layers can absorb the syrup and the cream can set. Why I Make This Recipe Often I love the combination of the dense cocoa cream and strawberry jam, as the jam balances the cream layer and slightly changes the texture of the cake. The sponge is simple, and the ingredients are easy to find. The recipe is also useful when you want to prepare a homemade cake without complicated decorations. The sugar in the cream can be reduced depending on how sweet you prefer the dessert and how sweet the jam used is. Tips Let the sponge cake cool completely before cutting it into three layers. A warm sponge can break more easily, and the layers will not be the same thickness. Incorporate the flour, cocoa, and yolks from the bottom up. Aggressive mixing can lose the air trapped in the egg whites. The cooked cream must be thickened before being removed from the heat. During boiling, stir constantly, especially on the bottom of the pot. Cool the cream before combining it with the margarine. The two components should be at similar temperatures for the texture to remain smooth. Soak each layer, but distribute the syrup as evenly as possible. The last layer can be soaked well, as it will only be covered with the cream on the outside. Before assembling, prepare all components: the cut sponge, the cream, the jam, and the syrup. This way, you can spread the layers without leaving the cake unassembled for too long. Substitutions Margarine can be used exactly as stated in the original recipe. A direct substitution is not specified in the recipe, so changing it may alter the texture of the cream. The strawberry jam is the fruity layer between the sponge layers. If you replace it, choose a jam with a similar consistency for easy spreading. For a less sweet taste, reduce the amount of sugar in the cream to your preference. The recipe states that less sugar can be used. Variations You can keep the cake exactly in its original form, with a layer of cream and a layer of jam. If you want a more pronounced cocoa flavor, use the specified amounts of cocoa for both the sponge and the cream without modifying them separately. The decoration can remain simple, with coconut and candies, as specified in the recipe. The amount of decoration is not specified, so it can be adjusted according to the desired appearance. Serving Ideas Cut the cake into slices after the cream has set. It can be served plain, without any additional toppings, as it already has cream, jam, syrup, and decoration. Frequently Asked Questions How long does the sponge cake bake? The sponge cake is baked in a preheated oven at 180 degrees Celsius for approximately 45 minutes. The exact duration may vary depending on the oven and the baking pan used. Can I reduce the sugar in the cream? Yes. The recipe mentions that the sugar can be reduced to taste. Also consider the sweetness of the jam and the decorations, as they contribute to the final flavor. Why is the cream stirred continuously during boiling? The cream contains eggs and flour and thickens on the heat. Continuous stirring helps to avoid lumps and prevents the mixture from sticking to the pot. When is the margarine added? The margarine is beaten separately until creamy, then combined with the cooked cream only after it has cooled. Can I cut the sponge cake before it cools? It is better to let it cool. A warm sponge is more fragile, and the layers may break or deform when cut. Nutritional Values The values below are estimates and may vary depending on the brand of ingredients, the exact amount of jam, and the decorations used. The estimate is made for approximately 12 slices and includes the sugar from the recipe, margarine, jam, coconut, and candies. One slice may contain approximately 430-470 kcal, 50-55 g of carbohydrates, 28-32 g of fat, and 7-9 g of protein. The cake has a high content of sugars and fats, especially due to the cream with margarine, sugar, jam, and decorations. These values are not calculated based on an exact nutritional label but represent an approximation for the entire recipe divided into equal slices. Storage and Reheating Store the cake in the refrigerator, covered, to prevent the sponge from drying out and the cream from absorbing odors from the fridge. Since it contains cream with eggs, milk, and margarine, it is not suitable to be left at room temperature for long periods. Before serving, you can let it sit at room temperature for a bit to soften the cream slightly. The cake is not reheated. Keep any leftover slices in the refrigerator and consume them while the cream and sponge maintain their good texture and flavor.

Cake with cocoa cream and strawberry jam

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