Dessert cake A Night in Venice

Name: Dessert cake A Night in Venice
Ingredients: Coconut Base: 5 egg whites; 5 tablespoons sugar; 80 g coconut; 4 tablespoons flour. Cocoa Base: 4 eggs; 4 tablespoons sugar; 2 heaping tablespoons flour; 2 tablespoons cocoa; 1/2 packet baking powder. Cream: 5 egg yolks; 150 g sugar; 5 tablespoons milk; 200 g butter; 1 packet vanilla sugar. Glaze: 150 g milk chocolate; 50 g butter; 5 tablespoons milk.

Dessert - Dessert cake A Night in Venice by Ludmila D. - Recipia

The dessert "One Night in Venice" is a true masterpiece of pastry, bringing together rich flavors and delightful textures. This cake consists of a coconut base and a cocoa base, enriched with a fine vanilla cream and chocolate glaze. Each bite will take you on a flavorful journey, evoking the elegance and romance of a dream city. Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 12 Ingredients For the coconut base: - 5 egg whites - 5 tablespoons sugar - 80 g coconut - 4 tablespoons flour For the cocoa base: - 4 eggs - 4 tablespoons sugar - 2 heaping tablespoons flour - 2 tablespoons cocoa - 1/2 packet baking powder For the cream: - 5 egg yolks - 150 g sugar - 5 tablespoons milk - 200 g butter - 1 packet vanilla sugar For the glaze: - 150 g milk chocolate - 50 g butter - 5 tablespoons milk Preparation Step 1: Preparing the coconut base 1. In a large bowl, start by beating the egg whites with a pinch of salt. Use an electric mixer on medium speed until the egg whites become frothy. 2. Gradually add the sugar, continuing to mix until the mixture becomes firm and glossy, and the sugar crystals are no longer felt. This is the perfect moment to stop. 3. Gently fold in the flour and coconut using a spatula, mixing from the bottom up to avoid losing air from the egg whites. 4. Prepare a 25x28 cm baking pan, greased with oil and dusted with flour or lined with baking paper. Pour the mixture evenly into the pan and level the surface. 5. Preheat the oven to 180 degrees Celsius and bake the coconut base for 15-20 minutes. Check if it is done using a tester (toothpick) – if it comes out clean, the base is perfect. Step 2: Preparing the cocoa base 1. In a bowl, separate the egg whites from the yolks. Beat the egg whites until frothy, then gradually add the sugar, continuing to mix until it completely dissolves. 2. Add the yolks and mix well, then fold in the sifted flour, cocoa, and baking powder. Use the same mixing technique, from the bottom up. 3. Evenly distribute the cocoa mixture over the coconut base, leveling it gently with a spatula. 4. Bake in the preheated oven for 15-20 minutes. After baking, let the base cool in the pan before removing the baking paper. Step 3: Preparing the vanilla cream 1. In a bowl, mix the yolks with the sugar until they become a light-colored mixture. Add the milk and place the bowl over a double boiler, stirring constantly until the cream thickens. This will take a few minutes, so be patient. 2. Once the cream is ready, add the vanilla sugar and let it cool completely. 3. In another bowl, beat the butter at room temperature until fluffy, then add the cooled yolk cream and mix gently until homogeneous. Step 4: Assembling the cake 1. Spread the cream evenly over the cooled cocoa base, leveling the surface with a spatula. Cover the pan with plastic wrap and place it in the refrigerator for a few hours to allow the flavors to meld. Step 5: Preparing the chocolate glaze 1. In a small saucepan, place the milk chocolate, butter, and milk over low heat. Stir constantly until you achieve a smooth mixture. Make sure not to let it boil to avoid burning the chocolate. 2. Let the glaze cool slightly, then pour it evenly over the cream in the pan. It is important not to apply the glaze when it is hot, as it may melt the vanilla cream. Step 6: Finalizing the cake 1. Let the cake chill in the refrigerator for a few hours or even overnight to set well. 2. Use a serrated knife to slice the cake, making sure to obtain beautiful and even pieces. Useful tips: - Ingredient selection: Use quality chocolate for the glaze, as it will significantly influence the final taste of the cake. Choose good quality butter, which will add creaminess to the cream. - Gluten-free option: If you want a gluten-free recipe, you can replace the flour with almond flour or a gluten-free flour mix. - Decoration: You can add toasted coconut flakes on top of the glaze or serve the cake with a caramel sauce for an extra flavor boost. Frequently asked questions: 1. Can I use a different flavor for the cream? Yes, you can use almond or orange extract to change the flavor of the cream. 2. How can I store the cake? The "One Night in Venice" cake stores very well in the refrigerator in an airtight container for up to 5 days. 3. Can the cake be frozen? It is not recommended to freeze the assembled cake, as the cream and glaze may suffer texture changes. However, the bases can be frozen separately. Delicious pairings This dessert pairs perfectly with a strong coffee or aromatic tea. Additionally, a scoop of vanilla ice cream or a serving of fresh whipped cream can add a pleasant contrast of temperatures and textures. In conclusion, the "One Night in Venice" recipe is a dessert that impresses with its appearance and taste. Whether you prepare it for a special occasion or simply to indulge your family, the result will definitely be appreciated. I wish you much success in the kitchen and enjoy every bite!

Category: Dessert Author: Ludmila D. Views: 1 Date: 07.10.2024

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