Two-colored cake with very fine cream

Name: Two-colored cake with very fine cream - Maria O.
Ingredients: For the base: 6 egg yolks; 1 cup of sugar; 1 cup of milk; 1/2 cup of oil; 3 tablespoons of cocoa; 1 teaspoon of baking powder; 1 cup of flour. For the cream: 6 egg whites; 18 tablespoons of sugar; chocolate glaze.

Dessert - Two-colored cake with very fine cream by Maria O. - Recipia

I have often prepared this two-colored cake when I have leftover eggs and some cocoa in the cupboard. It seems practical when I need to bring something to a larger gathering or when I crave a homemade cake with a chocolate base and meringue. It is made with simple ingredients, without complicated procedures, and the texture is just right between a dense base and a fluffy layer of egg whites with sugar. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: 40-55 minutes (depends on the oven and the thickness of the base) Servings: 12-16, depending on how large you cut them Difficulty: easy to medium Recipe type: homemade cake, suitable for festive platters or coffee Ingredients For the base: 6 egg yolks 1 cup sugar (I use a 250 ml cup) 1 cup milk (approx. 150 ml) 1/2 cup oil (approx. 125 ml) 3 tablespoons cocoa (sifted if it has lumps) 1 teaspoon baking powder 1 cup flour (250 ml, regular white) For the meringue: 6 egg whites 18 tablespoons sugar For the glaze: Thin chocolate glaze (can be melted or quickly made from a little chocolate with water/milk) Preparation method 1. Preheat the oven to 180°C and prepare a medium baking tray (about 25x35 cm). Place parchment paper in the tray. 2. For the base, mix the egg yolks well with the sugar, then gradually pour in the milk and oil. Incorporate the cocoa, then the flour mixed with the baking powder. 3. Beat everything for a few minutes (I use a mixer, but you can also use a whisk) until you have a homogeneous mixture without lumps. 4. Pour the batter into the tray and level it. Bake in the preheated oven for 30-40 minutes, depending on your oven. Check with a toothpick after 30 minutes - it should come out dry in the center. 5. While the base is baking, beat the egg whites with the sugar. I beat them until stiff peaks form, for several good minutes. The sugar must dissolve. Don’t skip this step to avoid having a liquid meringue. 6. After the base is baked, take out the tray, quickly spread the meringue over the base, level it without pressing too hard, and put it back in the oven for another 10-15 minutes. The meringue should form a slightly golden crust, do not overbake it. 7. Let the cake cool for 10-15 minutes, then spread a thin layer of chocolate glaze on top. Let it set before cutting. Why I make this recipe often I like it because it doesn’t require special ingredients. You make two different layers quickly, and you can adjust the sweetness of the base if you want it to be more or less sweet. It keeps well for a few days and doesn’t dry out quickly. Tips and variations Tips - For the cocoa base, mix well to avoid leaving flour on the edges. - If you have an oven that bakes strong on top, place the tray a little lower when baking with the meringue, so it doesn’t burn. - Do not put the meringue on a hot base, let it cool for 5-10 minutes to avoid instant melting. Substitutions - Milk can be cow or plant-based. - You can use granulated or powdered sugar for the meringue, the important thing is that it dissolves completely. - If you want, use melted plain chocolate with a teaspoon of oil instead of glaze. Variations - You can add a little vanilla essence to the base or meringue if you prefer. - For a crunchy note, sprinkle some almond flakes over the meringue before glazing. - Sometimes, I sprinkle a little cocoa or grated chocolate over the glaze. Serving ideas Cut into squares, it works well both plain and with a little fresh fruit on the side. For festive platters, it looks nice alternated with nut cakes or layers. Frequently asked questions 1. What size should the tray be? A tray of about 25x35 cm works well. You can also use one slightly smaller or larger, just adjust the baking time. 2. Can I use less sugar in the meringue? Yes, you can reduce the sugar a little, but the meringue won’t be as stable or glossy. For a firm meringue, it’s best to stick to the amount. 3. What type of cocoa is suitable? Any cocoa for baking works. If you have Dutch-process cocoa, it will be darker in color. 4. How do I know when the base is ready to be taken out? Check with a toothpick - if it comes out dry, the base is baked. Do not open the oven before 30 minutes. 5. Should the chocolate glaze be put on hot or cold? You can put it on when the cake is warm so it spreads easily. If the cake is too hot, the glaze will run off the edges. Nutritional values Approximately, one serving (out of 16) has about 220-250 kcal. Carbohydrates: 34-38 g Protein: 4-5 g Fats: 7-8 g Approximate values, depending on the amount of glaze and the size of the serving. Storage and reheating The cake stores well at room temperature, covered, for 2-3 days. If it’s very hot, I put it in the fridge. It doesn’t need to be reheated, it’s served at room temperature. The meringue maintains its texture if not exposed to moisture. If it stays longer, the meringue may start to soften, but the taste remains good. This is the version I make every time, without complications, with a consistent result and a nice layer of meringue over the cocoa base.

Two-colored cake with very fine cream

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