Cake 'Camelia'

Name: Cake 'Camelia' - Milena K.
Ingredients: I invented this cake. A few years ago; I wanted to make something special with liquid cream and egg whites. Back then; I wasnt looking for recipes online. I searched through my recipe notebooks but couldnt find anything. So I made this cake. It turned out to be a delight. I didnt know what to name it; so I named it after myself. For the sponge:; 8 eggs; 200g of flour; 220; 240g of sugar; 8 tablespoons of water (from the tap); flavors (I use vanilla and orange zest); 1 teaspoon of baking powder. For the meringue base:; 8 egg whites; 250; 270g of sugar; 8 heaping tablespoons of ground hazelnuts (you can also use walnuts); 100g of flour; 1/2 teaspoon of baking powder; flavors (I use vanilla and orange zest). For the ganache cream:; 300g of chocolate (bitter; with milk); 450ml of liquid cream; 3; 4 teaspoons of Nescafe.

Dessert - Cake 'Camelia' by Milena K. - Recipia

Cake "Camelia" - The sweet indulgence that will delight your senses Preparation time: 40 minutes Baking time: 70 minutes Total time: 2 hours Number of servings: 12 servings Welcome to the world of exquisite desserts! Today, I will guide you step by step in preparing a cake that not only looks spectacular but whose taste will make you fall in love with every bite. The "Camelia" cake is a perfect choice for special occasions, but also for those moments when you want to treat yourself a little. A brief story about the "Camelia" cake Inspired by the desire to create something truly special, this cake was invented from a combination of simple yet flavorful ingredients. Its name comes from a personal experience, but in every slice lies a love story for cooking and sweets. This cake brings together an airy sponge, a crunchy meringue layer, and a delicious ganache cream, all to offer a memorable dessert. Ingredients for a perfect result To prepare this cake, you will need the following ingredients: For the sponge: - 8 fresh eggs - 200 g of flour - 220-240 g of sugar - 8 tablespoons of water (tap water) - 1 teaspoon of baking powder - Flavors: vanilla and orange zest (to taste) For the meringue layer: - 8 egg whites - 250-270 g of sugar - 8 full tablespoons of ground nuts (or walnuts) - 100 g of flour - 1/2 teaspoon of baking powder - Flavors: vanilla and orange zest (to taste) For the ganache cream: - 300 g of chocolate (dark or milk, according to preference) - 450 ml of liquid cream - 3-4 teaspoons of Nescafe (or other instant coffee) Step by step for an unforgettable dessert 1. Preparing the sponge: - Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and keep the yolks in another bowl, sprinkled with a little salt. - Use a mixer to beat the egg whites until they form a foam. Gradually add the sugar and 1 tablespoon of lemon juice, continuing to mix until the mixture becomes firm and shiny. This is the secret to a fluffy sponge, so don’t rush! - Add the yolks and flavors, gently mixing with a spatula or wooden spoon, just until combined. - Sift the flour together with the baking powder and incorporate them into the egg mixture, mixing carefully to avoid losing the air from the egg whites. - Pour the mixture into a 38 cm diameter pan lined with baking paper, and bake in a preheated oven at 180°C for 40 minutes. When the sponge is ready, let it cool for 10 minutes in the pan, then remove it and let it cool completely on a wire rack. 2. Preparing the meringue layer: - In a clean bowl, beat the 8 egg whites until they form a foam. It is important that the bowl is completely clean, with no traces of grease, to achieve a perfect meringue. - Gradually add the sugar and 1 teaspoon of lemon juice, continuing to mix until the meringue is firm and shiny. - Incorporate the flavors and mix a little. - Sift the flour together with the baking powder and mix them with the ground nuts, then gently fold them into the meringue using a spatula. - Pour the mixture into the same pan used for the sponge and bake for 30 minutes at the same temperature. After baking, let the meringue cool for 10-15 minutes in the pan, then remove it and let it cool completely. 3. Preparing the ganache cream: - In a saucepan, place the liquid cream over a water bath, stirring frequently. When it is very hot, add the grated chocolate and Nescafe. - Continue to stir until completely combined. Once the mixture becomes uniform, place the saucepan directly over medium heat and boil for 4-5 minutes, stirring constantly. - Once the cream is well thickened, remove the saucepan from the heat and let it cool. Once cooled, place the cream in the refrigerator for at least 5-6 hours (or overnight) until completely chilled. - After cooling, beat the cream with a mixer until it becomes fluffy. If it seems too thick, you can add 4-5 tablespoons of whipped cream to give it a lighter and airier texture. 4. Assembling the "Camelia" cake: - Cut the sponge into two equal halves. - In the pan where you baked the layers, place one half of the sponge, followed by 1/3 of the ganache cream. - Place the meringue layer, add another 1/3 of the ganache cream, then place the second half of the sponge and cover with the remaining cream. - Decorate the cake with chopped nuts, hazelnuts, or almonds, according to preference. Personally, I like to use almonds as they give an elegant look and a delicious taste. - Place the cake in the refrigerator for at least 3-4 hours before cutting. This will help blend the flavors and make the cake easier to cut. Practical tips for a perfect result - Make sure all ingredients are at room temperature before starting. This will help with better homogenization of the mixture. - Use quality chocolate for the ganache, as its flavor will significantly influence the cake. - Do not open the oven in the first 20 minutes of baking to avoid the sponge or meringue collapsing. - You can add a layer of fresh fruit between the cream layers for a note of freshness and a pleasant contrast of textures. Frequently asked questions 1. Can I use another type of chocolate for the ganache? - Of course! You can experiment with white chocolate for a sweeter taste or dark chocolate for a more intense flavor. 2. What other ingredients can I use instead of nuts? - You can use walnuts, pistachios, or even coconut flakes, depending on your preferences. 3. How can I store the "Camelia" cake? - The cake can be stored in the refrigerator in an airtight container for 3-4 days, but it is best enjoyed in the first few days to savor its optimal texture. Delicious pairings The "Camelia" cake pairs perfectly with a cup of freshly brewed coffee, a fruit tea, or even a sweet wine. If you want to add a touch of elegance, consider serving it alongside a berry sauce or vanilla ice cream. In conclusion, the "Camelia" cake is not just a dessert, but a unique culinary experience. Every step will bring you closer to a spectacular final result, and every bite will bring joy and satisfaction. I encourage you to try this recipe and personalize it to your taste. Enjoy!

Category: Dessert Author: Milena K. Views: 1 Date: 26.09.2024

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