Meda cake with cocoa cream

Name: Meda cake with cocoa cream
Ingredients: 300 g sugar; 150 g cocoa; 150 ml water; 12 egg yolks; 250 g Rama margarine; 1 teaspoon rum extract; 12 egg whites; 2 tablespoons sugar; 3 tablespoons flour; 10 g baking powder; 6 egg yolks; 2 tablespoons flour; 200 ml milk; 200 g sugar; 100 g raisins; 100 ml rum or water; 1 teaspoon rum extract (for soaking in water); 250 g Rama margarine; 1 packet (8 g) vanilla sugar; 4 eggs; 2 tablespoons water; 6 tablespoons sugar; 6 tablespoons flour; 10 g baking powder

Dessert - Meda cake with cocoa cream by Miruna E. - Recipia

Meda cake is a Romanian layer cake with cocoa layers and a white sponge sandwiched between two egg creams, then coated in cocoa cream. The white sponge stays airy, while the cocoa layer is cut in half after cooling to make even layers. When making the cocoa part, I fold in the meringue with broad strokes without pressing it down. Prep: 60 minutes. Cook: 72 minutes. Rest: 5 hours. Total: 7 hours and 12 minutes. Serves: 16. Approximately 570 kcal and 11 g protein per serving.

Ingredients

For cream 1

300 g sugar
150 g cocoa
150 ml water
12 egg yolks
250 g Rama margarine
1 teaspoon rum extract

For cake layer 1

12 egg whites
2 tablespoons sugar
3 tablespoons flour
10 g baking powder

For cream 2

6 egg yolks
2 tablespoons flour
200 ml milk
200 g sugar
100 g raisins
100 ml rum or water
1 teaspoon rum extract (for soaking in water)
250 g Rama margarine
1 packet (8 g) vanilla sugar

For cake layer 2

4 eggs
2 tablespoons water
6 tablespoons sugar
6 tablespoons flour
10 g baking powder

Preparation

1. Soak the raisins for 3 hours in 100 ml rum or, for the alcohol-free version, in 100 ml water with 1 teaspoon rum extract. Drain them well. 2. Mix the sugar, cocoa and water for cream 1. Boil for 5 minutes, stirring until the sugar dissolves, then leave the mixture to cool for 30 minutes. 3. Beat in the 12 egg yolks one at a time, then divide the cream in half. Set one half aside for the cake layer and mix the other half with the softened margarine and rum extract. 4. Beat the 12 egg whites with the sugar until stiff. Gently fold in half the cocoa cream, then the flour sifted with the baking powder. Pour the mixture into a 26 cm round pan lined with baking paper and level it. Bake at 180°C for 30 minutes, until a toothpick comes out clean. Cool the cake layer on a rack for 1 hour, then cut it horizontally in half. 5. Mix the 6 egg yolks with the flour, milk and sugar for cream 2. Cook for 12 minutes, stirring, until thickened. Leave the cream to cool for 30 minutes, then beat in the margarine, vanilla sugar and drained raisins. 6. For the white layer, beat the 4 eggs with the water, add the sugar and beat until you have a firm foam. Fold in the egg yolks mixed with the baking powder, then the flour, mixing gently. Pour the mixture into a 25 × 37 cm baking pan and bake at 180°C for 25 minutes, until lightly browned and springy to the touch. 7. Place one cocoa layer on a serving plate and spread half the cocoa cream over it. Add the white layer, spread the egg cream with raisins over it, then place the second cocoa layer on top. Coat the cake with the remaining cocoa cream.

Notes

Use unsweetened cocoa for the cocoa layer, as instant cocoa contains sugar and does not keep the same proportions. If the raisins are very dry, soak them until plump, then drain them well before adding them to the cream. For the alcohol-free version, use water with rum extract instead of rum. I cut the cake into thin slices and serve it with unsweetened coffee. I make it the day before serving so the layers can set in the fridge. Keep covered in the fridge for up to 3 days.