Black people in white shirts

Name: Black people in white shirts - Ruxandra G.
Ingredients: For the base: 4 egg yolks; 250g sugar; 1 cup of water; 100g butter; 1 packet of baking powder; 1 tablespoon heaped with cocoa; flour as needed. For the meringue: 4 egg whites; 200g sugar. For the glaze: 4 tablespoons of milk; 250g sugar; 150g butter; 4 heaped tablespoons of cocoa.

Dessert - Black people in white shirts by Ruxandra G. - Recipia

I have made this cake several times, especially when I know I have guests coming over or when I want something that I am sure will turn out well. I got the recipe from my sister, Ligia. It is one of those cakes that I don't change anything about because the structure is clear and it doesn't give any headaches if you follow the steps. The base has the right consistency and is neither too soaked nor dry. The meringue and glaze emphasize the cocoa flavor, and the result looks good when cut. Quick info Total time: about 1 hour and 30 minutes Preparation time: 30-40 minutes (depending on each person's pace) Baking time: variable, but around 35-40 minutes in total Servings: 12-16, depending on how you slice it Difficulty: medium Type: bicolor cake, suitable for family meals or when you need a more appealing dessert Ingredients For the base: - 4 egg yolks - 250 g sugar - 1 cup water - 100 g butter - 1 packet baking powder - 1 tablespoon heaping cocoa - flour as needed (add gradually until you get a soft dough that is not too runny) For the meringue: - 4 egg whites - 200 g sugar For the glaze: - 4 tablespoons milk - 250 g sugar - 150 g butter - 4 heaping tablespoons cocoa Preparation method 1. Start with the base. Mix the egg yolks with the sugar until homogeneous. Add the water, soft butter, baking powder, cocoa, and gradually incorporate the flour. The dough should be soft enough, not runny, but not too hard. 2. Pour the dough into a baking pan (preferably lined with parchment paper and greased with a little butter). Level it with a spatula. 3. Bake the base in a preheated oven at medium heat until it forms a slight crust on the surface but is not fully baked (about 15-20 minutes, depending on the oven). Remove the pan from the oven. 4. In the meantime, prepare the meringue: beat the egg whites until frothy, then gradually add the sugar and mix until stiff peaks form. The meringue should be shiny and firm. 5. Spread the meringue evenly over the semi-baked base. Put the pan back in the oven at medium heat and let it bake until the meringue is slightly browned (turning a light yellow). This step takes about 15-20 minutes, but watch to avoid burning the edges. 6. While the meringue layer is baking, prepare the glaze. In a small pot, combine the milk, sugar, butter, and cocoa. Stir continuously over low heat until the sugar melts and it thickens slightly, resembling a slightly runny cream. 7. Allow the base with meringue to cool slightly, then pour the warm glaze over the top, distributing it as evenly as possible. Do not pour the glaze over the hot cake, as it may melt the meringue. 8. Let the cake cool, preferably for a few hours or even overnight, for the glaze to set. Cut with a knife dipped in hot water for clean edges. Why I make this recipe often It is one of those cakes that I can prepare without thinking too much about the details. Readily available ingredients, clear structure, consistent result. It keeps well in the fridge and looks good when served, without being a complicated cake. When I need something with two textures and a cocoa glaze, I go for this option. Tips and variations Tips - Flour should be added gradually to the base; I prefer to add 1-2 tablespoons, mix, and stop when it is like a thicker sour cream. - When baking the meringue, do not set the heat too high, as it can burn easily. - The glaze should be stirred continuously; otherwise, it may stick to the bottom of the pot. Substitutions - Butter can be replaced with margarine, but the final texture and taste will not be the same. - I do not recommend significantly reducing the sugar, as it will change the texture of the meringue and glaze. Variations - You can add rum or vanilla essence to the base if you want an extra flavor. - If you like, you can sprinkle coconut flakes on top of the glaze while it is still soft. Serving ideas - I usually cut it into squares or rectangles, as it slices easily after being chilled. - It also works well on festive platters alongside other small cakes. Frequently asked questions 1. Can this cake be frozen? I do not recommend freezing, as the meringue changes texture and the glaze may condense when thawed. 2. What can I substitute for the milk in the glaze? You can also use plant-based milk, but the taste will not be identical. 3. Why does the meringue deflate after baking? If the meringue is not beaten sufficiently or the base is too moist, it may deflate when cooling. It is important to beat it well and not leave the base underbaked. 4. Can it be made without parchment paper? Yes, but it is safer with paper as it does not stick at all. 5. Can I use powdered sugar for the meringue? Powdered sugar can also be used, but it should be added gradually and beaten well to incorporate completely. Nutritional values Estimation for one serving (cake cut into 16 pieces): approximately 270-300 kcal/piece. Carbohydrates: 40 g Fats: 11 g Proteins: 3 g Values are estimates, depending on portion sizes and exact ingredients used. Storage and reheating It can be stored in the fridge, covered, for up to 4 days. I do not recommend reheating. The glaze sets when cold but does not dry out. The meringue does not deteriorate if kept away from heat or moisture. After cutting, it is best consumed within 2-3 days for optimal texture.

Preparation

Base: From the ingredients for the base, a thin dough is made that is baked at a moderate heat in a greased and lined baking tray. It is baked halfway, removed from the oven, and over the base, the meringue is poured, made as follows: the 4 egg whites are beaten with sugar until stiff. It is left to bake until it becomes a yellow glaze. It is removed and the glaze is poured, made as follows: all ingredients are boiled until it becomes a thick cream. It is poured over the cake, left to cool, and then portioned. Enjoy your meal!