Triumph Cake

Name: Triumph Cake - Steluta A.
Ingredients: Base: 7 egg whites; 200 g sugar; 100 ml milk; 50 ml oil; 150 g flour; 30 g cocoa; 18 ladyfingers; 1 baking powder; a drop of rum essence; 150 ml syrup from a pineapple compote. Cream: 1 Primola white chocolate; 150 g liquid cream Hulala; 7 egg yolks; 200 g sugar; 400 ml milk; 1 Dr.Oetker vanilla pudding; 350 ml liquid cream Hulala; 1 packet of gelatin; 1 packet of chocolate chips for decoration.

Dessert - Triumph Cake by Steluta A. - Recipia

I made the Triumph cake for a gathering with several guests, and it disappeared pretty quickly. It's not complicated, but it has multiple steps, so I like to prepare it a day in advance. The cocoa sponge and ladyfingers, the smooth white chocolate cream, and vanilla pudding, all lightly soaked – the recipe is perfect for occasions when you want something more visually appealing without being difficult to make. Quick Info Total Time: about 1 hour 30 minutes (plus cooling time) Preparation Time: 30-40 minutes Baking Time: 25-30 minutes Servings: 12-16, depending on how it's cut Difficulty: medium Recipe Type: festive dessert, suitable for birthdays or special meals Ingredients For the sponge: 7 egg whites 200 g sugar 100 ml milk 50 ml oil 150 g flour 30 g cocoa powder 1 packet baking powder 1 teaspoon rum essence 18 ladyfingers 150 ml syrup from pineapple compote For the cream: 1 Primola white chocolate bar 150 ml liquid cream (Hulala) 7 egg yolks 200 g sugar 400 ml milk 1 packet vanilla pudding (Dr. Oetker) 350 ml liquid cream (Hulala) 1 packet gelatin 1 packet chocolate chips for decoration Preparation Method 1. Prepare the sponge Separate the egg whites from the yolks. Whip the egg whites until frothy, then gradually add the sugar and continue mixing until stiff peaks form. Gently fold in the milk, followed by the oil. Add the sifted flour mixed with cocoa powder and baking powder. Finally, add the rum essence. Mix gently with a spatula to avoid deflating the mixture. Line a baking tray (30x33 cm) with parchment paper and pour in the sponge mixture. Level it out. Arrange the ladyfingers: 18 pieces, 6 in three rows, with equal spacing between them. Press each ladyfinger down slightly so that it sinks a bit into the sponge. The sponge mixture will cover the tops of the ladyfingers. Place the tray in a preheated oven at 180°C for 25-30 minutes. Check the sponge with a toothpick – it should come out clean. Remove the tray, let the sponge cool, then remove the parchment paper and place the sponge back in the tray. Once the sponge is completely cool, soak it with the syrup from the pineapple compote using a brush or spoon. The syrup should not be excessive, just enough to make it slightly moist. 2. The cream Place the broken white chocolate pieces along with 150 ml of liquid cream in a double boiler. Stir until completely melted. Let it cool. In a bowl, beat the egg yolks with 200 g of sugar. Add the pudding powder, mix well, and then pour in 400 ml of warm milk. Place the mixture over low heat and cook like a regular pudding, stirring continuously with a whisk to prevent sticking. When it thickens well, turn off the heat. Let it cool. Meanwhile, hydrate the gelatin in a glass with a little cold water (just enough to cover it). Once it swells, place the glass over a double boiler and stir until completely dissolved. Do not let it boil. Whip 350 ml of liquid cream separately until it thickens. Mix the cooled pudding with the white chocolate cream. Incorporate the dissolved gelatin and finally fold in the whipped cream. Gently combine with a mixer or spatula. Pour the cream over the soaked sponge and level it out. Sprinkle chocolate chips on top. Let the cake chill in the refrigerator, ideally overnight. The next day, it cuts nicely. Why I make this recipe often This recipe is practical if you want an impressive dessert without complicated techniques. The sponge with ladyfingers gives it a different texture, and the cream is not heavy. The cake cuts beautifully, lasts in the refrigerator for two to three days, and has a balanced taste, not overly sweet. Tips and Variations Tips Use a tray with dimensions close to those in the recipe; otherwise, the layers will be of different thicknesses. When soaking the sponge, don’t overdo it; it’s enough for it to be slightly moist. Do not add the cream if the sponge is warm, as it may liquefy. Substitutions If you don’t have pineapple compote, you can use syrup from another compote, but the flavor will be different. Primola white chocolate can be replaced with another quality white chocolate. Hulala cream can be substituted with another stable plant-based cream, but natural cream may not hold the mixture as firmly. Variations For a simpler version, you can skip the chocolate chips. You can use vanilla essence instead of rum for the sponge if you prefer a more neutral flavor. Serving Ideas Cut into cubes or rectangles, it works well on platters for events. You can additionally decorate with pineapple slices or fruits from the compote if you have them on hand. Frequently Asked Questions 1. Can I use a different type of ladyfinger? Yes, any ladyfinger suitable for tiramisu works, as long as it's firm enough not to completely soften during baking. 2. How long does the cake last in the refrigerator? It keeps well for 2-3 days in a covered container. 3. What should I do if the cream doesn’t set? Most often, the issue is with the gelatin not dissolving properly or the cream not being whipped enough. Ensure the gelatin is fully dissolved and do not add the cream to a warm sponge. 4. Can I make the cream without store-bought pudding? The original recipe uses Dr. Oetker vanilla pudding. If you don’t have it, you can try a cooked cream with cornstarch and vanilla, but the texture will be slightly different. 5. What can I use instead of chocolate chips for decoration? You can use grated chocolate or chocolate flakes. Nutritional Values The values are approximate, for one serving (out of 16 pieces): about 320-350 kcal. Estimated, the cake contains about 8-10 g of fat, 45-50 g of carbohydrates, and 5-6 g of protein per serving. It contains sugar and fats from cream and chocolate, making it an occasional dessert. Storage and Reheating Store in the refrigerator, covered, for up to three days. Freezing and reheating are not recommended, as the cream does not hold up to temperature. The cake is served cold, directly from the refrigerator.

Triumph Cake

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