Spiral cake
I arrived at the spiral cake after spinning around (literally and figuratively) this idea for a while. I read about the technique, but when it came time to cut the cake, I went in the wrong direction. I cut it lengthwise instead of widthwise, so rolling it was a bit trickier, but it worked out. The cake turned out a bit thick; probably 5 eggs would have been enough. I also had some trouble with the photos because the camera was at kindergarten, so I only captured a few stages. Quick Info Total time: About 2 hours (including cooling and assembly) Preparation time: 1 hour Baking time: 30 minutes Servings: 10-12 slices Difficulty: medium Recipe type: occasion cake, for special days or weekends Ingredients Cake: 6 eggs 6 tablespoons sugar 6 tablespoons flour 3 tablespoons cocoa 1 pinch of salt 1 teaspoon baking powder rum essence 1 tablespoon oil Syrup: 300 ml water 150 g sugar 1 bottle rum essence Cream: 300 ml whipped cream (for whipping) 100 g white chocolate 500 g mascarpone 1 packet gelatin 200 g cherries (fresh or from compote) the juice of one lemon 200 g powdered sugar Preparation method 1. Preparing the cake Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar in 2-3 batches and continue mixing until you have a stable meringue. In another bowl, whisk the egg yolks with the tablespoon of oil and rum essence. Add the yolks to the egg whites, gently folding with a spatula. Sift together the flour, cocoa, and baking powder, and fold them into the mixture with wide movements to avoid losing air. Line a large baking tray with parchment paper. Pour in the mixture and level it out. Bake in a preheated oven at 180°C for 30 minutes. Check the cake with a toothpick towards the end. Remove the cake and let it cool completely before cutting. 2. Syrup Put the water and sugar to boil. Stir until the sugar dissolves. Remove from heat, let it cool slightly, and add the rum essence. 3. Cream Whip the cream until it becomes firm and refrigerate it. Soak the gelatin in cold water according to the package instructions. Dissolve it in a double boiler (without boiling), then add the melted white chocolate and mix. In a bowl, mix the mascarpone with the powdered sugar and lemon juice. Incorporate the gelatin with chocolate into the mascarpone cream, homogenize, then fold in the whipped cream and the cherries (pitting if necessary). Mix everything gently so the whipped cream doesn’t deflate. 4. Assembly Once the cake has cooled, cut it into 3 equal strips lengthwise. Make sure the edges are as even as possible. Take the first strip, soak it well (don’t worry, the cake needs to be elastic to roll without breaking). Spread a portion of the cream evenly on the first strip and roll it tightly to form a log. Place the log in the center of a serving platter. Take the second strip, soak it, spread cream on it, and wrap it around the log, forming the spiral. Repeat with the third strip, following the same procedure. Keep enough cream for the exterior. Cover the cake with the remaining cream. Decorate as desired. I only added a few simple decorations. Why I make this recipe often The spiral cake is quite easy to adapt to what you have on hand. It slices easily and looks interesting when cut, without much effort in decorating. Tips and variations Tips If the cake turns out too thick, next time you can reduce to 5 eggs and adjust the rest proportionally. Don’t skimp on the syrup; the cake needs to be soft, otherwise, it may break while rolling. Cut the strips as evenly as possible for a nice spiral. Be careful with the gelatin; it shouldn’t be too hot when you add it to the cream to avoid ruining the texture. Substitutions You can use cherries or other fruits if you don’t have sour cherries. White chocolate can be replaced with milk chocolate, but the cream will be sweeter. Variations For a different look, you can make the cream with different fruits in each layer. If you don’t want mascarpone, use a simple cream made from whipped cream and yogurt. Serving ideas Slice from the center outwards to showcase the spiral. It works as a birthday cake or for a more special weekend meal. Frequently asked questions 1. Does the cake break easily when rolling? If it’s well-soaked and cooled, it shouldn’t break. If it does give way while rolling, next time thin the cake or use more syrup. 2. Can it be prepared the night before? Yes, in fact, it’s better to let it chill for a few hours for the cream to set and flavors to meld. 3. Can I replace gelatin with agar-agar? Theoretically, yes, but the texture will be slightly different. Follow the instructions for agar-agar on the packaging. 4. What do I do if I don’t have mascarpone? You can use a simpler cream with whipped cream and richer fresh cheese, but the taste will be different. 5. What can I use for decoration if I don’t want to use fresh fruits? You can use grated chocolate, coconut flakes, or simply leave the cream plain. Nutritional values Estimate for one slice (out of 12): - Calories: approx. 300 kcal - Protein: 6 g - Carbohydrates: 30 g - Fats: 16 g Values vary depending on how much cream and syrup you use, but it’s a substantial dessert. Storage and reheating The spiral cake keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating, as it contains cream based on mascarpone and whipped cream. If kept longer, the cream starts to lose its texture. The slices can be stored in closed containers in the fridge.
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