Dessert cake with Finetti and whipped cream

Name: Dessert cake with Finetti and whipped cream - Constantina I.
Ingredients: Base: 6 eggs; 6 tablespoons of flour; 100 g sugar; 1 teaspoon of baking powder; a pinch of salt. Cream: 500 ml liquid cream; 250 g Finetti; candied orange peel for decoration; candies for decoration.

Dessert - Dessert cake with Finetti and whipped cream by Constantina I. - Recipia

I made this cake one afternoon when I was craving something quick with chocolate, but didn’t want to complicate things. The base resembles a regular sponge cake, but the combination with Finetti cream and whipped cream completely transforms the result. It’s easy to make and everything goes quickly; no special techniques are required. One advantage: you don’t need many ingredients. Quick Info Total time: about 1 hour (including cooling) Preparation time: 30 minutes Baking time: 20-25 minutes Servings: 8-10 Difficulty: easy Recipe type: simple dessert, suitable for occasions Ingredients For the base: 6 eggs 100 g sugar 6 tablespoons flour 1 teaspoon baking powder a pinch of salt For the cream: 500 ml liquid cream 250 g Finetti candied orange peel (for decoration) small candies for decoration Instructions 1. Separate the eggs. Mix the yolks well with the baking powder and set aside for a few minutes. 2. Beat the egg whites with a pinch of salt until stiff peaks form. Once firm, gradually add the sugar while mixing until the mixture is glossy and holds its shape. 3. Pour the yolks over the egg whites and mix briefly, just enough to combine. 4. Add the flour in several batches and gently fold it in with upward motions, being careful not to deflate the egg whites. 5. Line a baking pan with parchment paper (you can use a medium-sized one to achieve a not-too-thick base). Pour in the batter and level it quickly. 6. Bake in a preheated oven at 180°C for about 20-25 minutes, or until a toothpick comes out clean. Remove the base from the pan along with the paper and let it cool completely. 7. For the cream: whip the liquid cream until it thickens. Gradually add the Finetti, mixing briefly after each addition until the cream is smooth. Place it in the fridge while the base cools. 8. Once the base is cool, cut it in half to create two equal pieces. Each piece is then cut lengthwise to create 4 thin layers. 9. Fill each layer with cream, using nearly the same amount on each sheet. The top layer should also be spread with cream. 10. For decoration, sprinkle colorful candies and small cubes of candied orange peel on top. 11. Let the cake chill for at least 1-2 hours before slicing. Why I Make This Recipe Often It's quick, doesn’t require complicated ingredients, and I can easily switch up the filling if I don’t have Finetti at home. The cake is not fussy and turns out well every time, even when I rush a bit. It keeps well in the fridge and doesn’t dry out quickly. For flavor, the cream makes all the difference. Tips and Variations Tips If you want a fluffier base, don’t overmix after adding the flour. When cutting, use a long, thin-bladed knife and wipe it after each layer. You can let the cream firm up a bit in the fridge before using it; it spreads more easily on the layers. Substitutions Finetti can be replaced with any spreadable chocolate cream, like Nutella or another brand, without affecting the texture. Vegetable cream can be used if needed, but it changes the taste a bit. The base can also be made with 5 eggs if you want a thinner cake. Variations You can add thin slices of banana or pieces of nuts between the layers, but it’s not essential. If you don’t have orange peel, chocolate chips also work for decoration. Serving Ideas It can be cut into small squares for party platters. It pairs well with coffee or as a Sunday dessert, without any special fuss. Frequently Asked Questions 1. Can the base be made a day in advance? Yes, the base keeps well if wrapped in plastic wrap and stored in the fridge. Assemble the cake the next day. 2. Can the cake be frozen? I do not recommend it, as the whipped cream and Finetti do not maintain their texture after thawing. 3. Can Finetti be replaced with another cream? Yes, any chocolate spread, with or without nuts, works for this recipe. 4. Does the base hold up when cutting? If you mixed it gently and let it cool well, you shouldn’t have any issues cutting it. 5. Can it be made without decoration? Yes, the decoration is not essential; you can leave the cake plain or just sprinkle a bit of powdered sugar. Nutritional Values Calories vary depending on the cream used and the type of spread. For one serving (out of 10): Estimated: 370-400 kcal Protein: 6-7 g Carbohydrates: 34-38 g Fat: 23-25 g These are approximate values; for an exact calculation, you need to adjust based on the specific products you have at home. Storage and Reheating The cake lasts 2-3 days in the fridge, covered. There’s no need to reheat it; it’s served cold or at room temperature. The cream layer keeps the base moist, so it doesn’t dry out quickly. If you know you won’t finish it quickly, don’t decorate it with candies until you serve it to prevent them from melting.

Dessert cake with Finetti and whipped cream

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