Anniversary Cake RC - 10 Years (Cake with caramel cream and vanilla cream)
To prepare a delicious cocoa sponge cake, the first step is to separate the egg whites from the yolks. Make sure all the utensils you use are clean, as fat can prevent the egg whites from whipping properly. Measure all the ingredients needed for the recipe accurately, and sift together the flour, cocoa powder, and baking powder to ensure there are no lumps. In a large bowl, beat the egg whites with a mixer until they become frothy. Then, gradually add the sugar, continuing to mix until you achieve a glossy and firm mixture. Once the egg whites are ready, add the yolks and gently fold in with a spatula, being careful not to lose the air from the foam. Start incorporating the dry ingredients (flour, cocoa powder, and baking powder) in a rain-like manner, that is, little by little, mixing gently to avoid lumps. It is essential to keep the batter fluffy, so mix patiently until everything is homogenized. The obtained mixture is poured into a detachable ring cake pan with a diameter of 24 centimeters, which you have greased with oil and dusted with flour. You can place a piece of parchment paper at the bottom to facilitate the removal of the cake after baking. Place the pan in a preheated oven at low heat (about 25 minutes in a gas oven or at 170 degrees Celsius in an electric oven). Check if the cake is baked by doing the toothpick test: if the toothpick comes out clean, then the sponge cake is ready. For the cake cream, follow the instructions on the packet, ensuring it is well prepared. Prepare the gelatin by dissolving it in 500 ml of juice, which you can choose according to your preferences, whether it is fruit or natural. In the cake assembly stage, cut the cocoa sponge cake in two. Spread the first layer with half of the chocolate with caramel cream and place it in the center of a detachable ring cake pan, measuring 28 centimeters. Add half of the previously prepared cream over this layer, then place the second layer, which you spread with the other half of the chocolate with vanilla cream. Pour the remaining cream into the pan, level the surface, and refrigerate the cake, allowing it to set well. Finally, whip the cream for frosting and start decorating the cake. Add the dissolved gelatin to the whipped cream for extra stability and decorate the cake with whipped cream roses, creating an elegant and appetizing look. Your cake will be not only a delight for the taste buds but also a true visual feast!
Ingredients
- 4 eggs 120 g sugar 100 g flour 20 g cocoa a pinch of salt 5 grams baking powder Caramel cream 2 packets of caramel
- flavored cream 500 ml milk 8 tablespoons of sugar Vanilla cream 2 packets of vanilla
- flavored cream 500 ml milk 6 tablespoons of sugar Decoration: Whipped cream Red gelatin Roses
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