Ada Cake

Name: Ada Cake - Aneta G.
Ingredients: For the base: 6 eggs; 200 g coconut; 2 tbsp flour; 3 tbsp chocolate cream powder; 200 g sugar (150 powdered + 50 granulated); 1 vial of rum or chocolate essence; 1 packet of baking powder. For the coffee cream: 125 g butter; 100 g powdered sugar; 80 g chocolate cream powder; 3 tbsp dissolved instant coffee; 200 ml milk. For the whipped cream and caramel: 300 ml liquid cream + 100 ml; 80 g caramel cream powder; 200 ml milk. For the glaze: 100 g milk chocolate; 1 tbsp vegetable margarine; 1 glass of milk.

Dessert - Ada Cake by Aneta G. - Recipia

Ada Cake - A Delight with Coconut, Coffee, and Chocolate Welcome to the delicious world of cakes! Today, I will reveal the secret of a cake that has brought smiles to many faces: the Ada Cake. This cake is a perfect combination of moist, aromatic sponge, smooth coffee cream, and velvety chocolate glaze. I invite you to put on your apron and let's embark on this culinary adventure together! Preparation time: 30 minutes Baking time: 30 minutes Cooling time: 2 hours Total: 3 hours Servings: 12 Necessary Ingredients For the sponge: - 6 large eggs - 200 g coconut - 2 tablespoons flour - 3 tablespoons chocolate cream powder - 200 g sugar (150 g powdered sugar + 50 g granulated sugar) - 1 vial of rum or chocolate essence - 1 packet of baking powder For the coffee cream: - 125 g butter at room temperature - 100 g powdered sugar - 80 g chocolate cream powder - 3 tablespoons instant coffee dissolved in 100 ml warm water - 200 ml milk For the whipped cream and caramel: - 300 ml liquid cream (plus 100 ml for decoration) - 80 g caramel cream powder - 200 ml milk For the glaze: - 100 g milk chocolate - 1 tablespoon vegetable margarine - 1 cup of milk Preparing the Sponge 1. Beat the egg yolks: In a large bowl, beat the 6 egg yolks with 150 g of powdered sugar until you achieve a fluffy, pale mixture. - *My tips:* Use an electric mixer to save time and effort. Ensure the bowl is clean for better foam. 2. Beat the egg whites: In another bowl, beat the egg whites with the remaining sugar (50 g) until they form a firm foam. This will help achieve a fluffy sponge. - *Useful trick:* Add a pinch of salt to the egg whites to improve the stability of the foam. 3. Add the coconut: Gently fold in the coconut and flour into the beaten egg whites, mixing with a wooden spoon. - *Important detail:* Use slow, upward motions to avoid deflating the egg whites. 4. Combine the mixtures: Pour the egg white mixture over the egg yolks and mix gently until well combined. Add the baking powder dissolved in a teaspoon of lemon juice. - *Quick recipe:* This mixture will create a delicious, moist sponge. 5. Bake the sponge: Pour the mixture into a baking pan lined with parchment paper and place it in a preheated oven at 200°C for about 30 minutes. - *Check:* The sponge is ready when it easily pulls away from the edges and is elastic to the touch. 6. Cooling: Remove the sponge onto a towel and let it cool completely. Preparing the Syrup 1. Make the syrup: In a small saucepan, combine one cup of water with 2 tablespoons of sugar and the desired essence. Simmer on low heat, stirring, until the sugar completely dissolves. - *Suggestion:* Enrich the syrup with a splash of rum for added flavor. 2. Soak the sponge: Once the sponge has cooled, soak it well to keep it moist and flavorful. Preparing the Coffee Cream 1. Beat the butter: In a bowl, beat the butter with the powdered sugar until creamy. Add the dissolved coffee and mix well. - *Tips:* Ensure the coffee is completely dissolved to avoid graininess. 2. Cook the cream: In a saucepan, bring 200 ml of milk to a boil, and when warm, gradually add it to the butter mixture. Let it cool completely. - *Trick:* Use a silicone spatula to mix evenly. 3. Mix: Once the cream has cooled, combine it with the coffee cream, mixing well. Preparing the Whipped Cream and Caramel 1. Prepare the caramel cream: In a small saucepan, combine 200 ml of milk with 80 g of caramel cream powder. Simmer on low heat, stirring constantly, then let it cool. - *Detail:* This cream will add a rich flavor and a pleasant contrast to the cake. 2. Whip the cream: In another bowl, whip 300 ml of liquid cream until firm and fluffy. - *Recommendation:* Ensure the bowl and beaters are well chilled for perfectly whipped cream. 3. Combine: Add the cooled caramel cream to the whipped cream and gently mix to combine. Assembling the Cake 1. Spread the coffee cream: Pour the coffee cream over the soaked sponge, smoothing it out with a spatula. 2. Add the whipped cream: Place the whipped cream and caramel on top, spreading it evenly. Cover the cake with plastic wrap and refrigerate for about 2 hours. - *Personal suggestion:* You can use a piping bag to decorate the edges of the cake with whipped cream for an elegant look. Preparing the Glaze 1. Make the glaze: In a small saucepan, melt the chocolate with the milk and margarine over low heat, stirring continuously. Once the mixture is smooth, let it cool. - *Useful trick:* You can add a splash of vanilla essence for extra flavor. 2. Spread the glaze: Once the glaze has cooled, pour it evenly over the chilled cake, ensuring the entire surface is covered. Serving and Recommendations - Decoration: You can reserve 100 ml of whipped cream to decorate the cake before serving. Add a drizzle of caramel on top for an attractive look. - Serving suggestions: The Ada Cake pairs perfectly with a freshly brewed cup of coffee or a fragrant tea. A scoop of vanilla ice cream on the side will make the experience even more delightful. - Variations: You can experiment with different flavors of cream powder, adapting the recipe to your tastes. You can also add fresh or candied fruits between the layers of cream for a touch of freshness. Frequently Asked Questions 1. Can I use another type of flour? Yes, you can use whole wheat or gluten-free flour, but the texture may vary. 2. How can I store the cake? Keep the cake covered in the refrigerator to maintain its freshness. It can be consumed for 3-4 days. 3. How can I make this dessert healthier? Replace the sugar with a natural sweetener and use reduced-fat butter. You can also reduce the amount of chocolate in the glaze. 4. What drinks pair best with this cake? I recommend an espresso, cappuccino, or fruit tea to complement the rich flavors of the cake. The Ada Cake is not just a dessert; it's an experience! Whether you prepare it for a special occasion or simply to treat yourself, each bite promises to take you on a journey of flavors. I hope you enjoy every moment of cooking and impress your family and friends with this delicious recipe! Buon appetito!

Ada Cake

Tags

Categories