Bohemian (Cake or Pastry)

To prepare a delicious and sophisticated cake, the first essential step is weighing and preparing all the necessary ingredients. This ensures we have everything on hand and can carry out our task without interruptions. We start by mixing the flour with cocoa for the base, after which we sift them to achieve a fine texture, free of lumps, and then set them aside.

Separately, we take care of the egg whites, which we will beat into stiff peaks, gradually adding the sugar. It is essential to add the sugar in small amounts to allow the egg whites to develop optimal volume. Once we have achieved a firm foam, we proceed to add the yolks, one at a time, gently folding from top to bottom using a wooden spoon. This step is crucial for maintaining the air in the mixture, which will help the base rise beautifully during baking.

After integrating all the yolks, we add the oil and the sifted flour and cocoa mixture. We slowly homogenize, being patient not to alter the texture of the foam. The resulting mixture is poured into a baking tray lined with parchment paper. If you use a tray measuring 23 cm x 32 cm, you will achieve a fairly thick base, which you will need to cut in half. One half will be used for the cake, while the other will be wrapped in plastic wrap and can be stored in the freezer for later use. If you opt for a larger tray, 35 cm x 30 cm, you will obtain a thinner base, ideal for a cake without needing to cut it.

The base is baked at a medium temperature of about 180 degrees Celsius, or 350 degrees Fahrenheit, until it passes the toothpick test. Once baked, we take it out of the oven and let it cool in the tray for a few minutes, after which we transfer it to a rack to cool completely.

While the base cools, we prepare the creams. For the white cream, we mix the sugar with yogurt using a hand mixer until the sugar is no longer felt. Then, we add a little whipped cream and mix for about 20 seconds until we obtain a thick cream that must be stiff.

We then move on to the coffee cream. In a bowl, we combine the coffee with sugar and a tablespoon of warm water, whisking them together until we obtain a homogeneous foam. We add the two tablespoons of yogurt and mix well. Then, using a sieve, we start adding cocoa, one tablespoon at a time, homogenizing after each addition. In the end, we will obtain a softer but consistent cream, which we combine with the second portion of whipped cream, mixing carefully.

To give a delicious taste to the cake, we prepare a simple syrup from water and sugar, which we boil until the sugar is completely dissolved. Once the syrup has cooled, we add vanilla or rum essence, depending on preferences.

We take the base, if necessary, cut it in half, and using a brush, we spread the syrup over its surface. Then, we add a generous layer of Nutella over the soaked base, followed by the coffee and cocoa cream. After a few minutes in the refrigerator, we add the white cream on top.

For decoration, we can use chocolate flakes or pour a thin layer of melted chocolate (or ganache) over the cake. It is important to ensure that the Nutella is slightly warmed to spread more easily. After the cake has been in the refrigerator for a few hours, it is ready to serve, offering a remarkable culinary experience.