Cara Cake – A Delicious Indulgence with Candied Fruits and Chocolate Cream
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Welcome to the world of refined desserts! The Cara Cake is a perfect choice for those looking to impress with a decadent treat that combines a moist base with candied fruits and a fine chocolate cream. This simple recipe will guide you step by step, ensuring a perfect result for any festive occasion.
Ingredients for the base:
- 200 g of flour
- 150 g of sugar
- 3 eggs
- 100 ml of oil
- 150 ml of milk
- 1 packet of baking powder
- 150 g of candied fruits (pineapple, cherries, oranges)
Ingredients for the cream:
- 200 g of dark chocolate
- 250 ml of heavy cream
- 2 tablespoons of powdered sugar
- 1 packet of vanilla sugar
Preparation:
1. Preparing the base: Start by preheating the oven to 180°C (medium). In a large bowl, beat the eggs with the sugar until you get a fluffy mixture. Gradually add the oil and milk, mixing continuously.
2. Incorporating the dry ingredients: Sift the flour together with the baking powder and gradually add it to the egg mixture, gently folding with a spatula to avoid losing air.
3. Adding the candied fruits: Cut the candied fruits into small pieces and add them to the batter, gently mixing to distribute evenly.
4. Baking the base: Pour the mixture into a baking tray lined with parchment paper (20x30 cm) and bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
5. Preparing the cream: Meanwhile, melt the dark chocolate in a bain-marie or microwave, stirring frequently to avoid burning. Let it cool slightly. In another bowl, whip the heavy cream together with the powdered sugar and vanilla sugar until firm peaks form. Add the melted chocolate, gently folding with a spatula until combined.
6. Assembling the cake: Once the base has cooled completely, cut it into squares or rectangles. Place a portion of cream on each piece of base and, if desired, decorate with additional candied fruits or chocolate flakes.
7. Serving: The Cara Cake can be served immediately, but it is even more delicious after sitting in the fridge for a few hours, allowing the flavors to blend perfectly. Serve each portion with a drizzle of chocolate sauce or a mint leaf for a fresh touch.
Helpful tips:
- Make sure the eggs are at room temperature for a fluffier batter.
- You can replace the candied fruits with nuts or roasted almonds for a crunchy version of the cake.
- If you are a chocolate lover, try adding a few drops of rum essence to the cream for a richer taste.
With this chocolate cream cake recipe, you will surely win the hearts of everyone who tries it. Regardless of the occasion, the Cara Cake is a delight that will bring a smile to anyone's face!
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Welcome to the world of refined desserts! The Cara Cake is a perfect choice for those looking to impress with a decadent treat that combines a moist base with candied fruits and a fine chocolate cream. This simple recipe will guide you step by step, ensuring a perfect result for any festive occasion.
Ingredients for the base:
- 200 g of flour
- 150 g of sugar
- 3 eggs
- 100 ml of oil
- 150 ml of milk
- 1 packet of baking powder
- 150 g of candied fruits (pineapple, cherries, oranges)
Ingredients for the cream:
- 200 g of dark chocolate
- 250 ml of heavy cream
- 2 tablespoons of powdered sugar
- 1 packet of vanilla sugar
Preparation:
1. Preparing the base: Start by preheating the oven to 180°C (medium). In a large bowl, beat the eggs with the sugar until you get a fluffy mixture. Gradually add the oil and milk, mixing continuously.
2. Incorporating the dry ingredients: Sift the flour together with the baking powder and gradually add it to the egg mixture, gently folding with a spatula to avoid losing air.
3. Adding the candied fruits: Cut the candied fruits into small pieces and add them to the batter, gently mixing to distribute evenly.
4. Baking the base: Pour the mixture into a baking tray lined with parchment paper (20x30 cm) and bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
5. Preparing the cream: Meanwhile, melt the dark chocolate in a bain-marie or microwave, stirring frequently to avoid burning. Let it cool slightly. In another bowl, whip the heavy cream together with the powdered sugar and vanilla sugar until firm peaks form. Add the melted chocolate, gently folding with a spatula until combined.
6. Assembling the cake: Once the base has cooled completely, cut it into squares or rectangles. Place a portion of cream on each piece of base and, if desired, decorate with additional candied fruits or chocolate flakes.
7. Serving: The Cara Cake can be served immediately, but it is even more delicious after sitting in the fridge for a few hours, allowing the flavors to blend perfectly. Serve each portion with a drizzle of chocolate sauce or a mint leaf for a fresh touch.
Helpful tips:
- Make sure the eggs are at room temperature for a fluffier batter.
- You can replace the candied fruits with nuts or roasted almonds for a crunchy version of the cake.
- If you are a chocolate lover, try adding a few drops of rum essence to the cream for a richer taste.
With this chocolate cream cake recipe, you will surely win the hearts of everyone who tries it. Regardless of the occasion, the Cara Cake is a delight that will bring a smile to anyone's face!