Preparing a delicious dessert can be a true art, and the cake recipe we will discuss today is a perfect example of a combination of textures and flavors. We start with the preparation of the sponge cake. The first step is to separate the egg whites from the yolks. In a large bowl, using a mixer, we beat the egg whites until we obtain a stiff foam. It is important to ensure that no traces of yolk remain in the egg whites, as this will prevent the foam from rising as desired. Then, in another bowl, we mix the yolks with the oil, creating a homogeneous mixture.
Next, we sift the flour together with the baking powder to avoid the formation of lumps. Now, carefully, we will incorporate the yolk mixture into the egg white foam, followed by adding the sifted flour. Using a spatula or a wooden spoon, we gently fold from bottom to top to keep the air in the egg whites. The resulting batter is poured into a loaf pan lined with parchment paper and placed in a preheated oven at low heat for about 20 minutes. When ready, the sponge should be slightly browned and elastic to the touch.
In the meantime, we prepare the delicious cream. We start by placing the sour cream in a strainer covered with cheesecloth, letting it drain overnight in the refrigerator. The next day, the sour cream is whipped with a mixer until fluffy. Part of this cream, about three tablespoons, will be mixed with powdered sugar to obtain the frosting for the cake. The rest of the cream is divided into three bowls.
To add a special flavor, we caramelize 300 grams of sugar, and when it turns golden, we add 150 grams of roasted nuts. The mixture is poured onto a sheet of parchment paper, leveled, and allowed to cool, after which it is finely chopped. Some of the nuts will be kept for decorating the cake. In another bowl, we chop the chocolate and roasted hazelnuts, and in a third bowl, we sift the powdered sugar with cocoa powder.
We mix the sour cream with the ingredients from each bowl, thus obtaining three types of cream. The sponge cake is cut into three horizontal slices. The pan in which we baked the sponge is lined with plastic wrap, and each slice is soaked with the chosen liqueur, followed by the layer of cream: the first slice with sour cream and caramelized nuts, the second with cocoa and chocolate cream, and the last slice is covered with the remaining cream.
After tightly wrapping it in plastic, the cake is left in the refrigerator for a few hours to set. Once cooled, the cake is covered with the remaining cocoa cream and decorated with the whipped cream and caramelized nuts. This cake is not only a visual feast but also a true delight for the taste buds. Enjoy your meal!
Next, we sift the flour together with the baking powder to avoid the formation of lumps. Now, carefully, we will incorporate the yolk mixture into the egg white foam, followed by adding the sifted flour. Using a spatula or a wooden spoon, we gently fold from bottom to top to keep the air in the egg whites. The resulting batter is poured into a loaf pan lined with parchment paper and placed in a preheated oven at low heat for about 20 minutes. When ready, the sponge should be slightly browned and elastic to the touch.
In the meantime, we prepare the delicious cream. We start by placing the sour cream in a strainer covered with cheesecloth, letting it drain overnight in the refrigerator. The next day, the sour cream is whipped with a mixer until fluffy. Part of this cream, about three tablespoons, will be mixed with powdered sugar to obtain the frosting for the cake. The rest of the cream is divided into three bowls.
To add a special flavor, we caramelize 300 grams of sugar, and when it turns golden, we add 150 grams of roasted nuts. The mixture is poured onto a sheet of parchment paper, leveled, and allowed to cool, after which it is finely chopped. Some of the nuts will be kept for decorating the cake. In another bowl, we chop the chocolate and roasted hazelnuts, and in a third bowl, we sift the powdered sugar with cocoa powder.
We mix the sour cream with the ingredients from each bowl, thus obtaining three types of cream. The sponge cake is cut into three horizontal slices. The pan in which we baked the sponge is lined with plastic wrap, and each slice is soaked with the chosen liqueur, followed by the layer of cream: the first slice with sour cream and caramelized nuts, the second with cocoa and chocolate cream, and the last slice is covered with the remaining cream.
After tightly wrapping it in plastic, the cake is left in the refrigerator for a few hours to set. Once cooled, the cake is covered with the remaining cocoa cream and decorated with the whipped cream and caramelized nuts. This cake is not only a visual feast but also a true delight for the taste buds. Enjoy your meal!
Ingredients
Ingredients for the base: * 5 eggs * 5 tablespoons of sugar, * 5 tablespoons of oil, * 5 tablespoons of flour, * 1 teaspoon of baking powder. Ingredients for the cream: * 600 g of sour cream (minimum 30% fat), * 300 g of granulated sugar, * 150+250 g of roasted walnuts, * 150 g of dark chocolate, * 3 heaping tablespoons of powdered sugar, * 3 heaping tablespoons of cocoa powder, 150 ml of chocolate liqueur – for soaking the base.