Mosaic cake dessert

Name: Mosaic cake dessert - Loredana P.
Ingredients: 10 eggs; 400 g flour; 400 g sugar; 2 teaspoons baking powder; 4 tablespoons cocoa; 6 tablespoons water; 4 packets vanilla sugar; 4 tablespoons oil

Dessert - Mosaic cake dessert by Loredana P. - Recipia

This dessert came about on a day when I was looking for something simple for the family and needed a recipe with common ingredients. The mosaic cake is made from a single batter, which is then divided into two: one part remains plain, while cocoa is added to the other. In the end, the two mixtures are combined in the pans and gently swirled with a knife. It’s an economical recipe that yields two fragrant and visually appealing cakes. Quick Info Preparation time: not specified in the original recipe Baking time: 30-40 minutes Total time: preparation time plus 30-40 minutes of baking Servings: the quantity is for two loaf pans; the exact number of slices depends on the size of the pans and how it is cut Difficulty: easy to medium Recipe type: two-colored loaf cake, cocoa loaf cake, homemade dessert Ingredients 10 eggs 400 g sugar 4 packets of vanilla sugar 4 tablespoons oil 400 g flour 2 teaspoons baking powder 4 tablespoons cocoa powder 6 tablespoons water A pinch of salt Powdered sugar for decoration, optional Preparation Method 1. Prepare the base batter Separate the egg whites from the yolks and place the egg whites in a large bowl. Add a pinch of salt and start beating them until frothy. Sprinkle the vanilla sugar over the egg whites. In the original recipe, the vanilla sugar was ground into powder, but it can also be used as is. Continue mixing on low speed and gradually add the 400 g of sugar. The egg whites should reach a meringue-like consistency, meaning they are well beaten and can hold their shape without collapsing immediately. 2. Incorporate the yolks In a separate bowl, beat the yolks together with the oil. Add the oil gradually, like making mayonnaise, while mixing on low speed. Once the mixture is homogeneous, gradually incorporate it into the meringue. Do this gently to retain as much of the volume of the egg whites as possible. 3. Add the flour Mix the flour with the baking powder. Gradually add it to the egg mixture and gently fold it in from top to bottom using a wooden spoon. Avoid vigorous mixing. It’s enough for the flour to be absorbed and for the batter to become uniform. If overmixed, the mixture may lose the air created by beating the egg whites. 4. Prepare the cocoa part In a small bowl, mix the cocoa powder with the 6 tablespoons of water until you obtain a smooth paste without lumps. Divide approximately three-quarters of the batter between the two lined loaf pans. The paper can be placed only on the bottom of the pans, while the rest can be greased with oil, as indicated in the original recipe. To the remaining batter, add the cocoa paste and mix well until the color is uniform. 5. Form the mosaic Evenly distribute the cocoa mixture over the plain batter in both pans. Using the tip of a knife, make swirling motions through the batter to gently combine the two colors and create the mosaic pattern. There’s no need to fully mix the batter; the pattern is formed by keeping the two mixtures in layers and irregular stripes. 6. Bake the cakes Place the pans in the preheated oven and bake the cakes for 30-40 minutes. At the end, check one of the cakes with a toothpick. If the toothpick comes out clean, without wet batter sticking to it, the cake is done. Allow the cakes to cool before slicing. They can be dusted with powdered sugar, but the dessert is already sweet, so I often skip this step. Why I make this recipe often I love it because it uses basic ingredients, and from the same batter, I get two cakes. It’s perfect when I want a dessert for a larger group without having to prepare two different batters. The cocoa changes the appearance and flavor without needing additional ingredients, and the cake slices beautifully after cooling. Tips The egg whites should be beaten until they form a firm foam, resembling meringue. Sugar should be added gradually, not all at once, to ensure the mixture forms evenly. The oil in the yolks should be added slowly. If added too quickly, the mixture may separate more easily. Flour should be incorporated gently, from top to bottom. This step is crucial for the final texture of the cake. The cocoa paste should be well mixed with the water before being added to the batter. This way, the cocoa distributes more evenly, and there won't be any dry spots. The baking time is 30-40 minutes, but it may vary. The toothpick test is the most reliable check, especially when the exact size of the pans isn’t specified. Allow the cakes to cool before slicing. If cut immediately, the slices may break more easily. Substitutions Vanilla sugar can be used directly from the packet. In the original recipe, it was ground into powder, but this is not mandatory. For decoration, powdered sugar is optional and can be omitted. The cake already contains 400 g of sugar, so it remains sweet enough without the decoration. No substitutions are recommended for flour, oil, or eggs, as their proportions form the base of the recipe, and changing them may alter the texture. Variations The white and cocoa parts can be poured in stripes or small dollops, then swirled with a knife for a different pattern. It’s important that the movements are brief and do not completely homogenize the mixture. The pattern can be simplified by making a few passes of the knife across the surface of the batter. For a more pronounced mosaic, the cocoa mixture can be distributed in multiple areas before being mixed. The recipe can also be left without decoration as it is. Powdered sugar only adds an exterior layer of sweetness and a lighter appearance. Serving Ideas The cake is sliced after it has completely cooled and can be served plain, as a dessert, or alongside coffee and tea. It doesn’t need frosting or glaze to be served. Since the recipe produces two cakes, one can be placed on the table, while the other can be saved for later, if not completely sliced. Frequently Asked Questions 1. How many loaf pans does it yield? The indicated quantities yield two loaf pans. The original recipe does not specify the dimensions of the pans, so the level of batter and exact baking time may vary. 2. Can I add all the cocoa directly into the batter? The cocoa should first be mixed with the 6 tablespoons of water until it becomes a paste. Then the paste is added to the remaining batter. This way, it incorporates more evenly. 3. How do I check if the cake is baked? After 30 minutes, do the toothpick test. If the toothpick comes out clean, the cake is done. If it has wet batter on it, the cakes need to stay in the oven and be checked again. 4. Can I skip the powdered sugar? Yes. Powdered sugar is mentioned only as a decoration and is optional. The cake is already sweet due to the sugar in the batter. 5. Why should the cake be cooled before slicing? After baking, the interior is still soft and stabilizes as it cools. Slicing after cooling helps achieve cleaner slices. Nutritional Values The values below are estimates and refer to the entire recipe, excluding the powdered sugar used for decoration. Since the exact dimensions of the pans and the exact number of servings are not specified, I calculated approximately for 16 slices in total, with 8 from each cake. Per slice: Calories: approximately 260-280 kcal Protein: approximately 6-7 g Carbohydrates: approximately 44-47 g Fats: approximately 5-6 g Values may vary depending on the size of the eggs, type of flour, exact amount of vanilla sugar, and size of the slices. If the cake is cut into fewer pieces, a serving will correspondingly have more calories and more macronutrients. Storage and Reheating The cake should be stored in a closed or covered container at room temperature after it has completely cooled. It’s better not to leave it uncovered, as it may dry out. Reheating is not necessary. It is served at room temperature. If you wish to heat a slice, you can do so briefly, but the texture is fine even without this step.

Mosaic cake dessert

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