Anamaria Cake

Name: Anamaria Cake - Letitia I.
Ingredients: 4 eggs 6 tbsp sugar 25g liquid coffee 25g water 250g flour 2 tbsp cocoa a pinch of salt Cream: 3 egg yolks 6 tbsp sugar 4 tbsp flour 2 tsp vanilla sugar rum essence

Dessert - Anamaria Cake by Letitia I. - Recipia

I made this cake for the first time when I needed something quick using ingredients I already had at home. It doesn't have complicated steps, but it turns out beautifully, especially with the layer of mousse and coconut on top. What I love most is that it doesn't dry out; even the next day, it's still good. The coffee in the batter gives it a unique flavor, but it's not too strong, making it suitable for the whole family. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 20-25 minutes Baking time: 30 minutes Servings: 10-12 Difficulty: medium Recipe type: homemade cake, perfect for weekends or more relaxed occasions Ingredients Batter: 4 eggs 6 tablespoons sugar 25 g liquid coffee 25 g water 250 g flour 2 tablespoons cocoa powder a pinch of salt Cream: 3 egg yolks 6 tablespoons sugar 4 tablespoons flour 2 packets vanilla sugar rum essence (to taste) 450 ml milk half a pack of butter (about 100-125 g) Mousse: 4 egg whites 6 tablespoons sugar 3 tablespoons cocoa powder 50 g coconut (for decoration) Instructions 1. Batter 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and beat them with a pinch of salt until frothy. Gradually add sugar, mixing after each addition until the mixture becomes stiff. 2. Incorporate the yolks one at a time, mixing gently after each. 3. Add the liquid coffee and water. Mix well. 4. Sift the flour and cocoa powder together, then gradually add them to the mixture. Fold in gently with a spatula to avoid losing the air in the egg whites. 5. Pour the batter into a greased and floured baking pan (I use a medium-sized pan, about 20x30 cm). 6. Level the batter and place the pan in the oven at 180°C for about 30 minutes. The cake is done when a toothpick inserted comes out clean. 2. Cream 1. Whisk the egg yolks with sugar and vanilla sugar in a small saucepan. 2. Add the flour and mix until there are no lumps. 3. Gradually pour in the milk, stirring constantly to obtain a smooth mixture. 4. Place everything over low heat and continuously stir with a whisk until it thickens like pudding (about 8-10 minutes). 5. Remove the saucepan from heat, add the rum essence and cubed butter. Stir until the butter is completely melted. 6. Allow the cream to cool, stirring occasionally to prevent a skin from forming. 3. Assembly 1. Once the cake is completely cooled, cut it horizontally into two equal halves. 2. Spread the cooled cream over the first layer, then cover it with the second layer. 4. Mousse and Decoration 1. Beat the egg whites with a pinch of salt until they become voluminous. Add the sugar in three batches, mixing each time until the mousse becomes stiff. 2. Add the cocoa powder and mix briefly until combined. 3. Spread the mousse evenly over the cake. 4. Sprinkle cocoa powder and coconut on top. 5. Refrigerate the cake for at least an hour before slicing. Why I Make This Recipe Often It's not a fussy cake; the ingredients are easy to find, and the steps don't require special techniques. It's easy to share at a family gathering or when you have guests, as it keeps well in the fridge and doesn't dry out quickly. The cream remains smooth, and the layer of mousse with coconut gives it a festive look without much hassle. Tips and Variations Tips Use strong coffee for an extra flavor boost, but don't substitute with instant coffee or coffee dissolved in water, as it will change the texture. Make sure to cool the cake and cream completely before assembly; otherwise, the cream will become too soft. When spreading the egg white mousse, use it immediately after preparation to maintain its texture. Substitutions The butter in the cream can be replaced with margarine with 80% fat if you want a dairy-free version, but the texture and taste will not be the same. If you don't have rum essence, you can use vanilla essence for a milder flavor. Variations You can add some chopped nuts to the cooled cream for texture. If you prefer a slightly tangy note, you can spread a thin layer of tart jam (currants or sour cherries) on the cake before adding the cream. For decoration, instead of coconut, you can use grated chocolate or a sprinkle of cinnamon. Serving Ideas It cuts best with a knife dipped in warm water. It pairs well with coffee or as a dessert after lunch. It's also suitable for packing, as it doesn't crumble easily. Frequently Asked Questions Can decaffeinated coffee be used? Yes, if you have children or want to avoid caffeine, use decaffeinated coffee brewed normally (not instant). What if I don't have a 20x30 cm pan? You can use any pan of similar size; just make sure it’s not too large, or the cake will be too thin. How do I know when the cake is baked? The cake should be elastic to the touch and pass the toothpick test: if it comes out clean, it's done. My cream has lumps; where did I go wrong? Most likely, the milk wasn't added gradually, or the heat was too high. Try pouring the milk slowly and mixing constantly with a whisk. Can the cream be made without eggs? Not in this version; the eggs help bind the cream, but there are other egg-free cream recipes, though the texture and taste will be different. Nutritional Values Approximately, one serving (out of 12) has around 250-300 kcal, with about 9 g of fat, 40 g of carbohydrates, and 5-6 g of protein. The figures are approximate, as they depend on the exact portion size, how much cream you use, and the type of butter. Storage and Reheating The cake keeps well in the fridge, covered, for 2-3 days. The egg white mousse remains stable if kept cool. I do not recommend reheating; it is served cold or at room temperature. If left uncovered for too long, the mousse on top may develop a crust. It’s better to slice it before serving, not in advance.

Anamaria Cake

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