To create a delicious cake that will impress anyone, we will start with the necessary ingredients and detailed steps for each stage of the recipe. This cocoa layer cake with sponge cake and vanilla cream is perfect for any occasion.
The basic ingredients for the cocoa layers include 100g of powdered sugar, 400g of flour, 2 whole eggs, 2 tablespoons of cocoa, 100g of Rama margarine or butter, and a pinch of baking powder. In a large bowl, we combine all these ingredients and mix them well until we obtain a homogeneous mixture. Once the mixture becomes uniform, we divide it into two equal parts and roll each part into a thin layer on the back of a tray. These layers will be baked in a preheated oven at a moderate temperature until they become slightly firm and delicately colored.
For the sponge cake, we need 7 eggs, 7 tablespoons of flour, 7 tablespoons of sugar, and ½ packet of baking powder. In another bowl, we mix the eggs with the sugar until they become frothy, then add the flour and baking powder, mixing gently to avoid losing air from the mixture. We bake this sponge in a tray lined with baking paper until it becomes firm and golden.
The vanilla cream is made from 100g of flour, 600ml of milk, and 4 packets of vanilla sugar. In a saucepan, we mix the flour with the milk, being careful to add the milk gradually to avoid lumps. We bring the mixture to a boil, stirring constantly until it thickens. Once the cream is ready, we let it cool. Meanwhile, we beat 500g of Rama margarine with 600g of powdered sugar until we obtain a fluffy foam. Once the cream has cooled, we combine it with the beaten margarine, mixing well until we obtain a uniform composition.
The assembly of the cake is done in layers. On the first cocoa layer, we spread half of the vanilla cream, then place the sponge cake which will be soaked with 500ml of milk mixed with 2 bottles of rum essence. After the sponge has been soaked, we add the remaining cream and cover with the second cocoa layer.
For the final glaze, in a small saucepan, we break an egg and add 4 tablespoons of sugar and 3 tablespoons of cocoa. We mix well and put it on low heat to melt the ingredients. Once the mixture has melted, we add 50g of margarine and mix until it becomes homogeneous. We pour the glaze over the cake and let it set slightly. Finally, we cover the cake with foil or a bag and let it rest for 2-3 hours before cutting.
This cake is a real delight, perfect to be enjoyed alongside a cup of coffee or tea. Enjoy your meal!
The basic ingredients for the cocoa layers include 100g of powdered sugar, 400g of flour, 2 whole eggs, 2 tablespoons of cocoa, 100g of Rama margarine or butter, and a pinch of baking powder. In a large bowl, we combine all these ingredients and mix them well until we obtain a homogeneous mixture. Once the mixture becomes uniform, we divide it into two equal parts and roll each part into a thin layer on the back of a tray. These layers will be baked in a preheated oven at a moderate temperature until they become slightly firm and delicately colored.
For the sponge cake, we need 7 eggs, 7 tablespoons of flour, 7 tablespoons of sugar, and ½ packet of baking powder. In another bowl, we mix the eggs with the sugar until they become frothy, then add the flour and baking powder, mixing gently to avoid losing air from the mixture. We bake this sponge in a tray lined with baking paper until it becomes firm and golden.
The vanilla cream is made from 100g of flour, 600ml of milk, and 4 packets of vanilla sugar. In a saucepan, we mix the flour with the milk, being careful to add the milk gradually to avoid lumps. We bring the mixture to a boil, stirring constantly until it thickens. Once the cream is ready, we let it cool. Meanwhile, we beat 500g of Rama margarine with 600g of powdered sugar until we obtain a fluffy foam. Once the cream has cooled, we combine it with the beaten margarine, mixing well until we obtain a uniform composition.
The assembly of the cake is done in layers. On the first cocoa layer, we spread half of the vanilla cream, then place the sponge cake which will be soaked with 500ml of milk mixed with 2 bottles of rum essence. After the sponge has been soaked, we add the remaining cream and cover with the second cocoa layer.
For the final glaze, in a small saucepan, we break an egg and add 4 tablespoons of sugar and 3 tablespoons of cocoa. We mix well and put it on low heat to melt the ingredients. Once the mixture has melted, we add 50g of margarine and mix until it becomes homogeneous. We pour the glaze over the cake and let it set slightly. Finally, we cover the cake with foil or a bag and let it rest for 2-3 hours before cutting.
This cake is a real delight, perfect to be enjoyed alongside a cup of coffee or tea. Enjoy your meal!
Ingredients
Ingredients sheets : 100 gr icing sugar 400 gr flour 2 whole eggs 2 tablespoons cocoa 100 gr margarine (or butter) 1 baking powder Ingredients Filling: 600 ml milk 100 gr flour 4 sachets vanilla sugar 500 gr rama cube 600 gr powdered sugar 7 eggs piscot (7 eggs, 7 tablespoons flour, 7 tablespoons sugar, 1/2 sachet baking powder, from these we bake a piscot cake) 2 small bottles rum essence 500 ml milk Ingredients icing: 1 whole egg 4 tablespoons sugar 3 tablespoons cocoa 50 gr margarine (butter)