The cream is an essential element in preparing this delicious cake, and the leftover meringue gives us a perfect opportunity to create something truly special. We start with 15 egg yolks, which we combined with 25-30 tablespoons of sugar. Using my mixer, which, although not the most powerful, does its job well, I whipped the mixture until it inflated and became a lighter shade. It is important to ensure that we achieved an airy consistency, and the mixer was a bit overworked, but it was worth the effort.
After the yolks and sugar were perfectly combined, I added about a cup of milk, stirring with a spoon to achieve a smooth texture. I transferred this mixture to the stainless steel pot that I used on low heat, at level 3 on the electric stove. It is essential to stir continuously to avoid sticking and to achieve a fine cream. Once the cream has completely cooled, I added ½ vial of vanilla to give it a special flavor.
In a large bowl, I put 2 packages of butter with 82% fat and one package of butter with 65% fat, making sure to balance the calories. I whipped the butter with the mixer until it became creamy and fluffy. This is when the "secret agents" can intervene, so I was careful. I took a little of the egg cream and added it to the butter, mixing slowly to fully incorporate it.
For the chocolate layer, I prepared a syrup from 300 g of caramelized sugar, a glass of water, and rum essence. I soaked the chocolate layer with this sweet and aromatic combination. After pouring the vanilla cream over the black layer, I added the white layer, which I soaked and covered with ½ jar of slightly sour apricot jam, plus some of the stracciatella cream, obtained by grating a 200 g chocolate bar into the remaining vanilla cream.
On top of this delicious combination, I placed the meringue layer, which I covered with a chocolate cream made from the remaining stracciatella cream, 100 g of grated chocolate, and 2 tablespoons of very fine cocoa from Dr. Oetker. This is the recipe for Sonia's Cake, a cake with many layers and two creams, just as she wanted. After finishing this dessert, she confessed to me that now she wants a cake just with chocolate. It will surely be another delicious challenge!
After the yolks and sugar were perfectly combined, I added about a cup of milk, stirring with a spoon to achieve a smooth texture. I transferred this mixture to the stainless steel pot that I used on low heat, at level 3 on the electric stove. It is essential to stir continuously to avoid sticking and to achieve a fine cream. Once the cream has completely cooled, I added ½ vial of vanilla to give it a special flavor.
In a large bowl, I put 2 packages of butter with 82% fat and one package of butter with 65% fat, making sure to balance the calories. I whipped the butter with the mixer until it became creamy and fluffy. This is when the "secret agents" can intervene, so I was careful. I took a little of the egg cream and added it to the butter, mixing slowly to fully incorporate it.
For the chocolate layer, I prepared a syrup from 300 g of caramelized sugar, a glass of water, and rum essence. I soaked the chocolate layer with this sweet and aromatic combination. After pouring the vanilla cream over the black layer, I added the white layer, which I soaked and covered with ½ jar of slightly sour apricot jam, plus some of the stracciatella cream, obtained by grating a 200 g chocolate bar into the remaining vanilla cream.
On top of this delicious combination, I placed the meringue layer, which I covered with a chocolate cream made from the remaining stracciatella cream, 100 g of grated chocolate, and 2 tablespoons of very fine cocoa from Dr. Oetker. This is the recipe for Sonia's Cake, a cake with many layers and two creams, just as she wanted. After finishing this dessert, she confessed to me that now she wants a cake just with chocolate. It will surely be another delicious challenge!
Ingredients
1 cocoa sponge from 5 eggs (I won't explain, everyone knows how to make a classic sponge cake without oil!!! + cocoa) 1 vanilla sponge from 8 eggs 1 meringue from 15 eggs + 20 tablespoons of sugar (and you know how to make this, I've seen it)