Sultan's Cake

Sultan's Cake: A Holiday Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

If you're looking for a quick and spectacular dessert for a special occasion, the Sultan's Cake is the perfect choice. This impressive cake combines a moist and flavorful chocolate sponge with three types of delicious creams: vanilla, almond, and chocolate. Each slice is an explosion of flavors, and its elegant appearance will surely captivate all your guests. Let's get started!

Ingredients:

For the chocolate sponge:
- 200 g dark chocolate (at least 70% cocoa)
- 150 g butter
- 200 g sugar
- 4 eggs
- 120 g flour
- 1 pinch of salt
- 1 teaspoon vanilla extract

For the vanilla cream:
- 500 ml milk
- 150 g sugar
- 3 egg yolks
- 50 g cornstarch
- 1 teaspoon vanilla extract

For the almond cream:
- 250 g mascarpone
- 50 g powdered sugar
- 100 g ground almonds
- 1 tablespoon almond extract
- 200 ml heavy cream

For the chocolate cream:
- 200 g dark chocolate
- 200 ml heavy cream

Preparation:

1. Preparing the sponges: Start by preheating the oven to 180°C. In a bowl, melt the chocolate and butter in a double boiler or microwave, stirring until smooth. Add the sugar, eggs, salt, flour, and vanilla extract, mixing until well combined. Pour the mixture into two 20 cm cake pans lined with parchment paper. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool.

2. Preparing the vanilla cream: In a saucepan, heat the milk with the sugar. In a separate bowl, whisk the egg yolks with the cornstarch. When the milk is warm (not boiling), gradually pour it over the yolk mixture, stirring constantly. Then, return the mixture to low heat, stirring continuously until thickened. Add the vanilla extract and let cool.

3. Preparing the almond cream: In a bowl, mix the mascarpone with the powdered sugar, ground almonds, and almond extract. In another bowl, whip the heavy cream until stiff and gently fold it into the mascarpone mixture.

4. Preparing the chocolate cream: Melt the dark chocolate and let it cool slightly. Whip the heavy cream until stiff, then add the melted chocolate, mixing gently.

5. Assembling the cake: Place the first sponge layer on a serving platter, spread the vanilla cream over it. Add the second sponge and spread the almond cream. Top with the last sponge and finally decorate with the chocolate cream.

6. Cooling and serving: Refrigerate the cake for at least 2 hours before serving. You can decorate with toasted almond flakes or grated chocolate for an extra touch of elegance.

Practical tips:

- Make sure the ingredients are at room temperature for a uniform texture.
- You can replace the almonds with walnuts or pistachios for a delicious variation.
- Use high-quality chocolate for an intense flavor.
- If you want a moister cake, you can soak the sponges with a sugar syrup flavored with rum or coffee.

The Sultan's Cake is perfect for birthdays, holidays, or any festive occasion. Each slice will bring a smile to the faces of your loved ones, and you will be applauded for your culinary skills!

1. The base: Mix the flour with the starch, cocoa, almond powder, and sugar (I used brown sugar for the base). Add 2 eggs and 7 yolks and mix well with a mixer. Melt the butter and incorporate it. Separately, beat the 7 egg whites with a pinch of salt, then gently fold them into the batter with a spatula. Bake a sheet in a large baking tray (17 x 34 cm), lined with parchment paper, at 220 degrees C for 8-10 minutes. Then remove from the oven and let it cool completely. 2. Vanilla cream: Heat the milk with the butter and vanilla. Whisk 5 yolks well with the sugar, then add the starch, and the hot milk in a stream, mixing continuously. Place it on low heat and cook until the cream stands up on a spoon. Let it cool, stirring occasionally to prevent a skin from forming. 3. Chocolate cream I: Whip the cream with the sugar until stiff peaks form. Melt the chocolate in a bain-marie (or in the microwave, covered with foil and stirring occasionally). Mix half of the chocolate with the whipped cream, and the other half with a third of the vanilla cream. Finally, combine the two creams. 4. Start assembling. Cut the base in half (17 x 27 cm), pierce it with a fork, and soak it. Spread the chocolate cream on one of the bases (I used a piping bag, it's the easiest and looks the best and even), then place the second soaked base on top of the cream. 5. Almond cream: Dissolve the gelatin in a little water and a tablespoon of cognac, then melt it in the microwave or bain-marie (be careful not to boil it! as it will destroy it). Incorporate it into the remaining vanilla cream, mix, then fold in the almonds and whipped cream. Spread the cream over the second base. Chill everything for 1/2 hour. 6. Chocolate cream II: Heat the sweet cream with the sugar and pour it over the chocolate. Cover the dish and let it sit for 15 minutes, then mix well and let it cool completely. Once cooled, whip for 5 minutes. The cream will thicken, become fluffy, and lighten in color. Spread the cream on the cake and level it. Decorate as desired. I made some fork markings, decorated with cocoa, chocolate spirals, pieces of dark and white chocolate, almonds, and caramel candies. Before serving, chill for at least 4 hours. Enjoy your meal! The Sultan's Cake recipe is proposed by KikenHana. Discuss more about this recipe on the recipe forum.

 Ingredients: For the base: 9 eggs; 30 g flour; 30 g starch; 100 g sugar; 50 g cocoa; 100 g almonds (or hazelnuts) finely ground; 50 g butter; syrup for soaking: 100 ml (I used from compote) + 3 tablespoons brandy; For the vanilla cream: 5 egg yolks; 50 g starch; 600 ml milk; 20 g butter; 100 g sugar; vanilla; For the almond cream: 5 g granulated gelatin (or 2 sheets); 1 tablespoon brandy; 180 g almonds (or hazelnuts) coarsely ground; 150 ml heavy cream (for whipping); For chocolate cream I: 300 ml heavy cream (for whipping); 200 g dark chocolate; 30 g sugar; For chocolate cream II: 300 ml heavy cream (for whipping); 150 g dark chocolate; 100 g sugar;

 Tags:  chocolate cake easter pastries cake recipes celebratory cakes