Molehill

Name: Molehill - Tatiana B.
Ingredients: For the base: ~4 eggs ~3 tbsp sugar ~2 tbsp honey ~4 tbsp oil ~4 tbsp flour ~2 tbsp cocoa ~rum essence ~1 packet baking powder For the cream: ~300 ml whipped cream ~100 g raspberries ~100 g strawberri

Dessert - Molehill by Tatiana B. - Recipia

The first time I made this "molehill cake" was on a day when I wanted something with a simple base and lots of fruit cream. The base bakes quickly, and the filling is light. Everything happens in a single round pan, without the hassle of many dishes. I tested the recipe several times – with frozen fruits, with fresh fruits, adjusting only the small details of consistency in the cream. In the end, it turned out exactly what I wanted: a refreshing dessert that is a bit different from classic chocolate cakes. Quick Info Total time: about 7 hours (including cooling in the fridge) Preparation time: 40 minutes Baking time for the base: 20 minutes Servings: 8 Difficulty: medium Recipe type: homemade cake, suitable for occasions or weekends Ingredients For the base: 4 eggs 3 tablespoons sugar 2 tablespoons honey 4 tablespoons oil 4 tablespoons flour 2 tablespoons cocoa 1 packet baking powder rum essence For the cream: 300 ml liquid cream (preferably with over 30% fat) 100 g raspberries (I used frozen) 100 g strawberries (also, frozen or fresh) 1 packet gelatin (the classic type for 500 ml liquid) 150 g powdered sugar Preparation method 1. Start with the base. Break the eggs and separate the egg whites from the yolks. Put a pinch of salt over the egg whites and beat them with a mixer until you get a stiff foam. Mix the yolks separately with the sugar and honey until creamy and light in color. 2. Incorporate the yolks into the egg whites, mixing with a wooden spoon, not with the mixer, so you don’t lose the volume obtained from beating. 3. Sift the flour, mix it with cocoa and baking powder. Add them over the egg mixture, sprinkling them in, mixing gently from the bottom up, still with the spoon. Add the rum essence at the end. The mixture should be airy, but without lumps. 4. Pour the batter into an 18 cm diameter cake pan lined with baking paper or greased with a little oil. 5. Bake the base at 180°C, preheated oven, for about 20 minutes. Do the toothpick test – if it comes out clean, the base is ready. 6. Remove the base from the pan onto a cooling rack and let it cool completely. 7. In the meantime, prepare the cream. If you are using frozen fruits, let them thaw completely and then drain them a bit of liquid, so the cream doesn’t come out too soft. Purée the strawberries and raspberries with a blender or a fork. 8. Add the powdered sugar over the fruit purée and mix well. Then incorporate the liquid cream and mix everything until the cream achieves a firm consistency, but not too dense. 9. Prepare the gelatin according to the instructions on the packet. Generally, it is soaked in cold water, then melted in a bain-marie. Do not boil the gelatin. 10. Incorporate the melted gelatin into the fruit cream with whipped cream, mixing quickly. The cream should be used while it is still not set. 11. Once the base has cooled, scoop it out with a spoon, leaving a layer of about 1.5-2 cm at the bottom and edges. Set the crumbs aside. 12. Pour the fruit cream into the hollow of the base and level it. On top, sprinkle the remaining crumbs from the base, so that they completely cover the cream. 13. Refrigerate the cake for at least 6 hours, preferably overnight. Why I make the recipe often It is made from simple ingredients and does not require complicated techniques. The base is soft, and the fruit cream with whipped cream is fresh. It is not too sweet and keeps well in the fridge. It easily fits any family meal or when you want something quick, without glazes and sophisticated decorations. Tips and variations Tips - Do not overbeat the cream, otherwise the cream becomes too dense. - The fruits should be well drained if frozen; otherwise, the cream comes out too soft. - The gelatin must be completely dissolved, otherwise unpleasant granules remain. - For hollowing out the base, use a small spoon or a teaspoon, so you don’t break the edges. Substitutions - You can use only strawberries or only raspberries, depending on what you have on hand. - The honey in the base can be replaced with the same amount of sugar. - You can use vegetable cream if you cannot find natural cream, but the taste will be different. Variations - If you want, you can add pieces of fresh fruit to the whipped cream. - For a different flavor, replace the rum essence with vanilla. - You can use store-bought cocoa base, but the homemade one is fluffier. Serving ideas - Serve the cake cold, cut into thick slices. - It can be decorated with a few fresh fruits, if you have them on hand. Frequently asked questions 1. Can I use fresh fruits instead of frozen? Yes, fresh fruits work very well, just make sure to purée them as fine as possible. With fresh fruits, there is no need to drain them. 2. What do I do if I don’t have an 18 cm round pan? You can use a slightly larger pan, but the cake will turn out flatter. If you use a much larger pan, the cream will not be as high. 3. Can I make the cream without gelatin? The consistency will not be the same. The cream will remain softer and may run when cut, but if necessary, you can skip the gelatin. 4. How long can I keep the cake in the fridge? The cake lasts 2-3 days if it is well covered. 5. Can I use another type of cream? Yes, you can use vegetable cream or spray cream, but the result will not be as creamy. Nutritional values Approximately, for one slice (out of 8 slices): - Calories: 270-300 kcal - Protein: 5-6 g - Fat: 12-15 g - Carbohydrates: 36-38 g These values are approximate and depend on the exact amount of cream used and the type of cream. Storage and reheating The cake is stored in the fridge, covered, for 2-3 days. Freezing is not recommended, and reheating is not necessary. It is served directly from the cold. If the base has dried out in the fridge after more than 2 days, it no longer has its original texture.

Molehill

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