Television

Name: Television - Codruta C.
Ingredients: Cocoa Base 5 eggs 120 g butter 120 g sugar 250 g flour 150 ml milk 50 g cocoa 1 baking powder rum essence Sponge Cake Base 5 eggs 9 tablespoons flour 8 tablespoons

Dessert - Television by Codruta C. - Recipia

This cake is made from two layers of cocoa, a simple sponge cake base, and a cooked cream made with milk, starch, butter, and lemon. Blackcurrant jam is spread on both sides of the sponge cake layer, even though the layer is more delicate and needs to be handled with care. After assembly, the cake needs a few hours in the fridge for the layers to soften and the cream to set. Quick Info Total time: not specified exactly; the cake needs a few hours of cooling in the fridge before glazing and serving Preparation time: not specified Baking time: about 25 minutes for each cocoa layer, until it passes the toothpick test; the sponge cake is baked until cooked through Servings: the number depends on the size of the tray and how the pieces are cut Difficulty: medium Recipe type: cocoa layer cake, sponge cake base, cooked cream, and blackcurrant jam Ingredients Cocoa Layer 5 eggs 120 g soft butter 120 g sugar 250 g flour 150 ml milk 50 g cocoa 1 pinch of baking powder 1 pinch of salt rum essence Sponge Cake Base 5 eggs 9 tablespoons flour 8 tablespoons sugar 1 pinch of baking powder zest of one lemon vanilla essence Cream 300 ml milk 200 g sugar 3 tablespoons cornstarch juice of one lemon 250 g butter Blackcurrant jam, to taste Decoration 1 dark chocolate 50 g butter Preparation Method 1. Preparing the Cocoa Layers Start by separating the eggs. Place the egg whites in a bowl, add a pinch of salt, and beat until a foam forms. Add the sugar and continue beating until it dissolves and the foam becomes stiff. In a separate bowl, mix the egg yolks with the soft butter, milk, and rum essence. Gradually incorporate the flour mixed beforehand with baking powder and cocoa. The mixture will be thicker before adding the egg whites. Fold the egg white foam into the yolk mixture gently with a spoon until you obtain a homogeneous batter. Do not overmix to avoid losing too much volume from the foam. Divide the batter into two equal parts. Pour the first part into a baking tray lined with parchment paper and bake the layer until it passes the toothpick test. In the original recipe, baking takes about 25 minutes for each layer. Remove the baked layer and let it cool. Bake the second part of the batter in the same way in the same tray. Both cocoa layers need to cool completely before assembly. 2. Preparing the Sponge Cake Base Separate the eggs again. Beat the egg whites with a pinch of salt, then add the sugar and continue beating until you achieve a glossy and stiff foam. Add the egg yolks one at a time, mixing after each addition. Then incorporate the flour mixed with baking powder, lemon zest, and vanilla essence. Mix gently with a spoon until the batter is homogeneous. Pour the batter into the same tray used for the cocoa layers, lined with parchment paper. Bake the base in the preheated oven until it passes the toothpick test. Let it cool before assembling the cake. 3. Preparing the Cream Pour the milk into a saucepan, add the sugar, and place it over heat. In a separate bowl, dissolve the cornstarch in a little milk, then add it to the saucepan when the milk begins to boil. Stir continuously until the cream thickens. Remove from heat and let it cool slightly. When it is no longer hot, add the butter and lemon juice, then stir until incorporated. The cream must be allowed to cool completely before assembly. If it is warm, it can soften the layers and leak between them. 4. Assembling the Cake Place the first cocoa layer in the tray where the layers were baked. Spread half of the cream on top. Spread the sponge cake base with blackcurrant jam on both sides. The layer must be handled carefully, especially after being spread, and placed over the first cream layer. Spread the remaining cream over the sponge cake base, then place the second cocoa layer on top. Press gently, just enough to settle the layers. Put the tray in the fridge for a few hours. This time is necessary for the cream to set and the layers to soften. 5. Glazing Melt the dark chocolate together with the 50 g of butter. When the mixture becomes homogeneous, spread the glaze over the chilled cake. After glazing, the cake can be returned to the fridge to allow the chocolate layer to set before cutting. Why I Make This Recipe Often I love the combination of cocoa layers, the smooth lemon cream, and the blackcurrant jam. The jam adds a tangy flavor that balances the cream and chocolate. Additionally, the cake cuts more beautifully after sitting in the fridge for a few hours, and the layers become more pleasant in texture than immediately after assembly. Tips and Variations Tips The butter for the cocoa layer should be soft so that it mixes easily with the egg yolks. Let all the layers cool completely before adding the cream. This is one of the important steps to prevent the layers from slipping and the cream from softening. The cornstarch should be dissolved first in a little milk. If added directly to hot milk, it can clump more easily. The cream should be stirred while it thickens. After adding the butter and lemon juice, let it cool before use. When spreading the jam on the sponge cake base, work carefully. The base is softer than the cocoa layers and can break if pressed too hard. Substitutions The blackcurrant jam can be replaced with another jam, as the recipe states that the choice is at the discretion of the person preparing the cake. To maintain the tangy flavor, a jam with a more intense flavor and not overly sweet is suitable. In this recipe, the cream is flavored with lemon juice, and the sponge cake base with lemon zest and vanilla essence. There is no need to add other flavors. Variations You can change the type of jam without modifying the rest of the recipe. The blackcurrant jam is the one mentioned in the ingredients, but the cake allows for the use of a jam chosen according to taste. The decoration remains simple, with dark chocolate and butter. The glaze can be spread in an even layer or allowed to drip slightly over the surface of the cake, depending on the texture obtained after melting. Serving Ideas Cut the cake only after it has been in the fridge for a few hours. For even pieces, use a clean knife and wipe it between cuts, especially if the glaze has set. Frequently Asked Questions How long should the cake stay in the fridge? The recipe indicates "a few hours." This time is necessary for the cream to set and the layers to soften slightly. It is not recommended to cut it immediately after assembly. Are the cocoa layers baked together? No. The cocoa layer batter is divided into two, and the layers are baked one at a time in the same tray lined with parchment paper. Each layer bakes for about 25 minutes, until it passes the toothpick test. Can I use a different jam? Yes. The recipe specifies blackcurrant jam, but it is mentioned as a choice. You can use another jam, depending on the desired taste. When should the butter be added to the cream? The butter is added after the milk, sugar, and cornstarch cream has thickened and cooled slightly. The cream must be very well cooled before assembly. Can the cake be glazed before cooling in the fridge? The glaze is applied after the cake has been in the fridge for a few hours. This way, the layers are already stabilized, and the cream does not shift when spreading the chocolate. Nutritional Values The values are estimated, as the number of servings, tray size, and amount of jam used are not specified. For a piece obtained by dividing the cake into approximately 16 servings, a rough estimate is: Calories: approximately 450-520 kcal Protein: approximately 7-9 g Carbohydrates: approximately 55-65 g Fats: approximately 22-28 g The majority of the calories come from sugar, butter, chocolate, and flour. The values can vary significantly depending on the amount of jam and the thickness of the glaze. Storage and Reheating Store the cake in the fridge, covered, as it contains cream with milk and butter. It is served cold or allowed to sit at room temperature for a bit to make it easier to cut and eat. The cake is not reheated. If necessary, just let the desired piece sit at room temperature for a few minutes before serving.

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