A Night in Venice cake with vanilla cream

Name: A Night in Venice cake with vanilla cream
Ingredients: 6 egg whites; 1/4 teaspoon salt; 6 tablespoons sugar; 5 tablespoons flour; 100 g desiccated coconut; 4 eggs; 1/4 teaspoon salt; 4 tablespoons sugar; 2 tablespoons oil; 1 teaspoon rum essence; 4 tablespoons flour; 2 tablespoons cocoa; 1 teaspoon baking powder; 6 egg yolks; 100 g sugar; 5 tablespoons milk; 1 teaspoon vanilla essence; 200 g butter; 100 g dark chocolate; 50 ml heavy cream; 50 g butter

Dessert - A Night in Venice cake with vanilla cream by Stanca G. - Recipia

A Night in Venice combines coconut and cocoa cake layers with vanilla cream and chocolate glaze. It’s a cake with vanilla cream and chocolate, soft layers and a smooth glaze. I cut the pieces narrower than they are wide, so there’s cream in every slice. Prep: 30 minutes. Cook: 48 minutes. Rest: 145 minutes. Total time: 223 minutes. Servings: 16. Approximately 340 kcal and 6 g protein per serving.

Ingredients

For the white cake layer

6 egg whites
1/4 teaspoon salt
6 tablespoons sugar
5 tablespoons flour
100 g desiccated coconut

For the cocoa cake layer

4 eggs
1/4 teaspoon salt
4 tablespoons sugar
2 tablespoons oil
1 teaspoon rum essence
4 tablespoons flour
2 tablespoons cocoa
1 teaspoon baking powder

For the cream

6 egg yolks
100 g sugar
5 tablespoons milk
1 teaspoon vanilla essence
200 g butter

For the glaze

100 g dark chocolate
50 ml heavy cream
50 g butter

Preparation

1. Line the pan with baking paper and heat the oven to 180°C. 2. Beat 6 egg whites with 1/4 teaspoon of salt until stiff. Add 6 tablespoons of sugar and beat until the mixture is thick and glossy. Fold in 5 tablespoons of flour and 100 g of desiccated coconut with a spatula, using an upward motion, then spread the mixture in the pan. 3. Separate the whites from the yolks of the 4 eggs. Beat the whites with 1/4 teaspoon of salt, then add 4 tablespoons of sugar and beat until glossy. Mix the 4 yolks with 2 tablespoons of oil and 1 teaspoon of rum essence, then pour them over the egg whites. Gently fold in 4 tablespoons of flour mixed with 2 tablespoons of cocoa and 1 teaspoon of baking powder. 4. Pour the cocoa mixture over the coconut layer. Bake for 35 minutes, until a toothpick inserted into the cake comes out clean. 5. Transfer the cake layer to a rack and leave it to cool for 45 minutes. 6. Beat 6 egg yolks with 100 g of sugar until pale. Pour in 5 tablespoons of milk and stir. Cook the mixture over low heat or in a double boiler for 10 minutes, stirring, until it thickens without coming to a boil. Leave it to cool for 30 minutes. 7. Flavor the cooled cream with 1 teaspoon of vanilla essence. Beat 200 g of softened butter, then gradually beat in the egg yolk mixture. Spread the cream over the cooled cake. 8. Melt 100 g of dark chocolate with 50 g of heavy cream and 50 g of butter over low heat for 3 minutes, until the glaze is smooth. Leave it to cool for 10 minutes, then pour it over the cream. 9. Refrigerate the cake for at least 60 minutes, then cut it into portions.

Notes

Serve the cake in small squares with black coffee. The cream and glaze make each portion quite rich. A 20 × 30 cm pan keeps the layers a good thickness, while in a smaller pan the cake layer will take longer to bake. Fine coconut flakes spread evenly, while large ones make the base coarser. Eggs left at room temperature for a little while whip faster than very cold ones. For the glaze, dark chocolate with about 50% cocoa gives a less intense flavor than chocolate with a higher percentage. The butter for the cream should be soft but still hold its shape; if it’s melted, the cream may stay too runny. You can make the cake a day ahead and keep it covered in the fridge for up to 3 days. In the cocoa layer, the rum essence can be replaced with 1 teaspoon of vanilla essence. Contains gluten, eggs, dairy and coconut.