Ambassador Cake

Ambassador Cake – A Delicacy with a Story

Today, I invite you to discover the recipe for a truly special cake – the Ambassador Cake. This is an excellent choice for any occasion, boasting a rich taste and a velvety texture that will delight all dessert lovers. Its story begins with Vladut, who was inspired to create this delicacy and proudly presented it on Antena 1. Therefore, let’s embark on the adventure of making this delicious cake!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients:

For the base:
- 7 eggs
- 7 tablespoons of sugar
- 2 tablespoons of flour
- 7 tablespoons of breadcrumbs
- 1 teaspoon of baking powder
- 1 packet of vanilla (or 1 teaspoon of vanilla extract)

For the cream:
- 1 liter of milk
- 8 eggs
- 10 tablespoons of sugar
- 8 tablespoons of flour
- 2 packets of vanilla
- 1/2 pack of butter (approximately 100 g)
- 1 bar of white chocolate (approximately 100 g)

For the syrup:
- 200 g caramelized sugar
- 500 ml concentrated black tea (or hot water with a black tea bag)
- 100 ml rum (optional, for a more intense flavor)

Preparation:

1. Making the base:
Start by preparing the base. Crack the eggs and separate the egg whites from the yolks. It is important for the bowl in which you will beat the egg whites to be completely clean and dry to achieve perfect foam. In a bowl, whisk the yolks with the sugar until the mixture becomes creamy and pale.

Add the flour, breadcrumbs, baking powder, and vanilla. Gently mix to combine the ingredients. In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the yolk mixture, mixing gently from the bottom of the bowl to retain the air in the egg whites.

Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 40 minutes, or until the base is golden and a toothpick inserted in the center comes out clean.

Useful tips for the base: Make sure the base is completely cooled before adding the cream. Also, the breadcrumbs in the base absorb the syrup very well, so feel free to use more syrup for a more intense flavor.

2. Preparing the cream:
In a pot, bring 800 ml of milk to a boil. In a separate bowl, mix the yolks with the sugar, flour, and the remaining milk. When the milk boils, add the egg and flour mixture, stirring continuously to avoid lumps. Cook the cream for 5-6 minutes until it thickens and becomes smooth.

Once the cream has cooled, beat the egg whites until stiff and carefully fold them into the cooled cream. Add the melted white chocolate and diced butter, mixing gently to obtain a velvety mixture.

3. Preparing the syrup:
In a saucepan, caramelize the sugar until it turns golden. Add the concentrated black tea (or hot water) and rum, stirring continuously until the sugar is completely dissolved. Let the syrup cool slightly.

4. Assembling the cake:
Once the base has cooled, place it in a high tray. Generously soak the base with the prepared syrup, allowing it to absorb the flavors well. Pour the cream over the base, smoothing it with a spatula.

For a spectacular finish, add a thick layer of whipped cream (about 2 cm) on top of the cream and decorate with chocolate shavings or grated chocolate.

5. Serving:
Allow the cake to chill for a few hours, preferably overnight, to let the flavors meld perfectly. Cut the cake into portions and serve it with black tea or flavored coffee. The Ambassador Cake is an excellent choice for special occasions or simply to pamper your loved ones.

Nutritional information:
This cake is rich in protein due to the eggs and contains calcium from the milk, making it a more nutritious choice compared to many other desserts. A serving of Ambassador Cake contains approximately 300 calories, but the value may vary depending on the exact ingredients and serving sizes.

Possible variations:
If you want to experiment, you can try replacing the white chocolate with dark chocolate or adding fresh fruits on top, such as strawberries or raspberries, for a touch of freshness. Additionally, for a lighter version, you can use whipped cream made from sour cream instead of store-bought whipped cream.

Frequently asked questions:
1. Can I use duck eggs instead of chicken eggs?
While it is possible, the taste and texture may vary. Duck eggs are richer, so adjust the sugar accordingly.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream or use chocolate with 70% cocoa.

3. What other drinks pair well with the Ambassador Cake?
The recipe pairs wonderfully with an espresso, cappuccino, or sweet wine.

I hope you enjoy this cake as much as we do! The Ambassador Cake is not just a dessert, but a true culinary experience, full of stories and beautiful moments. Bon appétit!