Anastasia Cake

Anastasia Cake - A Chocolate and Mascarpone Delight

The Anastasia cake is a culinary masterpiece, a refined dessert that combines fluffy cocoa sponge with mascarpone and chocolate cream. This cake is not just a simple dessert, but an unforgettable experience, perfect for special occasions or personal indulgence. Get ready to impress your family and friends with this delicious cake, which promises to be the star of any meal!

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

Ingredients

For the sponge:
- 8 large eggs
- 240 g sugar
- 210 g flour
- 30 g cocoa
- A pinch of salt

For the filling:
- 250 g mascarpone
- 250 g cooking cream
- 60 g powdered sugar
- 1 packet of vanilla sugar
- 1 packet of chocolate cake cream (and here we need milk + a tablespoon of powdered sugar)

For decoration:
- 300 g cooking chocolate
- 100 g butter
- Berry jam
- Sugar paste pencils for decoration

Step-by-Step Preparation

1. Preparing the Pan and Ingredients
Start by preparing the round pan, greasing it with butter or lining it with parchment paper. This will prevent the sponge from sticking and make it easier to remove the cake after baking.

2. Sifting the Ingredients
Sift together the flour and cocoa to eliminate any lumps. This step is essential for achieving a fluffy sponge.

3. Preparing the Whipped Cream
Whip the cream until thick, then add the vanilla sugar and powdered sugar. Continue mixing for 2-3 minutes, then place the whipped cream in the refrigerator to chill.

4. Preparing the Cream
Mix half of the whipped cream with the mascarpone, and the other half with the cold liquid jam. If the jam is too thick, gently heat it in a water bath until it liquefies, then mix it with the whipped cream.

5. Beating the Eggs
In a large bowl, beat the eggs with the sugar and a pinch of salt for 20-25 minutes until the mixture becomes white and creamy. This step is crucial for achieving an airy sponge.

6. Adding the Flour
Sift the flour and cocoa over the egg mixture, adding it gradually in a rain-like manner, gently mixing with a spatula. Avoid vigorous mixing, preferring circular motions from top to bottom.

7. Baking the Sponge
Pour the mixture into the prepared pan, leveling it with a spatula. Preheat the oven to 180 degrees Celsius and bake the sponge for 30 minutes. Do not open the oven door during baking to avoid the sponge collapsing. Test for doneness with a toothpick; if it comes out clean, the sponge is ready.

8. Cooling the Sponge
After baking, let the sponge cool in the oven for 10-15 minutes, then remove it and let it cool completely on a wire rack.

9. Preparing the Chocolate Cream for Decoration
In a water bath, melt the chocolate together with the butter. Once melted, you can use a heart-shaped mold to create a chocolate heart. Pour the warm chocolate into the mold and let it set.

10. Assembling the Cake
Cut the sponge into 3 equal parts. Spread the first layer with the whipped cream and mascarpone mixture, the second layer with the whipped cream and jam, and the last layer with a thin layer of melted chocolate. Make sure to apply a slightly thicker layer of chocolate in the middle of the last layer, where the chocolate heart will be placed.

11. Decorating the Cake
Place the cake cream in a piping bag or a bag with a cut end. Decorate the edges of the cake and add the sugar paste pencils for a playful look.

12. Final Cooling
Let the cake chill in the refrigerator for at least 2 hours to set well and intensify the flavors.

Serving

Serve the Anastasia cake alongside a glass of natural apricot syrup or a fruit tea. This combination will highlight the intense chocolate flavor and add a touch of freshness to the dessert.

Tips and Tricks

- Gluten-Free Option: You can replace the flour with a combination of almond flour and rice flour for a gluten-free version.
- Flavoring: Add a few drops of vanilla extract or rum essence to the mascarpone cream for an extra flavor boost.
- Sweetening: If you prefer a less sweet cake, you can reduce the amount of sugar in the sponge and filling.

Nutritional Benefits

The Anastasia cake, although a delicious dessert, also has some nutritional benefits due to its ingredients:
- Mascarpone: A good source of calcium and vitamins A and D.
- Cocoa: Rich in antioxidants, cocoa can help improve cardiovascular health.
- Eggs: Provide high-quality protein and essential nutrients such as vitamin D and B12.

Frequently Asked Questions

1. Can I use white chocolate instead of dark chocolate?
Yes, you can use white chocolate for a sweeter taste, but keep in mind that it will also change the final flavor of the cake.

2. How can I store the cake?
The Anastasia cake stores well in the refrigerator, covered, for 3-4 days. It can also be frozen, but it is recommended to consume it fresh for the best flavors.

3. Can I use other types of jam?
Of course! Apricot, raspberry, or even a combination of berries will add another layer of flavor to your cake.

This Anastasia cake is not just a dessert, but a true culinary experience. Treat yourself to it and turn your meals into a celebration of flavors!