Anniversary cake with ganache cream and caramelized nuts

Birthday cake with ganache cream and caramelized nuts

Welcome to the delicious world of sweets! Today, I invite you to prepare a special birthday cake together, ideal for celebrating the happy moments in our lives. This cake, with a fluffy base and a decadent ganache cream with caramelized nuts, is perfect not only for birthdays but also for any special occasion. Inspired by Mirela Kinder's cake and topped with a chocolate glaze that will impress everyone, this cake will surely become the star of the table!

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 2-3 hours
Total: about 4 hours
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- A pinch of salt
- 120 g sugar
- 1 packet of vanilla sugar
- 3 tablespoons acacia honey
- 3 tablespoons milk
- 150 ml oil
- 3 tablespoons flour
- 3 tablespoons semolina
- 3 tablespoons cocoa
- 1 packet of baking powder

For the syrup:
- 100 g sugar
- 400 ml water
- Rum essence (to taste)

For the ganache cream with caramelized nuts:
- 300 ml liquid cream
- 300 g caramel chocolate
- 150 g ground nuts
- 7 tablespoons sugar

For the glaze:
- 150 ml liquid cream
- 100 g caramel chocolate
- 50 g milk chocolate

For decoration:
- 300 ml liquid cream (kept in the fridge)
- Chocolate chips

A bit of history
Ganache cake is a special dessert that has gained popularity among chocolate lovers. Ganache, a combination of chocolate and liquid cream, was initially created by a French pastry chef and quickly became an essential element in pastry. The addition of caramelized nuts brings a perfect contrast between the rich taste of chocolate and the crunchiness of the nuts, transforming this cake into a true delicacy.

Step-by-step instructions

1. Preparing the oven and the bases
Start by preheating the oven to 180°C. Then, prepare a 26 cm detachable cake pan by greasing it with oil and lining it with baking paper to prevent sticking.

2. Preparing the bases
Separate the egg whites from the yolks. In a large bowl, mix the yolks with a pinch of salt, sugar, vanilla sugar, and honey until you obtain a homogeneous mixture. Gradually add the milk and oil, continuing to mix at medium speed.
Then incorporate the flour, semolina, cocoa, and baking powder. Mix well to avoid lumps. In another bowl, beat the egg whites until stiff. Gradually fold them into the batter, gently mixing with a silicone spatula from the bottom up to maintain the air in the egg whites.

3. Baking the bases
Pour the batter into the prepared cake pan and bake for about 25-30 minutes or until a toothpick comes out clean. Once baked, let it cool in the pan for 10-15 minutes, then remove it from the pan and let it cool completely on a rack.

4. Preparing the syrup
In a saucepan, caramelize the sugar, then add the water and let it boil until all the caramel is melted. Let the syrup cool and add rum essence to taste.

5. Ganache cream with caramelized nuts
In a saucepan, combine the liquid cream and broken chocolate pieces. Heat over low heat, stirring constantly, until the chocolate is completely melted, being careful not to let it boil. Pour the mixture into a bowl and let it cool, then refrigerate it to firm up.
In another saucepan, caramelize the 7 tablespoons of sugar, add the ground nuts, and mix well. Spread the mixture on a baking sheet and let it cool. Once cooled, chop the caramelized nuts in a food processor. Once the ganache is cold, mix it well and add the caramelized nuts.

6. Preparing the glaze
Repeat the process used for ganache, heating the liquid cream and caramel chocolate and milk chocolate until everything melts. Let the glaze cool slightly before using it.

7. Assembling the cake
Cut the base into 3 equal layers. Start assembling: place the first layer of base in the cake pan, soak it with rum syrup, add a generous layer of ganache cream, then repeat this process with the second layer of base. Finally, place the last layer, which you will also soak.
Cover the cake with plastic wrap and refrigerate for a few hours or overnight to firm up well.

8. Decorating the cake
After the cake has set, gently detach it from the edges of the pan using a knife. Carefully transfer it to a serving platter. Whip the liquid cream (you can add 2-3 tablespoons of sugar if desired) and coat the sides of the cake. Use a cake comb to create decorative stripes on the sides.
Using a piping bag, decorate the cake with whipped cream flowers at the base. Pour the chocolate glaze over the cake, making sure to cover it evenly. Add chocolate chips on the whipped cream flowers for an elegant look.

Serving suggestions
This cake pairs perfectly with a cup of coffee or a fragrant tea. Additionally, a scoop of vanilla ice cream or a drizzle of caramel on top can add extra flavor.

Frequently asked questions
1. Can I use milk chocolate instead of caramel chocolate?
Yes, you can adapt the recipe according to your preferences. Milk chocolate will provide a sweeter note.

2. How can I keep the cake fresh longer?
Store the cake in an airtight container in the fridge. It is recommended to consume it within 3-4 days to enjoy its freshness.

3. Can I replace the nuts with another ingredient?
Sure! If you have allergies or don't like nuts, you can omit them or replace them with coconut flakes or almonds.

Nutritional benefits
This cake contains ingredients that provide a good amount of calories but also nutrients. Nuts, for example, are an excellent source of healthy fats and proteins, while high-cocoa chocolate can provide antioxidants.

I wish you success in making this birthday cake! Whether you are celebrating a birthday or simply want to treat yourself, this dessert will bring smiles to the faces of your loved ones. Enjoy!