Black and White Cake

White and Black Cake - A Contrasting Delight for Every Occasion

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 4 hours (including chilling time)
Servings: Approximately 28 pieces

The White and Black Cake is a perfect combination of a light sponge and a delicate cream, resulting in a remarkable culinary experience. Over time, this cake has become a favorite in many households, thanks to its appealing appearance and unforgettable taste. It stands out with the contrast between the cocoa sponge and the white cream, making it ideal for both special occasions and ordinary days when you want to indulge yourself.

Ingredients

For the Sponge:
- 7 eggs
- 7 tablespoons of water (tap water)
- 200 g flour
- 1 teaspoon, heaping, baking powder
- 180 g sugar
- 2.5 or 3 tablespoons cocoa
- Flavoring (vanilla and rum essence, to taste)
- A pinch of salt

For the Cream:
- 500 g sour cream (15-20% fat; sweet)
- 600 g yogurt
- 450 ml liquid cream
- 50-100 g powdered sugar (60 g is ideal if you prefer a less sweet cream)
- A bit of canned pineapple for decoration
- 12-15 g gelatin (preferably 15 g)

For Decoration:
- A can of canned pineapple (about 450 g)
- Grated chocolate or cocoa, to taste

Step by Step

Preparing the Sponge

1. Separating the Eggs: Start by separating the egg whites from the yolks. It is essential that the egg whites are beaten well, so ensure the bowl is clean and free of grease.

2. Beating the Yolks: In a large bowl, add the yolks and sugar. Use a mixer or spatula to beat them well until the mixture becomes a fluffy, light-colored cream.

3. Adding Wet Ingredients: Next, add the water, salt, and flavorings. Mix well.

4. Incorporating Dry Ingredients: Sift the flour, cocoa, and baking powder together twice. This will ensure an even texture and prevent lumps. Add the dry ingredients to the yolk mixture and gently mix until there are no lumps.

5. Beating the Egg Whites: Beat the egg whites until they form stiff peaks. This is a crucial step for achieving a fluffy sponge.

6. Folding in the Egg Whites: Gradually add the egg whites to the yolk mixture. Use a spatula to gently fold from the bottom up to retain the air in the egg whites.

7. Baking the Sponge: Pour the mixture into a baking pan lined with parchment paper. Ensure the sponge is about 1.5 cm thick. Bake in a preheated oven at 180°C (medium heat) for 20 minutes. Once done, let it cool.

Preparing the Cream

1. Preparing the Gelatin: In a bowl, mix the gelatin with pineapple juice (about 200 ml). Then, place the mixture over heat, stirring constantly until warmed, but do not boil. Let it cool, stirring occasionally to prevent it from setting.

2. Mixing Cream Ingredients: In another bowl, combine the sour cream, yogurt, and powdered sugar. Mix well, then strain the mixture for a smooth texture.

3. Incorporating the Gelatin: When the gelatin has cooled, add it in a thin stream to the sour cream mixture, stirring constantly to avoid curdling the yogurt. It is essential that the gelatin is not hot.

4. Adding the Whipped Cream: Whip the cream until it becomes firm, then gradually fold it into the sour cream and yogurt mixture. Mix gently to maintain the air in the whipped cream.

5. Including the Pineapple: Cut the remaining canned pineapple into small cubes (about 1 cm) and gently fold them into the cream.

Assembling the Cake

1. Mounting the Sponge: Remove the cooled sponge from the pan and peel off the parchment paper. Place it back in the pan.

2. Adding the Cream: Pour the cream over the sponge, smoothing the surface evenly.

3. Chilling: Refrigerate the pan for at least 4 hours, but ideally overnight. This step is essential to allow the gelatin to set and stabilize the mixture.

Decorating the Cake

1. Cutting the Cake: The next day, remove the cake from the refrigerator and mark portions of about 5x5 cm with a knife.

2. Decorating: Grate chocolate over the entire surface of the cake for an elegant look. If you prefer a less sweet taste, you can sprinkle cocoa instead of chocolate.

3. Serving: Top with pineapple cubes for a fresh and appetizing appearance. Serve the cake on an elegant platter.

Practical Tips

- How to choose ingredients: Use fresh eggs, as they contribute to a better texture for the sponge. Also, choose quality sour cream and yogurt, as they affect the final taste of the cream.

- Variations: You can experiment with different flavors. For example, instead of rum essence, you can use almond or orange essence. Additionally, adding ground nuts to the sponge can create an interesting texture.

- Frequently Asked Questions:
- Can I use other types of fruit? Sure! You can replace pineapple with peaches or strawberries, depending on your preferences.
- What should I do if the cream doesn't set? Ensure that the gelatin is well activated and that you followed the proportions. If the cream is too soft, you can try adding a bit more gelatin, dissolved in cold water.

Nutritional Information

Each serving of White and Black Cake contains approximately:
- Calories: 250-300 kcal (depending on the amount of sugar and cream used)
- Fat: 15 g
- Carbohydrates: 30 g
- Protein: 5 g

Conclusion

The White and Black Cake is an excellent choice for any occasion, from birthdays to holiday meals. With its appealing appearance and refined taste, this cake will surely become a favorite in your family. Experiment with different flavors and ingredients to create your unique version. Enjoy!