Brunette Blonde Cake

Brunette Blonde Cake

It is said that sweets have the power to bring people together, and this wonderful cake, Brunette Blonde, is the perfect proof of this truth. Challenged by some friends on social media, I decided to show them that I can create a refined dessert that will impress from the first taste. This cake with an intense cocoa base, a delicate cream, and a shiny glaze is sure to become a favorite among loved ones. Let's discover together how to achieve this delight step by step!

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 12

Ingredients:

For the base:
- 6 eggs
- 250 g Rama margarine
- 240 g sugar
- 240 g flour
- 1 packet of ammonia
- 2 heaping tablespoons of cocoa

For the cream:
- 3 eggs
- 350 ml Hulala cream
- 120 g sugar
- 10 g gelatin
- 50 ml milk
- 1 jar of 400 g apricot jam
- 1 packet of Dr.Oetker Finesse Bourbon-Vanilla

For the glaze:
- 150 ml Hulala cream
- 30 g sugar
- 50 g dark chocolate
- 50 g cocoa

Preparing the Base:

1. Preheat the oven: Start by preheating the oven to 180°C. This step is essential for having a well-baked and even base.

2. Preparing the mixture: In a large bowl, cream 250 g of margarine with 240 g of sugar until you get a light and airy foam. Then add the yolks from the 6 eggs, mixing well to homogenize the mixture.

3. Including dry ingredients: Sift together the flour, cocoa, and ammonia and gradually incorporate them into the margarine, sugar, and yolk mixture. Mix gently to avoid losing air from the mixture.

4. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This step is crucial for giving the bases a fluffy texture. Carefully fold the egg whites into the above mixture, mixing gently from top to bottom.

5. Baking the bases: Divide the mixture in two and pour each half into a 20/30 cm baking tray lined with parchment paper. Bake each base for 25-30 minutes, or until they pass the toothpick test. Allow them to cool completely in the tray.

Preparing the Cream:

1. Thickening the yolks: In a bowl over a steam bath, combine the yolks from 3 eggs with 120 g of sugar, vanilla, and 50 ml of milk. Stir constantly until the cream thickens. This process is important for obtaining a fine and delicious cream base.

2. Hydrating the gelatin: In a small bowl, hydrate 10 g of gelatin with 60 ml of cold water. Let it sit for a few minutes, then gently heat until it dissolves completely.

3. Whipping the cream: Whip 350 ml of Hulala cream until it becomes firm. Here you can add sugar to taste, but I recommend being cautious, as the sweetness from the mixture will contribute to the flavor.

4. Assembling the cream: Once the yolk cream has cooled (after about 10 minutes), add the dissolved gelatin and mix well. Then combine this cream with the whipped cream and the apricot jam. Mix carefully to maintain the airiness.

Preparing the Glaze:

1. Melting the chocolate: In a small saucepan, combine 150 ml of Hulala cream, 30 g of sugar, 50 g of dark chocolate, and 50 g of cocoa. Heat over low heat, stirring constantly, until everything becomes homogeneous. Be careful not to let it boil!

Assembling the Cake:

1. Lining the tray: Use plastic wrap to line the tray in which you baked the bases. This step makes it easier to remove the cake after it has set.

2. Layering the cake: Place the first base in the tray, followed by a generous layer of cream, then add the second base. Finally, pour the warm glaze on top and level it gently.

3. Cooling: Cover the cake with plastic wrap and let it chill in the refrigerator for 4-5 hours, or ideally overnight. This cooling time allows the flavors to meld and the glaze to set.

Practical Tips:

- For a moister base: You can add a little milk to the base mixture, but be careful with proportions so as not to compromise the structure.
- If you want a fruity note: Replace the apricot jam with other preferred flavors, such as raspberry or cherry jam.
- For cutting: Use a knife that you dip in hot water. This will help achieve clean and beautiful slices.

Frequently Asked Questions:

1. Can I use butter instead of margarine?
Absolutely! Butter will provide a richer flavor to the cake.

2. How can I keep the cake fresh longer?
Make sure the cake is well covered with plastic wrap and stored in the refrigerator. It can last up to a week.

3. What drinks pair best with this cake?
Black tea, cappuccino, or even a sweet wine can perfectly complement the intense flavors of the cake.

Nutritional Benefits:

This cake contains ingredients that can provide an energy boost, but it is important to consume it in moderation. The cocoa base is a source of antioxidants, while the cream with whipped cream and gelatin adds a rich and pleasant consistency. The apricot jam offers vitamins and minerals, adding a fruity and tasty element.

Conclusion:

The Brunette Blonde Cake is not just a simple dessert; it is a culinary experience that brings joy and delight. Whether you prepare it for a special occasion or simply to indulge yourself, it will surely impress. Make sure to follow each step and don't hesitate to add your personal touch! Enjoy!