Cake by the meter

Meter Cake with Cocoa and Panna Cotta: A Family Delicacy

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour 10 minutes
Number of servings: 10-12

Recipe History

The meter cake is a classic recipe that many families cherish. It was originally created to bring together contrasting flavors and diverse textures, symbolizing joy and family gatherings. While each housewife has her own version, this cake remains a favorite due to the perfect combination of fluffy sponge and smooth cream. Today, I will guide you step by step to recreate this delicious dessert that will surely impress anyone who tastes it.

Ingredients

*For the sponge:*
- 5 large eggs
- 250 g granulated sugar
- 100 ml sunflower oil
- 150 ml water (100 ml + 50 ml)
- 250 g flour
- 1 teaspoon baking powder (about 10 g)
- 2 tablespoons cocoa

*For the cream:*
- 1 package of vanilla pudding or 1 package of caramel panna cotta (each 80 g)
- 350 ml milk
- 150 g butter (at room temperature)
- 150 g powdered sugar
- 1-2 packets of vanilla or vanilla essence

*For the glaze:*
- 200 g dark chocolate (about 2 bars)
- 100 ml liquid cream
- 1 tablespoon butter

Step by Step Preparation

1. Preparing the Sponge

Start by preparing your ingredients. Preheat the oven to 180°C. Choose two loaf pans with a diameter of 12-14 cm and a length of 50 cm. You can also use cake pans, but make sure they are well greased to facilitate removing the sponge.

*Separating the eggs:*
Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer on high speed until stiff peaks form. Gradually add the sugar and continue mixing until you achieve a glossy meringue.

*Adding the yolks:*
Incorporate the yolks, gently mixing with a spatula or with the mixer on low speed. Then add the oil and 100 ml of water, mixing until well combined.

*Incorporating the flour and baking powder:*
Sift the flour in gradually, mixing with a wooden spoon. Add the baking powder combined with a teaspoon of lemon juice, mixing well.

*Preparing the cocoa mixture:*
Divide the mixture into two equal parts, leaving one part slightly larger (about 2 tablespoons). Add the cocoa and the remaining 50 ml of water to this part. Mix well.

*Baking the sponge:*
Pour the mixtures into the loaf pans and place them in the oven. The cocoa sponge will need about 10 extra minutes of baking. Check with a toothpick if they are baked – if it comes out clean, they are done!

*Cooling:*
Remove the sponges from the oven and let them cool on a clean towel. Once completely cool, cut them diagonally into slices about 1 cm thick. These diagonal cuts will give your cake an elegant appearance.

2. Preparing the Cream

While the sponges are baking, you can prepare the cream. Follow the instructions on the package to prepare the pudding or panna cotta, using 350 ml of milk. Allow it to cool.

In a separate bowl, cream the butter with the powdered sugar and vanilla until it becomes fluffy. It is important that the pudding is cold when you incorporate it into the butter mixture. Add a tablespoon of pudding to the butter, mixing gently after each addition to prevent the cream from curdling. Continue until all the pudding is incorporated.

3. Assembling the Cake

Choose the sponge slices alternating, one white slice, one black slice. Spread cream between each slice, sticking them together. This process will give you a cake with a distinctive appearance, with alternating layers of white and black.

4. Preparing the Glaze

Melt the dark chocolate together with the liquid cream and butter over low heat, stirring constantly. When the chocolate is completely melted, allow the glaze to cool slightly before pouring it over the cake. If the cake is uneven, you can adjust the slices by trimming the larger ones to achieve a uniform shape.

5. Refrigerating

After pouring the glaze, let the cake chill in the refrigerator for at least 2 hours, so the glaze can set. When ready, you can cut the cake with a sharp knife, obtaining perfect slices with alternating layers.

Serving Suggestions

This cake is delicious served plain, but you can accompany it with a scoop of whipped cream or vanilla ice cream for a creamy contrast. Additionally, a fruit tea or strong coffee pairs wonderfully with this dessert.

Variations and Tips

- You can experiment with different flavors of pudding or panna cotta, adding almond or orange essences for a unique taste.
- Instead of cocoa, you can use carob powder for a healthier version.
- The cake can be stored in the refrigerator for 3-4 days, and the flavor improves as it rests.

Nutritional Benefits

This cake offers a combination of carbohydrates, healthy fats from butter, and proteins from eggs. It's important to consume desserts in moderation, but enjoying a slice of this cake can add a touch of happiness to your life.

Frequently Asked Questions

- Can I use whole wheat flour? Yes, you can replace white flour with whole wheat flour, but the texture may be slightly different.
- Can I make the cake without eggs? You can try a mixture of banana or apple puree as a substitute, but the result will be different.
- How can I enhance the flavor of the cream? You can add a few drops of almond or orange essence to intensify the aroma.

In the end, the meter cake is a dessert that combines tradition with innovation, offering a memorable taste and a beautiful presentation. I hope you enjoy every step of preparing this cake and cherish the lovely moments spent with your loved ones. Enjoy!