Cake for Mother's Day.

Double cake for Mother's Day – An explosion of flavors and textures

The cake for Mother's Day is more than just a dessert; it is a declaration of love and appreciation, a way to celebrate all the beautiful moments spent together. In this recipe, we propose creating a spectacular double cake, consisting of a rich and refined classic cake embraced by a delicate diplomat cake filled with fruits. This combination will not only satisfy all tastes but will also bring a touch of joy to every slice.

Preparation time: 1 hour
Baking time: 30-35 minutes
Total time: 1 hour 30 minutes
Number of servings: 12-14

Ingredients:

For the classic cake:
- 10 eggs
- 10 tablespoons of sugar
- 10 tablespoons of ground walnuts
- 4 tablespoons of flour

For the syrup:
- 300 ml water
- 100 g sugar
- Rum essence, to taste

For the chocolate cream:
- 2 packets of butter (about 400 g)
- 200 g sugar
- 1 dark chocolate (50% cocoa, approx. 100 g)
- 50 ml heavy cream
- Whipped cream for decoration

For the diplomat cake:
- ½ cup sugar
- ½ cup milk
- 3 egg yolks
- 500 ml heavy cream
- 4 sachets of vanilla sugar
- 3 egg whites
- 20 g gelatin (about 2-3 sheets of gelatin)
- Fruits (I used blackberries, sour cherries, raspberries, but you can choose your favorites)

Instructions:

Step 1: Preparing the classic layer
1. Beat the egg whites: In a large bowl, add the egg whites from the 10 eggs and a pinch of salt. Using a mixer, beat the egg whites until they become a firm foam.
2. Add the sugar: Gradually add the 10 tablespoons of sugar, continuing to mix until the mixture becomes shiny and firm.
3. Incorporate the egg yolks: Add the 10 egg yolks one by one and gently mix with a spatula to avoid losing air from the mixture.
4. Add the dry ingredients: Incorporate the 10 tablespoons of ground walnuts and the 4 tablespoons of flour, mixing gently until homogeneous.
5. Bake the layer: Grease a cake pan with butter and dust it with flour. Pour the mixture and bake in a preheated oven at 180°C for 30-35 minutes. Check with a toothpick; if it comes out clean, the layer is ready!

Step 2: Preparing the syrup
1. Boil the syrup: In a small pot, add the 300 ml of water and 100 g of sugar. Bring to a boil and stir until the sugar completely dissolves.
2. Add flavor: Once the syrup is ready, add the rum essence to taste and let it cool.

Step 3: Chocolate cream
1. Cream the butter: In a bowl, beat the 2 packets of butter with 200 g of sugar until you get a creamy and airy foam.
2. Melt the chocolate: Melt the dark chocolate in a double boiler (or in the microwave carefully) and let it cool slightly. Add the melted chocolate, along with the 50 ml of heavy cream, to the butter and sugar mixture. Mix well until the composition is homogeneous.
3. Chill the cream: Let the cream chill for about 30 minutes.

Step 4: The diplomat cake
1. Prepare the diplomat cream: In a bowl, add ½ cup of sugar, ½ cup of milk, and the 3 egg yolks. Place the mixture over a double boiler and stir constantly until it thickens, being careful not to boil.
2. Add the gelatin: Let the mixture cool slightly, then add the gelatin dissolved in cold water (follow the instructions on the package for dissolving).
3. Incorporate the egg whites and cream: Beat the 3 egg whites with the vanilla sugar until they become a firm foam. In another bowl, beat 500 ml of heavy cream until it becomes firm. Incorporate the egg whites into the yolk and milk mixture, then add the whipped cream, mixing gently.
4. Assemble the cake: Choose a cake pan and line it with plastic wrap. Add a layer of fruits (blackberries, sour cherries, raspberries) and then pour a layer of the mixture. Repeat until you finish all the ingredients. Leave the cake in the refrigerator for at least 4 hours or overnight to set.

Step 5: Assembling the cake
1. Cut the layer: After the classic layer has completely cooled, cut it into 3 horizontal slices.
2. Soak the layer: Using the rum syrup, soak each layer of cake.
3. Fill the cake: Between the layers of cake, add a portion of the chocolate cream, leveling it evenly. You can also add some fruits between layers for extra flavor.
4. Decorate the cake: Place the diplomat cake on top of the classic cake and decorate with whipped cream, fresh fruits, or grated chocolate. Keep it in the refrigerator until serving.

Helpful tips:
- Ingredients at room temperature: Make sure all ingredients are at room temperature to achieve a uniform and airy composition.
- Gluten-free option: You can replace the flour with a gluten-free alternative, such as almond flour or rice flour, to make the cake suitable for those with intolerances.
- Seasonal fruits: Experiment with different seasonal fruits, such as strawberries or peaches, to give a personalized touch to the cake.

Nutritional benefits:
This double cake is not only delicious but also a source of nutrients. Nuts contain healthy fats and proteins, while fruits bring vitamins and antioxidants. Consumed in moderation, this dessert can be part of a balanced diet.

Frequently asked questions:
1. Can I use other types of chocolate?
Of course! You can use milk or white chocolate for a different flavor, but you should adjust the amount of sugar in the recipe.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the syrup and chocolate cream. Also, choose more tart fruits to balance the sweetness.

3. What drinks pair well with this cake?
Black coffee or fruit tea pairs excellently with this cake. Additionally, a glass of sweet wine would add a special touch.

This double cake for Mother's Day is a recipe that will surely be appreciated by all your loved ones. So embrace the joy of cooking and offer a sweet gift from the heart!