Recipe for Cake with Condensed Milk Cream and Chocolate Ganache
I propose a recipe for a cake with condensed milk cream and chocolate ganache that will surely impress anyone who sits at your table. This cake, with delicious layers and a perfect texture, will definitely become the star of any festive meal!
Preparation Time: 30 minutes
Baking Time: 35 minutes
Cooling Time: 3 hours
Total: 4 hours 5 minutes
Number of Servings: 10-12 servings
Ingredients:
*For the sponge:*
- 4 large eggs
- 120 g sugar
- 110 g flour
- 10 g cocoa powder
- A pinch of salt
- Vanilla essence (1 teaspoon)
*For the condensed milk cream:*
- 100 ml milk
- 3-4 fresh mint leaves
- 150 ml condensed milk
- 200 ml whipping cream
- 1 packet gelatin (7 g)
- 1 tablespoon honey
*For the ganache:*
- 100 g dark chocolate (minimum 70% cocoa)
- 200 ml cream
*For decoration:*
- Extra whipped cream
- Grated chocolate
Recipe Story:
The cake with condensed milk cream is a sophisticated dessert that combines the sweetness of condensed milk with the intensity of chocolate. This combination has evolved over the years, becoming a favorite in many cultures due to the simplicity of the ingredients and preparation techniques. Regardless of the occasion, this cake brings a touch of elegance and refinement to your table.
Preparation Steps:
1. Preparing the Ganache: Start by preparing the ganache, as it needs time to cool. In a saucepan, gently heat 200 ml of cream, being careful not to bring it to a boil. Add the chocolate broken into small pieces and stir constantly until the chocolate is completely melted. Once homogenized, leave the mixture in the fridge for a few hours until it cools completely and becomes creamy.
2. Preparing the Sponge: In a large bowl, beat the eggs together with the sugar, vanilla essence, and a pinch of salt for 25 minutes until the mixture becomes frothy and doubles in volume. Sifting the flour and cocoa, gradually incorporate them into the egg mixture, stirring gently with a wooden spoon from bottom to top. This step is essential to maintain the air in the mixture, ensuring a fluffy sponge.
3. Baking the Sponge: Preheat the oven to 170°C. Line a baking tray with parchment paper and pour in the sponge mixture. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the sponge to cool completely on a rack.
4. Preparing the Condensed Milk Cream: In a small saucepan, add 100 ml of milk and the mint leaves. Bring to a boil, then turn off the heat and let the mint infuse in the milk. Strain the milk to remove the mint leaves. In a bowl, mix the condensed milk with honey and the 50 ml of infused milk. Hydrate the gelatin in cold water for 10 minutes, then heat it in a bain-marie until it becomes liquid. Add the gelatin to the condensed milk mixture.
5. Incorporating the Whipped Cream: Whip 200 ml of cream until firm and carefully fold it into the condensed milk mixture. Cover the bowl and place it in the fridge to firm up a bit.
6. Assembling the Cake: Once the sponge has cooled, cut it into three equal slices. Use a detachable cake ring to assemble. Place the first slice of sponge on a platter, soak it with a classic syrup (water, sugar, and rum essence). Add half of the condensed milk cream, followed by the second slice of sponge, which is soaked again, and the remaining cream. Cover with the last slice of sponge and soak well.
7. Finishing the Cake: Place the cake in the fridge for at least 3 hours to allow the layers to set well. After the cake has firmed up, remove it from the fridge and prepare the ganache. Whip the cold ganache until creamy and spread it evenly over the surface of the cake. Decorate the edges of the cake with whipped cream and sprinkle grated chocolate on top.
Practical Tips:
- Gelatin: Ensure that the gelatin is well hydrated and liquefied to avoid lumps in the cream.
- Soaking: The syrup can be customized with different flavors, such as almond essence or liqueurs, to add extra flavor.
- Mint Leaves: If you don't have fresh mint, you can use mint essence, but use it sparingly as the flavor is very concentrated.
Frequently Asked Questions:
1. *Can I use another type of chocolate for the ganache?*
- Of course! You can experiment with milk chocolate or white chocolate, but adjust the amount of sugar in the ganache.
2. *How can I make this cake less sweet?*
- You can reduce the amount of sugar in the sponge and the condensed milk cream, or you can use unsweetened condensed milk.
3. *What can I do with leftover sponge?*
- You can turn the leftover sponge into truffles by adding whipped cream and cocoa for a quick dessert.
Recommended Pairings:
This cake pairs perfectly with a flavored coffee or green tea, bringing a pleasant contrast between sweetness and bitterness. Also, served alongside vanilla ice cream, the cake will become a true indulgence.
Nutritional Benefits:
This cake, although indulgent, contains nutritious ingredients such as eggs, which provide quality protein, and milk, which is a good source of calcium. Additionally, using chocolate with a higher cocoa content brings antioxidants into the diet, thus benefiting from a rich and healthy taste.
Possible Variations:
- Replace mint with other herbs, such as basil or lemon, for a surprising flavor.
- Add fresh fruits between layers, such as strawberries or raspberries, for a contrast of textures and flavors.
This cake with condensed milk cream and chocolate ganache is not only a delicious recipe but also a true culinary experience. Treat yourself and your loved ones to this refined dessert that will surely bring smiles and compliments!
I propose a recipe for a cake with condensed milk cream and chocolate ganache that will surely impress anyone who sits at your table. This cake, with delicious layers and a perfect texture, will definitely become the star of any festive meal!
Preparation Time: 30 minutes
Baking Time: 35 minutes
Cooling Time: 3 hours
Total: 4 hours 5 minutes
Number of Servings: 10-12 servings
Ingredients:
*For the sponge:*
- 4 large eggs
- 120 g sugar
- 110 g flour
- 10 g cocoa powder
- A pinch of salt
- Vanilla essence (1 teaspoon)
*For the condensed milk cream:*
- 100 ml milk
- 3-4 fresh mint leaves
- 150 ml condensed milk
- 200 ml whipping cream
- 1 packet gelatin (7 g)
- 1 tablespoon honey
*For the ganache:*
- 100 g dark chocolate (minimum 70% cocoa)
- 200 ml cream
*For decoration:*
- Extra whipped cream
- Grated chocolate
Recipe Story:
The cake with condensed milk cream is a sophisticated dessert that combines the sweetness of condensed milk with the intensity of chocolate. This combination has evolved over the years, becoming a favorite in many cultures due to the simplicity of the ingredients and preparation techniques. Regardless of the occasion, this cake brings a touch of elegance and refinement to your table.
Preparation Steps:
1. Preparing the Ganache: Start by preparing the ganache, as it needs time to cool. In a saucepan, gently heat 200 ml of cream, being careful not to bring it to a boil. Add the chocolate broken into small pieces and stir constantly until the chocolate is completely melted. Once homogenized, leave the mixture in the fridge for a few hours until it cools completely and becomes creamy.
2. Preparing the Sponge: In a large bowl, beat the eggs together with the sugar, vanilla essence, and a pinch of salt for 25 minutes until the mixture becomes frothy and doubles in volume. Sifting the flour and cocoa, gradually incorporate them into the egg mixture, stirring gently with a wooden spoon from bottom to top. This step is essential to maintain the air in the mixture, ensuring a fluffy sponge.
3. Baking the Sponge: Preheat the oven to 170°C. Line a baking tray with parchment paper and pour in the sponge mixture. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the sponge to cool completely on a rack.
4. Preparing the Condensed Milk Cream: In a small saucepan, add 100 ml of milk and the mint leaves. Bring to a boil, then turn off the heat and let the mint infuse in the milk. Strain the milk to remove the mint leaves. In a bowl, mix the condensed milk with honey and the 50 ml of infused milk. Hydrate the gelatin in cold water for 10 minutes, then heat it in a bain-marie until it becomes liquid. Add the gelatin to the condensed milk mixture.
5. Incorporating the Whipped Cream: Whip 200 ml of cream until firm and carefully fold it into the condensed milk mixture. Cover the bowl and place it in the fridge to firm up a bit.
6. Assembling the Cake: Once the sponge has cooled, cut it into three equal slices. Use a detachable cake ring to assemble. Place the first slice of sponge on a platter, soak it with a classic syrup (water, sugar, and rum essence). Add half of the condensed milk cream, followed by the second slice of sponge, which is soaked again, and the remaining cream. Cover with the last slice of sponge and soak well.
7. Finishing the Cake: Place the cake in the fridge for at least 3 hours to allow the layers to set well. After the cake has firmed up, remove it from the fridge and prepare the ganache. Whip the cold ganache until creamy and spread it evenly over the surface of the cake. Decorate the edges of the cake with whipped cream and sprinkle grated chocolate on top.
Practical Tips:
- Gelatin: Ensure that the gelatin is well hydrated and liquefied to avoid lumps in the cream.
- Soaking: The syrup can be customized with different flavors, such as almond essence or liqueurs, to add extra flavor.
- Mint Leaves: If you don't have fresh mint, you can use mint essence, but use it sparingly as the flavor is very concentrated.
Frequently Asked Questions:
1. *Can I use another type of chocolate for the ganache?*
- Of course! You can experiment with milk chocolate or white chocolate, but adjust the amount of sugar in the ganache.
2. *How can I make this cake less sweet?*
- You can reduce the amount of sugar in the sponge and the condensed milk cream, or you can use unsweetened condensed milk.
3. *What can I do with leftover sponge?*
- You can turn the leftover sponge into truffles by adding whipped cream and cocoa for a quick dessert.
Recommended Pairings:
This cake pairs perfectly with a flavored coffee or green tea, bringing a pleasant contrast between sweetness and bitterness. Also, served alongside vanilla ice cream, the cake will become a true indulgence.
Nutritional Benefits:
This cake, although indulgent, contains nutritious ingredients such as eggs, which provide quality protein, and milk, which is a good source of calcium. Additionally, using chocolate with a higher cocoa content brings antioxidants into the diet, thus benefiting from a rich and healthy taste.
Possible Variations:
- Replace mint with other herbs, such as basil or lemon, for a surprising flavor.
- Add fresh fruits between layers, such as strawberries or raspberries, for a contrast of textures and flavors.
This cake with condensed milk cream and chocolate ganache is not only a delicious recipe but also a true culinary experience. Treat yourself and your loved ones to this refined dessert that will surely bring smiles and compliments!