Cake with ladyfingers and chocolate

Sponge Cake with Ladyfingers and Chocolate: The Perfect Delight for a Loved One's Birthday

When it comes to celebrating a special day, nothing compares to a cake made with lots of love. Today, I will share with you the recipe for a delicious cake with ladyfingers and two chocolate creams that I made for my husband's birthday. It's a simple yet impressive recipe that will bring smiles to the faces of your loved ones. Let's get started!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 8-10

Ingredients needed:

*For the base:*
- 3 eggs
- 1 tablespoon of cold water
- 3 tablespoons of flour
- 1 tablespoon of cocoa
- 1/2 teaspoon of baking powder
- 100 g sugar
- A pinch of salt
- 7-8 ladyfingers

*For the white chocolate cream:*
- 200 g white chocolate
- 350 ml heavy cream
- 1/4 teaspoon (grated) of orange zest
- 6 g gelatin

*For the milk chocolate cream:*
- 200 g milk chocolate
- 350 ml heavy cream
- 6 g gelatin

*Additionally:*
- 20-30 ml freshly squeezed orange juice

Preparing the base:

1. Start by separating the egg whites from the yolks. It's essential that the bowl for the egg whites is clean and dry to achieve a perfect foam. A tip: use eggs at room temperature for better whipping.

2. In a bowl, beat the egg whites with a pinch of salt and 1 tablespoon of cold water until you achieve a stiff and shiny foam. This is the moment to gradually add the sugar, continuing to mix until it dissolves and you get a firm meringue.

3. In another bowl, mix the flour, cocoa, and baking powder. With a spatula or wooden spoon, gently fold the dry ingredients into the egg white foam, being careful not to deflate it.

4. Grease a cake pan with a little oil (26 cm diameter is ideal) and pour the mixture evenly. Place the ladyfingers on top, pressing them gently.

5. Bake in a preheated oven at 180°C for about 20 minutes. To check if it's baked, use the toothpick test: if it comes out clean, the base is ready. Let it cool on a rack.

Preparing the creams:

*White chocolate cream:*

1. Hydrate the gelatin in 2-3 tablespoons of cold water. This step is essential for achieving a smooth texture for the cream.

2. Melt the white chocolate together with 150 ml of the heavy cream over low heat or in a double boiler, stirring constantly. Once the chocolate has completely melted, remove from heat and let it cool for 2-3 minutes.

3. Add the hydrated gelatin to the chocolate mixture and stir well to ensure it dissolves completely.

4. In another bowl, whip the remaining heavy cream until it becomes firm. Add the orange zest and gently mix with the white chocolate cream until you obtain a homogeneous composition.

5. Pour the white cream over the cooled base and refrigerate until you prepare the second cream.

*Milk chocolate cream:*

1. Follow the same steps as for the white cream. Hydrate the gelatin in water and melt the milk chocolate in the cream.

2. After the chocolate has melted, add the gelatin, stirring well.

3. Whip the remaining cream and fold it into the milk chocolate mixture until you achieve an airy texture.

4. Remove the cake from the fridge and pour the milk chocolate cream over the white cream, smoothing the surface.

5. Let the cake chill for a few hours or ideally overnight to set and meld the flavors.

Serving the cake:

When you're ready to serve, take the cake out of the fridge and remove the ring from the pan. You can decorate it with grated chocolate, orange slices, or even a few berries for a delicious contrast. A drizzle of chocolate or caramel sauce on top will make the cake look even more appetizing.

Useful tips:

- If you want a gluten-free version, you can replace the flour with a combination of almond flour and rice flour.
- You can experiment with flavors by adding vanilla or almond essence to the creams.
- The cake keeps well in the fridge, but it is recommended to consume it within 3-4 days to enjoy its freshness.

Frequently asked questions:

- Can I use dark chocolate instead of white chocolate?
Of course! Dark chocolate provides an intense flavor and a pleasant contrast with the white chocolate cream.

- How can I make the cake less sweet?
You can reduce the amount of sugar in the base or choose chocolate with a higher cocoa content, which is less sweet.

- Is it possible to use another type of whipped cream?
If you prefer, you can use plant-based whipped cream, but make sure it is of good quality for the best results.

Nutritional benefits:

This cake provides a source of energy due to the sugars from the chocolate and the healthy fats from the cream. The orange zest adds a touch of vitamin C, and the white and milk chocolate contains antioxidants that can benefit your health.

This sponge cake with ladyfingers and chocolate is not just a dessert, but a culinary experience filled with love, perfect for any occasion. Whether you serve it at an anniversary, a party, or simply to indulge yourself, it is sure to be appreciated by all. So, I wish you happy cooking and a celebration full of joy!