Cake with Layers and Two Creams
Whenever I need to make a layered cake, I don’t think too long. Recently, after making the Carpathian cake for Adi's colleagues and having nothing left at home, I quickly prepared this cake with three layers and two creams. I didn’t have the patience to bake many layers, so I simplified everything and made two creams: one with white chocolate and the other with dark chocolate. It turned out just the way we like it: something simple yet satisfying.
Quick Info
Total Time: about 3 hours (including cooling the cake)
Preparation Time: 1 hour (including creams, layers, and assembly)
Baking Time: 3 layers x 5 minutes = 15 minutes
Servings: 24 (cut into regular pieces from a 26x40 cm tray)
Difficulty: medium
Recipe Type: layered cake, for celebrations or family
Ingredients
Layers (for a 26x40 cm tray):
2 egg yolks
10 tablespoons sugar
10 tablespoons water
5 tablespoons oil
5 tablespoons cold milk
flour as needed (about 750 g, may vary depending on the type of flour)
1 packet baking powder (10 g)
1 pinch baking soda
1 teaspoon salt
Creams:
1 liter milk
8 tablespoons flour
4 egg yolks
4 tablespoons sugar (adjust based on how sweet the chocolate is)
100 g white chocolate
100 g dark chocolate
200 g butter (65% fat)
1 teaspoon rum essence
1 teaspoon lemon essence
1 teaspoon salt
Decoration:
1 teaspoon instant coffee
Preparation Method
1. Layers
1.1. Place the sugar in a small saucepan over low heat and let it caramelize, stirring constantly to prevent burning.
1.2. Meanwhile, heat the 10 tablespoons of water (it doesn't need to boil, just be hot).
1.3. Once the sugar has melted, carefully add the hot water, watching out for steam, and mix well until all the sugar is dissolved.
1.4. Allow the syrup to cool completely.
1.5. In a bowl, whisk the two egg yolks with a teaspoon of salt.
1.6. Add the oil and cold milk, and mix.
1.7. Pour the cooled syrup over the egg yolk mixture.
1.8. Mix the baking powder and baking soda with about 400-500 g of flour, then gradually add the flour to the bowl, mixing until you obtain a firm dough that doesn't stick to your hands. I used about 750 g of flour, but this may vary based on the type. If you use a weaker flour, you might need more.
1.9. Divide the dough into three equal parts.
1.10. Roll out each piece of dough on parchment paper or directly on the greased back of the tray, to the size of the tray (26x40 cm). I didn’t let the dough rest to avoid it becoming too hard.
1.11. Bake each layer on the back of the tray in a preheated oven at 180°C for 5 minutes, until they turn slightly golden.
1.12. Allow them to cool on a flat surface.
2. Creams
2.1. Heat the milk (1 liter) in a saucepan along with a teaspoon of salt.
2.2. In a separate bowl, whisk 4 egg yolks with 4 tablespoons of sugar until creamy.
2.3. Add 8 tablespoons of flour and a bit of warm milk (taken from the boiling milk) to form a paste.
2.4. Gradually add the remaining warm milk to the paste, stirring continuously to prevent lumps from forming.
2.5. Divide the resulting mixture into two separate bowls as evenly as possible.
2.6. Place each bowl over low heat and stir constantly until the mixture thickens and comes to a boil (each bowl takes only a few minutes).
2.7. In one bowl (the first), add 100 g of white chocolate and 100 g of butter, stirring until everything melts.
2.8. In the other bowl, add 100 g of dark chocolate and the remaining 100 g of butter, mixing until smooth.
2.9. Remove the bowls from the heat. In the white chocolate cream, add the lemon essence, and in the dark chocolate cream, add the rum essence. Mix well and let them cool to room temperature.
3. Assembly
3.1. Prepare a flat platter or use the tray in which you baked the layers.
3.2. Place the first layer, spreading the white chocolate cream over it.
3.3. Add the second layer, spreading the dark chocolate cream on top (save 3 tablespoons of this cream for decoration).
3.4. Place the last layer on top.
3.5. Spread the reserved 3 tablespoons of dark cream in a thin layer over the last layer. Sprinkle a teaspoon of instant coffee on top.
3.6. Refrigerate the cake for 3 hours before slicing.
Why I Make This Recipe Often
Because it doesn’t require many layers, it’s quicker to make compared to other similar cakes. It’s quite adaptable to what I have in my pantry, and thanks to the creams, it stays moist even for a few days. The layers don’t harden if the cake is well covered and kept cool. It slices easily.
Tips and Variations
Tips
Let the layers cool completely before filling them; otherwise, the creams may become too soft.
If you’re using lower quality flour, you may need more. Add flour gradually to see exactly how much is needed.
If you want a sweeter cream, adjust the sugar amount based on the chocolate used.
The creams cook quickly, but don’t leave them on the heat without stirring. They can stick to the bottom immediately.
You can use a wide knife or a spatula to evenly spread the creams.
Substitutions
Dark chocolate can be replaced with milk chocolate if you prefer a less bitter taste.
Lemon essence can be omitted or replaced with vanilla for the white cream.
If you don’t have instant coffee for decoration, you can leave the cake plain.
If you don’t have butter with 65% fat, you can use standard butter, but the texture will be slightly denser.
Variations
You can add grated orange zest to the white cream for flavor.
For a more festive appearance, sprinkle chopped toasted nuts over the top layer.
You can make 4 layers if you want a thinner cake, but it will take longer to bake.
Serving Ideas
It can be cut into equal squares or rectangles.
It pairs well with black tea or coffee for breakfast.
You can pack it up; it keeps well.
Frequently Asked Questions
1. Can the layers be baked a day in advance?
Yes, the layers can be made a day in advance. They should be kept at room temperature, covered with a clean towel to prevent drying out.
2. Can the leftover egg whites be used?
Yes, the leftover egg whites can be frozen and used later for cake, pound cake, or meringues.
3. Can I use whole wheat flour?
Theoretically yes, but the layers will be denser and slightly tougher. I recommend regular wheat flour for a result closer to the original recipe.
4. If I don’t have white chocolate, can I use only dark chocolate?
Yes, but the result will be more uniform and bitter. If white chocolate is unavailable, use only dark or milk chocolate, but make the cream double in volume to have enough for all layers.
5. Can I freeze the cake after assembly?
I do not recommend freezing this cake, as the creams change texture upon thawing, and the layers become wet or gummy.
Nutritional Values
Estimate (per serving, if cut into 24 pieces):
Calories: ~250 kcal
Protein: 4 g
Carbohydrates: 32 g
Fat: 12 g
Values are approximate and depend on how much flour you use, how thick you cut the portions, and the type of chocolate/butter used. The cake is denser in calories than it seems because it contains a lot of chocolate and butter in the cream.
Storage and Reheating
Store in the refrigerator, covered or in a sealed container, for up to 5 days. The longer it sits, the softer the layers become; they do not harden. It is not a cake that is reheated; it is served cold. If you slice the entire cake and want to keep it for several days, I recommend storing it in a container with a lid or covering it well with plastic wrap.
Whenever I need to make a layered cake, I don’t think too long. Recently, after making the Carpathian cake for Adi's colleagues and having nothing left at home, I quickly prepared this cake with three layers and two creams. I didn’t have the patience to bake many layers, so I simplified everything and made two creams: one with white chocolate and the other with dark chocolate. It turned out just the way we like it: something simple yet satisfying.
Quick Info
Total Time: about 3 hours (including cooling the cake)
Preparation Time: 1 hour (including creams, layers, and assembly)
Baking Time: 3 layers x 5 minutes = 15 minutes
Servings: 24 (cut into regular pieces from a 26x40 cm tray)
Difficulty: medium
Recipe Type: layered cake, for celebrations or family
Ingredients
Layers (for a 26x40 cm tray):
2 egg yolks
10 tablespoons sugar
10 tablespoons water
5 tablespoons oil
5 tablespoons cold milk
flour as needed (about 750 g, may vary depending on the type of flour)
1 packet baking powder (10 g)
1 pinch baking soda
1 teaspoon salt
Creams:
1 liter milk
8 tablespoons flour
4 egg yolks
4 tablespoons sugar (adjust based on how sweet the chocolate is)
100 g white chocolate
100 g dark chocolate
200 g butter (65% fat)
1 teaspoon rum essence
1 teaspoon lemon essence
1 teaspoon salt
Decoration:
1 teaspoon instant coffee
Preparation Method
1. Layers
1.1. Place the sugar in a small saucepan over low heat and let it caramelize, stirring constantly to prevent burning.
1.2. Meanwhile, heat the 10 tablespoons of water (it doesn't need to boil, just be hot).
1.3. Once the sugar has melted, carefully add the hot water, watching out for steam, and mix well until all the sugar is dissolved.
1.4. Allow the syrup to cool completely.
1.5. In a bowl, whisk the two egg yolks with a teaspoon of salt.
1.6. Add the oil and cold milk, and mix.
1.7. Pour the cooled syrup over the egg yolk mixture.
1.8. Mix the baking powder and baking soda with about 400-500 g of flour, then gradually add the flour to the bowl, mixing until you obtain a firm dough that doesn't stick to your hands. I used about 750 g of flour, but this may vary based on the type. If you use a weaker flour, you might need more.
1.9. Divide the dough into three equal parts.
1.10. Roll out each piece of dough on parchment paper or directly on the greased back of the tray, to the size of the tray (26x40 cm). I didn’t let the dough rest to avoid it becoming too hard.
1.11. Bake each layer on the back of the tray in a preheated oven at 180°C for 5 minutes, until they turn slightly golden.
1.12. Allow them to cool on a flat surface.
2. Creams
2.1. Heat the milk (1 liter) in a saucepan along with a teaspoon of salt.
2.2. In a separate bowl, whisk 4 egg yolks with 4 tablespoons of sugar until creamy.
2.3. Add 8 tablespoons of flour and a bit of warm milk (taken from the boiling milk) to form a paste.
2.4. Gradually add the remaining warm milk to the paste, stirring continuously to prevent lumps from forming.
2.5. Divide the resulting mixture into two separate bowls as evenly as possible.
2.6. Place each bowl over low heat and stir constantly until the mixture thickens and comes to a boil (each bowl takes only a few minutes).
2.7. In one bowl (the first), add 100 g of white chocolate and 100 g of butter, stirring until everything melts.
2.8. In the other bowl, add 100 g of dark chocolate and the remaining 100 g of butter, mixing until smooth.
2.9. Remove the bowls from the heat. In the white chocolate cream, add the lemon essence, and in the dark chocolate cream, add the rum essence. Mix well and let them cool to room temperature.
3. Assembly
3.1. Prepare a flat platter or use the tray in which you baked the layers.
3.2. Place the first layer, spreading the white chocolate cream over it.
3.3. Add the second layer, spreading the dark chocolate cream on top (save 3 tablespoons of this cream for decoration).
3.4. Place the last layer on top.
3.5. Spread the reserved 3 tablespoons of dark cream in a thin layer over the last layer. Sprinkle a teaspoon of instant coffee on top.
3.6. Refrigerate the cake for 3 hours before slicing.
Why I Make This Recipe Often
Because it doesn’t require many layers, it’s quicker to make compared to other similar cakes. It’s quite adaptable to what I have in my pantry, and thanks to the creams, it stays moist even for a few days. The layers don’t harden if the cake is well covered and kept cool. It slices easily.
Tips and Variations
Tips
Let the layers cool completely before filling them; otherwise, the creams may become too soft.
If you’re using lower quality flour, you may need more. Add flour gradually to see exactly how much is needed.
If you want a sweeter cream, adjust the sugar amount based on the chocolate used.
The creams cook quickly, but don’t leave them on the heat without stirring. They can stick to the bottom immediately.
You can use a wide knife or a spatula to evenly spread the creams.
Substitutions
Dark chocolate can be replaced with milk chocolate if you prefer a less bitter taste.
Lemon essence can be omitted or replaced with vanilla for the white cream.
If you don’t have instant coffee for decoration, you can leave the cake plain.
If you don’t have butter with 65% fat, you can use standard butter, but the texture will be slightly denser.
Variations
You can add grated orange zest to the white cream for flavor.
For a more festive appearance, sprinkle chopped toasted nuts over the top layer.
You can make 4 layers if you want a thinner cake, but it will take longer to bake.
Serving Ideas
It can be cut into equal squares or rectangles.
It pairs well with black tea or coffee for breakfast.
You can pack it up; it keeps well.
Frequently Asked Questions
1. Can the layers be baked a day in advance?
Yes, the layers can be made a day in advance. They should be kept at room temperature, covered with a clean towel to prevent drying out.
2. Can the leftover egg whites be used?
Yes, the leftover egg whites can be frozen and used later for cake, pound cake, or meringues.
3. Can I use whole wheat flour?
Theoretically yes, but the layers will be denser and slightly tougher. I recommend regular wheat flour for a result closer to the original recipe.
4. If I don’t have white chocolate, can I use only dark chocolate?
Yes, but the result will be more uniform and bitter. If white chocolate is unavailable, use only dark or milk chocolate, but make the cream double in volume to have enough for all layers.
5. Can I freeze the cake after assembly?
I do not recommend freezing this cake, as the creams change texture upon thawing, and the layers become wet or gummy.
Nutritional Values
Estimate (per serving, if cut into 24 pieces):
Calories: ~250 kcal
Protein: 4 g
Carbohydrates: 32 g
Fat: 12 g
Values are approximate and depend on how much flour you use, how thick you cut the portions, and the type of chocolate/butter used. The cake is denser in calories than it seems because it contains a lot of chocolate and butter in the cream.
Storage and Reheating
Store in the refrigerator, covered or in a sealed container, for up to 5 days. The longer it sits, the softer the layers become; they do not harden. It is not a cake that is reheated; it is served cold. If you slice the entire cake and want to keep it for several days, I recommend storing it in a container with a lid or covering it well with plastic wrap.