cake with milk cream and chocolate glaze

Milk Cream and Chocolate Glaze Cake

Who doesn't love a decadent dessert that brings joy and delights the senses? The Milk Cream and Chocolate Glaze Cake is the perfect choice to celebrate special moments or simply to indulge your family. This recipe may seem complex at first glance, but each step is easy to follow, and the final result will definitely be worth the effort. Let's begin our culinary adventure!

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 12

Ingredients

For the base:
- 10 eggs
- About 400 g flour (may vary depending on the size of the eggs)
- 300 g sugar
- 5 tablespoons cocoa
- 1 teaspoon rum

For the cream:
- 1 l milk
- 100 g starch
- 4 tablespoons sugar
- 100 g white chocolate
- 200 g butter (at room temperature)
- 150 g powdered sugar
- 2 packets of vanilla sugar

For the glaze:
- 100 g butter
- 100 g milk chocolate

For the syrup:
- About 150 ml water
- 4-5 tablespoons sugar
- 1 lemon (sliced)
- 1 teaspoon rum

Preparing the Base

1. Preparing the eggs: If the eggs are cold, let them come to room temperature. This step is essential, as room-temperature eggs whip better, resulting in a fluffy base.

2. Beating the eggs: In a large bowl, add the eggs along with a pinch of salt and sugar. Use a mixer to beat them for 5-7 minutes until the mixture becomes light in color and doubles in volume. The sugar should dissolve completely; this is an indication that you have reached the correct consistency.

3. Incorporating the dry ingredients: Sift the flour and cocoa together. Gradually add the flour mixture to the egg mixture, folding gently with a spatula to keep the air in the mixture. Note: do not use the mixer here to avoid deflating the mixture.

4. Checking the consistency: Add the rum and mix gently. The batter should have a consistency similar to that of a loaf cake.

5. Baking: Divide the batter into 3 equal portions and bake each portion in a baking tray lined with parchment paper at low heat (160°C) for 15-20 minutes. Check with a toothpick; if it comes out clean, the base is ready.

Preparing the Syrup

1. Boiling: In a saucepan, add water, sugar, and lemon slices. Boil over medium heat until the sugar dissolves completely, then let it cool.

2. Adding the rum: Once the syrup is cool, add the teaspoon of rum for extra flavor.

Preparing the Cream

1. Mixing the ingredients: In a bowl, mix the 4 tablespoons of sugar with the starch. Add 200 ml of milk from the total liter and mix well to avoid lumps.

2. Boiling the milk: Bring the remaining milk to a boil. Once it starts boiling, add the white chocolate and stir until it completely melts.

3. Thickening the cream: Over low heat, add the starch and milk mixture, stirring continuously to prevent sticking. The mixture will thicken; when it reaches a pudding-like consistency, remove it from heat and let it cool.

4. Beating the butter: In another bowl, beat the butter with powdered sugar and vanilla sugar until creamy. Gradually add the cooled cream, mixing continuously.

Assembling the Cake

1. Soaking the bases: Use the prepared syrup to soak each base, being careful not to overdo it. The base should be moist but not soggy.

2. Adding the cream: Divide the cream into two equal parts. Spread the first portion of cream over the first two soaked bases, then add the last base.

3. Refrigeration: Place everything in the refrigerator for a few hours, ideally overnight, to allow the flavors to develop.

Preparing the Glaze

1. Melting the ingredients: In a saucepan, melt the butter together with the milk chocolate, stirring constantly.

2. Adding the sugar: Once the chocolate has melted, add the 2 tablespoons of sugar and stir for another minute. Let the mixture cool slightly before pouring it over the cake.

3. Finishing: Pour the chocolate glaze over the last base, ensuring it covers the entire surface evenly.

Serving and Variations

After the cake has been in the refrigerator for 12 hours, it is ready to serve. It can be cut into cubes or slices, depending on your preferences. It is delicious alongside a scoop of ice cream or a cup of aromatic coffee. An excellent choice to impress guests or to indulge yourself on a movie night.

Practical Tips

- Ingredients: Make sure all ingredients are at room temperature, especially the eggs and butter, to achieve a uniform consistency.
- Sifting the flour: Sifting the flour and cocoa before use helps avoid lumps and ensures a fine texture for the base.
- Glaze: If you desire a shinier glaze, you can add a few tablespoons of whipped cream to the chocolate mixture.

Frequently Asked Questions

1. Can I use dark chocolate?
- Yes, you can replace the milk chocolate with dark chocolate for a more intense flavor.

2. How can I make this cake less sweet?
- You can reduce the amount of sugar in the cream and glaze or use chocolate with a higher cocoa content.

3. Can I store the cake for longer?
- The cake keeps well in the refrigerator for 3-4 days. Make sure it is covered to prevent drying out.

This Milk Cream and Chocolate Glaze Cake is not just a dessert, but a culinary experience. Whether you prepare it for a special occasion or simply to treat yourself, each bite will bring a smile to your face. Enjoy!