Cake with two creams

Two Cream Cake – a decadent and refined dessert, perfect for special occasions or simply to indulge your taste buds. This recipe will guide you step by step to achieve a fluffy cake base, filled with two delicious creams that combine the flavors of chocolate with the delicacy of mascarpone. The total preparation time is approximately 1 hour and 30 minutes, and this recipe is sufficient for 12 servings. Let’s begin the culinary adventure!

Ingredients:

*For the base:*

- 10 eggs
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 1 pinch of salt
- 1 packet of baking powder
- 1 teaspoon of vanilla essence
- 1 teaspoon of orange zest
- 1 teaspoon of lemon zest
- 1 handful of raisins
- 2 tablespoons of cognac
- Juice from pineapple or apricot compote for soaking

*For the creams:*

- 1 Heidi Tiramisu chocolate
- 1 Heidi milk chocolate with caramelized hazelnuts
- 1 cereal chocolate
- 1 caramel chocolate
- 2 tubs of mascarpone (approximately 500g)
- 1 vial of rum essence
- 1 vial of vanilla essence
- 1 small box of whipped cream (approximately 200 ml)

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour and 30 minutes

Step by Step:

1. Preparing the base:
Separate the egg whites from the yolks. It is important that all ingredients are at room temperature to achieve a fluffy texture. In a clean bowl, beat the egg whites with a pinch of salt until a firm foam forms. This step is essential to give the base optimal volume.

2. In another bowl, mix the yolks with a little sugar and a pinch of salt, letting them sit for a few minutes to dissolve the sugar. Then, incorporate the vanilla essence, orange, and lemon zest. Gradually add the remaining sugar and beat until you achieve a creamy mixture.

3. Combining the ingredients:
Carefully add the beaten egg whites to the yolk mixture, using a spatula to avoid losing air. Start incorporating the sifted flour and baking powder, mixing gently. Add the raisins and cognac, stirring to distribute evenly.

4. Baking:
Pour the mixture into a baking tray lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for about 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

5. Preparing the creams:
In a bowl, combine mascarpone with the rum and vanilla essences. Beat with a mixer until it becomes a smooth cream. Divide the cream into two separate bowls. In the first bowl, add the melted Heidi Tiramisu chocolate and mix well. In the second bowl, add the milk chocolate with hazelnuts, mixing until perfectly incorporated.

6. Assembling the cake:
Cut the base into two or three layers, depending on your preference. Soak each layer with the compote juice to add moisture. On the first layer, spread the Tiramisu chocolate cream, then add the next layer of base. Continue with the milk chocolate and hazelnuts cream. Finally, cover the cake with whipped cream and decorate with grated chocolate or fresh fruits for an elegant look.

Serving suggestions:
The two cream cake pairs wonderfully with a cup of coffee or a fragrant tea. You can also add a teaspoon of caramel or chocolate sauce on top for an extra flavor boost.

Possible variations:
If you wish to experiment, you can replace the chocolate with other flavors, such as white chocolate or even dark chocolate for a more intense taste. You can also add berries to the creams or between the layers of the base for a fresh note.

Thus, this two cream cake recipe promises not just a quick dessert, but also a memorable culinary experience that you will want again and again!