Cake with two creams

Two Cream Cake: Refined Delight in Every Slice

Preparation Time: 30 minutes
Baking Time: 30-40 minutes
Total Time: 1 hour
Number of Servings: 12-14

Welcome to the sweet world of pastry creations! Today, we will create a two cream cake, a dessert that will quickly become a favorite among your family and friends. This cake is a true feast for the senses, combining a fluffy base with citrus and raisin flavors, dressed in a fine mascarpone and chocolate cream. It is perfect for a birthday, a party, or simply to indulge yourself on an ordinary day.

A Bit of History

The two cream cake is a classic recipe that has been cherished over time due to its versatility. Although the exact origin of the cake is difficult to establish, it is believed to have evolved from the baking traditions of several cultures, each contributing its unique touch. The combination of creams and layers became popular due to the contrast of textures and the richness of flavors. It is a dessert that brings together simple ingredients, transforming them into something truly special.

Ingredients

For the cake base:
- 10 large eggs
- 10 tablespoons of granulated sugar
- 10 tablespoons of flour
- 1 pinch of salt
- 1 packet of baking powder
- 1 teaspoon of vanilla extract
- 1 teaspoon of orange zest
- 1 teaspoon of lemon zest
- 1 handful of raisins
- 2 tablespoons of cognac (or another flavored drink)
- Juice from pineapple or apricot compote

For the creams:
- 1 Heidi Tiramisu chocolate
- 1 Heidi milk chocolate with caramelized hazelnuts
- 1 Heidi chocolate with cereals
- 1 Heidi chocolate with caramel
- 2 tubs of mascarpone
- 1 vial of rum essence
- 1 vial of vanilla essence
- 1 small tub of Hulala whipped cream

Preparing the Cake Base

1. Separating the eggs: Start by separating the egg whites from the yolks. Use a clean bowl for the egg whites, as any trace of fat will prevent a stable foam from forming.

2. Beating the egg whites: Add a pinch of salt to the egg whites and beat them with a mixer until they become foamy. When the foam is firm and forms peaks, it is ready.

3. Preparing the yolks: In another bowl, add salt and a few tablespoons of sugar to the yolks. Let them sit for a few minutes to dissolve the sugar.

4. Sifting the dry ingredients: Sift the flour with the baking powder twice to ensure a fine and airy texture for the cake base.

5. Hydrating the raisins: Soak the raisins in cognac and rum essence for 30 minutes to enrich their flavors.

6. Mixing the ingredients: Cream the yolks well and gradually add the sugar, orange and lemon essences. Mix until it becomes a creamy mixture.

7. Integrating the flour and egg whites: Add the drained raisins and gently mix the composition. Start incorporating the flour and beaten egg whites, two tablespoons of each at a time, stirring gently from bottom to top to maintain the air in the egg white foam.

8. Baking the cake layers: Pour the mixture into a cake pan lined with baking paper and place it in the preheated oven at 180°C for 30-40 minutes. Check with a toothpick; if it comes out clean, the base is ready. Let it cool in the oven, with the door slightly ajar, to prevent it from collapsing.

Preparing the Creams

1. Beating the mascarpone: In a large bowl, beat the two tubs of mascarpone. Gradually add the liquid cream and continue mixing until the cream becomes smooth and fluffy.

2. Dividing the creams: Divide the cream into two equal-sized bowls.

3. Preparing the first cream: In one of the bowls, add the rum essence and the melted Tiramisu chocolate and hazelnut chocolate in a bain-marie. Mix well to obtain a uniform composition.

4. Preparing the second cream: In the other bowl, add the other two types of melted chocolate. Mix carefully to avoid curdling.

Assembling the Cake

1. Cutting the cake layers: Once the cake base has cooled, cut it with a sharp knife into three equal layers.

2. Soaking the layers: Use the juice from the compote to soak each layer, adding moisture and flavor.

3. Applying the creams: On the first layer of cake, spread one-third of the Tiramisu chocolate cream. Place the second layer on top, then apply the second cream on this layer. Cover with the last layer of cake and dress the cake in the remaining cream.

4. Decorating the cake: Be creative! You can decorate the cake with grated chocolate, fresh fruits, or even a caramel sauce for an extra touch of elegance.

Serving and Suggestions

Let the cake rest in the refrigerator for a few hours before slicing it, to allow the flavors to meld. It is delicious served alongside a fragrant coffee or a fruit tea. You can also accompany each slice of cake with a spoonful of whipped cream or vanilla ice cream.

Practical Tips

- Ensure that the ingredients are at room temperature before using them, to achieve a better emulsion.
- Don’t be afraid to experiment with different types of chocolate or flavors, such as almond or nut essence.
- You can add a layer of fruit jam between the layers for an extra fresh note.

Calories and Nutritional Benefits

This delicious cake contains approximately 350 calories per serving, due to the rich ingredients with healthy fats and proteins from the mascarpone. It is important to note that, although it is a decadent dessert, ingredients like dark chocolate provide antioxidants and cardiovascular benefits. Additionally, the use of fruits and raisins brings a healthy dose of vitamins and minerals.

Frequently Asked Questions

1. Can I use another type of cheese instead of mascarpone?
Yes, you can use ricotta or well-drained cottage cheese, but the texture and taste will be different.

2. How can I store the cake?
The cake can be stored in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Can I make the cake without alcohol?
Sure! You can omit the cognac and replace it with orange juice or flavored water.

So, get ready to enjoy every bite of this two cream cake, a true delight that will bring smiles to your table! Every step is an opportunity to experiment and have fun in the kitchen. Bon appétit!