Cake with two ganache creams and fruits - recipe no. 300

Two Cream Ganache and Fruit Cake - The Perfect Recipe for Celebration Moments

If you're looking for a dessert that will impress, this cake with two ganache creams and fruits is the ideal choice. It's a delicious recipe, perfect for special occasions, but also for those moments when you want to treat yourself to something sweet. Moreover, the story behind this recipe has a personal touch, as it was created for my father's day, a memorable moment when I savored each slice with my loved ones. So, let's get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 6 hours (including cooling time)
Number of servings: 12

Ingredients

For the cake base:
- 6 eggs
- 1 pinch of salt
- 12 tablespoons of sugar
- 6 tablespoons of oil
- 1 vanilla essence
- 8 tablespoons of flour (approximately 325 g)
- 1 packet of baking powder (10 g)

For the syrup:
- 150 g sugar
- 600 ml water

For cream 1 (milk chocolate ganache):
- 150 g milk chocolate
- 200 ml liquid cream

For cream 2 (white chocolate ganache):
- 150 g white chocolate
- 200 ml liquid cream

For decoration:
- 2-3 bananas (or more, to taste)
- 280 g preserved raspberries
- 450 ml cream (kept in the fridge)
- 1 tablespoon cocoa
- 5 tablespoons sugar
- 60 g dark chocolate chips
- 30 g white chocolate chips

Preparing the Cake Base

1. Preparing the oven: Start by preheating the oven to 180°C. It is essential that the temperature is correctly set to achieve a perfectly fluffy cake base.

2. Separating the eggs: Separate the egg whites from the yolks. Make sure the bowl in which you will beat the egg whites is clean and dry to achieve a perfect meringue.

3. Beating the egg whites: In a bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar, continuing to mix until you obtain a shiny meringue that holds its shape.

4. Adding the yolks: Incorporate the yolks, oil, and vanilla essence, mixing gently to preserve the air in the mixture.

5. Incorporating the flour: Sift the flour and baking powder into the egg mixture and fold them in with a spatula, mixing from the bottom up to avoid losing volume.

6. Baking the cake base: Pour the mixture into a greased and lined baking pan. Bake the base for 25-30 minutes, or until golden and passes the toothpick test. Let it cool in the pan for 10-15 minutes, then release it with a knife and cool completely on a rack.

Preparing the Syrup

1. Caramelizing the sugar: In a saucepan, caramelize the sugar, stirring continuously to prevent burning. Once the sugar has melted and turned golden, carefully add the water. Let it boil until all the caramel dissolves.

2. Cooling the syrup: Allow the syrup to cool before use. This will add moisture and flavor to the cake.

Preparing the Ganache Cream

1. Chocolate and cream: Break the chocolate into small pieces and place it in a saucepan. Add the liquid cream and heat over medium heat, stirring constantly until the chocolate is completely melted.

2. Cooling the mixture: Transfer the mixture into separate bowls for each cream. Let them cool to room temperature, then place them in the fridge for 10-15 minutes so that they are very cold when you whip them.

3. Whipping the creams: Once cooled, whip each cream until it becomes airy and fluffy. These creams will give the cake a fine texture and intense flavor.

Assembling the Cake

1. Cutting the cake base: Cut the base into three equal layers. It is recommended to use a serrated knife to achieve clean cuts.

2. The base layer: In the detachable pan in which you baked the base, place the first layer. Generously soak with the caramel syrup, then add cream 1 (milk chocolate ganache) and place banana slices on top.

3. The second layer: Place the second layer of cake, soak, add cream 2 (white chocolate ganache), and place the preserved raspberries.

4. The final layer: Add the last layer of cake, soak, and gently press down to secure the layers.

5. Cooling the cake: Cover the cake with plastic wrap and place it in the fridge for 3-4 hours, ideally overnight, to set.

Decorating the Cake

1. Releasing the cake: Use a knife to detach the edges of the cake from the sides of the pan. Remove the cake from the pan and transfer it to a serving platter.

2. Covering with cream: Whip the cream with 3 tablespoons of sugar, then evenly coat the cake. On the edges, sprinkle dark chocolate chips for an elegant look.

3. Final decoration: Use the remaining cream, mixed with a tablespoon of cocoa and two tablespoons of sugar, to decorate the top of the cake.

Serving Suggestions

This cake pairs perfectly with a cup of coffee or a fragrant tea. You can also opt for a glass of sweet wine or fresh lemonade to contrast with the richness of the chocolate. Don’t forget to serve it with family and friends to share the joy of the moment!

Practical Tips

- Choosing ingredients: Use high-quality chocolate to achieve a ganache with an intense and refined taste.
- Cooling the layers: It is recommended to let the base cool completely before cutting; otherwise, it may crumble.
- Variations: You can experiment with different berries or even fresh mango, depending on the season and preferences.

Frequently Asked Questions

How long can the cake be stored?
The cake can be stored in the fridge, covered, for up to 3 days.

Can I use chocolate with a different type of milk?
Of course! You can use dark chocolate or chocolate with 70% cocoa for a stronger flavor.

How can I make the cake less sweet?
Reducing the amount of sugar in the creams and using chocolate with a higher cocoa content can help achieve a balanced taste.

This cake with two ganache creams and fruits is not only a delicious treat but also a cooking experience that will bring you joy and satisfaction. Try it and let it be the star of your next party!