Cake with whipped cream and chocolate

Refreshing Cake with Whipped Cream and Chocolate

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8-10

A refreshing, delicious cake that combines the delicacy of whipped cream with the intensity of chocolate and the juiciness of cherries is the perfect choice for any occasion! This recipe is a classic with a modern twist that is sure to impress anyone who tastes it. Whether it’s for an anniversary, a weekend breakfast, or simply a family afternoon, this cake will bring smiles to the faces of your loved ones.

Ingredients for the base:

- 6 egg whites
- 200 g sugar
- 6 egg yolks
- 200 g flour
- 1 packet baking powder (approximately 10 g)
- 30 g cocoa powder

Ingredients for the cream:

- 500 ml liquid cream
- 1 packet whipped cream powder (approximately 200 g)
- 100 ml water (for gelatin)
- 10 g gelatin
- 3 tablespoons sugar (for gelatin)

For assembly:

- 300 g canned cherries (or fresh if in season)
- 100 g dark chocolate
- 50 ml milk (for melted chocolate)
- Crumbs from the base (for decoration)

Preparing the Base

1. Preheat the oven: Start by preheating the oven to 180°C. This step is essential for achieving a fluffy and even base.

2. Mixing the egg whites: In a clean, dry bowl, add the egg whites. Use an electric mixer to beat them on high speed until they become frothy. This process takes about 5 minutes, and the egg whites should be so firm that they do not flow when you turn the bowl upside down.

3. Adding the sugar: While continuing to mix, gradually add the sugar. Keep mixing until you achieve a shiny, firm meringue. This is the key to an airy base.

4. Incorporating the egg yolks: Add the egg yolks one by one into the meringue, gently mixing with a spatula or wooden spoon to avoid losing air in the mixture.

5. Adding the dry ingredients: Sift the flour, cocoa powder, and baking powder into the egg mixture. Gently fold in with up-and-down movements to integrate the ingredients without deflating the volume.

6. Baking the base: Line a baking tray with parchment paper. Pour the mixture evenly into the tray and bake for 15-20 minutes. Avoid opening the oven door before 15 minutes! Test with a toothpick; if it comes out clean, the base is ready.

Preparing the Cream

1. Hydrating the gelatin: In a small bowl, soak the gelatin in 100 ml of water for 10 minutes. This is an important step for achieving a firm and homogeneous cream.

2. Melting the gelatin: After it has hydrated, place the gelatin over a steam bath or in the microwave for 10 seconds until it melts completely. Make sure there are no unmelted particles.

3. Mixing the cream: In another bowl, mix the whipped cream powder with milk according to the instructions on the package. Add the melted gelatin and the 3 tablespoons of sugar. Mix well until the cream becomes homogeneous and fluffy.

Assembling the Cake

1. Cutting the base: Once the base has completely cooled, cut it into 3 equal layers. Save some crumbs for decoration.

2. Sweetening the layers: Place the first layer on a platter and lightly soak it with juice from the canned cherries. Add half of the whipped cream, followed by the drained cherries.

3. Continuing assembly: Place the second layer of the base, soak it again, and add the remaining cream, followed by the remaining cherries.

4. Finalizing: Place the last layer of the base, soak it, and pour the melted chocolate on top. To melt the dark chocolate, pour the chocolate cubes with 50 ml of milk into a bowl and melt them over a steam bath or in the microwave.

5. Decorating the cake: Use melted white chocolate to create a lattice pattern on the surface of the cake. Decorate the edges with the base crumbs and a few cherries.

6. Cooling: Refrigerate the cake for at least 20-30 minutes to firm up the cream and blend the flavors.

Practical Tips

- Ingredients: Choose quality ingredients, especially chocolate and cream. These will significantly influence the final taste of the cake.
- Gelatin: Make sure the gelatin is well-hydrated and completely melted to avoid lumps in the cream.
- Gluten-free option: You can replace the flour with almond flour or a gluten-free flour blend to make the cake suitable for those with intolerances.

Frequently Asked Questions

- Can I use other fruits? Of course, you can replace the cherries with strawberries, raspberries, or even peaches, depending on the season and preferences.
- How long can the cake be kept? The cake keeps well in the refrigerator for 3-4 days, but it is best enjoyed in the first few days after preparation.
- Is it suitable for vegans? This recipe can be adapted using plant-based cream and flaxseed eggs for the base.

Serving Suggestions

Serve the cake with a cup of iced tea or an espresso. Additionally, a scoop of vanilla ice cream or a drizzle of chocolate sauce on top can turn the dessert into a true feast!

Enjoy every bite of this refreshing cake, and the combination of textures and flavors will make you come back to this recipe with joy! Bon appétit!