I made this cake for my father's birthday when he turned 89. I wanted something classic and large enough to serve everyone. For the base, I used a fairly large tray, 45x35 cm, to create a tall, multi-layered cake. It helped a lot that I could work with a simple sponge cake and homemade chocolate cream. I use this method every time I need a big cake for family gatherings or special occasions.
Quick Info
Total time: approximately 3-4 hours (including cooling)
Preparation time: 1 hour
Baking time: 30-35 minutes (for the base)
Servings: 16-20, depending on slice size
Difficulty: medium (requires attention to creams and assembly)
Recipe type: birthday cake, chocolate cake
Ingredients
For the base (sponge cake):
10 eggs
10 tablespoons sugar
2 packets vanilla sugar
10 tablespoons flour
half a packet baking powder
For the cream:
5 eggs
300 g sugar
3 tablespoons cocoa powder
100 g cooking chocolate
1 vial rum essence
250 g margarine (1 cube Rama)
2 tablespoons water (for cocoa)
For the syrup:
100 g sugar
150 ml water
For decoration:
approximately 50 g coconut
decorative candies
decorative rosebuds
Preparation Method
1. Preparing the base
1.1. Separate the 10 eggs. Place the egg whites in a large bowl and the yolks separately.
1.2. Beat the egg whites with a mixer on high speed until they become firm and glossy.
1.3. Gradually add the 10 tablespoons of sugar, mixing after each addition until the sugar is well dissolved and you achieve a stable meringue.
1.4. Incorporate the 2 packets of vanilla sugar. At this point, add the yolks one at a time and continue mixing briefly, just enough to combine.
1.5. Mix the flour with the baking powder separately, then fold them into the egg mixture using a spatula. Stir gently from the bottom up with wide movements to retain the volume.
1.6. Line the tray (45x35 cm) with baking paper. Pour in the mixture and level it gently.
1.7. Bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted in the center comes out clean.
1.8. Remove the base and let it cool completely on a rack, if available.
2. Chocolate cream
2.1. In a saucepan, beat the 5 eggs with a mixer until they lighten in color and become slightly frothy.
2.2. Add 300 g sugar and mix again until the sugar begins to dissolve.
2.3. Place the saucepan over a double boiler on medium heat. Stir constantly with a whisk.
2.4. When the cream starts to thicken and has the consistency of sour cream, add 3 tablespoons of cocoa mixed beforehand with 2 tablespoons of water to avoid lumps.
2.5. Add the broken cooking chocolate and stir until completely melted.
2.6. Add the vial of rum essence.
2.7. Keep the cream over the steam for another 10 minutes, stirring continuously.
2.8. Remove the cream and let it cool to room temperature.
2.9. Beat the margarine until fluffy.
2.10. Gradually incorporate the completely cooled egg cream into the whipped margarine, mixing after each addition until you achieve a smooth and stable cream.
3. Syrup
3.1. Place 100 g sugar in a small saucepan over low heat and let it caramelize lightly. Do not stir, just swirl the saucepan.
3.2. When the sugar is light brown, carefully add 150 ml of water (watch out for steam).
3.3. Keep it on the heat until the caramel completely dissolves and you obtain a clear syrup.
3.4. Turn off the heat and let the syrup cool.
4. Assembly
4.1. Cut the cooled base horizontally into two equal layers. Then cut each layer lengthwise, resulting in four pieces (four thin layers).
4.2. Place the first layer on a serving platter.
4.3. Brush it with the caramel syrup using a brush or spoon.
4.4. Spread a thin layer of cream on top.
4.5. Repeat with the other layers, finishing with cream on top.
4.6. Cover the cake and the sides with the remaining cream.
4.7. Sprinkle coconut on the edges/sides.
4.8. Decorate the top with candies and rosebuds, as desired.
4.9. Refrigerate the cake for at least 3-4 hours, preferably overnight.
Why I make this recipe often
I love this recipe because it’s perfect when I need a large, simple cake that holds up well. It’s quite classic, without complicated ingredients, and I can use this cream for many types of cakes.
Tips and Variations
Tips
- For the base, do not mix too much after adding the flour to avoid losing the air from the egg whites.
- For the cream, let it cool completely before mixing with the margarine. If it's warm, the cream may curdle.
- The syrup must be completely cool before applying it to the base.
- If you cut the base into four, try to make the layers as even as possible. It’s not mandatory, but it helps with the appearance.
Substitutions
- Margarine can be replaced with butter if preferred.
- You can use any cooking chocolate you have on hand.
- Instead of rum essence, you can try vanilla or orange essence for a different flavor.
Variations
- The base can also be made in a different tray, but the baking time will need to be adjusted.
- If you don’t have cooking chocolate, double the amount of cocoa in the cream.
- You can change the decoration to dried fruits or other candies.
Serving Ideas
- Remove the cake from the fridge 20 minutes before serving.
- Cut large slices with a knife dipped in warm water.
- It pairs well with coffee or a glass of cold milk.
Frequently Asked Questions
1. Can I make the cake a day in advance?
Yes, it's actually better. The cream settles and the base softens nicely.
2. The base sank after baking. What did I do wrong?
Most likely, it was mixed too vigorously after adding the flour, or the oven wasn't preheated properly.
3. Can I use butter instead of margarine?
Yes, but the cream will be a bit denser and richer. Make sure it’s soft, at room temperature.
4. I don’t have cooking chocolate. Can I just use cocoa?
You can use only cocoa, but the cream will be more bitter. You can add a bit more sugar if desired.
5. How can I cut the base evenly?
Use a long knife with a thin blade or a special wire for cutting cakes.
Nutritional Values
Estimated per slice (from 20):
- Calories: approx. 350-400 kcal
- Protein: 6-7 g
- Carbohydrates: 45-50 g
- Fat: 18-20 g
These are estimates for the entire cake, with cream and decoration. Values may vary depending on how many slices you cut and how much cream you use for each.
Storage and Reheating
The cake keeps well in the refrigerator, covered, for up to 4 days. Reheating is not recommended. It is served cold or at room temperature. The base remains soft, and the cream does not harden too much. If you need to transport it, it’s best to keep it cool for as long as possible.
Quick Info
Total time: approximately 3-4 hours (including cooling)
Preparation time: 1 hour
Baking time: 30-35 minutes (for the base)
Servings: 16-20, depending on slice size
Difficulty: medium (requires attention to creams and assembly)
Recipe type: birthday cake, chocolate cake
Ingredients
For the base (sponge cake):
10 eggs
10 tablespoons sugar
2 packets vanilla sugar
10 tablespoons flour
half a packet baking powder
For the cream:
5 eggs
300 g sugar
3 tablespoons cocoa powder
100 g cooking chocolate
1 vial rum essence
250 g margarine (1 cube Rama)
2 tablespoons water (for cocoa)
For the syrup:
100 g sugar
150 ml water
For decoration:
approximately 50 g coconut
decorative candies
decorative rosebuds
Preparation Method
1. Preparing the base
1.1. Separate the 10 eggs. Place the egg whites in a large bowl and the yolks separately.
1.2. Beat the egg whites with a mixer on high speed until they become firm and glossy.
1.3. Gradually add the 10 tablespoons of sugar, mixing after each addition until the sugar is well dissolved and you achieve a stable meringue.
1.4. Incorporate the 2 packets of vanilla sugar. At this point, add the yolks one at a time and continue mixing briefly, just enough to combine.
1.5. Mix the flour with the baking powder separately, then fold them into the egg mixture using a spatula. Stir gently from the bottom up with wide movements to retain the volume.
1.6. Line the tray (45x35 cm) with baking paper. Pour in the mixture and level it gently.
1.7. Bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted in the center comes out clean.
1.8. Remove the base and let it cool completely on a rack, if available.
2. Chocolate cream
2.1. In a saucepan, beat the 5 eggs with a mixer until they lighten in color and become slightly frothy.
2.2. Add 300 g sugar and mix again until the sugar begins to dissolve.
2.3. Place the saucepan over a double boiler on medium heat. Stir constantly with a whisk.
2.4. When the cream starts to thicken and has the consistency of sour cream, add 3 tablespoons of cocoa mixed beforehand with 2 tablespoons of water to avoid lumps.
2.5. Add the broken cooking chocolate and stir until completely melted.
2.6. Add the vial of rum essence.
2.7. Keep the cream over the steam for another 10 minutes, stirring continuously.
2.8. Remove the cream and let it cool to room temperature.
2.9. Beat the margarine until fluffy.
2.10. Gradually incorporate the completely cooled egg cream into the whipped margarine, mixing after each addition until you achieve a smooth and stable cream.
3. Syrup
3.1. Place 100 g sugar in a small saucepan over low heat and let it caramelize lightly. Do not stir, just swirl the saucepan.
3.2. When the sugar is light brown, carefully add 150 ml of water (watch out for steam).
3.3. Keep it on the heat until the caramel completely dissolves and you obtain a clear syrup.
3.4. Turn off the heat and let the syrup cool.
4. Assembly
4.1. Cut the cooled base horizontally into two equal layers. Then cut each layer lengthwise, resulting in four pieces (four thin layers).
4.2. Place the first layer on a serving platter.
4.3. Brush it with the caramel syrup using a brush or spoon.
4.4. Spread a thin layer of cream on top.
4.5. Repeat with the other layers, finishing with cream on top.
4.6. Cover the cake and the sides with the remaining cream.
4.7. Sprinkle coconut on the edges/sides.
4.8. Decorate the top with candies and rosebuds, as desired.
4.9. Refrigerate the cake for at least 3-4 hours, preferably overnight.
Why I make this recipe often
I love this recipe because it’s perfect when I need a large, simple cake that holds up well. It’s quite classic, without complicated ingredients, and I can use this cream for many types of cakes.
Tips and Variations
Tips
- For the base, do not mix too much after adding the flour to avoid losing the air from the egg whites.
- For the cream, let it cool completely before mixing with the margarine. If it's warm, the cream may curdle.
- The syrup must be completely cool before applying it to the base.
- If you cut the base into four, try to make the layers as even as possible. It’s not mandatory, but it helps with the appearance.
Substitutions
- Margarine can be replaced with butter if preferred.
- You can use any cooking chocolate you have on hand.
- Instead of rum essence, you can try vanilla or orange essence for a different flavor.
Variations
- The base can also be made in a different tray, but the baking time will need to be adjusted.
- If you don’t have cooking chocolate, double the amount of cocoa in the cream.
- You can change the decoration to dried fruits or other candies.
Serving Ideas
- Remove the cake from the fridge 20 minutes before serving.
- Cut large slices with a knife dipped in warm water.
- It pairs well with coffee or a glass of cold milk.
Frequently Asked Questions
1. Can I make the cake a day in advance?
Yes, it's actually better. The cream settles and the base softens nicely.
2. The base sank after baking. What did I do wrong?
Most likely, it was mixed too vigorously after adding the flour, or the oven wasn't preheated properly.
3. Can I use butter instead of margarine?
Yes, but the cream will be a bit denser and richer. Make sure it’s soft, at room temperature.
4. I don’t have cooking chocolate. Can I just use cocoa?
You can use only cocoa, but the cream will be more bitter. You can add a bit more sugar if desired.
5. How can I cut the base evenly?
Use a long knife with a thin blade or a special wire for cutting cakes.
Nutritional Values
Estimated per slice (from 20):
- Calories: approx. 350-400 kcal
- Protein: 6-7 g
- Carbohydrates: 45-50 g
- Fat: 18-20 g
These are estimates for the entire cake, with cream and decoration. Values may vary depending on how many slices you cut and how much cream you use for each.
Storage and Reheating
The cake keeps well in the refrigerator, covered, for up to 4 days. Reheating is not recommended. It is served cold or at room temperature. The base remains soft, and the cream does not harden too much. If you need to transport it, it’s best to keep it cool for as long as possible.