Felicia Cake

Felicia Cake – A Delight with Coffee and Chestnuts

When it comes to celebrating a birthday, nothing compares to a cake that reflects the personality of the honoree. The Felicia cake, dedicated to my dear sister, is a perfect blend of delicate flavors and rich textures. The coffee sponge, the fine and crunchy chestnut puree, all enveloped in a chocolate band, make this cake an ideal choice for any special occasion. Let’s embark on this culinary adventure!

Preparation Time
- Preparation time: 30 minutes
- Baking time: 35 minutes
- Total time: 1 hour and 5 minutes
- Servings: 12

Ingredients

For the Sponge
- 200 g butter
- 200 g sugar
- 6 eggs
- 3 tablespoons instant coffee
- 3 tablespoons cocoa powder
- 3 tablespoons condensed milk
- 9 tablespoons flour
- ½ packet baking powder
- Raisins (about 100 g)
- Rum (for soaking the raisins)

For the Cream
- 1 jar chestnut puree (350 g)
- 200 g butter (at room temperature)
- 200 ml liquid cream
- Raisins (reserved from the soaked ones)
- 100 g chocolate
- 3 tablespoons condensed milk
- 100 g hazelnuts

Decoration
- 300 ml liquid cream
- Hazelnuts (for decoration)
- Raffaello candies with hazelnut cream
- Chocolate balls (for decoration)

Chocolate Band
- 400 g chocolate
- 100 g butter
- 50 ml milk
- A sheet of bubble wrap

Step-by-Step Instructions

Preparing the Sponge
1. Preparing the base mixture: In a pot, add the butter, sugar, cocoa, coffee, and milk. Place the pot over medium heat and stir constantly until the mixture reaches a boil. This step will enhance the flavors and create a smooth consistency.
2. Soaking the raisins: In a small bowl, add the raisins and pour a little rum over them. Let them soak for 15 minutes to hydrate and absorb the rum flavor.
3. Separating the eggs: Once the mixture has cooled completely, separate the eggs. Add the yolks one by one to the cooled mixture, mixing well after each addition.
4. Incorporating the dry ingredients: Add the flour and baking powder, gently mixing to avoid lumps.
5. Beating the egg whites: Whip the egg whites until stiff peaks form. Then, gently fold them into the mixture with a spatula, being careful to maintain the airiness.
6. Adding the raisins: Fold the soaked raisins into the batter, saving a few for decorating the cream.
7. Baking: Pour the mixture into a round cake pan lined with baking paper and bake in a preheated oven at 180°C for 35 minutes. Check with a toothpick to see if the sponge is baked. Let it cool on a rack.

Preparing the Cream
1. Whipping the cream: In a bowl, whip the liquid cream until it becomes firm and fluffy. Meanwhile, place it in the refrigerator.
2. Melting the chocolate: In a bain-marie, melt the chocolate together with the condensed milk, stirring constantly until smooth. Let it cool slightly.
3. Making the chestnut cream: In another bowl, mix the butter until creamy. Add the cooled chocolate, chestnut puree, and the rum-soaked raisins. Mix well.
4. Incorporating the whipped cream: Finally, fold in the whipped cream, mixing gently to keep the cream airy.

Assembling the Cake
1. Slicing the sponge: Once the sponge has cooled completely, slice it horizontally into three equal layers.
2. Soaking the sponge: Use berry syrup to soak each layer of sponge. This step will add moisture and balance the intense coffee flavor.
3. Adding the cream: Place the first layer of sponge on a serving platter, add a layer of cream, then place the second layer on top. Repeat the process until all layers are used. Cover the cake with a thin layer of whipped cream on the sides to help adhere the chocolate band.

Chocolate Band
1. Preparing the band: In a bowl, melt the chocolate together with the butter and milk in a bain-marie. Ensure the mixture is well combined.
2. Applying to the wrap: Lay a strip of bubble wrap on the table, pour the melted chocolate in an even layer. Let it cool slightly, but not so much that it becomes rigid.
3. Molding the band: Carefully wrap the chocolate band around the cake, ensuring it fits well against the edges. Leave the cake in the fridge to set.

Decorating the Cake
1. Finishing touches: Once the chocolate band has set, carefully remove the wrap. The cake is now ready to be decorated.
2. Decorating with nuts and candies: Use whipped cream, roasted hazelnuts, and Raffaello candies to add a festive touch. Each detail adds personality to the cake.

Practical Tips
- Choose quality coffee: The aroma of the coffee is essential, so select a good coffee to achieve a truly flavorful sponge.
- Use natural chestnut puree: Make sure the chestnut puree contains no additives that could alter the cream's flavor.
- Alcohol alternative: If you prefer a non-alcoholic version, you can use orange juice to soak the raisins.
- Customize the decoration: Whether you choose fresh fruits, grated chocolate, or even edible flowers, personalizing the decoration can turn the cake into a work of art.

Frequently Asked Questions
1. Can I use other types of nuts?
Absolutely! You can try pecans or almonds for a different flavor.

2. How can I store the cake?
The cake can be stored in the fridge for 3-4 days. Make sure it is covered to prevent it from drying out.

3. Is this cake suitable for vegans?
Since it uses eggs and butter, it is not vegan. However, you can adapt the recipe using vegan substitutes for these ingredients.

4. What drinks pair well with this cake?
This cake pairs wonderfully with a cup of coffee or flavored tea, but also with a glass of sweet wine or a creamy liqueur.

The Felicia cake is not just a dessert; it’s a story of love and appreciation, a heartfelt gift for loved ones. Regardless of the occasion, this cake will bring smiles to the faces of those lucky enough to taste it. So, let’s get cooking and celebrate every moment! Enjoy!