Flavored cake

Fragrant Cake with White and Black Layers

Preparation time: 30 minutes
Baking time: 40-60 minutes
Total: 1 hour and 30 minutes
Number of servings: 12

Introduction

Welcome to the sweet world of baking! Today we will create a fragrant cake, a delight that combines fluffy layers and decadent aromatic creams. This recipe is perfect for any occasion, whether it's an anniversary, a party, or just a family Sunday. The white and chocolate layers complement each other perfectly, and the combination of creams will make each slice a true pleasure for the taste buds.

A bit of history

Cakes have been prepared for thousands of years, evolving from simple sweet breads to the culinary masterpieces we know today. Airy and creamy layers have become essential in the culture of desserts, and flavor combinations have led to the creation of some of the most beloved sweets around the world. This fragrant cake is a modern reinterpretation of tradition, blending textures and flavors to create an unforgettable culinary experience.

Ingredients

For the White Layer:
- 6 eggs
- 250 g sugar
- 300 g flour
- 10 tablespoons hot water
- 1 teaspoon baking powder
- A pinch of salt
- Juice of 1 lemon
- Zest of 1 orange and 1 lemon
- Vanilla essence
- Juice from a peach compote (or pineapple)

For the Chocolate Layer:
- 100 g dark chocolate
- 50 g milk chocolate
- 100 g butter (at room temperature)
- 5 eggs (at room temperature)
- A pinch of salt
- 100 g walnuts (shelled)
- 100 g flour
- 2 teaspoons baking powder
- 1 teaspoon coffee powder
- 1 tablespoon raisins
- 1 tablespoon rum
- 2 tablespoons cognac
- 100 g sugar
- Lemon juice
- A pinch of cardamom

For the Creams:
- 700 ml liquid cream (200 ml for glazing)
- 200 g dark chocolate (70% cocoa) for ganache
- 2 tablespoons cognac for ganache
- 1 peach compote
- 1 pineapple compote
- 1 packet Dr. Oetker cream with truffles and rum
- 2 Milka chocolates with coffee
- 1 caramel chocolate
- 1 strawberry chocolate
- 1 cherry chocolate

Preparation

White Layer:
1. Start by separating the egg yolks from the egg whites, making sure to use a clean bowl for whipping the egg whites. It is important that the bowl is completely degreased, so you can use half a lemon to clean the walls.
2. In a bowl, beat the egg yolks with the sugar and salt, gradually adding hot water until you obtain a smooth cream.
3. Add the citrus zest and vanilla essence and mix well.
4. Sift the flour with the baking powder and gradually incorporate them into the egg yolk mixture. If the batter becomes too heavy, you can add a spoonful of beaten egg whites alternately with the flour.
5. Beat the egg whites with the lemon juice, starting at a low speed and gradually increasing until you obtain a firm foam. Gently fold the egg whites into the batter from the bottom up.
6. Pour the mixture into a cake pan lined with baking paper and bake in the preheated oven (about 175°C) for 40-60 minutes. Check if it's done with a toothpick.
7. Let the layer cool in the oven with the door slightly open to prevent cracking.

Chocolate Layer:
1. In a bowl, melt the dark and milk chocolate in the microwave, stirring every minute.
2. Beat the butter at room temperature with the sugar and add the egg yolks, mixing well.
3. Incorporate the melted chocolate into the egg yolk mixture.
4. Sift the flour with the baking powder twice and add it alternately with the beaten egg whites to the egg yolk mixture.
5. Add finely ground walnuts, coffee powder, raisins soaked in rum and cognac, and cardamom. Mix well.
6. Pour the mixture into a lined pan and bake for 40-60 minutes, following the checking steps as for the white layer.

Assembly:
1. Once the layers have cooled, cut them into three equal parts.
2. Soak the white layer with the juice from the peach compote. Add a layer of Milka Coffee Pleasure cream.
3. Place the unsoaked chocolate layer, add the cherry cream.
4. Continue with another soaked white layer, strawberry cream, and diced strawberry chocolate.
5. Continue with the chocolate layer, Milka caramel cream.
6. Finally, place the last soaked white layer with pineapple juice, add the ganache cream made from two dark chocolates and cognac.

Creams:
1. For each cream, heat 100 ml of cream with chopped chocolate until melted, then let it cool and whip with a mixer.
2. The cream is ready to be used in the layering of the cake.

Serving

The fragrant cake is served with a cup of freshly brewed coffee or aromatic tea, which will further highlight the intense flavors. You can decorate it with fresh fruits or grated chocolate for an even more appealing look.

Useful tips:
- Make sure all ingredients are at room temperature before starting.
- If you want a moister cake, feel free to use syrups from other compotes or alcoholic drinks to soak the layers.
- Store the cake in the refrigerator, covered, to keep it fresh.

Frequently asked questions:
1. Can I use other types of chocolate? Yes, you can experiment with different types of chocolate, but it's best to stick to dark chocolate to balance the sweetness.
2. What other creams can I use? You can use any type of cream you prefer: vanilla cream, mascarpone cream, or even a combination of fruits.
3. How can I store the cake? The cake stores well in the refrigerator for a few days, but make sure it is well covered.

Nutritional benefits:
This cake is not only a sweet treat but also brings some nutritional benefits due to the ingredients. Walnuts are rich in healthy fats, and dark chocolate contains antioxidants. Additionally, moderate consumption of cake can be part of a balanced diet.

Possible variations:
- If you want a lighter cake, you can replace the butter with coconut oil in the batter.
- For an exotic touch, add a bit of cinnamon or ginger to the chocolate cream.

This fragrant cake will surely become a star at any table, and the combination of flavors and textures will make it a family favorite. I invite you to let your creativity flow and personalize the recipe to your tastes. Enjoy!