French dessert cake

The perfect dessert for a special evening or to pamper your guests is undoubtedly the French cake with cocoa layers, coconut filling, and sour cherries. This baked cake combines crispy and creamy textures, bringing a touch of elegance to every slice. Let’s embark on a culinary journey full of flavors and tastes!

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

Ingredients:

For the cocoa layers:
- 300 g flour
- 150 g sugar
- 150 g butter (at room temperature)
- 1 packet baking powder
- 2 tablespoons cocoa powder
- 200 ml sour cream

For the filling:
- 6 egg whites
- 250 g sugar
- A pinch of salt
- 150 g coconut
- Sour cherries (frozen or from a jar)
- Raisins (optional)

For the cream:
- 6 egg yolks
- 250 g sugar
- 1 packet vanilla pudding
- 500 ml milk
- 250 g butter (80-82% fat)

For decoration:
- Cocoa or cappuccino

Preparation of cocoa layers:

1. Preparing the dough: In a large bowl, add the softened butter and sugar. Mix them together until the mixture becomes creamy and fluffy. Then, add the sour cream, mixing well.

2. Incorporating dry ingredients: In another bowl, combine the flour, baking powder, and cocoa. Sifting the dry ingredients helps avoid lumps. Gradually add the flour mixture to the wet composition, mixing with a spatula until a homogeneous dough forms.

3. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for 1-2 hours. This step will not only firm up the dough but also make it easier to roll out.

4. Rolling out the dough: After chilling, remove the dough from the refrigerator and, with floured hands, divide it into two equal parts. An effective method is to weigh the dough to ensure the parts are equal. Using plastic wrap, roll out the first layer on a floured surface, ensuring it is the size of the baking tray (25x35 cm).

5. Transferring to the tray: Roll the layer of dough onto a rolling pin and transfer it to the tray, with the side that was covered in plastic wrap facing up. Adjust the dough to fit perfectly in the tray.

Preparation of the filling:

1. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue beating until stiff peaks form.

2. Incorporating the coconut: Using a spatula, fold the coconut into the egg whites, mixing carefully with a bottom-up folding motion to maintain the air in the egg white foam.

3. Adding the sour cherries: Spread the egg white filling over the first layer of dough and evenly distribute the sour cherries (fresh or from a jar) on top.

4. Second layer: Repeat the same process with the second layer of dough, which you can prick with a fork here and there to prevent it from puffing up during baking.

Baking the cake:

1. Preheating the oven: Preheat the oven to 180°C. It is important that the temperature remains constant to achieve even baking.

2. Baking: Place the tray in the oven and bake the cake for 20-30 minutes. Check if it’s done by inserting a toothpick in the center of the cake; if it comes out clean, the cake is baked.

Preparation of the cream:

1. Mixing the egg yolks: In another bowl, mix the egg yolks with the sugar until you obtain a creamy mixture. Add the vanilla pudding and mix again.

2. Incorporating the milk: Gradually pour the hot milk into the egg yolk mixture, continuously stirring to avoid curdling.

3. Cooking the cream: Place the mixture over low heat or in a double boiler and stir constantly until it thickens. Once the cream is ready, remove it from the heat and let it cool, covering it with plastic wrap to prevent a crust from forming.

4. Mixing in the butter: When the cream is completely cooled, mix the softened butter in a separate bowl. Gradually add a tablespoon of the egg cream, mixing well until you achieve a smooth texture.

Final assembly:

1. Assembling the cake: Once the cake has completely cooled, spread the egg yolk cream over the surface of the cake.

2. Decorating: Dust with cocoa or cappuccino, as preferred, for an elegant appearance.

3. Final chilling: Leave the cake in the refrigerator for at least 3 hours, but ideally overnight to allow the flavors to combine perfectly.

Serving:

When you are ready to serve, cut the cake into squares and arrange them on an elegant platter. This cake pairs wonderfully with a cup of aromatic coffee or fragrant tea, and for an extra treat, you can add a scoop of vanilla ice cream on the side.

Helpful tips:

- Variations: You can experiment with different types of fruits, such as raspberries or blueberries, instead of sour cherries, to add another level of flavor.
- Quality ingredients: Use high-quality ingredients, such as good-quality cocoa and high-fat butter, to achieve an authentic and rich taste.
- The cream: If you want a quicker option, you can replace the egg yolk cream with a ready-made chocolate cream, saving time.

Frequently asked questions:

1. Can I use another type of flour?
Yes, you can use whole wheat or gluten-free flour, but the final texture may vary.

2. How can I store the cake?
You can store it in the refrigerator, covered with plastic wrap, for up to 5 days.

3. What can I use instead of sour cherries?
You can use other berries or even chopped nuts to add a different flavor.

Nutritional benefits:

This cake contains coconut, which is rich in fiber and healthy fats. Additionally, sour cherries provide antioxidants and essential vitamins.

Now it’s your turn to try this delicious French cake! It’s a simple and accessible recipe that promises to impress and pamper everyone who tastes it. Enjoy!