Giulia Cake with Two Layers and Two Creams
I made this cake for my daughter's 3rd birthday, and since then, I've been recreating it for almost every family celebration. It features two types of sponge cake and two creams, and I finish it off with whipped cream, chocolate, ladyfingers, and pink marshmallows, giving it a festive look without being technically complicated. I didn't need any special tools or hard-to-find ingredients.
Quick Info
Total time: about 2 hours (including cooling and decorating)
Preparation time: 40 minutes
Baking time: 40-45 minutes (20-25 minutes for each layer)
Servings: 10-12
Difficulty: medium
Recipe type: birthday cake
Ingredients
Layer 1:
3 eggs
4 tablespoons sugar
4 tablespoons flour
1 tablespoon oil
1 packet baking powder
1 vial vanilla essence
Layer 2:
3 eggs
4 tablespoons sugar
3 tablespoons flour
2 tablespoons unsweetened cocoa powder
1 tablespoon oil
1 packet baking powder
1 vial rum essence
Cream 1:
250 ml liquid cream
100 g white chocolate
1 vial vanilla essence
Cream 2:
250 g mascarpone
100 g milk chocolate
1 vial rum essence
2 tablespoons sugar (to mix with mascarpone)
Syrup:
200 ml water
5 tablespoons sugar
For decoration:
whipped cream
ladyfingers
pink marshmallows
chocolate (optional, for decoration)
Preparation Steps
1. Preparing the Layers
First Layer:
1.1. I separated the eggs at the beginning to achieve a lighter sponge, but if you're in a hurry, you can beat them whole. Beat the eggs with the sugar until they lighten in color, then add the oil.
1.2. Add the vanilla essence.
1.3. Mix the flour with the baking powder and gradually incorporate it into the egg mixture.
1.4. Pour the batter into a baking pan lined with parchment paper. I use a standard round cake pan.
1.5. Bake in a preheated oven at 180°C for 20-25 minutes. The sponge should be firm and slightly golden.
1.6. Let it cool in the pan for a few minutes, then transfer it to a wire rack or parchment paper.
Second Layer:
2.1. Follow the same steps as the first layer, but add the rum essence after the oil, and at the end, add the unsweetened cocoa powder along with the flour and baking powder.
2.2. Pour the batter into the same pan (washed and dried beforehand).
2.3. Bake at 180°C for about 20 minutes.
2.4. Cool it the same way as the first layer.
2. Preparing the Syrup
3.1. In a small saucepan, combine the water and sugar, bring to a boil for 2-3 minutes until the sugar is fully dissolved, then let it cool.
3. Preparing the Creams
Cream 1 (whipped cream and white chocolate):
4.1. Place a pot of water on the stove and a heatproof bowl on top.
4.2. Break the white chocolate into pieces and add it to the bowl, along with a tablespoon of liquid cream.
4.3. Melt the chocolate, stirring constantly, then set aside to cool (not in the fridge, just at room temperature).
4.4. Whip the remaining cream until stiff peaks form.
4.5. Pour the cooled white chocolate over the whipped cream, add the vanilla essence, and mix briefly.
4.6. Chill the cream until ready to assemble.
Cream 2 (mascarpone and milk chocolate):
5.1. Follow the same process: melt the chocolate with a tablespoon of cream over steam.
5.2. In a bowl, mix the mascarpone with the sugar and rum essence.
5.3. Add the melted and cooled milk chocolate. Mix briefly.
5.4. Chill the cream.
4. Assembling
6.1. Once the layers are completely cool, cut each in half horizontally. You will have 4 thin layers.
6.2. Place the first plain layer on a serving platter and soak it with syrup.
6.3. Spread half of Cream 2 (the mascarpone and milk chocolate cream) and smooth it out.
6.4. Next, place a cocoa layer (from the second sponge), soak it, and spread half of Cream 1 (the whipped cream and white chocolate).
6.5. Continue with the second plain layer, soaked, followed by the remaining Cream 2.
6.6. Place the final cocoa layer on top and soak it as well.
6.7. Cover the cake with plastic wrap and refrigerate for at least 30 minutes.
5. Decorating
7.1. Frost the cake with whipped cream.
7.2. Decorate the edges or the top with ladyfingers, chocolate pieces, pink marshmallows, or any other decorations you prefer.
7.3. Let it chill in the fridge until serving, so the layers settle.
Why I Make This Recipe Often
I love it because it uses simple ingredients, the layers can be baked quickly one after another in the same pan, and the creams hold their shape even without gelatin or other stabilizers. It slices cleanly, and the taste remains good even after two days in the fridge.
Tips and Variations
Tips
- Cut the layers only when they are completely cooled; otherwise, they may crumble.
- If you have time, prepare the cake a day in advance. It slices better after sitting in the fridge.
- For the creams, do not use hot chocolate over whipped cream or mascarpone – it can cause them to curdle.
Substitutions
- Liquid cream can be replaced with plant-based cream if you don't use dairy, but the taste will be different.
- The rum or vanilla essence can be adjusted to preference, or natural extracts can be used.
Variations
- If you want to simplify, you can make a single sponge batter: after mixing, divide it in half, adding vanilla to one half and cocoa and rum to the other.
- For decoration, use only whipped cream and grated chocolate if you prefer not to use ladyfingers or marshmallows.
Serving Ideas
- Serve cold, straight from the fridge.
- It can be cut into small portions for children or larger slices for festive gatherings.
- It pairs well with fresh fruit on the side if you want to tone down the sweetness.
Frequently Asked Questions
1. Can the sponge be made a day in advance?
Yes, the layers can be made a day ahead and stored covered at room temperature or in the fridge.
2. How can I prevent the cream from curdling when adding melted chocolate?
The chocolate should be completely cooled to room temperature before being added to the whipped cream or mascarpone.
3. Can I add fruit between the layers?
Fresh fruits can be added, but they shouldn't be too watery. Strawberry or banana pieces work quite well.
4. Can the cake be frozen?
I do not recommend freezing – creams with whipped cream and mascarpone change texture upon thawing.
5. Can the layers be made thin, like sheets?
The layers turn out best like a sponge cake, meaning not too thick, but also not like thin sheets of custard. They can also be baked in a square pan, but not too spread out.
Nutritional Values (estimate)
One slice of cake (from 12 servings) has approximately:
- 320-350 kcal
- 7-8 g protein
- 20-22 g fat
- 30-32 g carbohydrates
The exact value varies depending on the chocolate and cream used.
Storage and Reheating
The cake can be stored in the fridge, covered or in a box, for up to 3 days. Reheating is not recommended. Serve it cold directly, and the creams maintain their texture even after 48 hours. After a longer period, the layers may start to soften, but the taste remains pleasant. If it has been uncovered, it's best to cover the cut portions with plastic wrap to prevent them from absorbing fridge odors.
I made this cake for my daughter's 3rd birthday, and since then, I've been recreating it for almost every family celebration. It features two types of sponge cake and two creams, and I finish it off with whipped cream, chocolate, ladyfingers, and pink marshmallows, giving it a festive look without being technically complicated. I didn't need any special tools or hard-to-find ingredients.
Quick Info
Total time: about 2 hours (including cooling and decorating)
Preparation time: 40 minutes
Baking time: 40-45 minutes (20-25 minutes for each layer)
Servings: 10-12
Difficulty: medium
Recipe type: birthday cake
Ingredients
Layer 1:
3 eggs
4 tablespoons sugar
4 tablespoons flour
1 tablespoon oil
1 packet baking powder
1 vial vanilla essence
Layer 2:
3 eggs
4 tablespoons sugar
3 tablespoons flour
2 tablespoons unsweetened cocoa powder
1 tablespoon oil
1 packet baking powder
1 vial rum essence
Cream 1:
250 ml liquid cream
100 g white chocolate
1 vial vanilla essence
Cream 2:
250 g mascarpone
100 g milk chocolate
1 vial rum essence
2 tablespoons sugar (to mix with mascarpone)
Syrup:
200 ml water
5 tablespoons sugar
For decoration:
whipped cream
ladyfingers
pink marshmallows
chocolate (optional, for decoration)
Preparation Steps
1. Preparing the Layers
First Layer:
1.1. I separated the eggs at the beginning to achieve a lighter sponge, but if you're in a hurry, you can beat them whole. Beat the eggs with the sugar until they lighten in color, then add the oil.
1.2. Add the vanilla essence.
1.3. Mix the flour with the baking powder and gradually incorporate it into the egg mixture.
1.4. Pour the batter into a baking pan lined with parchment paper. I use a standard round cake pan.
1.5. Bake in a preheated oven at 180°C for 20-25 minutes. The sponge should be firm and slightly golden.
1.6. Let it cool in the pan for a few minutes, then transfer it to a wire rack or parchment paper.
Second Layer:
2.1. Follow the same steps as the first layer, but add the rum essence after the oil, and at the end, add the unsweetened cocoa powder along with the flour and baking powder.
2.2. Pour the batter into the same pan (washed and dried beforehand).
2.3. Bake at 180°C for about 20 minutes.
2.4. Cool it the same way as the first layer.
2. Preparing the Syrup
3.1. In a small saucepan, combine the water and sugar, bring to a boil for 2-3 minutes until the sugar is fully dissolved, then let it cool.
3. Preparing the Creams
Cream 1 (whipped cream and white chocolate):
4.1. Place a pot of water on the stove and a heatproof bowl on top.
4.2. Break the white chocolate into pieces and add it to the bowl, along with a tablespoon of liquid cream.
4.3. Melt the chocolate, stirring constantly, then set aside to cool (not in the fridge, just at room temperature).
4.4. Whip the remaining cream until stiff peaks form.
4.5. Pour the cooled white chocolate over the whipped cream, add the vanilla essence, and mix briefly.
4.6. Chill the cream until ready to assemble.
Cream 2 (mascarpone and milk chocolate):
5.1. Follow the same process: melt the chocolate with a tablespoon of cream over steam.
5.2. In a bowl, mix the mascarpone with the sugar and rum essence.
5.3. Add the melted and cooled milk chocolate. Mix briefly.
5.4. Chill the cream.
4. Assembling
6.1. Once the layers are completely cool, cut each in half horizontally. You will have 4 thin layers.
6.2. Place the first plain layer on a serving platter and soak it with syrup.
6.3. Spread half of Cream 2 (the mascarpone and milk chocolate cream) and smooth it out.
6.4. Next, place a cocoa layer (from the second sponge), soak it, and spread half of Cream 1 (the whipped cream and white chocolate).
6.5. Continue with the second plain layer, soaked, followed by the remaining Cream 2.
6.6. Place the final cocoa layer on top and soak it as well.
6.7. Cover the cake with plastic wrap and refrigerate for at least 30 minutes.
5. Decorating
7.1. Frost the cake with whipped cream.
7.2. Decorate the edges or the top with ladyfingers, chocolate pieces, pink marshmallows, or any other decorations you prefer.
7.3. Let it chill in the fridge until serving, so the layers settle.
Why I Make This Recipe Often
I love it because it uses simple ingredients, the layers can be baked quickly one after another in the same pan, and the creams hold their shape even without gelatin or other stabilizers. It slices cleanly, and the taste remains good even after two days in the fridge.
Tips and Variations
Tips
- Cut the layers only when they are completely cooled; otherwise, they may crumble.
- If you have time, prepare the cake a day in advance. It slices better after sitting in the fridge.
- For the creams, do not use hot chocolate over whipped cream or mascarpone – it can cause them to curdle.
Substitutions
- Liquid cream can be replaced with plant-based cream if you don't use dairy, but the taste will be different.
- The rum or vanilla essence can be adjusted to preference, or natural extracts can be used.
Variations
- If you want to simplify, you can make a single sponge batter: after mixing, divide it in half, adding vanilla to one half and cocoa and rum to the other.
- For decoration, use only whipped cream and grated chocolate if you prefer not to use ladyfingers or marshmallows.
Serving Ideas
- Serve cold, straight from the fridge.
- It can be cut into small portions for children or larger slices for festive gatherings.
- It pairs well with fresh fruit on the side if you want to tone down the sweetness.
Frequently Asked Questions
1. Can the sponge be made a day in advance?
Yes, the layers can be made a day ahead and stored covered at room temperature or in the fridge.
2. How can I prevent the cream from curdling when adding melted chocolate?
The chocolate should be completely cooled to room temperature before being added to the whipped cream or mascarpone.
3. Can I add fruit between the layers?
Fresh fruits can be added, but they shouldn't be too watery. Strawberry or banana pieces work quite well.
4. Can the cake be frozen?
I do not recommend freezing – creams with whipped cream and mascarpone change texture upon thawing.
5. Can the layers be made thin, like sheets?
The layers turn out best like a sponge cake, meaning not too thick, but also not like thin sheets of custard. They can also be baked in a square pan, but not too spread out.
Nutritional Values (estimate)
One slice of cake (from 12 servings) has approximately:
- 320-350 kcal
- 7-8 g protein
- 20-22 g fat
- 30-32 g carbohydrates
The exact value varies depending on the chocolate and cream used.
Storage and Reheating
The cake can be stored in the fridge, covered or in a box, for up to 3 days. Reheating is not recommended. Serve it cold directly, and the creams maintain their texture even after 48 hours. After a longer period, the layers may start to soften, but the taste remains pleasant. If it has been uncovered, it's best to cover the cut portions with plastic wrap to prevent them from absorbing fridge odors.