Horned cream cake

Horn Cream Cake - A Sweet and Aromatic Delight

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour and 30 minutes (plus cooling time)
Number of Servings: 8-10

Introduction
The horn cream cake is a delicious recipe, perfect for celebrating special moments or simply indulging in an extraordinary dessert. The horn, with its unique flavor, adds a distinct note, and the combination with yogurt and whipped cream will delight your senses. This recipe is not only appealing but also simple, bringing a touch of creativity to your kitchen. Let's get started!

Ingredients
*For the Cake Base:*
- 8 medium eggs (free-range for a more intense flavor)
- 200 g sugar
- 145 g flour
- 40 g cocoa
- 1/4 teaspoon ammonium bicarbonate

*For the Horn Cream:*
- 220 g ripe horns
- 80 g sugar
- 125 g cold liquid cream (30% fat)

*For the Whipped Cream and Yogurt:*
- 275 g liquid cream (30% fat)
- 160 g natural yogurt
- 60 g sugar
- 10 g gelatin granules
- 50 ml water

*For Soaking:*
- 20 ml concentrated horn syrup mixed with 50 ml still water

*For the Frothy Glaze:*
- 70 g dark chocolate (55% cocoa)
- 100 g liquid cream
- 1 tablespoon cocoa (22% fat) – optional

Recipe History
Fruit cream cakes have a long-standing tradition in gastronomy, often associated with celebrations and joyful moments. The horn, a wild fruit, is appreciated not only for its flavor but also for its nutritional properties. In this recipe, the horn reveals its tart flavor, adding a pleasant contrast to the sweetness of the cakes and creams.

Step by Step - Preparation Guide

*1. Preparing the Cake Base*
- Preheat the oven to 180 degrees Celsius. This is a crucial step to achieve a perfectly baked base.
- Separate the egg whites from the yolks. Ensure that the bowls used are clean and free of grease; otherwise, the egg whites will not whip.
- Beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar, continuing to mix until fully dissolved. This step is crucial for achieving an airy texture.
- Incorporate the yolks into the egg white mixture and mix for another 1-2 minutes. You will notice the composition becoming richer.
- Sift the flour, cocoa, and ammonium bicarbonate into a separate bowl. This step ensures that the dry ingredients blend evenly.
- Fold the dry ingredients into the egg mixture in two batches, mixing gently to avoid losing air from the mixture.
- Pour the mixture into a baking pan lined with parchment paper (24 cm diameter) and place it in the oven. Bake for 30 minutes or until a toothpick test comes out clean. Remember, if the toothpick comes out clean, the base is ready!

*2. Preparing the Horn Cream*
- Separate the horn pulp from the seeds using a sieve or blender. This step will ensure a smooth cream texture.
- Place the horn puree over medium heat, along with 60 g of sugar, and let it boil for a few minutes until it thickens. This process will intensify the flavor.
- Allow the mixture to cool completely before using.

*3. Preparing the Whipped Cream and Yogurt*
- Hydrate the gelatin in 50 ml of water (or, for added flavor, you can use liquid cream). Dissolve the gelatin in a double boiler to prevent lumps.
- Whip the cream with the sugar until it gains volume and consistency. This will add an airy texture to your cream.
- Add the yogurt and dissolved gelatin to the cream, mixing well to homogenize the composition.

*4. Assembling the Cake*
- Place the first slice of cake on a platter and soak it with the horn syrup. This step will add moisture and flavor.
- Add half of the whipped cream and yogurt, followed by a layer of horn cream. This is when the flavors blend perfectly.
- Add the remaining white cream and cover with the other slice of cake, which will also be soaked.
- Place the cake in the refrigerator for at least one hour (ideally 3-4 hours) to set and combine the flavors.

*5. Preparing the Frothy Glaze*
- Whip the liquid cream until it doubles in volume.
- Melt the chocolate in a double boiler, along with 70 g of cream. Stir until the chocolate is completely melted.
- Add the remaining whipped cream and sifted cocoa, mixing gently to obtain a smooth glaze.

*6. Decorating the Cake*
- Remove the cake from the refrigerator and carefully remove the ring, ensuring not to disturb the layers.
- Glaze the cake with the chocolate mixture, ensuring it is evenly distributed.

Serving and Suggestions
The horn cream cake is served cold, ideally alongside a cup of black tea or a cold lemonade. You can decorate the cake with some fresh fruits or a sprinkle of cocoa for an elegant look. Additionally, if you want to achieve a more exotic note, you can add a few fresh mint leaves.

Frequently Asked Questions
1. What can I use instead of horns?
If you do not have access to horns, you can try raspberry or blueberry puree for a different flavor.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and creams, adjusting the taste to your preferences.

3. Is it possible to freeze the cake?
Yes, the cake can be frozen. Make sure it is well wrapped to prevent excessive freezing.

Nutritional Benefits
The horn cream cake, due to its ingredients, can provide a good source of vitamins and antioxidants, especially from the horns and yogurt. Yogurt brings beneficial probiotics for digestion, while cream offers a dose of healthy fats.

Tips and Variations
- If you want a lower-calorie cake, you can use light cream and Greek yogurt.
- Add some ground nuts to the cake base for a crunchy taste.
- You can experiment with various flavors, such as vanilla or cinnamon, in both the base and creams.

We hope this horn cream cake recipe has inspired you to venture into the kitchen. Remember, every dessert you prepare is an opportunity to express your creativity and bring joy to your loved ones!