Mini cake in a tray

Sheet mini-cake with chocolate cream and delicious glaze

Do you want to impress your friends and family with a dessert that is not only tasty but also splendid? Then our sheet mini-cake is the perfect solution! This recipe transforms a simple pound cake into a delicious pastry, and with a few simple tricks, you'll achieve a result worthy of the most sophisticated patisseries. Let's start our sweet adventure!

Preparation time
- Preparation time: 20 minutes
- Baking time: 30-35 minutes
- Total time: 55-60 minutes
- Number of servings: 10

A note from history
The sheet mini-cake has its roots in family culinary traditions, where every mother or grandmother had her own version of pound cake or cake. This recipe, inspired by the dearest memories, transforms a simple dessert into something special, bringing a touch of nostalgia and love in every bite.

Ingredients
For the pound cake:
- 5 eggs
- 5 tablespoons of oil
- 1 cup of sugar
- 1 cup of flour
- 1 teaspoon baking powder
- Preferred essences (vanilla, rum, almonds)

For the quick chocolate cream:
- 200 ml liquid cream
- 1 packet of chocolate-flavored pudding mix (e.g., Dr. OETKER)
- Cocoa to taste (optional)

For the vanilla/cocoa cream:
- 500 ml milk
- 1/4 pack of margarine
- 4 tablespoons of flour
- 6 tablespoons of sugar
- 3 egg yolks
- 1 vanilla essence or 2 tablespoons of cocoa

For the syrup:
- 1 cup water
- 4 tablespoons sugar
- 1 tablespoon cocoa
- 1 essence of rum

For the glaze:
- 7 tablespoons sugar
- 50 g butter
- 2 tablespoons cocoa
- 3 tablespoons water

Step by step: Preparing the pound cake
1. Separating the eggs: Start by separating the egg whites from the yolks. Beat the egg whites until stiff peaks form.
2. Adding the sugar: While continuing to beat the egg whites, gradually add the sugar until you achieve a glossy meringue.
3. Incorporating the yolks: Then add the yolks, oil, and desired essences. Mix well to obtain a homogeneous composition.
4. Adding dry ingredients: Gently fold in the flour mixed with baking powder using a spatula, with delicate up-and-down movements to maintain the air in the egg whites.
5. Baking: Pour the mixture into a greased and floured baking pan. Bake in a preheated oven at 150°C for 30-35 minutes. To check if it’s done, insert a toothpick in the center of the cake; if it comes out clean, it’s time to take it out!

Preparing the creams
Chocolate cream:
1. In a bowl, dissolve the cocoa in the liquid cream and add the pudding mix. Mix well until homogeneous. You can adjust the taste with 2-3 tablespoons of sugar, depending on your preference.

Vanilla/cocoa cream:
1. In a saucepan, add the milk and sugar. Heat over medium heat, stirring until the sugar is completely dissolved.
2. Add the margarine and flour dissolved in a few tablespoons of milk. Continue to stir, then add the well-beaten egg yolks. Cook until the mixture thickens, then let it cool.

Assembling the mini-cake
1. Cutting the pound cake: Once the cake has completely cooled, cut it into slices about 1-2 cm thick.
2. Spreading the cream: Choose the desired cream (chocolate or vanilla) and evenly spread it on each slice of cake.
3. Forming the cake: You can assemble the cake into one single cake or use two cakes of different colors (white and brown). If you choose this option, spread each slice with the corresponding cream and alternate the slices for a pleasing visual effect.
4. Soaking: Prepare the syrup by boiling the water with sugar, cocoa, and rum essence, then let it cool. Drizzle the cooled syrup over the cake to keep it moist and delicious.
5. Glazing: To prepare the glaze, combine the sugar, butter, cocoa, and water in a small saucepan. Boil for a few minutes, then let it cool slightly before pouring it over the cake. You can garnish with coconut flakes for an extra touch of refinement.

Serving suggestions
The sheet mini-cake is perfect for any occasion, from birthdays to family gatherings. Serve it with a scoop of vanilla ice cream or a glass of cold milk for a truly delicious experience. You can also accompany this dessert with a flavored coffee or hot tea for a moment of indulgence.

Variations and tricks
- Color variation: If you choose to make two cakes, we recommend using cocoa in the second cake to add a contrast of colors. This way, you will achieve a spectacular appearance when serving.
- Moisture tricks: If you want to ensure that the cake remains moist, don’t hesitate to generously apply the syrup. You can experiment with different essence flavors in the syrup, depending on your preferences.
- Alternative creams: If you’re not a fan of chocolate, you can prepare a fruit cream or a vanilla mascarpone cream, which will pair wonderfully with your cake.

Nutritional benefits
This sheet mini-cake, although a dessert, also offers some nutritional benefits. Eggs are an excellent source of protein, and oil provides healthy fatty acids. Additionally, by adding cocoa, you benefit from antioxidants that can support heart health.

Frequently asked questions
1. Can I use whole wheat flour? Yes, you can replace white flour with whole wheat flour for a healthier option. However, the texture will be slightly different.
2. How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for up to 4-5 days.
3. Can I use other flavors for the creams? Absolutely! You can experiment with coffee, almond, or orange flavors to customize the cake to your taste.

I hope this recipe has inspired you to try making a sheet mini-cake that brings joy to the hearts of your loved ones! Don’t forget to share the final result and enjoy every bite! Enjoy your meal!