The Mona Cake is a chocolate sponge cake filled with vanilla pudding cream and topped with a simple layer of grated chocolate. The sponge is made with egg whites, sugar, water, flour, and cocoa, while the remaining egg yolks are used in the cooked cream. The recipe does not specify the size of the baking pan, the exact baking time, or the ingredients for soaking, so these must be adjusted according to the pan used and the syrup you have on hand.
Quick Info
Total Time: Not specified in the original recipe
Preparation Time: Not specified
Baking Time: Until the sponge is baked on low heat; the exact duration is not specified
Servings: The number is not specified and depends on the size of the pan and how the cake is portioned
Difficulty: Easy to medium
Recipe Type: Cake with vanilla cream and chocolate sponge
Ingredients
For the sponge
6 egg whites
12 tablespoons of sugar
12 tablespoons of cold water
8 tablespoons of flour
6 tablespoons of cocoa
1 packet of baking powder
For the cream
700 ml of milk
2 packets of pudding
6 egg yolks, remaining from separating the eggs
200 g of Rama margarine
Essences, to taste
For soaking and decoration
Syrup for soaking the sponge, quantity and composition not specified in the original recipe
Grated chocolate, quantity not specified
Preparation Method
1. Carefully separate the eggs to ensure that the egg whites do not come into contact with the yolks. The yolks will be used for the pudding cream.
2. Place the egg whites in a large bowl and beat them until they form a foam. Gradually add the sugar, continuing to mix until you achieve a consistent foam.
3. Slowly pour the cold water over the beaten egg whites and incorporate it gradually. It is important not to add all the water at once to keep the foam as stable as possible.
4. In a separate bowl, mix the flour with the cocoa powder and baking powder. Add the dry ingredients to the egg white mixture in batches, carefully folding them in.
5. Pour the batter into a lined baking pan. The recipe does not specify the size of the pan, so the thickness of the sponge will depend on the shape used.
6. Bake the sponge on low heat until it is done. Since no exact time is mentioned, check the state of the sponge before removing it from the oven. The sponge should be baked through, not wet in the center.
7. For the cream, prepare the pudding using the 700 ml of milk. Follow the instructions on the pudding packets for preparation.
8. Once the pudding is prepared, add the remaining egg yolks and mix well. Allow the mixture to cool.
9. When the pudding is cool, add the margarine and essences. Blend until the cream becomes smooth.
10. After the sponge has cooled and is ready for assembly, soak it. The amount of syrup is not indicated in the original recipe, so add it gradually without soaking it excessively.
11. Spread the pudding cream over the soaked sponge and smooth the surface.
12. Grate chocolate over the top of the cake. Before serving, let the cake cool thoroughly so that the cream has the right consistency.
Why I Make This Recipe Often
The Mona Cake uses common ingredients and is a practical option when you want a dessert with chocolate sponge and vanilla cream. The yolks are not wasted, as they are used in the pudding cream, and the sponge is prepared without complicated ingredients. The cream can be spread immediately after cooling, and the decoration with grated chocolate does not require separate preparation.
It is also an easy cake to portion since it has a single sponge and a single layer of cream. The final taste largely depends on how well the sponge is soaked and how smooth the cream is.
Tips and Variations
Tips
Egg whites should be beaten before adding the water, and the water should be incorporated gradually. This way, the mixture remains more uniform.
The dry ingredients should be added to the foam in several batches. Mix until there are no visible areas of flour or cocoa, but avoid overworking the mixture.
Let the pudding cool before adding the margarine. If it is too hot, the margarine may melt, and the cream may become too soft.
The sponge must be cooled before soaking and decorating. If it is warm, the cream may lose its consistency.
Soaking should be done gradually. It is easier to add a little more syrup than to fix an overly soaked sponge.
Substitutions
The recipe mentions Rama margarine but does not specify an alternative. If you choose another margarine, keep the same amount of 200 g to maintain the cream's proportions.
For essences, use the flavor you have on hand without changing the rest of the ingredients. The original recipe does not specify a particular type of essence.
Variations
You can change the appearance of the cake by using more or less grated chocolate, as the amount for decoration is not specified. The base of the recipe remains the same: chocolate sponge, pudding cream, and chocolate decoration.
If you use a larger pan, the sponge will be thinner, and if you use a smaller pan, it will be taller. Since the size of the pan is not mentioned in the recipe, the baking time may vary.
Serving Ideas
Cut the cake after the cream has cooled and set. It can be served plain, with grated chocolate on top, without additional decorations. Portions can be cut smaller if the cake is prepared for a meal with multiple desserts.
Frequently Asked Questions
Can I use all six yolks in the cream?
Yes. The recipe states that the remaining yolks are added to the pudding, and these come from the six eggs used for the sponge.
How long do I bake the sponge?
The exact time is not mentioned in the original recipe. The sponge is baked on low heat until done, and the duration depends on the size of the pan and the oven.
What kind of syrup is used?
The recipe only states that the sponge is soaked, without mentioning the ingredients or quantity of the syrup. Use the syrup you prefer and add it gradually to avoid soaking the sponge too much.
When do I add the margarine?
The margarine is added to the cooled pudding, along with the essences. If the pudding is still hot, the cream may become too soft.
Can I prepare the cake a day in advance?
Yes, the cake can be prepared ahead of time and kept in the refrigerator. It is important that the sponge and cream are well cooled before assembly.
Nutritional Values
The values below are estimates since the recipe does not specify the amount of chocolate, type and quantity of syrup, serving sizes, or pudding brand. For an approximate serving size of 12 slices, one slice may have around 300-360 kcal.
Estimated for one slice:
Calories: approximately 300-360 kcal
Protein: approximately 5-7 g
Carbohydrates: approximately 35-45 g
Fats: approximately 15-20 g
Most of the fats come from margarine and chocolate, while carbohydrates mainly come from sugar, flour, milk, pudding, and any syrup. Values may vary significantly depending on the amount of syrup and chocolate used at the end.
Storage and Reheating
Store the cake in the refrigerator, in a covered container or on a protected platter, to prevent the sponge and cream from drying out and absorbing odors from the fridge. It is recommended to be consumed cold.
The cake should not be reheated. It should be taken out of the refrigerator shortly before serving, then cut into slices. Due to the cream made from pudding, margarine, and egg yolks, it is not suitable for storage at room temperature for long periods.
Quick Info
Total Time: Not specified in the original recipe
Preparation Time: Not specified
Baking Time: Until the sponge is baked on low heat; the exact duration is not specified
Servings: The number is not specified and depends on the size of the pan and how the cake is portioned
Difficulty: Easy to medium
Recipe Type: Cake with vanilla cream and chocolate sponge
Ingredients
For the sponge
6 egg whites
12 tablespoons of sugar
12 tablespoons of cold water
8 tablespoons of flour
6 tablespoons of cocoa
1 packet of baking powder
For the cream
700 ml of milk
2 packets of pudding
6 egg yolks, remaining from separating the eggs
200 g of Rama margarine
Essences, to taste
For soaking and decoration
Syrup for soaking the sponge, quantity and composition not specified in the original recipe
Grated chocolate, quantity not specified
Preparation Method
1. Carefully separate the eggs to ensure that the egg whites do not come into contact with the yolks. The yolks will be used for the pudding cream.
2. Place the egg whites in a large bowl and beat them until they form a foam. Gradually add the sugar, continuing to mix until you achieve a consistent foam.
3. Slowly pour the cold water over the beaten egg whites and incorporate it gradually. It is important not to add all the water at once to keep the foam as stable as possible.
4. In a separate bowl, mix the flour with the cocoa powder and baking powder. Add the dry ingredients to the egg white mixture in batches, carefully folding them in.
5. Pour the batter into a lined baking pan. The recipe does not specify the size of the pan, so the thickness of the sponge will depend on the shape used.
6. Bake the sponge on low heat until it is done. Since no exact time is mentioned, check the state of the sponge before removing it from the oven. The sponge should be baked through, not wet in the center.
7. For the cream, prepare the pudding using the 700 ml of milk. Follow the instructions on the pudding packets for preparation.
8. Once the pudding is prepared, add the remaining egg yolks and mix well. Allow the mixture to cool.
9. When the pudding is cool, add the margarine and essences. Blend until the cream becomes smooth.
10. After the sponge has cooled and is ready for assembly, soak it. The amount of syrup is not indicated in the original recipe, so add it gradually without soaking it excessively.
11. Spread the pudding cream over the soaked sponge and smooth the surface.
12. Grate chocolate over the top of the cake. Before serving, let the cake cool thoroughly so that the cream has the right consistency.
Why I Make This Recipe Often
The Mona Cake uses common ingredients and is a practical option when you want a dessert with chocolate sponge and vanilla cream. The yolks are not wasted, as they are used in the pudding cream, and the sponge is prepared without complicated ingredients. The cream can be spread immediately after cooling, and the decoration with grated chocolate does not require separate preparation.
It is also an easy cake to portion since it has a single sponge and a single layer of cream. The final taste largely depends on how well the sponge is soaked and how smooth the cream is.
Tips and Variations
Tips
Egg whites should be beaten before adding the water, and the water should be incorporated gradually. This way, the mixture remains more uniform.
The dry ingredients should be added to the foam in several batches. Mix until there are no visible areas of flour or cocoa, but avoid overworking the mixture.
Let the pudding cool before adding the margarine. If it is too hot, the margarine may melt, and the cream may become too soft.
The sponge must be cooled before soaking and decorating. If it is warm, the cream may lose its consistency.
Soaking should be done gradually. It is easier to add a little more syrup than to fix an overly soaked sponge.
Substitutions
The recipe mentions Rama margarine but does not specify an alternative. If you choose another margarine, keep the same amount of 200 g to maintain the cream's proportions.
For essences, use the flavor you have on hand without changing the rest of the ingredients. The original recipe does not specify a particular type of essence.
Variations
You can change the appearance of the cake by using more or less grated chocolate, as the amount for decoration is not specified. The base of the recipe remains the same: chocolate sponge, pudding cream, and chocolate decoration.
If you use a larger pan, the sponge will be thinner, and if you use a smaller pan, it will be taller. Since the size of the pan is not mentioned in the recipe, the baking time may vary.
Serving Ideas
Cut the cake after the cream has cooled and set. It can be served plain, with grated chocolate on top, without additional decorations. Portions can be cut smaller if the cake is prepared for a meal with multiple desserts.
Frequently Asked Questions
Can I use all six yolks in the cream?
Yes. The recipe states that the remaining yolks are added to the pudding, and these come from the six eggs used for the sponge.
How long do I bake the sponge?
The exact time is not mentioned in the original recipe. The sponge is baked on low heat until done, and the duration depends on the size of the pan and the oven.
What kind of syrup is used?
The recipe only states that the sponge is soaked, without mentioning the ingredients or quantity of the syrup. Use the syrup you prefer and add it gradually to avoid soaking the sponge too much.
When do I add the margarine?
The margarine is added to the cooled pudding, along with the essences. If the pudding is still hot, the cream may become too soft.
Can I prepare the cake a day in advance?
Yes, the cake can be prepared ahead of time and kept in the refrigerator. It is important that the sponge and cream are well cooled before assembly.
Nutritional Values
The values below are estimates since the recipe does not specify the amount of chocolate, type and quantity of syrup, serving sizes, or pudding brand. For an approximate serving size of 12 slices, one slice may have around 300-360 kcal.
Estimated for one slice:
Calories: approximately 300-360 kcal
Protein: approximately 5-7 g
Carbohydrates: approximately 35-45 g
Fats: approximately 15-20 g
Most of the fats come from margarine and chocolate, while carbohydrates mainly come from sugar, flour, milk, pudding, and any syrup. Values may vary significantly depending on the amount of syrup and chocolate used at the end.
Storage and Reheating
Store the cake in the refrigerator, in a covered container or on a protected platter, to prevent the sponge and cream from drying out and absorbing odors from the fridge. It is recommended to be consumed cold.
The cake should not be reheated. It should be taken out of the refrigerator shortly before serving, then cut into slices. Due to the cream made from pudding, margarine, and egg yolks, it is not suitable for storage at room temperature for long periods.