My Sweet Martisor - Kitchen Aid Cake

My Sweet Martisor - Kitchen Aid Cake

I am delighted to present you with the recipe for a special cake that will not only delight your taste buds but also bring a touch of originality to its presentation. This recipe, inspired by the shape of a Kitchen Aid mixer, is perfect for celebrating special occasions or simply for pampering your loved ones. Whether it's an anniversary or a moment when you want to impress your friends, this chocolate and raspberry cake is all you need.

Preparation time: 1 hour
Baking time: 40 minutes
Cooling time: 4 hours
Total time: 5 hours
Number of servings: 12

Necessary ingredients

For the cake base (double quantities will be needed as we will prepare two portions):
- 340 g butter
- 85 g dark cocoa powder (22% fat)
- 500 g powdered sugar
- 1 teaspoon vanilla essence
- 4 eggs
- 280 g flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 250 g full-fat yogurt

For the cream:
- 500 g dark Schogetten chocolate
- 450 ml heavy cream
- 1 tablespoon rum essence

For the filling:
- 500 g fresh raspberries

For the cream on the mixer bowl:
- 100 ml heavy cream

Other necessary ingredients:
- 1 portion of biscuit salami
- ½ portion of soft homemade chocolate
- colored sugar paste (red, black, gray)
- a wooden support

Recipe history

Decorative cakes have a long-standing tradition, often associated with holidays and special occasions. Over time, they have evolved from simple cereal cakes to edible works of art that are not only delicious but also visually stunning. This cake recipe was inspired by an iconic mixer, symbolizing not only a passion for cooking but also the joy of sharing beautiful moments with loved ones.

Step by step - Preparing the cake

Step 1: Preparing the cream

1. Start by melting the cream and chocolate in a saucepan over low heat. Stir constantly to avoid burning. Make sure it doesn't come to a boil.
2. Once the chocolate is completely melted, remove the saucepan from the heat, let it cool, and then refrigerate for 3 hours.

Step 2: Preparing the rectangular cake bases

1. Preheat the oven to maximum temperature. Line a 35 cm long rectangular baking pan with parchment paper.
2. In a large bowl, add the butter, powdered sugar, and vanilla essence. Mix on high speed until you get a fluffy foam (about 5-8 minutes).
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, combine the flour, baking soda, and salt.
5. In a third bowl, mix the yogurt and cocoa.
6. Incorporate the dry ingredient mixture into the butter foam, starting and ending with the dry ingredients. Mix until well combined.
7. Divide the mixture into 3 equal parts (weighing the mixture can help you achieve equal layers) and pour one-third into the prepared pan. Level it gently.
8. Bake for 20-25 minutes or until it passes the toothpick test. Once baked, let the base cool in the pan.

Repeat the process for the other two portions of the base.

Step 3: Preparing the round cake bases

1. Repeat the steps from Step 2 to prepare the round bases, using a 22 cm diameter pan. You will need 4 layers.
2. After baking, let them cool well, then cut each layer in half, resulting in a total of 8 layers.

Step 4: Preparing the biscuit salami and homemade chocolate

1. Prepare a portion of biscuit salami and a portion of homemade chocolate, which will be used as adhesive to build the mixer’s legs.

Step 5: Assembling the cake

1. Remove the cream from the refrigerator, add the rum essence, and mix until fluffy.
2. Set aside 5-6 tablespoons of cream for decorating the exterior of the cake.
3. Cut two of the three rectangular layers in half, spread cream on each half, and sprinkle with raspberries, then stack the layers. Refrigerate everything for at least 2 hours.
4. Do the same with the other round layers.

Step 6: Creating the wooden support

1. Use a piece of wood to create the base of the mixer, tracing its shape and cutting with a jigsaw.
2. Cut two thin pieces of wood 24 cm long for the mixer’s legs.
3. Prepare a thin piece of wood 7 cm wide and 28 cm long to support the rectangular cake (the mixer’s motor).

Step 7: Assembling the cake

1. Place the simple layer of cake on the wooden support, spread with a thin layer of cream, and cut according to the shape of the support.
2. Cover the support with red sugar paste, then attach one of the mixer’s legs with screws.
3. Shape the mixture of biscuit salami and homemade chocolate into the shape of the mixer’s leg and cover it with red sugar paste.
4. Sculpt the round cake, rounding it to fit the shape of the mixer’s bowl. Secure it on the support.
5. Cover the exterior of the cake with cream and coat it with red sugar paste, smoothing it well.
6. Add details like buttons and speeds from gray and black sugar paste. Finally, in the mixer bowl, add the cream from the heavy cream.

Finalization and serving

Congratulations! You have finished preparing a spectacular cake that will surely become the star of the table. Serving it can be accompanied by a glass of wine or a fragrant tea, which will perfectly complement the sweet and rich taste of the cake.

Useful tips:
- Make sure all ingredients are at room temperature before starting preparation. This will help achieve a more homogeneous texture.
- You can add different essences to the cream to give it a personal touch (for example, orange or almond essence).
- Vary the raspberries with other berries like blackberries or blueberries to create various flavor combinations.

Frequently asked questions

- What can I do if I don't have sugar paste?
You can decorate the cake with melted chocolate or whipped cream, achieving just as appetizing an appearance.

- How can I store the cake?
The cake can be stored in the refrigerator in an airtight container for 3-4 days. Make sure it is well-covered to prevent drying out.

- Can I freeze the cake?
Yes, the cake can be frozen, but I recommend freezing it before adding the sugar paste details.

I hope this recipe brings you joy and many delicious moments in the company of your loved ones. Enjoy!