Sah Cake

Recipe for Chess Cake with Delicious Cream

I present to you a recipe that spectacularly combines textures and flavors: Chess Cake. This cake features alternating layers of cocoa and vanilla, filled with a fine and airy cream, making it perfect for special occasions or simply to indulge your family and friends. I will guide you step by step to achieve a result worthy of the best patisseries.

Preparation time: 40 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Servings: 12

Ingredients:

For the cake layers:
- 6 eggs
- 100 g sugar
- 3 tablespoons of caramel syrup (made from 2-3 tablespoons of caramelized sugar, extinguished with 3 tablespoons of water)
- 30 ml oil
- 1 cup of flour (about 150 g) mixed with 1 teaspoon of baking powder
- 2-3 tablespoons cocoa
- Flavorings to taste (vanilla, rum, or almond)

For the cream:
- 200 ml milk
- 1 tablespoon flour
- 1 teaspoon gelatin
- 150 g sugar
- 200 ml liquid cream

For soaking:
- 100 g caramelized sugar extinguished with 100 ml cold water

Instructions:

1. Preparing the cake layers:
Start by separating the eggs. Beat the egg whites with a pinch of salt until they form stiff peaks, gradually adding the sugar. Continue mixing until you achieve a glossy meringue-like consistency. It's important to be patient at this stage, as well-beaten egg whites will help aerate the layers.

2. In a separate bowl, mix the egg yolks with the oil, flavorings, and caramel syrup. Pour this mixture over the beaten egg whites, being careful not to deflate them. The mixture should remain airy, which will contribute to fluffy layers.

3. Sift the flour mixed with baking powder and gradually fold it in using a spatula to avoid losing air. Divide the mixture in two: in the first half, add the cocoa, gently mixing until well combined.

4. Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper and pour the white and cocoa mixtures into the tray, forming two layers. Bake the layers for 25-30 minutes, or until they pass the toothpick test. Allow them to cool completely before assembling.

2. Preparing the cream:
In a saucepan, caramelize the sugar until golden, then carefully add the hot milk. Be cautious, as the mixture will steam and bubble. Stir constantly until the sugar is completely dissolved.

3. In a bowl, dissolve the flour in a few tablespoons of cold milk. Pour this mixture into the caramelized milk and cook, stirring continuously, until it thickens slightly. Let the cream cool to room temperature.

4. When the cream is warm, add the gelatin that has been hydrated in 2 tablespoons of cold water. Mix well and let it cool completely. Finally, fold in the whipped cream gently to avoid losing air.

3. Assembling the cake:
Cut the layers into equal strips, alternating between the white and dark strips. Assemble the cake by sticking the strips together with a little cream. Soak each strip with the caramel syrup to add moisture and extra flavor.

4. Continue alternating the strips of cake and cream until you reach the desired height. You can save some cream for decorating the cake at the end. If you wish, you can add grated chocolate or whipped cream on top for a more elegant appearance.

Practical tips:
- For a more intense flavor, use vanilla sugar or high-quality vanilla extract.
- Make sure the whipped cream is well-beaten but not overdone, as it can turn into butter.
- If you want a fluffier version, you can try replacing some of the flour with cornstarch.
- The cake will keep well in the refrigerator, tasting even better the next day.

Calories and nutritional benefits:
This cake has approximately 240 calories per serving, depending on the ingredients used. The egg layers provide protein, while the milk and cream add calcium. Cocoa not only enhances the flavor but also contains beneficial antioxidants for health.

Frequently asked questions:
- Can I substitute sugar with a natural sweetener?
Yes, you can use sweeteners like stevia or erythritol, but you will need to adjust the proportions.

- How can I tell when the layers are baked?
Use a cake tester: insert a toothpick into the center of the layer; if it comes out clean, the layer is ready.

- Can I freeze the cake?
Yes, the cake can be frozen, but I recommend assembling it only after thawing to maintain the texture of the layers.

You can serve this delicious cake alongside a cup of aromatic tea or freshly brewed coffee. Enjoy each slice and cherish the moments spent with your loved ones!