Spiral cake (for kids)

Spiral Cake with Caramel and Blackberries: A Delight for Kids

Preparation Time: 30 minutes
Baking Time: 45-60 minutes
Total Time: 1 hour 30 minutes
Number of Servings: 10-12

In a world full of delicious desserts, the spiral cake with caramel and blackberries proves to be a perfect choice to bring a smile to the little ones' faces. This cake not only looks spectacular, but its sweet and tangy flavor, combined with fine caramel, makes it an irresistible treat. Let's begin the culinary journey!

Magical Ingredients

Base 1:
- 3 eggs
- 2/3 cup of flour
- 2/3 cup of sugar
- 1 tablespoon of cocoa
- 2 tablespoons of oil
- A pinch of salt

Base 2:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 2 tablespoons of cocoa
- A pinch of baking powder

Caramel:
- 150 ml of liquid cream
- 150 g of sugar
- 1 tablespoon of butter

Cream:
- 200 ml of cream
- 200 ml of cooking cream
- 2 tablespoons of powdered sugar

Blackberry Mousse:
- 200 ml of cream
- 1 packet of gelatin
- 250 g of blackberries
- 2 tablespoons of sugar
- 40 ml of water

Decoration:
- Whipped cream, candies, and jellies for garnish

Step by Step: Preparing the Cake

Step 1: Preparing Base 1
1. Separating the Eggs: Start by separating the egg whites from the yolks. It is essential to use fresh eggs to achieve a fluffy foam.
2. Beating the Egg Whites: Use a mixer to beat the egg whites with a pinch of salt, gradually adding the sugar. Continue mixing until you obtain a glossy foam, and the sugar is completely dissolved.
3. Incorporating the Yolks: Add the yolks, sifted flour, and cocoa, gently folding with a spatula.
4. Adding the Oil: Finally, incorporate the oil, ensuring you do not deflate the foam.
5. Baking: Pour the mixture into a round mold with a diameter of 24 cm, lined with parchment paper. Bake at 160°C for 25-30 minutes, or until a toothpick test comes out clean. Once baked, let it cool.

Step 2: Preparing Base 2
1. Beating the Egg Whites: Again, separate the egg whites from the yolks. Beat the egg whites with the sugar, adding it tablespoon by tablespoon.
2. Incorporating the Yolks: Add the yolks, cocoa, sifted flour, and baking powder. Gently mix.
3. Baking the Sheet: Spread the mixture in a 22/30 cm tray lined with parchment paper. Bake at 160°C for 15-20 minutes, being careful not to burn it. Test with a toothpick. Let it cool.

Step 3: Preparing the Caramel
1. Caramelizing the Sugar: In a saucepan, caramelize the sugar until it reaches an amber color.
2. Adding the Cream and Butter: Remove the saucepan from the heat and add the cream and butter. Mix well, being cautious of steam reactions. Place back on low heat and simmer for 6-7 minutes, stirring constantly, until you achieve a honey-like consistency. Let it cool.

Step 4: Preparing the Cream
1. Whipping the Cream: Whip the cream with the cooking cream and powdered sugar until you obtain a fluffy texture.
2. Assembling the Cake: Spread the cream over the sponge sheet, reserving 2-3 tablespoons for decoration. Drizzle the caramel in a thin stream, being careful not to spread it evenly, but to distribute it artistically.

Step 5: Assembling the Cake
1. Placing the Round Base: Place the round base on a serving plate. Spread the center with cream.
2. Creating the Spirals: Cut the large sheet into 3 strips. Place each strip upright, rolled, over the round base. Continue with each strip, alternating directions.

Step 6: Preparing the Blackberry Mousse
1. Hydrating the Gelatin: Hydrate the gelatin in 2 tablespoons of cold water.
2. Preparing the Mousse: Put the blackberries, water, and sugar on the heat. Bring to a boil and turn off the heat. Add the hydrated gelatin and homogenize. Let it cool slightly, then mix with the whipped cream.
3. Filling the Cake: Pour the mousse into the empty space between the cake ring and the caramel roll. Level it and refrigerate for 2-3 hours.

Step 7: Decorating the Cake
1. Removing from the Ring: After it has set, use a thin knife to detach the cake from the ring.
2. Decorating: Decorate the cake with whipped cream, candies, and jellies as desired. Make it shine!

Practical Tips
- It is essential to use ingredients at room temperature to achieve an airy texture for the bases.
- You can vary the fruits used in the mousse – raspberries or strawberries also pair well with caramel!
- The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed within the first 24 hours.

Calories and Nutritional Benefits
Although this cake is a sweet indulgence, the ingredients also provide nutritional benefits. Blackberries are rich in vitamin C and antioxidants, while the cream and cooking cream add a dose of calcium. As a hint, a serving of cake may contain approximately 350-400 calories, depending on the serving size and ingredients.

Frequently Asked Questions
1. Can I use other fruits? Yes, you can experiment with different types of fruits, such as peaches or berries.
2. How can I make the cake less sweet? Reduce the amount of sugar in the caramel and cream, or use a natural sweetener like honey.
3. Can the cake be frozen? It is recommended not to freeze the assembled cake, but you can freeze the bases and mousse separately.

Serving and Pairings
The spiral cake with caramel and blackberries pairs wonderfully with a scoop of vanilla ice cream or a fragrant fruit tea. It is the perfect dessert for a birthday party or an outdoor picnic!

This spiral cake is not just a recipe, but also an opportunity to create sweet memories with loved ones. So, dress up in joy and enjoy every step of preparing this fabulous dessert!