The Fortress of Cristina

The Fortress of Cristina is a refined cake that combines the airy texture of the sponge with the richness of chocolate and mascarpone creams. This recipe is not just a dessert; it is a true culinary masterpiece, perfect for impressing guests at a special occasion or for treating family during a weekend dinner. Throughout this recipe, you will discover not only the necessary steps to create this delicious cake but also some tips and tricks that will help you achieve a perfect result.

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 2 hours
Total time: 2 hours and 55 minutes
Number of servings: 12

Ingredients

For the sponge cake:
- 6 eggs (separate the egg whites from the yolks)
- 150 g sugar
- 150 g flour
- 100 g milk chocolate
- 100 g dark chocolate
- 2 teaspoons baking powder
- 100 g butter
- a pinch of salt

For the mascarpone cream:
- 500 g mascarpone
- 400 ml whipping cream

For the chocolate cream:
- 400 ml whipping cream
- 360 g milk chocolate
- 60 g butter

For decorating the cake:
- Almond flakes
- Mini Leibniz cookies
- Chocolate flakes

A Brief History

The Fortress of Cristina cake, with its rich layers and varied textures, is a modern reinterpretation of classic desserts. Inspired by the tradition of creating elegant cakes for celebrations, this dessert offers a perfect combination of chocolate and mascarpone cream, paying homage to both sophisticated taste and culinary art.

Step by Step

1. Preparing the sponge

Start by separating the egg whites from the yolks. Ensure that the bowls are clean and free of grease, as this will help the egg whites whip better.

Helpful tips: Use fresh eggs for the best results. Room temperature eggs whip better than refrigerated ones.

Melt the butter together with the chocolate (both dark and milk) in a double boiler or over low heat, stirring constantly to avoid burning. Once the chocolate has completely melted, let the mixture cool.

Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you achieve stiff peaks. This step is essential for giving the sponge a light texture.

In another bowl, mix the yolks with the melted chocolate and butter. This combination will add rich flavor to the sponge. Then, gently fold the yolk mixture into the egg white foam using a spatula to maintain the airiness.

Finally, incorporate the sifted flour along with the baking powder, mixing gently to achieve a uniform batter.

Tip: Sifting the flour not only eliminates lumps but also introduces air into the batter, making it even fluffier.

Pour the batter into a baking pan lined with parchment paper and bake in a preheated oven at 180°C for about 25 minutes. Check if it is done using the toothpick test: if it comes out clean, the sponge is ready.

2. Preparing the creams

Once the sponge has completely cooled, it's time to prepare the creams.

Chocolate cream: In a small saucepan, combine the whipping cream, chocolate, and butter. Place the saucepan over low heat and stir constantly until the chocolate is completely melted. Let the mixture cool, then refrigerate it for at least 2 hours. This step will allow the cream to thicken and become easier to spread on the cake.

Mascarpone cream: Whip the whipping cream until it becomes firm, then add the mascarpone. Mix gently to incorporate the two ingredients. If you prefer a sweeter cream, you can add powdered sugar to taste.

3. Assembling the cake

Once all components are ready, it's time to assemble the cake. Cut the sponge into squares with a side length of 20 cm. Using a glass, cut out 12 discs to form the towers (3 discs for each tower).

Plating tips: Ensure that each disc is even, so the final appearance is pleasing.

Soak each disc with a mixture of orange juice and sugar (to taste). This soaking will add moisture to the sponges and enhance the flavors.

Place the mascarpone cream between the sponge discs for each tower, joining 6 discs together.

On a serving platter, place the soaked square sponge, followed by a layer of mascarpone cream, then top with the remaining soaked sponge. Continue with another layer of mascarpone cream.

Position the towers in the cut corners of the square and cover the entire cake with the remaining mascarpone cream.

4. Finishing the cake

Once the cake is assembled, refrigerate it for about 30 minutes to allow the creams to set. Meanwhile, take the chocolate cream out of the fridge and whip it until fluffy, then coat the cake with the chocolate cream.

Unique detail: If you desire an elegant look, you can use a spatula to create a pattern on the surface of the cake.

Finally, decorate the cake with chocolate flakes, almond flakes, and mini Leibniz cookies for an attractive and crunchy appearance.

Serving Suggestions and Variations

This cake is perfect for serving at a festive meal, alongside a sweet wine or a fragrant coffee. You can also pair it with vanilla ice cream or a fruit sauce for a delicious contrast.

Variations: You can experiment with flavors by adding vanilla or almond extracts to the creams or substituting chocolate with other flavors, such as caramel or berries.

Calories and Nutritional Benefits

A serving of this cake contains approximately 450 calories, but it also provides essential nutrients from eggs, chocolate, and dairy products. Chocolate contains antioxidants, while mascarpone adds a calcium boost.

Frequently Asked Questions

1. Can I replace mascarpone with something else?
- Yes, you can use cream cheese or a combination of cottage cheese and sour cream.

2. How can I make the cake lighter?
- You can reduce the amount of sugar and choose chocolate with a higher cocoa content.

3. Is it possible to make the cake gluten-free?
- Yes, you can replace regular flour with almond flour or a blend of gluten-free flours.

The Fortress of Cristina is not just a dessert; it is a culinary experience that will delight you and transform you into a true pastry master! Don’t forget to share this recipe with your loved ones and enjoy every moment spent in the kitchen!