Three-Colored Cake

Three-Color Cake - A Delicious Delicacy for Any Occasion

I invite you to discover a refined and easy-to-make recipe, perfect for any special occasion. This three-color cake combines a slightly moist sponge, decadent vanilla cream, and a fine chocolate glaze, all accompanied by a sprinkle of crunchy nuts. Whether you want to impress your guests or indulge in a sweet dessert, this recipe will win you over!

Preparation Time: 30 minutes
Baking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Number of Servings: 12

Ingredients

For the Sponge:
- 8 fresh eggs
- 4 tablespoons water
- 1 pinch of salt
- 4 tablespoons oil
- 8 tablespoons flour
- 1 tablespoon cocoa
- 1 teaspoon baking powder

For the Syrup:
- 200 ml water
- 2 tablespoons sugar
- Rum essence (to taste)

For the Cream:
- 300 ml milk
- 3 tablespoons cornstarch (or flour, if preferred)
- 3 tablespoons sugar
- Vanilla essence
- 300 ml whipped cream
- 150 g walnut pieces, chopped (or hazelnuts for a crunchier version)

For the Glaze:
- 100 g dark chocolate
- 100 ml liquid cream

Preparing the Sponge

1. Preheat the oven: Start by preheating the oven to 180°C. This step is essential for ensuring even baking of the sponges.

2. Beating the egg whites: In a large bowl, add the egg whites, water, and salt. Use an electric mixer to beat them on high speed until you achieve a stiff and glossy foam.

3. Adding the sugar: Gradually incorporate the sugar, continuing to mix until the mixture becomes a dense and shiny foam.

4. Incorporating the yolks: In another bowl, whisk the yolks with the oil. Then, add this mixture to the egg white foam, folding gently with a spatula to avoid losing air.

5. Flour and cocoa: Sift the flour and baking powder, gradually adding them to the mixture. Divide the mixture into two equal parts. In one part, add the tablespoon of cocoa, mixing well until homogeneous.

6. Baking: Grease a loaf pan with butter or oil and dust it with flour. Pour half of the white mixture, then half of the cocoa mixture. Repeat the process until both mixtures are used up. Bake in the oven for about 40 minutes or until a tester inserted in the center comes out clean. Let the sponges cool on a rack.

Preparing the Syrup

1. Boiling the syrup: In a small saucepan, add the water and sugar over medium heat. Stir until the sugar completely dissolves. Once the syrup reaches a boiling point, add the rum essence and let it cool.

Preparing the Cream

1. Heating the milk: In a saucepan, place the milk, sugar, and vanilla essence over medium heat. Stir occasionally to prevent burning.

2. Cornstarch: In a small bowl, mix the cornstarch with 50 ml of cold milk until there are no lumps.

3. Thickening the cream: When the milk starts to boil, add the cornstarch mixture, stirring continuously with a whisk. Keep stirring until the cream thickens. Remove from heat and let it cool.

4. Incorporating the whipped cream: Whip the cream until stiff, then fold it into the cooled cream. Add the chopped walnuts and mix gently.

Preparing the Glaze

1. Melting the chocolate: In a heatproof bowl, place the broken chocolate and liquid cream. Set the bowl over a saucepan of hot water (bain-marie) and stir until completely melted and smooth.

Assembling the Cake

1. Cutting the sponges: Once the sponges have cooled, cut them into equal slices.

2. Soaking the sponges: Take a slice of cocoa sponge, soak it with the prepared syrup, then add a layer of cream. Continue with a slice of white sponge, soak it, add cream, and repeat the process until all slices are used.

3. Adding the glaze: Once the cake is assembled, pour the chocolate glaze over the top, allowing it to drip slightly over the edges for an impressive visual effect.

4. Final cooling: Let the cake chill in the refrigerator for at least an hour before slicing and serving. This step will allow the flavors to meld perfectly.

Serving and Variations

Served plain or with a dollop of whipped cream on top, this three-color cake is ideal alongside a cup of fragrant tea or coffee. You can also experiment with different flavor essences: orange, almond, or lemon, for a personalized twist.

Frequently Asked Questions

1. Can I replace the nuts?
Yes, you can use hazelnuts or even coconut flakes for a different texture.

2. What type of chocolate should I use for the glaze?
Dark chocolate provides an intense flavor, but you can also opt for white chocolate for a sweeter note.

3. How do I store the cake?
I recommend storing it in the refrigerator, in a well-sealed container, to maintain its freshness.

Nutritional Benefits

This cake contains natural ingredients, such as nuts, which are a good source of protein and healthy fats. Additionally, milk provides calcium and vitamins, while eggs are an excellent source of complete protein.

Enjoy your meal! Whether you're making it for a birthday, a gathering with friends, or simply to treat yourself, the three-color cake is sure to bring a smile to the faces of your loved ones!