Thursday cake, after the rains

Thursday Cake After Rain - A Sweet Story Between Flavors and Nostalgia

When the rain hits the metalwork and the atmosphere becomes melancholic, there is nothing more comforting than retreating to the kitchen. This cake, brought from childhood memories, is perfect for gloomy days when the sun seems to have forgotten to shine. With a fluffy base and a delicious chocolate cream, this strawberry jam cake recipe will turn any rainy day into a celebration of flavors.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours (including cooling time)
Number of servings: 12

Ingredients

For the base:
- 8 eggs (ideally use fresh, free-range eggs)
- 8 tablespoons of sugar (you can opt for brown sugar for a more caramelized taste)
- 250 g of butter with 82% fat (make sure it's at room temperature for better incorporation)
- 100 g of dark chocolate (choose a high-quality chocolate with at least 70% cocoa content)
- 220 g of flour (you can use whole wheat flour for extra fiber)
- 1 packet of baking powder with saffron (this will give a subtle taste and beautiful color)

For the cream:
- 200 g of Schogetten white chocolate (white chocolate adds a sweet contrast)
- 230 ml of liquid cream (make sure it is well chilled for easy whipping)
- 3 sheets of gelatin (gelatin helps stabilize the cream)
- 700 g of strawberry jam (if made with gelfix, the appearance will be gelatinous, but the taste will be delicious)

Decoration:
- Melted chocolate (for an elegant and delicious finish)

Preparation Technique

Step 1: Preparing the base
1. Start by separating the egg whites from the yolks. It is important to use a clean bowl for the egg whites; otherwise, they will not whip well.
2. In a bowl, beat the egg whites with a pinch of salt until you achieve a stiff foam. A tip: make sure the bowl is completely dry to obtain a more stable foam.
3. In another bowl, mix the egg yolks with the sugar until the mixture becomes light in color and creamy.
4. In a double-bottomed saucepan, add the butter cut into cubes and the chocolate. Heat over low heat, stirring constantly until melted. Then, pour the chocolate mixture over the egg yolks, mixing well.
5. Sift the flour and baking powder over the yolk mixture, homogenizing everything with a spatula.
6. Finally, fold in the whipped egg whites with gentle up-and-down movements to preserve the air in the mixture. This will make the base fluffy and light.
7. Line a 35/25 cm baking tray with parchment paper and divide the mixture in two. Bake the two bases in a preheated oven at 180 degrees for 25-30 minutes. Check if they are baked by using the toothpick test: if it comes out clean, the base is ready.

Step 2: Preparing the cream
1. In a double-bottomed saucepan, add the white chocolate and liquid cream. Heat over low heat, stirring continuously until the chocolate is completely melted.
2. Meanwhile, hydrate the gelatin sheets in cold water for 10 minutes, then squeeze them well. Add the gelatin to the warm chocolate mixture and stir until homogeneous.
3. Let the cream cool slightly, then place the saucepan in the freezer for about 30 minutes. After that, take the saucepan out and whip the cream until it doubles in volume. This step is essential for achieving an airy cream.

Step 3: Assembling the cake
1. In a taller tray, place cling film to ease the removal of the cake. Place the first base and spread half of the strawberry jam on top.
2. Add the cream evenly, then spread the remaining jam. Place the second base on top and press gently to stick.
3. Cover the cake with cling film and refrigerate for 2-3 hours to firm up well.

Step 4: Decorating
1. After the cake has cooled, use a knife dipped in hot water to cut portions. This trick helps achieve clean slices.
2. Melt the chocolate and decorate the cake as desired, leaving a personal touch.

Useful Tips
- Fresh fruit version: Replace the strawberry jam with fresh fruit puree, such as raspberries or blackberries, for a tart note.
- Flavoring: You can add a little vanilla or rum essence to the yolk mixture for a more intense flavor.
- Basic recipe: The base can be used as a foundation for other cakes, such as nut or seasonal fruit cakes.

Calories and Nutritional Benefits
This cake has an average of about 350 calories per serving but is rich in antioxidants due to the chocolate and fruits. However, moderate consumption is essential to maintain a balanced diet.

Frequently Asked Questions
1. Can I use another type of jam?
Yes, you can experiment with jams of different fruits, such as peaches, plums, or even mixed jams.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base or use sugar-free jams.

3. Can the cake be frozen?
Yes, this cake can be frozen, but it is recommended to decorate it with chocolate only before serving.

This chocolate and strawberry jam cake recipe is not just a treat for the taste buds but also an opportunity to spend quality time in the kitchen. Your guests will surely appreciate the effort, and you will feel the satisfaction of creating something special. So next time the rain makes its presence felt, don't hesitate to unleash your imagination and prepare this delicious cake!