Doll Cake 2

Name: Doll Cake 2 - Roxana P.
Ingredients: Base 1 5 eggs 12 tablespoons sugar 7 tablespoons flour 3 tablespoons cocoa 1 baking powder 1 teaspoon lemon juice 1/2 grated lemon peel Base 2 3 eggs 6 tablespoons sugar

Dessert - Doll Cake 2 by Roxana P. - Recipia

The doll cake is assembled from two layers of cocoa: one baked in a tray and cut into two sheets, while the other is baked in a bundt pan and cut into three. Between the layers, a chocolate cream with mascarpone and whipped cream is added. After the cake has chilled in the refrigerator, it is covered with fondant and decorated around the doll. Quick Info Total time: not specified in the original recipe; includes preparation, baking, cooling, approximately 1 hour for the chocolate cream in the freezer, and a minimum of 2 hours of refrigeration. Preparation time: not specified. Baking time: until the layers pass the toothpick test. Servings: number not specified and depends on the size of the cake and how it is portioned. Difficulty: medium, due to the assembly of the layers and covering the cake with fondant. Recipe type: festive cake, suitable for children's birthdays. Ingredients Layer 1 5 eggs 12 tablespoons of sugar 7 tablespoons of flour 3 tablespoons of cocoa 1 pinch of baking powder 1 teaspoon of lemon juice Zest from 1/2 lemon Layer 2 3 eggs 6 tablespoons of sugar 4 tablespoons of flour 2 tablespoons of cocoa 1/2 teaspoon of baking powder Lemon juice Cream 300 g dark chocolate 300 ml liquid cream 2 tubs of mascarpone 4 tablespoons of powdered sugar Decoration Fondant For assembly, you will also need the doll that will be placed in the center of the cake. It should be wrapped in plastic wrap before being inserted into the cake. Preparation method 1. Preparing Layer 1 Separate the eggs. Place the yolks in a bowl and mix them with 4 tablespoons of sugar and the lemon zest. Continue until you obtain a light-colored, homogeneous cream. In another bowl, beat the egg whites with a pinch of salt. Gradually add the remaining sugar and continue mixing until the foam is well combined. Add the lemon juice. Gradually add the yolk cream to the egg whites. Separately, mix the flour with the baking powder and cocoa, then incorporate them into the mixture. Gently stir with a spoon in an upward motion until the batter is homogeneous. There’s no need to mix more once there are no traces of flour. Pour the mixture into a baking tray lined with parchment paper. Bake the layer in a preheated oven until it passes the toothpick test. The exact time is not mentioned in the original recipe, so check the layer towards the end of baking. Let the layer cool completely. Once cooled, cut it into two sheets. 2. Preparing Layer 2 For the second layer, repeat the same preparation method using the 3 eggs, 6 tablespoons of sugar, flour, cocoa, baking powder, and lemon juice. Pour the mixture into a bundt pan and bake until it passes the toothpick test. Allow the layer to cool completely before removing it from the pan. After cooling, cut the layer into three sheets. The bundt pan helps achieve a suitable structure for the center of the cake, but the sheets must be cut carefully to remain as uniform as possible. 3. Preparing the chocolate cream Break the dark chocolate into pieces and melt it together with 100 ml of liquid cream. Once the chocolate has melted and the mixture is homogeneous, let it cool. Place the chocolate cream in the freezer for about 1 hour. During this time, it should cool and thicken, but not freeze completely. Mix the mascarpone with the powdered sugar. Add the cooled chocolate cream and continue to mix until you obtain a homogeneous mixture. Separately, whip the remaining cream. Fold it into the mascarpone and chocolate cream mixture, then mix briefly, just until the cream is uniform. 4. Assembling the cake Place the first sheet of Layer 1. Soak it, then spread half of the cream. Place the second sheet of the first layer and spread it with cream. In the center of the cake, place the first cut sheet from Layer 2 and soak it. Continue with a layer of cream, the second sheet from Layer 2, soak, cream, and the last sheet. Finally, cover the cake with the remaining cream, including the sides, as evenly as possible. Let the cake chill in the refrigerator for 2 hours. This step helps the layers settle and the cream to firm up enough for decorating. 5. Covering and decorating After the cake has chilled in the refrigerator, cover it with fondant. Make a hole large enough in the center of the cake to insert the doll. Wrap the doll in plastic wrap, then place it in the center of the cake. Decorate the cake as desired using the fondant. Why I make this recipe often It’s a cake suitable when you want a festive dessert that attracts attention not just through decoration, but also through shape. The cocoa layers and the chocolate cream with mascarpone are substantial enough to support the assembly, and chilling before covering makes the cake easier to finish. Additionally, the decoration can be changed according to the occasion without altering the base recipe. Tips and variations Tips Let both layers cool completely before cutting. If they are still warm, the sheets may break more easily.

Doll Cake 2

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