Chick Cake
The Chick Cake has a thin base, raspberry mousse, and a layer of cream and apple puree. It is prepared in several stages, and the total time depends mainly on how quickly the mousse and decoration set in the refrigerator. The quantities below yield a cake of approximately 2 kg. Quick Info Total time: not specified exactly; the cake needs time in the refrigerator between stages Preparation time: variable, depending on cooling and setting Baking time: approximately 10 minutes Servings: approximately 2 kg of cake Difficulty: medium Recipe type: festive cake with raspberry, mousse, and Easter decoration Ingredients Base 7 eggs 7 tablespoons of flour 7 tablespoons of sugar 7 tablespoons of oil Raspberry mousse 125 g raspberry 250 ml whipping cream 20 g gelatin, sheets or powder Sugar syrup 150 g sugar Water to cover the sugar Glaze 200 g liquid whipping cream 350 g apple puree, the quantity is noted as such in the basic recipe 7 g gelatin For decoration 150 g apple puree 10 g gelatin Green decoration from Dr. Oetker Sugar chicks from Dr. Oetker Currants Preparation method 1. Preparing the base Wash and disinfect the eggs, then separate the egg whites from the yolks. Place the egg whites in the bowl of the mixer and beat until you achieve the desired consistency. In another bowl, mix the yolks with the sugar. Then add the flour and oil, and finally fold in the beaten egg whites. Mix gently so that the composition remains as airy as possible. Grease the pan with oil and line it with baking paper. Pour the composition and place the pan in the oven for about 10 minutes. The basic recipe does not specify the oven temperature, so check the base after the first few minutes of baking. Before removing the sheet, gently press the surface. If it springs back and is elastic, the base is baked. Remove it from the oven and let it cool. 2. Sugar syrup Place the sugar in a small saucepan and add enough water to cover it. Boil the syrup, and when it's ready, take it off the heat. Let it cool before use. 3. Raspberry mousse Blend the raspberry until you obtain a puree. Add the sugar syrup and mix. Hydrate the gelatin, then liquefy it according to the form used. The gelatin is added over the raspberry and syrup mixture. Beat the whipping cream in the mixer until it becomes firm and has consistency. Fold the whipped cream into the raspberry puree, mixing gently. 4. Cutting the base and assembling the mousse For assembly, a circle with a diameter of 22 cm is needed. From the cooled base sheet, cut two circles of the same size. Place the first base in the circle. Spread the raspberry mousse over it and level it. Add the second base. At this stage, the cake must be placed in the refrigerator to stabilize. The time is not fixed, as it depends on how quickly the mousse sets. 5. Preparing the layer of cream and gelatin Beat the 200 ml of liquid whipping cream until it becomes very firm. Hydrate the gelatin, then heat it until it becomes liquid again. Mix the gelatin with the whipped cream and a little apple puree. The resulting composition is placed over the cake. After adding this layer, the cake is placed back in the refrigerator. It is important that it is sufficiently stable before moving on to the next stage. 6. Decoration with apple puree Once the cake has set, prepare the final layer of apple puree and gelatin. For decoration, use 150 g of apple puree and 10 g of gelatin. Hydrate the gelatin, liquefy it, and mix it with the apple puree. Pour the composition over the cake and level it carefully. 7. Decorating the cake After the apple layer has stabilized, decorate the cake with green decoration from Dr. Oetker, sugar chicks, and currants. Carefully remove the circle to avoid damaging the edges. The cake must be kept in the refrigerator until all layers are firm. The times in the recipe are indicative, as the cooling duration may vary. Why I make this recipe often This cake can be prepared in advance, which is useful when we have multiple dishes to make. The base bakes quickly, and the raspberry mousse gives the cake a light texture. The decoration with chicks, currants, and apple puree makes it suitable for a festive meal without needing complicated decoration. Tips and variations Tips Check the base by pressing it before removing it from the oven. If the surface does not spring back and remains indented, it needs more baking. Let the base cool before cutting. A warm base can break more easily. Gelatin must be hydrated and then liquefied before being added to the composition. Mix it well with the raspberry puree, whipped cream, or apple puree, as appropriate. Do not move to the next stage until the previous layer is sufficiently stable. This is a more important criterion than a fixed refrigerator time. Substitutions In the basic recipe, gelatin is mentioned in both sheet and powder form. Use one of the options in the indicated quantity. For the green decoration and sugar chicks, use the products mentioned in the recipe. If they are not available, the decoration can be simplified, but these are part of the original appearance of the cake. Variations The cake can be decorated only with apple puree and currants, without green decoration or chicks. In this case, keep the steps for the final layer with gelatin, as this helps the apple puree to stabilize. If a simpler decoration is needed, place the currants on top after the apple layer has set. Serving ideas Serve the cake cold, after all layers are firm. For cleaner slices, use a sharp knife and cut the cake directly from the refrigerator. Frequently asked questions How long should the cake stay in the refrigerator? The recipe does not specify an exact duration. The cake should be left in the refrigerator until the mousse and gelatin layers are stable enough to support the next stage. Check the texture before the final assembly. At what temperature is the base baked? The temperature is not mentioned in the basic recipe. It is advisable to monitor the base and check it by pressing after about 10 minutes, as described in the recipe. Can I use powdered gelatin instead of sheets? Yes. For the mousse, 20 g of gelatin is indicated, either sheets or powder. For the glaze, 7 g is used, and for the decorative layer with apple puree, 10 g. When is the apple puree added? Part of the apple puree is mixed into the composition with whipped cream and gelatin, which is placed over the second base. Finally, the layer prepared from 150 g of apple puree and 10 g of gelatin is added. Can the cake be removed from the circle immediately after assembly? It is not recommended. The cake should stay in the refrigerator until the mousse and the layers above become stable. Otherwise, the edges may sag when removing the circle. Nutritional values The values are estimated and calculated for a serving of approximately 100 g. They may vary depending on the type of whipping cream, the actual amount of apple puree used, and decoration. Calories: approximately 180-220 kcal Protein: approximately 4-5 g Carbohydrates: approximately 25-30 g Fats: approximately 8-11 g The cake contains eggs, flour, sugar, oil, whipping cream, and gelatin. The sugar decoration may increase the carbohydrate intake, depending on the amount used. Storage and reheating Keep the cake in the refrigerator, in a covered or protected container, as the mousse, whipped cream, and puree with gelatin are sensitive to heat. The cake is not reheated. Remove it from the refrigerator only before serving and keep it cool until consumption.
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