Ideal Cake For Men
Carefully separate the yolks from the whites, ensuring that no trace of yolk remains in the whites, to achieve a perfect foam. In a deep bowl, beat the whites with a pinch of salt until they become firm and shiny. In another bowl, start beating the yolks with the 10 tablespoons of sugar, adding the sugar gradually to obtain a homogeneous and creamy mixture. Once the sugar has completely dissolved, add the 5 tablespoons of boiled water, followed by the 5 tablespoons of oil, continuing to beat with a mixer to integrate all the ingredients.
Once the mixture becomes uniform, add the packet of vanilla sugar, which will provide a pleasant aroma. Then, begin to incorporate the 10 tablespoons of flour, one packet of baking powder, and the two tablespoons of cocoa. Gently mix to avoid losing air from the composition. Once the ingredients are well combined, pour the beaten egg whites over the yolk mixture, mixing with a wooden spoon with a gentle up-and-down motion.
The obtained mixture is poured into a tray greased with margarine and lined with a little flour or baking paper. Place the tray in the preheated oven at medium heat and bake for about 30 minutes, or until the top turns golden and passes the toothpick test.
For the chocolate cream, heat the 500 ml of liquid cream in a bain-marie and add the chocolate broken into small pieces, stirring constantly until completely melted. Dissolve the gelatin in 3-4 tablespoons of water, and after the cream mixture has cooled slightly, add the gelatin and mix well to ensure it incorporates evenly. At this stage, prepare the chocolate pudding with the 400 ml of milk and the 3 tablespoons of sugar, then let it cool before adding it to the chocolate cream.
For the vanilla cream, repeat the same process, but use vanilla pudding instead of chocolate pudding, achieving a delicious combination.
For the syrup, heat the 400 ml of water, adding the 5 tablespoons of sugar and the bottle of almond syrup, letting the mixture simmer until the sugar is completely dissolved, then let it cool.
For assembly, create a paper template that will be used to cut the cake layer. Take the layer and, using a sharp knife, cut out the desired shape. Cut the layer in half, soak it well, then first add the chocolate cream, followed by the vanilla cream. Cover with the other piece of layer, which is soaked again.
The leftover pieces from the cutting are placed in two cups, soaked, cream added, and left in the fridge for an hour. After cooling, carefully invert these portions onto the cake, thus forming the desired shapes.
To finish the cake, cover everything with a layer of butter, which will help the fondant adhere perfectly. Prepare the fondant, adding pink coloring to achieve the desired shade, which is carefully rolled out over the cake, creating an elegant and attractive appearance. This delicacy not only looks wonderful but its taste will certainly impress all who savor it.
Ingredients: Batter: - 6 eggs; - 5 tablespoons boiled water; - 5 tablespoons oil; - 10 tablespoons sugar; - 10 tablespoons flour; - 1 sachet baking powder; - 1 sachet vanilla sugar; - a pinch of salt; - 3 tablespoons cocoa. Chocolate cream: - 2 bars of milk chocolate; - 500 ml liquid whipped cream; - one sachet of gelatine; - one sachet of cocoa pudding; - 3 tablespoons of sugar; - 400 ml of milk. Vanilla cream: - 2 white chocolate bars; - 500 ml liquid whipped cream; - 1 sachet gelatine; - 1 sachet vanilla pudding; - 3 tablespoons sugar; - 400 ml milk. The syrup with which we fill the cake: - 400 ml water - 5 tablespoons sugar - a small bottle of almond essence.
