Gift Cake
GIFT Cake - A Delicacy for Maria
I dedicate this special cake to my mother-in-law, Maria, who celebrates a beautiful age on April 13th. It is a cake that combines various textures and flavors, truly a delight for the taste buds. This refined dessert is perfect for celebrating important moments in life, and each bite is an explosion of tastes.
Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12
Ingredients:
For the thin layer:
- 2 eggs
- 1 tablespoon cocoa
- 1 teaspoon coffee (preferably finely ground)
- 1 sachet vanilla sugar
- 4 tablespoons regular sugar
- 1 tablespoon water
- 1 tablespoon oil
- 10 tablespoons flour
For the thick layer:
- 5 eggs
- 150 g sugar
- 150 g flour
- 1 teaspoon baking powder
For the milk cream:
- 700 ml milk
- 70 g starch
- 150 g sugar
- 50 g white chocolate
- 200 g butter (at room temperature)
For decoration:
- 600 ml rose syrup (prepared)
- 1 jar of cherry compote (pitted)
- 1 cup of heavy cream (25% fat)
- 300 g sugar (for the cream)
- 2 sachets red gelatin (from Dr. Oetker)
- 50 g white chocolate
- a few pieces of dark chocolate with strawberries
- 1 bag of sliced almonds
Preparation:
1. Thin layer: In a large bowl, beat the eggs with the sugar for about 10 minutes until the mixture becomes frothy. Add cocoa, coffee, and flour (sifted to avoid lumps) and gently mix with a non-metal whisk or a plastic spoon, using an up-and-down motion. Add the oil and water, continuing to mix gently.
2. Baking the thin layer: Pour the mixture into a round baking pan with a removable edge, greased with butter. Bake in a preheated oven at 180°C for 15-20 minutes. When ready, let it cool slightly, then cut out shapes with a cookie cutter to get hearts or other shapes by gently pressing.
3. Thick layer: In another bowl, beat the 5 eggs with the sugar until frothy. Add the flour and baking powder, mixing gently. Pour the mixture into the prepared pan and bake for 25-30 minutes, until the layer is nicely browned.
4. Soaking the layer: After the thick layer has cooled, gently cut off the top to make it even. Generously soak it with syrup from the cherry compote to give it moisture and flavor.
5. Milk cream: In a saucepan, bring 600 ml of milk to a boil with the pieces of white chocolate. In a separate bowl, mix the starch with 50 g of sugar and 100 ml of milk, then add the mixture to the boiling milk, stirring continuously until the cream thickens. Let it cool. Separately, beat the softened butter with powdered sugar, then add the cooled milk cream, homogenizing well.
6. Assembling the cake: Place the thick layer at the bottom of the pan with a removable ring. Grease the edges with honey and melted dark chocolate, then stick the toasted almonds. Place the thin layer shapes on top and pour the milk cream. Leave in the freezer for about 30 minutes.
7. Gelatin: Prepare the gelatin according to the instructions on the package: melt 200 ml of rose or strawberry juice with 50 g of sugar and the two sachets of gelatin. Once the sugar has melted, add the remaining juice and let it cool. It is important to let the gelatin cool to avoid mixing with the cream.
8. Finishing the cake: Once the cream has set, pour the gelatin on top and leave in the freezer for an hour. Finally, decorate the cake with whipped cream mixed with sugar and cherries from the compote.
9. Serving: Let the cake thaw slightly before cutting. It is an excellent choice to be served with a glass of champagne or a sweet wine, adding elegance to the moment.
Practical tips:
- Make sure the ingredients, especially the butter and eggs, are at room temperature for a uniform texture.
- You can replace the cherries with other canned fruits, such as peaches or pineapple, depending on personal taste.
- To create a more decorative look, you can add fresh fruits on top of the cake, such as raspberries or blackberries.
Nutritional benefits:
This cake is not only delicious but also a good source of calcium due to the milk and butter. Cocoa and white chocolate provide antioxidants, while almonds add healthy fats and protein.
Frequently asked questions:
1. Can I replace sugar with a natural sweetener?
Yes, you can use natural sweeteners, but adjust the quantities according to their instructions.
2. How can I make the cake gluten-free?
Use gluten-free flour for the layer and ensure all other ingredients are certified gluten-free.
3. How can I keep the cake fresh longer?
Cover the cake with plastic wrap and store it in the refrigerator. It stays fresh for about 3-4 days.
So, I invite you to try this GIFT cake recipe and bring a smile to your loved ones' faces. It is a joyful cooking experience, and the final result is worth every effort!
Ingredients: 1 packet vanilla sugar, 7 eggs, flour, 2 packets red gelatin, Dr. Oetker jelly cake, 2 tablespoons cocoa, 1 teaspoon coffee, 600 ml rose syrup (prepared), 1 jar cherry compote, 1 cup sour cream 25% fat, 300 g sugar, 200 g butter, 10 tablespoons brown sugar, 700 ml milk, 70 g starch, 1 bag powdered sugar Dr. Oetker, 50 g white chocolate, 1 bag chopped almonds, a few tablets dark chocolate with strawberries, 1 baking powder.
