Spider web mini cake
Mini Cake "Spider Web" - A Festive Delight
Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
Step into a world full of flavors, aromas, and stories with this mini cake "Spider Web." This recipe is perfect not only for Halloween but also for birthdays, parties, or any festive occasion. With a combination of rich chocolate, delicate creams, and fresh fruits, this cake is sure to be the star of the table!
Ingredients for the Base:
- 75 g dark and milk chocolate
- 50 g butter (at room temperature)
- 50 g brown or white sugar
- 2 large eggs
- 50 g nuts (lightly roasted and ground)
- 50 g flour
- 1 teaspoon baking powder
- A pinch of salt
- 2 tablespoons cognac
- Essences: rum, vanilla
- 1 teaspoon coffee powder
- 1 teaspoon cappuccino
- 1 tablespoon cocoa
- 1 teaspoon orange zest
Ingredients for the Cream:
*Cream 1:*
- About 1 jar of jam (sour cherry is recommended)
- 200 ml heavy cream for whipping
- 1 packet of whipping stabilizer
*Cream 2:*
- 150 ml heavy cream
- ½ packet of whipping stabilizer
- A few generous tablespoons of Finetti cream (at room temperature)
Ingredients for the Glaze:
- 100 g dark chocolate
- 100 ml liquid cream
- 1 tablespoon cognac
- 100 g white chocolate (for decoration)
Ingredients for Filling and Decoration:
- Fresh fruits: strawberries, kiwi, bananas, ripe pears, canned fruit
Preparation:
1. Preparing the Base:
- Start by preheating the oven to 180°C. Prepare a removable cake pan by lining it with baking paper.
- Cream the soft butter with the sugar until it becomes a creamy paste. It is important to use butter at room temperature to achieve an airy texture.
- In a separate bowl, beat the egg whites with a pinch of salt and a few drops of vinegar until stiff peaks form.
- In another bowl, mix the egg yolks with the essences of rum and vanilla, orange zest, and cognac. Gradually add this mixture to the butter, mixing continuously.
- Sift the flour with the baking powder twice. Add the dry ingredients (cocoa, coffee powder, cappuccino, and ground nuts) to the flour and gently mix.
- Melt the chocolate in a double boiler or microwave, letting it cool slightly before adding it to the butter mixture. Mix well.
- Alternately incorporate two tablespoons of flour and two tablespoons of beaten egg whites, gently folding from the bottom up. Continue until all ingredients are combined.
- Pour the mixture into the prepared pan and bake for 30 minutes. You can check if it's done with a toothpick - if it comes out clean, the base is perfect!
2. Preparing the Cream:
- For the first cream, whip the cold cream for a few minutes, then add the stabilizer and continue mixing until stiff. Divide the whipped cream into two bowls.
- In one bowl, add the sour cherry jam and taste to ensure it’s not too sweet. Refrigerate.
- In the other bowl, add the Finetti cream and mix until you achieve a creamy and uniform consistency.
3. Assembling the Cake:
- Once the base has completely cooled, cut it in half horizontally and soak it with a bit of syrup from the canned fruit.
- Spread the first layer of jam cream on the first base layer, then add some drained fruits from the compote for extra flavor.
- Cover with the second layer of Finetti cream and place the second base on top.
4. Preparing the Glaze:
- For the glaze, melt the dark chocolate with the cream and cognac over very low heat, stirring constantly until smooth. Be careful not to let it boil.
- Pour the warm glaze over the assembled cake, focusing on the center to allow the chocolate to drip evenly down the sides of the cake.
5. Decorating the Cake:
- Melt the white chocolate in a double boiler and, while still warm, use a piping bag to create the "spider web" pattern. Start from the center and form concentric circles.
- Use a knife to draw lines from the center to the outside and then back to create the desired design.
- Decorate the cake with fresh fruits, such as fanned strawberries, for a spectacular look.
Practical Tips:
- Make sure all ingredients are at room temperature for a fluffier cake.
- You can experiment with different types of jam or fresh fruits to customize the recipe to your taste.
- If you want a more intense chocolate flavor, you can add extra cocoa to the Finetti cream.
Nutritional Information:
This recipe offers a balance of carbohydrates, proteins, and healthy fats, with approximately 350 calories per serving. The fruits add vitamins and antioxidants, making this cake not only delicious but also beneficial.
Frequently Asked Questions:
- Can I use another type of chocolate? Yes, you can replace dark chocolate with milk chocolate, but the taste will be sweeter.
- What other fruits can I use? Berries, pineapple, or peaches are excellent options to add a fresh note to the cake.
Serving Suggestions:
This mini cake "Spider Web" pairs perfectly with a scoop of vanilla ice cream or a cup of aromatic coffee. Enjoy it with loved ones and let yourself be enchanted by the flavor combinations!
Enjoy every step of this creative process and savor the final result. Your cake will surely be a hit at any gathering!
Ingredients: Base: 75 g milk chocolate and dark chocolate, 50 g butter, 50 g brown or white sugar, 2 large eggs, 50 g walnuts, 50 g flour, 1 teaspoon baking powder, a pinch of salt, 2 tablespoons Alexandrion cognac, rum essence, vanilla essence, 1 teaspoon coffee powder, 1 teaspoon cappuccino, 1 tablespoon cocoa, 1 teaspoon orange zest. Cream 1: Approximately 1 jar of jam (I used sour cherry), a small bowl of whipped cream (200 ml sweet cream), 1 packet of whipped cream stabilizer. Cream 2: 150 ml sweet cream, 1/2 packet of whipped cream stabilizer, a few generous tablespoons of fine cream. Glaze: white chocolate, 1 tablespoon cognac, 100 g dark chocolate, 100 ml liquid cream. For filling and decoration: strawberries, kiwis, bananas, baked pears, canned fruit.
