Sweet bread cake filled with chantilly cream

Cozonac Cake Filled with Chantilly Cream

Preparation time: 30 minutes
Cooling time: 2-3 hours
Number of servings: 10-12

Introduction

Today I'm offering you a delicious and elegant recipe: a cozonac cake filled with whipped cream! Inspired by culinary traditions, this dessert combines textures and flavors, perfect for any special occasion. Pandoro sponge, with its fluffy texture, is ideal for creating a refined and savory cake. Whether you're preparing a birthday party, a celebration or simply want to indulge, this cake is sure to impress everyone who tastes it.

Ingredients

- 1 pandoro sponge cake (or other sponge cake)
- 4 eggs (yolks)
- 500 ml milk
- 120 g sugar
- 40 g starch
- 250 ml cream
- 1 chocolate bar (about 100 g)
- 50 g bitter chocolate (for decoration)
- 50 g sugar (for caramelizing)
- 1-2 glasses water (for syrup)

Details about Ingredients

- Pandoro sponge: This is an Italian sponge with a fluffy texture and a slightly vanilla flavor. If you can't find it, you can substitute it with a plain pandipan, but the taste will be different.
- Eggs: Choose fresh eggs, preferably from the country, for a richer taste.
- Milk: Use whole milk for a creamier custard.
- Starch: It helps thicken the cream, giving it the perfect texture.
- Chocolate: Choose a quality chocolate with a higher cocoa content for intense flavor.

Preparation step by step

1. Preparing the pastry: Start by preparing all the ingredients. Cut the pandoro pastry into 5-6 cm slices, removing the top which you will keep in the refrigerator.

2. Pastry Cream:
- In a bowl, add the egg yolks and sugar. Use a wooden spoon to stir until the sugar dissolves completely.
- In a saucepan, bring the milk to a boil, being careful not to burn. When the milk begins to boil, remove from the heat.
- Slowly, add the hot milk to the egg mixture a little at a time, stirring constantly to prevent the eggs from curdling.
- Transfer the mixture back to the saucepan and place over low heat, stirring constantly, until the cream thickens. This process takes a few minutes. Allow to cool.

3. Chocolate:
- Separate the cream into two dishes. In one of them, add the chocolate broken into pieces and stir vigorously until the chocolate is completely melted. Allow both custards to cool, stirring occasionally to avoid skin formation.

4. Whipped cream: Whip the cream until stiff. Once the custards have cooled completely, fold the whipped cream into each custard. Mix carefully to keep the air in the whipped cream, resulting in a light and fluffy texture.

5. Caramelizing Sugar:
- In a saucepan, caramelize 50 g of sugar until golden brown. Add 1-2 glasses of water to make a syrup. Simmer for a few minutes, then cool.

6. Cake Assembly:
- On a large plate, place the first slice of cake. Drizzle lightly with the caramel syrup.
- Add a layer of whipped cream and then another slice of cozonac. Drizzle again and place a layer of chocolate cream. Repeat this process until you've finished all the slices of sponge cake, finishing with a layer of cream on top of the cake.

7. Decorating:
- Decorate the cake with melted bitter chocolate. You can make stars or other shapes using cookie cutters. Leave the cake in the refrigerator for 2-3 hours to harden.

8. Serving:
- Before serving, remove the cake from the fridge and decorate with the chocolate stars. Serve with a smile and enjoy the reactions from friends and family!

Practical Tips and Tricks

- Drizzle sparingly: Make sure you don't over-soak the sponge cake as it can become too soft. An even layer of syrup is enough.
- Chocolate-free version: If you prefer a simpler cake, you can leave out the chocolate cream and just use whipped cream, adding vanilla essence for extra flavor.
- Care of the cream: If you want a thicker custard, you can add a little dissolved gelatin according to the instructions on the package.

Nutritional Benefits

This recipe is high in protein thanks to the eggs and whipped cream, while being moderate in sugar. Eaten in moderation, it can be a nice treat as part of a balanced diet.

Frequently Asked Questions

1. Can I use another type of sponge cake?
- Yes, you can use any type of sponge cake you prefer or even a plain sponge cake.

2. How can I make the cake less sweet?
- Reduce the amount of sugar in the cream or use chocolate with a higher cocoa content, which is less sweet.

3. Can I make the cake ahead of time?
- Yes, the cake can be made the day before. Keep it covered in the refrigerator to avoid drying out.

Combining with Other Recipes or Drinks

This cake pairs perfectly with a glass of sweet wine or a strong espresso. It can also be served with vanilla ice cream or caramel sauce to intensify the flavors.

Every slice of this cake will bring a smile to the faces of your loved ones. So feel free to experiment and enjoy this exquisite dessert! Happy birthday and enjoy!

 Ingredients: A sweet bread, pandoro, 4 eggs, egg yolks, 500ml milk, 120g sugar, 40g starch, 250ml whipped cream, 1 tablet of chocolate + 50g dark chocolate for decoration - for soaking 50g sugar