Cake for 2014
I made this cake for New Year's Eve, with a simple base and a quick cream made from whipped cream and white chocolate. I baked the base a day in advance to make it easier to slice, then prepared the cream and glaze just before assembling it. I've never had any issues with the recipe; everything is easy to manage and doesn't require complicated techniques.
Quick Info
Total time: approximately 5-6 hours (including cooling and waiting time)
Preparation time: 40 minutes for the base + 20 minutes for the cream and glaze
Baking time: 40 minutes at 165°C
Servings: 12-14 slices
Difficulty: medium
Recipe for special occasions (New Year's Eve, birthdays, holidays)
Ingredients
Base:
6 eggs
200 g sugar
4 tablespoons sparkling water
4 tablespoons oil
8 tablespoons sifted flour
1 packet baking powder (quenched with a few drops of lemon juice)
1 pinch of salt
Food coloring (optional)
Syrup:
300 ml water
100 g sugar
Cream:
approximately 400 ml liquid vegetable cream
150 g white chocolate (I used Milka)
Glaze:
50 ml liquid cream
150 g dark chocolate
Decoration:
Candied orange peel
Instructions
1. The Base
1. Separate the egg whites from the yolks. Beat the egg whites with 100 g of sugar and a pinch of salt until stiff peaks form.
2. Whisk the yolks with the remaining 100 g of sugar until they lighten in color. Add the oil and mix well, then add the sparkling water.
3. Quench the baking powder with a few drops of lemon juice and add it to the yolk mixture. You can also add food coloring here if you want a colored base.
4. Gradually fold in one tablespoon of flour and one tablespoon of beaten egg whites, mixing on low speed just until combined.
5. Grease and flour a round cake pan. Pour the batter into the pan.
6. Bake at 165°C for 40 minutes, or until a toothpick inserted comes out clean.
7. Remove the base and let it cool completely. Ideally, leave it overnight to make it easier to cut the next day.
8. Once completely cool, slice the base into two layers.
2. The Syrup
1. Boil the water with the sugar until the sugar completely dissolves. Let it cool completely before using.
3. The Cream
1. Put part of the liquid cream (not all, leave enough to mix later) in a small saucepan over very low heat.
2. Add the broken pieces of white chocolate and stir until fully melted.
3. Allow the mixture to cool, then refrigerate for at least an hour to ensure it's well chilled.
4. After it has cooled, whip the cream on high speed until fluffy. Add the remaining liquid cream and continue to beat until you reach the desired consistency.
4. Assembly
1. Place the first layer of the base on a serving platter and soak it with half of the syrup.
2. Spread 2/3 of the cream evenly over it.
3. Place the second layer on top, soak it, and cover with the remaining cream, saving a small amount for decoration if desired.
5. The Glaze
1. Heat the liquid cream over low heat without boiling.
2. Add the broken pieces of dark chocolate and stir until smooth.
3. Pour the hot glaze over the cake, quickly spreading it with a spatula to cover the entire surface.
6. Decoration
1. Decorate the cake with candied orange peel and the remaining cream.
2. Refrigerate the cake for a few hours until the glaze and cream are well set.
Why I Make This Recipe Often
It's a reliable recipe when I need a quick cake with easily accessible ingredients. The base slices well when made in advance, and the whipped cream and chocolate cream do not break and pose any issues. It stays fresh and isn't overly sweet, even with the white chocolate cream.
Tips and Variations
Tips
Do not use a high speed on the mixer when incorporating the flour and egg whites to avoid losing volume.
Let the base sit overnight for better slicing.
The glaze should be spread while hot; otherwise, it will harden in the pan.
Substitutions
White chocolate can be replaced with another type of chocolate, but the texture of the cream will be different.
Vegetable cream can be substituted with natural cream, but the final texture will be airier and less stable.
Candied orange peel can be replaced with any candied fruit or even nuts for decoration.
Variations
You can use food coloring for the base if you want a special appearance, or keep it simple.
The cream can be flavored with a bit of vanilla or lemon zest, but I didn't feel the need.
Serving Ideas
It's suitable for festive meals as well as for birthdays. It can be cut into thin slices and kept cool until serving.
Frequently Asked Questions
Can the base be baked less in advance?
It's best made a day ahead for clean slicing, but if you're short on time, let it cool for at least 3 hours.
Will the white chocolate cream break if I whip it too much?
If it's cold enough before whipping, it shouldn't break. Don't overbeat it once it becomes firm.
How can I tell when the base is baked?
Do the toothpick test – if it comes out clean, the base is ready.
Does the cake hold up during transport?
Yes, the glaze and cream are firm enough if well chilled, but keep it in a sturdy box to prevent movement during transit.
Can the cream or base be frozen?
I don't recommend it for this recipe; the texture of the cream won't be the same after thawing.
Nutritional Values
Approximately, a slice has around 350-400 kcal. Most of the calories come from sugar, cream, and chocolate. Protein levels are moderate, from eggs and cream (about 4-5 g/slice). Fats are 20-25 g/slice, and carbohydrates exceed 40 g/slice. These are just estimates and can vary depending on the ingredients used.
Storage and Reheating
Store in the refrigerator, in a box or covered, for up to 3 days. The simple base can last up to 5 days if separated from the cream. The cake is served cold and should not be reheated. If it stays too long in the fridge, the glaze may become firmer, but it won't affect the taste.
Ingredients: Base: 6 eggs, 200 g sugar, 4 tablespoons sparkling water, 4 tablespoons oil, 8 tablespoons freshly sifted flour, 1 packet baking powder activated with a few drops of lemon juice, a pinch of salt, a little food coloring. Syrup: 300 ml water, 100 g sugar. Cream: about 400 ml liquid vegetable cream, 150 g white chocolate (I used Milka). Glaze: 50 ml liquid cream, 150 g dark chocolate. Decoration: candied orange peel.
