Nobela-Blondela

Nobela-Blondela Cake: A Delicacy with a Unique Personality

Who would have thought that a cake could bear the name of a "crazy blonde"? This special recipe, inspired by a colorful and humorous friendship, is perfect for moments when you want to bring a smile to the faces of your loved ones. The Nobela-Blondela cake is a dessert that combines the fluffy texture of the sponge with a delicate mascarpone cream and an irresistible chocolate glaze. Let’s embark on this culinary journey!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours (including cooling time)
Number of servings: 12

Ingredients

For the sponge:
- 6 eggs
- 5 tablespoons milk
- 6 tablespoons powdered sugar
- 3 tablespoons oil
- 150 g flour
- 35 g cocoa
- 1 ½ packets baking powder
- Vanilla essence

For the cream:
- 300 ml liquid cream
- 250 g mascarpone
- 200 ml milk
- 2 egg yolks
- 9 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 15 g gelatin
- Compote fruits (peaches, apricots, sour cherries)

For the syrup:
- Compote juice

For the glaze:
- 150 g chocolate
- 100 ml liquid cream

Step by step: Preparing the Nobela-Blondela Cake

1. Preparing the sponge:
Start by preheating the oven to 180°C. In a large bowl, beat the egg yolks with the powdered sugar and vanilla essence until you obtain a creamy mixture. Add the milk and oil, mixing well.

In another bowl, combine the flour, cocoa, and baking powder. Sifting the dry ingredients not only eliminates any lumps but also contributes to a finer texture of the sponge. Gradually add the dry mixture into the wet composition, mixing gently to avoid losing the air incorporated.

The final phase for the sponge consists of beating the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the sponge mixture using a spatula to maintain the aeration. Pour the mixture into a baking pan lined with parchment paper and bake for about 30 minutes or until a toothpick comes out clean. The sponge should be firm to the touch, and the toothpick should come out clean.

2. Preparing the cream:
Meanwhile, prepare the cream. In a small saucepan, mix the two egg yolks with 5 tablespoons of powdered sugar and cornstarch. Add the milk and place the mixture over a double boiler, stirring constantly until it thickens. This process is essential to avoid curdling the eggs.

Separately, hydrate the gelatin according to the package instructions. Once the cream is ready, add the hydrated gelatin and mix well. Allow the cream to cool slightly, then add the mascarpone cheese whipped with 4 tablespoons of powdered sugar. Gently mix to obtain a homogeneous cream. Finally, fold in the whipped cream and finely chopped fruits, ensuring they are well drained.

3. Preparing the syrup:
The syrup is simple to make: use the compote juice to soak the sponge. You can add a little sugar if you want a sweeter taste.

4. Assembling the cake:
Once the sponge has completely cooled, cut it into two equal parts. Soak each layer with the compote syrup, then add a generous layer of cream between the two sponges.

5. Preparing the glaze:
For the glaze, heat the liquid cream in a saucepan and add the finely chopped chocolate. Mix well until the chocolate is completely melted, being careful not to boil it. Allow the glaze to cool slightly, then pour it evenly over the cake.

6. Cooling:
Place the cake in the refrigerator for a few hours (ideally, leave it overnight) to allow the flavors to develop and the cream to set.

Serving and suggestions:
When you are ready to serve, cut the cake into portions and, if desired, add some fresh fruit on the plate for an extra touch of color and freshness. This cake pairs perfectly with a cup of coffee or a fragrant tea, and the combination will delight those who taste it.

Tips and tricks:
- Use room temperature ingredients to achieve a more homogeneous mixture.
- If you want an even fluffier texture, try incorporating the beaten egg whites in two stages.
- You can experiment with different types of fruits in the cream, such as raspberries or strawberries, to give a personal touch to the recipe.

Frequently asked questions:
- Can I use another type of cheese instead of mascarpone?
Yes, you can replace mascarpone with well-drained cottage cheese, but the texture will be different.
- What can I do if I don’t have gelatin?
You can replace gelatin with agar-agar, but you will need to adjust the proportions according to the package instructions.
- How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.

This cake recipe is not only a treat but also a sweet memory of friendship and moments full of laughter. With each slice, you will bring a smile to the faces of your loved ones, and Nobela-Blondela will quickly become everyone’s favorite! Enjoy your time in the kitchen and cherish every moment!

 Ingredients: BATTER 6 eggs 5 tablespoons milk 6 tablespoons powdered sugar 3 tablespoons oil 150 g flour 35 g cocoa 1-1/2 packets baking powder vanilla essence CREAM 300 ml liquid cream 250 g mascarpone 200 ml milk 2 egg yolks 9 tablespoons powdered sugar 1 tablespoon cornstarch 15 g gelatin fruits (peaches, apricots, cherries from compote) SYRUP compote juice GLAZE 150 g chocolate 100 ml liquid cream

 Tags:  mascarpone cream cake