Viennese Cake 2

Viennese cake is a true culinary indulgence, a perfect combination of textures and flavors that will delight your senses. This recipe is not just a delicious dessert, but also a rewarding cooking experience. I invite you to discover the essential steps to bring this special cake to life, with a rich history and full of tradition.

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 12 hours (ideally overnight)
Number of servings: 12-15

Ingredients

For the layers:
- 2 tablespoons honey
- 2 tablespoons cocoa powder (high quality for an intense flavor)
- 100 g sugar
- 5 tablespoons oil (preferably sunflower or canola oil)
- 1 teaspoon baking soda
- 1 egg (fresh, preferably from free-range hens)
- 350 g flour (type 000 or 550)
- 1-2 tablespoons milk
- Juice of one lemon (to activate the baking soda and add a fresh taste)

For the cream:
- 500 ml milk (you can use whole milk for a richer cream)
- 50 g cornstarch (for a smooth texture)
- 200 g sugar
- 2 tablespoons cocoa powder
- 1 essence of rum (or vanilla essence, if you prefer)
- 200 g butter (at room temperature for easy incorporation)
- 150 g cherries (fresh or from compote, but well drained)

For the glaze:
- 100 g milk chocolate (or dark chocolate for a stronger contrast)
- 2 tablespoons cream (for cooking, with a fat content of at least 20%)

Preparation

1. Preparing the layers:
Start by preparing two pots. Fill one with water and put it on medium heat. This will be the base for the bain-marie. In the other pot, add the egg, sugar, cocoa, and oil. Place the pot over the one with hot water. This process will help you mix the ingredients evenly without cooking them directly over the heat.

2. Mixing the ingredients:
Using a mixer or whisk, mix the composition until it becomes homogeneous and thickens (about 5-10 minutes). It is important to mix constantly to avoid lumps.

3. Adding the dry ingredients:
Once the composition has thickened, add the baking soda activated with lemon juice, milk, and flour. Mix everything well until you obtain a homogeneous dough. Divide the dough into three equal parts.

4. Baking the layers:
Roll out each part of the dough on a baking sheet using a rolling pin to achieve thin layers. Place them on the back of a tray lined with baking paper, and bake them in the preheated oven at 180°C for 7-10 minutes, or until the edges turn slightly golden. Let them cool completely.

5. Preparing the cream:
In a pot, mix the cornstarch with the sugar, then gradually add the milk, stirring continuously to avoid lumps. Cook the mixture over low heat, stirring constantly, until it thickens. Once the cream has thickened, cover it with plastic wrap and let it cool.

6. Finalizing the cream:
After the cream has cooled, add cocoa and rum essence. In another bowl, whip the butter until fluffy. Then, gradually incorporate the milk cream into the butter, mixing until everything is homogeneous. Finally, add the cherries and mix gently.

7. Assembling the cake:
On a plate or serving platter, place the first layer of dough. Spread some of the cream obtained and place the second layer on top. Repeat the process: cream + layer + cream + last layer. Cover the cake with plastic wrap and let it sit in the refrigerator until the next day, to allow the layers to soften and the flavors to develop.

8. Preparing the glaze:
Melt the chocolate with the cream in a bain-marie, stirring constantly until you obtain a homogeneous composition. Once the cake has cooled completely, pour the chocolate glaze over it and spread it evenly. Let the cake chill in the refrigerator for another 30 minutes until the glaze hardens.

9. Serving:
Cut the cake into squares or triangles and serve it with a cup of coffee or aromatic tea. This cake is wonderful for both special occasions and a gathering with friends!

Useful tips

- Types of sugar: You can experiment with brown sugar for a more caramelized flavor.
- Additives: If you want to try a variation, add ground nuts to the cream for a crunchy texture.
- Cherries: If using cherries from compote, make sure to drain them well to avoid diluting the cream.
- Cooking in a bain-marie: This is an excellent trick to prevent burning sensitive ingredients.

Frequently asked questions

- Can I replace the cherries? Sure! You can use other fruits, such as raspberries or strawberries, depending on the season.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream or use chocolate with a higher cocoa content.
- Can the cake be frozen? Yes, but it's recommended not to apply the glaze before freezing. You can add it after thawing.

Nutritional benefits

This cake offers a combination of carbohydrates from sugar and flour, proteins from eggs and butter, as well as antioxidants from cocoa and cherries. Consumed in moderation, it can be a pleasant part of a balanced diet.

Delicious combinations

You can enjoy the Viennese cake alongside a glass of cold milk, a cup of aromatic coffee, or even a fruit tea for a complete experience.

I hope this recipe brings you joy in the kitchen and in your heart! Don't forget to share the results with your loved ones and enjoy every bite!

 Ingredients: Sheets: 2 tablespoons honey, 2 tablespoons cocoa, 100 g sugar, 5 tablespoons oil, 1 teaspoon baking soda, 1 egg, 350 g flour, 1-2 tablespoons milk, juice of one lemon. Cream: 500 ml milk, 50 g starch, 200 g sugar, 2 tablespoons cocoa, rum essence, 200 g butter, 150 g cherries. Glaze: 100 g milk chocolate, 2 tablespoons sour cream.