Spiral cake - for the triple anniversary

Spiral Cake - A Delight for the Triple Anniversary

Today is a special day, a true celebration of life and love! We have not just one anniversary, but three reasons to rejoice: my sweet little girl, Bianca, is turning 6 months, our beloved recipe is celebrating 3 years, and I have reached recipe number 300! So, let’s prepare a delicious spiral cake, perfect for celebrating these wonderful moments.

Preparation time: 30 minutes
Baking time: 10-12 minutes
Total time: 42 minutes
Number of servings: 8-10

Ingredients

For the base:
- 6 eggs
- 1 liter of honey
- 8 tablespoons of sugar
- 10 tablespoons of flour
- 2 tablespoons of cocoa

For the cream:
- 500 g mascarpone
- 4 tablespoons of sugar (preferably powdered sugar)
- 200 ml whipped cream (you can use pre-sweetened whipped cream)
- 200 g milk chocolate
- 50 g butter
- 5 ml rum essence

For decoration:
- Colored candies
- Some chocolate shavings
- 200 ml whipped cream
- Syrup:
- 200 ml water
- 3 tablespoons of sugar
- 5 ml rum essence
- + some ladyfingers (optional, to add volume to the cake)

Recipe History

The spiral cake is a recipe inspired by pastry traditions from various cultures, symbolizing unity and joy. This combination of delicate layers and rich creams is perfect for any special occasion, and its spiral shape adds an element of surprise and elegance. Whether it's an anniversary, a party, or simply a gathering with friends, this cake will surely be the star of the table.

Preparing the Base

1. Beat the eggs: In a large bowl, beat the whole eggs with the sugar and honey until they become a light and fluffy foam. It is important to incorporate them well to achieve an airy base.

2. Add the dry ingredients: Sift the flour and cocoa together to remove any lumps. Gradually add them to the egg mixture, gently mixing with a spatula or wooden spoon. It is essential not to mix too hard, to avoid deflating the foam.

3. Prepare the baking pan: Choose a 20 cm pan (if available, an 18 cm pan could yield a taller cake) and line it with baking paper or grease it well with butter and sprinkle flour.

4. Bake the base: Dividing the mixture in two, pour the first half into the pan and bake at 200°C for 10-12 minutes. The base should be slightly elastic to the touch. Repeat the process with the second half.

5. Cool the base: After baking, carefully remove the bases while warm onto a damp towel and gently roll them up, allowing them to cool completely in this shape. This will help achieve a softer and more manageable texture.

Preparing the Creams

1. Mascarpone cream: In a bowl, mix the mascarpone with 4 tablespoons of sugar. There's no need to use powdered sugar, as it will melt into the chocolate cream.

2. Chocolate cream: In a saucepan, melt the milk chocolate, butter, and 200 ml of whipped cream over low heat. Stir constantly to prevent the chocolate from burning. When the mixture reaches boiling point, remove it from heat and let it cool slightly before adding the rum essence.

3. Whip the cream: Once the chocolate cream has cooled, whip it with a mixer until it forms a thick foam.

4. Combine the two creams: Take 3 tablespoons of the mascarpone cream and set them aside for decoration. Mix the rest with the chocolate cream to obtain a rich and delicious mixture.

5. Whip the whipped cream: Whip the 200 ml of whipped cream (if it is pre-sweetened, there's no need to add sugar) until it forms a firm foam.

6. Combine: Gently fold the whipped cream into the mascarpone and chocolate mixture, taking care to maintain the airiness.

Assembling the Cake

1. Prepare the syrup: In a saucepan, combine 200 ml of water with 3 tablespoons of sugar and the rum essence. Boil until the sugar is completely dissolved.

2. Soak the bases: Carefully unroll the bases and soak them evenly with the prepared syrup.

3. Spread the cream: Cut each piece of base in half lengthwise to obtain four strips. Generously spread each strip with chocolate cream.

4. Form the spiral: Take the first piece and tightly roll it up, placing it on a platter in the center. Then, take the second piece and wrap it around the first, continuing until you achieve the desired shape.

5. Add ladyfingers (optional): If you want a more voluminous cake, you can add a layer of soaked ladyfingers between the rolls, spreading them with cream.

6. Decorate: Use the reserved mascarpone cream to cover the cake. Apply a thin layer of whipped cream on top and around the edges, creating a rustic look. You can use the back of a spoon to form peaks.

7. Finishing touches: Add chocolate shavings on the sides, colored candies, and a few dollops of cream on top. The cake should be not only delicious but also visually appealing!

Serving and Variations

After finishing the cake, refrigerate it for a few hours or overnight to set. It is perfect served alongside a glass of sparkling wine or a fragrant tea to accompany each delicious slice.

If you want to experiment, you can replace the chocolate with a combination of white chocolate and berries for a fresher version. Additionally, adding ground nuts to the cream can provide an interesting crunchy texture.

Frequently Asked Questions

- Can I use another type of flour? It is recommended to use standard flour to achieve a fluffy base. Whole wheat flour may make the base too dense.
- How can I make the cake less sweet? You can reduce the amount of sugar in the cream and syrup, adjusting the proportions to your personal taste.
- How long can the cake last in the fridge? The cake can be stored in the fridge for 3-4 days, but it is best enjoyed fresh, especially on the first day.

Now that you have all the information you need, put on your apron, gather the ingredients, and let’s celebrate! May each bite of this spiral cake bring joy and smiles to the faces of your loved ones. Happy birthday and enjoy!

 Ingredients: sponge: 6 eggs 1 liter of honey 8 tablespoons of sugar 10 tablespoons of flour 2 tablespoons of cocoa cream: 500 g mascarpone 4 tablespoons of sugar 200 ml whipped cream 200 g milk chocolate 50 g butter 5 ml rum essence for decoration: candies some chocolate shavings 200 ml whipped cream syrup: 200 ml water 3 tablespoons of sugar 5 ml rum essence + some ladyfingers.

 Tags:  spiral cake birthday cake