Television cake

Television Cake: A Delicacy with Cocoa Sheets and Sponge Cake

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Who doesn’t remember the moments spent in front of the television, enjoying a delicious cake that complements the atmosphere? The Television Cake is a classic dessert with an unmistakable taste, combining thin cocoa sheets, a fluffy sponge cake, and a fine cream. This recipe will take you back in time, evoking pleasant memories, and will make each serving a true celebration of flavors. Let’s get started!

Ingredients

Cocoa sheets (2 pieces for a 20x30 cm tray)
- 1 fresh egg
- 100 g granulated sugar
- 300 g wheat flour
- 5 tablespoons milk
- 5 tablespoons vegetable oil (preferably sunflower oil)
- 2 tablespoons cocoa powder (choose a quality cocoa for an intense flavor)
- 1 teaspoon rum essence (for an attractive aroma)
- ½ teaspoon ammonium bicarbonate quenched with vinegar (helps the dough rise)

Sponge cake
- 4 large eggs (separate the whites from the yolks)
- 175 g granulated sugar
- 5 tablespoons vegetable oil
- 6 tablespoons wheat flour
- a little rum essence

Cream
- 400 ml milk (use whole milk for a richer cream)
- 10 tablespoons granulated sugar
- 4 tablespoons cornstarch (can be replaced with flour)
- 200 g butter (one package, at room temperature)

Glaze
- 4 tablespoons water
- 2 tablespoons cocoa powder
- 200 g granulated sugar
- 3 tablespoons vegetable oil
- a little rum essence

Instructions

Step 1: Prepare the cocoa sheets
In a large bowl, combine the egg with the sugar and cocoa. Mix well until the sugar starts to dissolve. Add the ammonium bicarbonate quenched with a little vinegar and continue mixing.

Now, add the milk, oil, and rum essence. Mix vigorously until you achieve a homogeneous composition, and the sugar has completely melted.

Start gradually incorporating the flour, mixing until you obtain a firm dough that can be easily rolled out. It is important to have a well-floured work surface to avoid the dough sticking.

Divide the dough into two equal parts. Using a rolling pin, roll each piece of dough into a sheet, being careful to turn it on both sides to prevent sticking. A tip from personal experience: roll out the second sheet only after the first is baked. The sheets should be the size of the tray, so check the dimensions.

Line the tray with baking paper and bake each sheet at 180 degrees Celsius for 10 minutes. Be careful, the sheets are thin and bake quickly. Once done, let them cool.

Step 2: Prepare the sponge cake
Separately, beat the egg whites until foamy with the sugar, adding the sugar gradually until you achieve a firm meringue. It is essential that the egg whites are at room temperature for better beating.

In another bowl, mix the yolks with the oil. Carefully incorporate the egg white foam into the yolk mixture, using a spatula to preserve the air in the egg whites.

Add the rum essence and finally, the flour, mixing with upward movements until all the flour is incorporated.

Pour the mixture into the 20x30 cm tray lined with baking paper and bake at 150 degrees Celsius for about 30 minutes. Check with a toothpick if the cake is baked: if it comes out clean, it’s ready. Let it cool.

Step 3: Prepare the cream
In a pot, mix the milk, cornstarch, and sugar. Place the mixture on the stove over low heat. Stir constantly until it thickens, achieving a consistency similar to that of pudding, about 15 minutes. Let it cool.

When the cream is cold, beat the butter separately until creamy. Add the milk cream and rum essence, mixing well to achieve a homogeneous texture.

Step 4: Prepare the glaze
In another pot, combine the water, cocoa, sugar, and oil. Heat over low heat and stir until it starts to boil and becomes slightly creamy. This glaze is prepared at the end, as it needs to be poured hot over the cake.

Step 5: Assemble the cake
In the tray where you baked the sheets, you can add baking paper (optional). Place the first cocoa sheet, add half of the cream, and level it. Place the sponge cake on top, then the remaining cream and level again.

Finally, cover with the second cocoa sheet and pour the hot glaze on top. Let the cake cool for 3-4 hours, so all flavors combine perfectly.

Serving suggestions
When ready, cut the cake into portions and enjoy it with a cup of aromatic coffee or a fruit tea. Share these delights with friends at a gathering or simply indulge in front of the television with a good movie.

Useful tips

- Use quality ingredients, as they significantly influence the final taste.
- If you want a moister cake, try soaking the cocoa sheets with a simple syrup made from water and sugar or with a tea infusion.
- If you have time, let the cake sit overnight in the fridge. This will help intensify the flavors.

Nutritional information (per serving, estimated)
- Calories: 350 kcal
- Fat: 15 g
- Carbohydrates: 50 g
- Protein: 5 g

The Television Cake is more than just a dessert; it is a journey back in time, full of memories and unforgettable moments. So, don’t hesitate to make it and share this recipe with your loved ones!

Frequently asked questions:
1. Can I use another type of oil?
Yes, you can also use olive oil or another vegetable oil, but I recommend avoiding oil with a strong flavor.

2. How can I store the cake?
Store the cake in the fridge, covered, to keep it fresh.

3. Is it possible to use chocolate instead of cocoa?
Yes, you can replace cocoa with melted chocolate for a more intense flavor.

Start this culinary adventure and turn each serving of Television Cake into a special moment!

 Ingredients: Cocoa sheets (2 pieces for a 20x30 cm tray): - 1 egg - 100 g sugar - 300 g flour - 5 tablespoons milk - 5 tablespoons oil - 2 tablespoons cocoa - 1 teaspoon rum essence - 1/2 teaspoon ammonium bicarbonate extinguished with a little vinegar Sponge cake base: - 4 eggs - 175 g sugar - 5 tablespoons oil - 6 tablespoons flour - a little rum essence Cream: - 400 ml milk - 10 tablespoons sugar - 4 tablespoons starch (you can replace starch with flour) - 200 g butter (one package) Glaze: - 4 tablespoons water - 2 tablespoons cocoa - 200 g sugar - 3 tablespoons oil - a little rum essence

 Tags:  television cake