Dessert cake television

The dessert I’m proposing today is a delicious and elegant cake known as "TV Cake." This cake perfectly combines fluffy cocoa layers with a sponge cake base and a fine cream, offering an unforgettable culinary experience. It's an easy recipe to make, perfect for special occasions or simply to indulge family and friends. Let’s get started!

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 12-16

Ingredients

For the cocoa layers:
- 5 eggs
- 120 g Unirea Original margarine
- 120 g sugar
- 250 g flour
- 150 ml milk
- 50 g dark cocoa
- 1 vial of rum essence
- 1 packet of baking powder

For the sponge cake:
- 4 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- 1 packet of baking powder
- Zest of one lemon
- Yellow food coloring (optional)

For the cream:
- 250 ml milk
- 200 g sugar
- 3 tablespoons of cornstarch, heaped
- 250 g Unirea margarine for creams
- 1 vial of vanilla essence
- Juice of one lemon

Plus:
- Jam of your choice (e.g., blackberry jam)

A Brief History

TV Cake is a dessert that has gained popularity due to its appealing appearance and delicious taste. It is often associated with relaxing moments spent in front of the television, hence its name. This cake is a perfect combination of textures and flavors, making it ideal for serving with loved ones.

Step by Step for a Perfect Result

1. Preparing the Cocoa Layers

- Separating the eggs: Start by separating the egg whites from the yolks. This is an essential step that will ensure a fluffy texture for your layers.
- Beating the egg whites: Beat the egg whites with a mixer until they form stiff peaks. Gradually add the sugar, continuing to mix until you achieve a glossy meringue.
- Mixing the ingredients: In another bowl, mix the yolks with the melted margarine, cocoa, rum essence, and milk. Gradually incorporate the sifted flour along with the baking powder. Finally, gently fold in the egg white foam to avoid deflating it.
- Baking: Divide the mixture into two and pour it into a 25x35 cm baking tray lined with parchment paper. Bake in a preheated oven at 180°C for 20-25 minutes. Perform the toothpick test to check if the layer is baked; a toothpick inserted in the center should come out clean.
- Cooling: After baking, allow the layers to cool completely.

2. Preparing the Sponge Cake

- Separating the eggs and beating the egg whites: Just like the cocoa layers, separate the eggs and beat the egg whites until they form stiff peaks. Gradually add the sugar and continue mixing.
- Adding the yolks: Add the yolks, sifted flour with baking powder, lemon zest, and food coloring (if using). Mix well until you obtain a homogeneous batter.
- Baking: Pour the mixture into the same tray lined with parchment paper and bake at 180°C for 20 minutes. Allow to cool completely.

3. Preparing the Cream

- Heating the milk: In a saucepan, heat the milk with sugar over low heat, stirring constantly.
- Preparing the cornstarch: Mix the cornstarch with a little cold water to prevent lumps. When the milk starts to boil, add the cornstarch in a thin stream, stirring continuously until the cream thickens.
- Adding the ingredients: Once the cream has reached the desired consistency, let it cool slightly, then incorporate the margarine, vanilla essence, and lemon juice. Place the cream in the freezer for about 30 minutes to firm up.

4. Assembling the Cake

- In the tray where you baked the layers, place one cocoa layer. Spread half of the cream on top.
- Place the sponge cake layer, which you have previously spread on both sides with the chosen jam.
- Spread the remaining cream and cover with the second cocoa layer.
- Cover the cake with plastic wrap and refrigerate until it firms up, preferably overnight.

Chef’s Tip

For an extra burst of flavor, you can add fresh fruits like raspberries or strawberries between the layers of cream. Not only will they add a touch of freshness, but they will also enhance the cake's appearance.

Variations and Combinations

This TV Cake recipe can be easily adapted. You can replace the blackberry jam with apricot or cherry jam for a different flavor. Additionally, you can experiment with flavors by adding a splash of orange essence to the cream or even a bit of coffee for a more intense taste.

Nutritional Information

This cake contains ingredients rich in carbohydrates and has a moderate fat content due to the use of margarine. It’s important to enjoy this dessert in moderation, considering its sugar content. A serving contains about 300 calories, but it will also provide a dose of energy and joy!

Frequently Asked Questions

- Can I use butter instead of margarine? Yes, you can use butter for a richer flavor, but make sure it’s at room temperature for better incorporation.
- How can I tell if the cake is done? Perform the toothpick test: insert a toothpick in the center; if it comes out clean, the layer is done.
- Can this cake be frozen? Yes, the cake can be frozen, but it’s recommended to cut it into portions before freezing for easier serving.

Serving

TV Cake is usually served cold, cut into squares or rectangles. You can decorate it with grated chocolate or a few fresh fruits for a more festive appearance. It pairs perfectly with a cup of tea or coffee, making it ideal for a relaxing moment with loved ones.

Enjoy and savor wonderful moments with this delightful cake!

 Ingredients: 2 Cocoa Layers: 5 eggs, 120 g Unirea Original margarine, 120 g sugar, 250 g flour, 150 ml milk, 50 g dark cocoa, 1 vial of rum essence, 1 packet of baking powder. 1 Sponge Cake Layer: 4 eggs, 8 tablespoons of flour, 8 tablespoons of sugar, 1 packet of baking powder, grated zest of one lemon, yellow food coloring. Cream: 250 ml milk, 200 g sugar, 3 heaping tablespoons of starch, 250 g Unirea margarine for creams, 1 vial of vanilla essence, juice of one lemon. Plus jam of choice (I used blackberry).

 Tags:  dessert cake television tv cake recipe cocoa leaves sponge cake semolina cream lemon apricot jam chocolate glaze