Mountain Flower Cake
Colt Flower Cake - A Sweet Delicacy with Creams and Fruits
Preparation: 30 minutes
Baking: 30 minutes
Total: 1 hour
Servings: 12
The Colt Flower Cake is a delightful recipe that combines the delicacy of two types of creams with fresh fruits, offering a refined taste and a spectacular presentation. This cake is not just a quick dessert but also an excellent choice for special occasions or simply to pamper the family. Here’s how you can prepare it step by step.
Ingredients for the cake base:
- 4 large eggs
- 150 g sugar
- 120 g flour
- 30 g cocoa powder
- 1 packet of baking powder
- A pinch of salt
Ingredients for the vanilla cream:
- 500 ml milk
- 150 g sugar
- 4 egg yolks
- 50 g flour
- 1 packet of vanilla
- 200 ml whipped cream
Ingredients for the chocolate cream:
- 200 g dark chocolate (minimum 70% cocoa)
- 200 ml whipped cream
Ingredients for decoration:
- Fresh fruits (raspberries, berries, or slices of kiwi)
- Cocoa or grated chocolate for decoration
Step 1: Preparing the base
Start by preheating the oven to 180°C. In a large bowl, beat the eggs with the sugar until they become a fluffy cream, and the mixture doubles in volume. In another bowl, mix the flour, cocoa, baking powder, and salt. Gradually incorporate the dry ingredients into the egg mixture, gently folding with a spatula to avoid losing air. Pour the batter into a baking tray lined with parchment paper and bake for 25-30 minutes. Check if it’s baked using a toothpick; if it comes out clean, the base is ready. Let it cool.
Step 2: Preparing the vanilla cream
Meanwhile, prepare the vanilla cream. In a saucepan, heat the milk along with the sugar and vanilla packet. In a separate bowl, beat the egg yolks with the flour. When the milk starts to boil, gradually pour it over the egg yolk mixture, stirring continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Once the cream reaches the desired consistency, let it cool. Before using, fold in the whipped cream.
Step 3: Preparing the chocolate cream
For the chocolate cream, heat the whipped cream until just about to boil. Pour the cream over the chopped chocolate and let it sit for 2-3 minutes, then stir until you achieve a smooth cream. Let it cool to room temperature.
Step 4: Assembling the cake
Once the base has completely cooled, cut it in half. Place the first half on a platter and spread the vanilla cream evenly on top. Add the second half of the base and then spread the chocolate cream on top.
Step 5: Decorating
Decorate the cake with fresh fruits and, if desired, sprinkle cocoa or grated chocolate on top. This detail will not only enhance the appearance but also add an intense flavor.
Step 6: Serving
Let the cake sit in the refrigerator for at least 2 hours before serving, so the flavors can develop. When you are ready to serve, cut it into portions and enjoy every bite!
Useful tips:
- You can experiment with different types of chocolate for the chocolate cream, such as milk chocolate or white chocolate, for a sweeter variation.
- If you want a more pronounced vanilla flavor, you can add a vanilla pod to the milk for the vanilla cream.
- This cake can be kept in the refrigerator for 3-4 days, but don’t forget it will be just as delicious the next day!
The Colt Flower Cake is a perfect choice for lovers of sophisticated desserts, combining creamy textures and intense flavors. Add it to your culinary repertoire and impress your guests with this sweet masterpiece!
THE BASE: Separate the eggs. Whisk the egg yolks with sugar until fluffy. Sift the flour and mix it with cocoa powder and baking powder. Whip the egg whites until stiff peaks form. Combine the flour, cocoa, and baking powder mixture with the egg yolk cream, homogenize, then gently fold in the whipped egg whites from bottom to top (you know how). Bake for 20-25 minutes at 180 degrees. The base is soaked with syrup from the compote. CREAM I: Whip the egg whites with sugar over a pot of boiling water until stiff and compact. Once ready, remove from heat and mix in the coconut. Let it cool and spread over the base. CREAM II: Whisk the egg yolks with sugar. Mix the vanilla pudding with milk. Cut the fruits from the compote into small pieces and drain. Pour the milk with pudding over the egg yolk cream and cook in a bain-marie until thickened. Once cooled, mix with the whipped butter, then add the drained fruits. Spread over CREAM I. Top CREAM II with whipped cream mixed with 1-2 tablespoons of powdered sugar. Enjoy your meal! Recipe for Flower of the Colt Cake proposed by alpha. Discuss more about this recipe on the recipe forum.
Ingredients: Sponge: 6 eggs; 4 tablespoons of flour; 2 tablespoons of cocoa; 6 tablespoons of sugar; 1/2 teaspoon of baking powder; salt; Cream I: 4 egg whites; 10 tablespoons of sugar; 1 package of coconut (250g); Cream II: 4 egg yolks; 200 ml of milk; 1 vanilla pudding or 40 g of starch + vanilla essence; 4 tablespoons of sugar; 250 g of unsalted butter; Pineapple/peach/apricot compote..... 300 ml of whipped cream.
