Brates Cake

Brates Cake: A Delicacy from Memories

When we think of cakes, beautiful moments spent with loved ones come to mind, at festive meals or simply on weekend evenings. The Brates cake is a recipe that brings with it a story full of nostalgia and joy. This delicious dessert, with a slightly moist base and a fine chocolate cream, was inspired by my husband's childhood memories. Let's discover together how to prepare this wonderful cake, step by step, to bring it to our table!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 12

Ingredients

*For the base (sponge)*:
- 7 eggs, separated
- 150 g flour, sifted
- 150 g granulated sugar
- 1 teaspoon lemon juice

*For the cream (bavarian)*:
- 3 eggs, separated
- 45 g sugar
- 1 vanilla bean, split lengthwise, seeds removed
- 300 ml milk
- 150 g dark chocolate, finely chopped
- 450 g whipped cream (or left as is if very thick and stable)
- 10 g gelatin (one packet), soaked in 5 tablespoons of milk

*For the syrup*:
- 250 g granulated sugar
- 300 ml water
- 50 ml rum

*For decoration*:
- whipped cream
- cocoa

Preparation: Step by Step

1. Preparing the Base:
Start by preheating the oven to 180°C. This step is essential for achieving a fluffy and even base. Place a baking paper on the bottom of a tray measuring approximately 40 cm x 40 cm and grease the sides with a little butter to prevent sticking.

In a large bowl, beat the egg whites on high speed until stiff and frothy. Gradually add the sugar and lemon juice, continuing to mix until the mixture becomes creamy and the sugar dissolves completely (about 7 minutes). This is the magic moment when the base will achieve a perfect texture!

Add the egg yolks and, using the mixer on the pulse function, quickly incorporate them into the mixture. It is important not to overmix, to preserve the air in the egg whites.

Sift the flour over the egg mixture and, using a spatula, gently fold the flour in with upward motions to avoid losing the volume.

Pour the mixture into the tray and level it evenly. Bake the base for 20 minutes or until it passes the toothpick test. After baking, turn off the oven and leave the door ajar to prevent the base from sinking. Once cooled, transfer it to a rack to cool completely.

2. Preparing the Syrup:
In a saucepan, combine the sugar and water and let it boil for 5-6 minutes. Once the syrup has cooled, add the rum. This syrup will add a moist note to your base, making it even more delicious!

3. Bavarian Cream:
In another bowl, beat the egg yolks with the sugar until light and frothy. Meanwhile, heat the milk along with the vanilla bean (without seeds) until just below boiling point. Remove the vanilla bean and, allowing the milk to cool slightly, slowly and steadily pour it into the egg yolk mixture, continuously whisking.

Place the mixture over low heat, stirring constantly, until it thickens slightly (without letting it boil!). This is the base of your cream. Once thickened, remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate completely melts and you achieve a smooth cream.

Dissolve the gelatin in the 5 tablespoons of milk and incorporate it into the warm chocolate cream. Allow the cream to reach room temperature.

In another bowl, beat the remaining egg whites until frothy. Then, with a spatula, gently fold them into the chocolate cream, being careful not to deflate. Next, add the whipped cream and gently mix.

Refrigerate the cream for a few hours to firm up a bit.

4. Assembling the Cake:
After the base has completely cooled, place it back in the tray. Soak it well with the prepared syrup, ensuring each corner is covered.

Pour the bavarian cream over the base and level it with a spatula. Cover the tray with plastic wrap and let the cake refrigerate overnight to firm up well.

5. Serving:
When you are ready to serve, use a large sharp knife to cut the cake into beautiful portions. Heat the blade in hot water, wipe it dry, and then cut. Repeat this process after each cut to achieve clean edges.

Decorate each portion with whipped cream and dust with cocoa for an elegant and appetizing appearance!

Helpful Tips and Variations:
- If you want to add a fruity note, you can add slices of banana or strawberries between the base layer and the bavarian cream.
- You can replace the rum with vanilla essence or another preferred liqueur, depending on your taste.
- The Brates cake pairs perfectly with a fruit tea or a fragrant coffee, adding a touch of flavor to pampering moments.

Nutritional Benefits:
This cake is a good source of protein and calcium due to the eggs and milk, while dark chocolate brings valuable antioxidants.

Frequently Asked Questions:
- Can the Brates cake be frozen? It is recommended to consume it fresh, but you can freeze the plain base without cream for later use in other desserts.
- Can I use white chocolate instead of dark chocolate? Yes, but the taste will be different, and the cream will have a sweeter flavor.

I hope this recipe brings you joy and tasty moments with your family, just as it was for me! Cooking is an art and a form of expression, and each portion of Brates cake is an invitation to story and nostalgia. Enjoy your meal!

 Ingredients: The base (sponge cake) for a tray of approx. 40 cm x 40 cm 7 eggs, separated 150 g flour, sifted 150 g granulated sugar 1 teaspoon lemon juice Cream (bavarian) 3 eggs, separated 45 g sugar 1 vanilla bean, split lengthwise with seeds removed 300 ml milk 150 g dark chocolate, finely chopped 450 g heavy cream, whipped (or left as is if very thick and holds its shape) 10 g gelatin (one packet), soaked in 5 tablespoons of milk Syrup 250 g granulated sugar 300 ml water 50 ml rum For decoration whipped cream cocoa

 Tags:  chocolate cake