Mada Cake
Mada Cake: A Sweet Indulgence for a Special Day
Today, I will share with you the recipe for an absolutely delicious cake that combines decadent chocolate with the freshness of strawberries, perfect for celebrating a birthday or any other special moment. It’s called Mada Cake, and it will surely bring a smile to the face of the celebrant. This recipe is a true feast for the senses, with a delightful contrast between the soft sponge and the creamy fillings. Let’s embark on this culinary journey!
Preparation Time: 1 hour
Baking Time: 30 minutes
Total Time: 1 hour and 30 minutes
Servings: 12
Ingredients
For the sponge:
- 400 g sugar
- 100 ml water
- 100 g cocoa
- 3 tablespoons flour
- 10 eggs (separate the whites from the yolks)
For the chocolate cream:
- 1 packet of butter (about 250 g), at room temperature
- Half of the sponge mixture (without egg whites and flour)
- 200 g ripe strawberries, crushed
- 100 g dark chocolate
- 160 g thick cream
- 50 g sugar
- 15 g gelatin (hydrated)
For the diplomat cream:
- 2 eggs
- 100 g sugar
- 15 g gelatin (hydrated)
- 300 g whipped cream (preferably Hulala)
- 1 box of "Something Fine" from Delaco
- About 20-25 strawberries (sliced for decoration)
For the glaze:
- 1 packet of red gel topping
For decoration:
- Whipped cream
- Chocolate chips
Step-by-Step Preparation
Step 1: Preparing the Sponge
1. Boil the sugar with cocoa and water: In a saucepan, combine 400 g sugar, 100 ml water, and 100 g cocoa. Place over medium heat and stir until the sugar completely dissolves. Let it boil for a few minutes, then remove from heat and let it cool for 15-20 minutes.
2. Add the yolks: Once the mixture has cooled, add the yolks one at a time, stirring quickly to avoid coagulation.
3. Separate the mixture: Divide the mixture in two. In one part, add the 3 tablespoons of flour and the whipped egg whites (make sure they are beaten with a pinch of salt to become more airy).
4. Bake the sponge: Line a cake pan with parchment paper and pour the mixture into it. Preheat the oven to 180°C and bake for about 30 minutes or until a toothpick comes out clean. Let the sponge cool completely before cutting it into three equal layers.
Step 2: Preparing the Chocolate Cream
1. Beat the butter: In a bowl, cream the butter until it becomes fluffy.
2. Add the sponge mixture: Fold in half of the sponge mixture (without egg whites and flour) into the butter cream, stirring gently.
3. Add the strawberries: Add the crushed strawberries and mix well.
4. Prepare the chocolate: In a double boiler, melt the cream with the chocolate and sugar, stirring constantly until smooth. Do not let it boil!
5. Incorporate the gelatin: Hydrate the gelatin in 50 ml cold water, then add it to the chocolate mixture after removing it from the heat. Let it cool for 10 minutes, then fold everything into the butter cream.
Step 3: Preparing the Diplomat Cream
1. Beat the eggs: In a double boiler, beat the eggs with the sugar until completely dissolved.
2. Hydrate the gelatin: Just like before, hydrate the gelatin in 50 ml cold water and add it to the egg mixture after removing it from the heat.
3. Whip the cream: Whip the cream until firm, then add the "Something Fine" from Delaco.
4. Incorporate the egg cream: Fold the egg mixture with gelatin into the whipped cream, stirring gently. Add the sliced strawberries, leaving a few for decoration.
Step 4: Assembling the Cake
1. Cake layers: Place the first sponge layer on a serving plate and surround it with the ring from the cake pan. Add the chocolate cream over the first layer.
2. Second layer: Place the second sponge layer and add half of the diplomat cream. Add the last sponge layer.
3. Cover with the remaining cream: Add the rest of the diplomat cream on top of the cake and smooth it out.
4. Decoration: Decorate with fresh strawberries and pour the prepared red gel according to the package instructions to create a shiny appearance.
5. Chill: Refrigerate the cake for a few hours or, ideally, overnight. This will allow the flavors to develop and the cake to set.
Step 5: Finishing the Cake
1. Decoration: Before serving, decorate with whipped cream and chocolate chips for a festive look.
Helpful Tips
- Gelatin: Make sure the gelatin is well-hydrated to achieve the perfect texture for the creams.
- Fresh strawberries: Use well-ripened strawberries for a more intense flavor. You can substitute strawberries with other seasonal fruits, such as raspberries or peaches, for a personalized version.
- Ingredient temperature: Ensure that the butter is at room temperature for easier incorporation into the creams.
- Creative decoration: Experiment with different types of decorations, such as nuts or chocolate flakes, to give the cake a personal touch.
Calories and Nutritional Benefits
This cake contains approximately 350-400 calories per serving, depending on the ingredients used and the serving size. Although it is a rich dessert, ingredients like strawberries provide vitamins and antioxidants, and dark chocolate is known for its heart health benefits.
Frequently Asked Questions
1. Can I substitute butter with margarine?
- Yes, margarine can be used, but the taste will be different.
2. How can I make the cake less sweet?
- Reduce the amount of sugar in the sponge and creams, or use dark chocolate with a higher cocoa percentage.
3. What type of chocolate should I use?
- I recommend dark chocolate with 70% cocoa for an intense flavor, but you can adjust according to your preferences.
Serving Suggestions
This cake pairs perfectly with a cup of green tea or an espresso. Additionally, a glass of prosecco or a sweet sparkling wine can add a touch of elegance to the event.
A Personal Note
This recipe was created with thoughts of the moments spent with loved ones, when we celebrate not only birthdays but also special connections. Each bite of this cake reminds us that joy often lies in simple things, like a cake made with love.
So gather the ingredients, get ready to put on your apron, and start the adventure! The Mada Cake will surely become a favorite in your family. Enjoy!
Ingredients: Base: 400 g sugar, 100 ml water, 100 g cocoa, 3 tablespoons flour, 10 eggs. Chocolate cream: 1 pack of butter, half of the base mixture before adding the egg whites and flour, 200 g ripe strawberries, 100 g dark chocolate, 160 g thick sour cream, 50 g sugar, 15 g gelatin. Diplomat cream: 2 eggs, 100 g sugar, 15 g gelatin, 300 g whipped cream, 1 box of something fine from Delaco, about 20-25 strawberries. Glaze: 1 packet of red top gel. For decoration: whipped cream, chocolate chips.
