Refreshing cake

Cool Cake: A Delight for All Seasons

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 50 minutes (including cooling)
Servings: 12

Introduction

If you're looking for a refined yet easy-to-make dessert, the Cool Cake is the perfect choice. This cake brings together fine textures and delicious flavors, combining a fluffy base with a rich mascarpone cream and peaches or apricots from a can. It’s the ideal choice for any occasion, from a family gathering to a romantic dinner. Plus, it’s a dessert that can be enjoyed with a cup of coffee or a fragrant tea.

History of the Cool Cake

The origin of cream and fruit cakes is closely tied to the culinary traditions of various cultures around the world, each with its own variation and preparation style. This recipe has evolved over time, blending different influences and techniques to create a dessert that delights the senses. The combination of mascarpone cheese and fruit is not only delicious but also an excellent way to use seasonal or canned fruits, adding a touch of freshness to each slice.

Ingredients

For the base:
- 6 eggs
- 5 tablespoons milk
- 6 tablespoons powdered sugar
- 3 tablespoons oil
- 150 g flour
- 35 g cocoa powder
- 1 ½ packets baking powder
- 1 vanilla extract

For the cream:
- 300 ml whipping cream (or liquid cream)
- 250 g mascarpone
- 200 ml milk
- 2 egg yolks
- 9 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 15 g gelatin
- Peaches (or apricots) from a can

For soaking the base:
- Juice from the peach (or apricot) can

For the glaze:
- 150 g chocolate (50% cocoa)
- 100 ml liquid cream or whipping cream

Preparation

Step 1: Preparing the Base

1. Start by preheating the oven to 180°C (350°F). Prepare a 24/35 cm baking tray by lining it with parchment paper.
2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they become firm and glossy.
3. In a separate bowl, mix the egg yolks with powdered sugar and vanilla extract until you achieve a sweet and frothy cream. Add the milk and oil, continuing to mix gently.
4. Combine the flour with cocoa powder and baking powder, then fold them into the egg yolk mixture. Do this with a spatula or wooden spoon to avoid losing air in the mixture.
5. Gently fold in the beaten egg whites until fully incorporated.
6. Pour the mixture into the prepared tray and bake for 20 minutes. Check for doneness using a toothpick; it should come out clean.
7. After baking, let the base cool completely, then cut it in half.

Step 2: Preparing the Cream

1. Hydrate the gelatin in 3-4 tablespoons of cold water for 10 minutes. Then, melt it over a double boiler, being careful not to let it boil.
2. In another bowl, mix the two egg yolks with powdered sugar and cornstarch. Add the warm milk and place the mixture over low heat, stirring continuously until it thickens. Let it cool.
3. In another bowl, beat the mascarpone cheese with 4 tablespoons of powdered sugar until creamy. Incorporate the cooled egg mixture into the mascarpone, mixing well.
4. Whip the liquid cream or whipping cream, being careful not to turn it into butter. Gently fold the whipped cream into the egg and mascarpone mixture.
5. Chop the canned peaches or apricots into small pieces and fold them into the cream, mixing gently to distribute evenly.

Step 3: Assembling the Cake

1. Soak the first half of the cake base with the juice from the can. Place it on a serving platter or in a tray.
2. Pour half of the prepared cream over the base and level it evenly. Place the other half of the base on top, soaking it as well.
3. Cover the cake with plastic wrap and refrigerate for 2 hours to allow the cream to set.

Step 4: Preparing the Glaze

1. In a saucepan, heat the liquid cream until it begins to simmer gently. Add the chopped chocolate and stir continuously until completely melted and smooth.
2. Allow the glaze to cool slightly, then pour it evenly over the assembled cake.
3. Wait for the glaze to set before serving the cake.

Serving Suggestions

For an extra touch of flavor, you can serve the Cool Cake alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. A cup of freshly brewed coffee or a fragrant tea will also perfectly complement this refined dessert.

Frequently Asked Questions

1. Can I use other fruits instead of peaches or apricots?
Yes, you can experiment with other canned fruits, such as pineapple or cherries, depending on your preferences.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and the base, adjusting the proportions to your taste.

3. How can I store the cake?
Keep the cake in an airtight container in the refrigerator. It will stay fresh for 3-4 days.

Nutritional Values (per serving, approximately)
- Calories: 280
- Fat: 15 g
- Carbohydrates: 32 g
- Protein: 5 g

Tips and Tricks:

- Ensure all ingredients are at room temperature for a uniform mixture.
- Use a silicone spatula to fold in the egg whites to avoid losing air in the mixture.
- You can add a few drops of almond extract for a more pronounced flavor in the base.

Whether you enjoy it with family or bring it to a party, the Cool Cake will always be a hit! Savor each slice and delight in the combination of flavors that will tantalize your taste buds. Bon appétit!

 Ingredients: for the base: 6 eggs 5 tablespoons milk 6 tablespoons powdered sugar 3 tablespoons oil 150 g flour 35 g cocoa 1 1/2 packets baking powder 1 vanilla essence for the cream: 300 ml whipping cream (or liquid cream) 250 g mascarpone 200 ml milk 2 egg yolks 9 tablespoons powdered sugar 1 tablespoon cornstarch 15 g gelatin peaches (or apricots) from compote for soaking the base: peach (apricot) compote juice for the glaze: 150 g chocolate (50% cocoa) 100 ml liquid cream or whipping cream

 Tags:  cake whipped cream mascarpone cheese