Cristina Cake

Cocoa cake with coffee cream and raspberry jam

Welcome to the world of sweet delights! Today, I will guide you step by step in preparing a cocoa cake with coffee cream, a perfect combination of intense and sweet flavors, sure to delight any occasion. This cake is not just a simple dessert, but a true culinary masterpiece, ideal for celebrating special moments like name days, anniversaries, or simply to bring a smile to the faces of your loved ones.

Total time: 2 hours
Number of servings: 12

Ingredients

For the base:
- 5 eggs + 2 egg whites
- 200 g butter (or margarine) at room temperature
- 5 tablespoons of sugar
- 9-10 tablespoons of flour
- 8 tablespoons of milk
- 3 tablespoons of cocoa
- 1 teaspoon of baking powder
- a pinch of salt

For the vanilla cream:
- 2 egg yolks
- 350 ml milk
- 3 tablespoons of sugar
- 2 tablespoons of flour
- half a vanilla pod
- 100 g butter
- a cup of coffee

For the syrup:
- 500 ml water
- 4 tablespoons of sugar
- 1 teaspoon of orange zest
- 1 teaspoon of rum essence

For decoration:
- Raspberry jam (to taste)
- 200 ml liquid cream
- Sugar decorations for garnish

Step by step

1. Preparing the base: Start by separating the eggs, placing the egg whites in a large bowl and the yolks in another. Use a mixer to beat the butter (or margarine) together with the sugar until you get a creamy and airy mixture. Add the yolks one at a time, mixing well after each.

Tip: Use butter at room temperature for a smooth texture.

2. Adding dry ingredients: At this point, add the cocoa and mix well. Then, pour in the milk in a thin stream, mixing continuously. Next, add half of the flour and mix until well incorporated.

3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until foamy. This is the key to a fluffy and airy base.

4. Combining the mixtures: With a spatula, take a spoonful of the egg white foam and fold it into the cocoa mixture, mixing gently from the bottom up to preserve the air in the egg whites. Then add the baking powder and the remaining flour, mixing softly.

5. Baking the base: Prepare a round baking pan with parchment paper and pour in the mixture. Bake in a preheated oven at 180°C for about 35 minutes or until a toothpick inserted in the center comes out clean.

Note: Check the base every 30 minutes, as ovens can vary.

6. Preparing the syrup: In a small pot, combine the water, sugar, and orange zest. Bring to a boil for 5 minutes, then add the rum essence and let it cool.

7. Preparing the vanilla cream: In a saucepan, heat the milk. In another pot, mix the egg yolks with the sugar, vanilla seeds, and flour. Gradually add the warm milk, stirring constantly with a whisk to avoid lumps. Place the pot over low heat and stir constantly with a wooden spoon until the cream thickens.

Tip: When the cream starts to bubble, it's a sign that it's ready. Remove from heat, add the butter, and mix well.

8. Assembling the cake: Once the base has completely cooled, cut it into three discs. Soak each disc with the previously prepared syrup, then fill the cake with the vanilla cream and add raspberry jam between the layers.

9. Decorating the cake: Whip the cream until it becomes thick, but do not overwhip it, or it will separate. Cover the cake in cream and decorate with sugar decorations.

Trick: Mix a small portion of cream with raspberry jam to create a delicious topping.

10. Cooling: Place the cake in the fridge for at least an hour before serving, to allow the flavors to meld.

Serving suggestions: This cake pairs perfectly with a cup of coffee or a fragrant tea. You can also experiment with different types of jam, such as strawberry or peach, to add a personalized touch.

Nutritional benefits: This cake provides a source of energy due to the sugar and healthy fats from the butter, while the coffee in the cream can give an energy boost. Additionally, raspberries are rich in antioxidants and vitamins, contributing to a balanced diet.

Frequently asked questions:
- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the final result may vary.
- How can I make the cake less sweet? You can reduce the amount of sugar in the recipe or use alternative sweeteners.
- Can this cake be frozen? Yes, the base can be frozen, but it’s recommended to assemble the cake after thawing to keep the cream fresh.

I hope this recipe becomes a favorite in your home, just as it is in mine. Enjoy and remember: cooking is an art form that brings joy, so enjoy every step of the process!

The base: Separate the eggs. Beat the butter (or margarine) with sugar in a mixer, adding the yolks one by one while mixing well. Add the cocoa, then pour in the milk in a thin stream, half the amount of flour, and mix. Separately, in another bowl, beat all the egg whites with a pinch of salt until foamy, then spoon the egg white foam over the earlier mixture. Now add the baking powder and the remaining flour, mixing with a spoon from the bottom up to keep the mixture airy. I used a total of 10 heaping tablespoons of flour, so that the mixture remains slightly liquid, but at the same time feels thick to the touch. To give you an idea, look at the picture. The mixture is placed in a round baking dish on baking paper and baked for about 35 minutes. The syrup: A syrup is made from water, sugar, and orange peel, simmered for about 5 minutes. After removing from heat, add rum essence or any flavors or essences you desire. For the cream: Heat the milk in a small pot. Separately, in a saucepan, mix the egg yolks with sugar, vanilla seeds, and flour. Gradually pour in the warm milk while constantly whisking, then put the saucepan back on the heat. Now mix with a wooden spoon. Add the vanilla pod and pour in a cup of coffee in a thin stream. Cook until thickened. When it starts to thicken (you will see it bubbling like a porridge), stir a bit more, then remove from heat. Now remove the vanilla pod, add the butter, and mix well. After the base, cream, and syrup have cooled, cut the base into three parts and soak them. The decoration: Whipping cream is beaten with a mixer until it thickens, but do not overbeat it, so it does not curdle in the fridge, just enough to remain soft and silky. Fill the cake with vanilla cream, adding raspberry jam here and there, then cover the cake with whipped cream, decorating with whipped cream and sugar decorations. In a small cup, put a bit of whipped cream and mix with a little raspberry jam, but mix gently with a teaspoon, not with a mixer, to avoid curdling. Chill before serving. Servings: 12 Total time: 2 hours Enjoy your meal! If you like my recipe, you can also find it on my blog:

 Ingredients: For the base we need: 5 eggs + 2 egg whites; 200 g butter or margarine; 5 tablespoons of sugar; 9-10 tablespoons of flour; 8 tablespoons of milk; 3 tablespoons of cocoa; a pinch of baking powder; a pinch of salt; For the vanilla cream: 2 egg yolks; 350 ml milk; 3 tablespoons sugar; 2 tablespoons flour; Half a vanilla pod; 100 g butter; A cup of coffee; For the syrup we need: 500 ml water; 4 tablespoons sugar; 1 teaspoon orange zest; 1 teaspoon rum essence; For decoration we need: raspberry jam to taste; 200 ml liquid cream; Ladybugs and sugar flowers.

 Tags:  cristina cake