Symphonic Cake
Symphonic Cake – A Delight You Won't Get Tired Of
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: approximately 5 hours (including cooling)
Number of servings: 12
The symphonic cake is a refined dessert that harmoniously combines dark chocolate with fine vanilla cream and a cherry puree, creating a taste experience that will leave everyone speechless. This recipe is ideal for any special occasion, whether you are celebrating an important event or simply want to treat your family. It is a cake with a slightly moist texture, a rich flavor, and a special appearance, perfect for impressing.
Necessary ingredients
*For the base:*
- 75 g butter
- 30 g powdered sugar
- 1 teaspoon grated orange peel
- 1 packet vanilla sugar
- 75 g flour
- 3 eggs (separate the whites from the yolks)
- 75 g dark chocolate (melted)
- 50 g sugar
- A pinch of salt
*For the vanilla cream:*
- 500 ml milk
- 3 egg yolks
- 5 tablespoons sugar
- 2 tablespoons cornstarch
- 2 packets vanilla sugar
- 30 g butter
- 2 tablespoons lemon juice
*For the cherry cream:*
- 2 packets fine gelatin
- 400 g cherry puree (made from fresh or frozen cherries)
- 100 g sugar
- 500 ml whipped cream
*For glazing and decoration:*
- 200 ml cherry syrup
- 1 packet Tort-Gelee (gelatin for cakes)
- 200 g whipped cream
- cherries for decoration
- green lemon zest for decoration
Step-by-step preparation of the cake
1. Preheat the oven to 180°C. Prepare a 26 cm diameter cake pan, lining it with baking paper.
2. Preparing the base:
- In a large bowl, cream the butter with the powdered sugar, vanilla sugar, and orange peel until fluffy.
- Add 1 tablespoon of flour and incorporate the yolks, one at a time, mixing well after each.
- Pour in the melted chocolate (make sure it’s not too hot) and mix until smooth.
- In another bowl, beat the egg whites with a pinch of salt and sugar until you get a stiff foam.
- Gently fold the egg white foam into the chocolate mixture, alternating with the remaining flour. Use a spatula to avoid losing air from the egg whites.
- Pour the mixture into the prepared pan and bake for 30-40 minutes. The base is done when a toothpick inserted in the middle comes out clean.
3. Cooling the base:
- Remove the base from the oven and let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
- Once cooled, carefully cut it in half, making sure it doesn’t crumble.
4. Preparing the vanilla cream:
- In a saucepan, bring the milk to a boil.
- In a bowl, whisk the yolks with the sugar, vanilla sugar, and a pinch of salt until the mixture doubles in volume.
- Add the cornstarch and mix well.
- Pour the hot milk over this mixture, stirring continuously.
- Return the mixture to low heat and stir until thickened, then remove from heat and add the butter and lemon juice, stirring until fully melted. Let it cool.
5. Preparing the cherry cream:
- Soak the gelatin in cold water according to the package instructions.
- Blend the cherries until you get a fine puree, then strain it to remove the pits.
- Mix the cherry puree with the sugar, add the gelatin, and finally fold in the whipped cream.
6. Assembling the cake:
- Clean the pan and line it with plastic wrap.
- Place the first half of the base in the pan, followed by the vanilla cream, then place the second half of the base. Pour the cherry cream on top.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
7. Preparing the glaze:
- Prepare the gelatin with the cherry syrup according to the package instructions and pour it over the cooled cake.
- Allow the glaze to set, then remove the ring from the pan.
8. Decorating the cake:
- Whip the remaining cream and decorate the cake with rosettes of cream on top and around the edges.
- Garnish with green lemon zest and cherries for an elegant look.
Useful tips:
- Make sure all ingredients are at room temperature for an even mixture.
- You can substitute cherries with other seasonal fruits, such as raspberries or strawberries, to create delicious variations.
- The cake can be served with a scoop of vanilla ice cream or chocolate sauce for an extra flavor boost.
Nutritional benefits:
- This cake contains dark chocolate, which is rich in antioxidants and can provide multiple health benefits, such as improving heart health.
- Cherries are an excellent source of vitamins and minerals, being rich in vitamin C and fiber.
Frequently asked questions:
- Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter and less intense in flavor.
- How can I keep the cake longer?
The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Can I use frozen fruits?
Yes, make sure to thaw them before using for the puree.
The symphonic cake is definitely a dessert that will attract attention and bring joy. Don't hesitate to share this recipe with friends and family – each bite will create unforgettable memories!
Ingredients: Base: 75g butter 30g powdered sugar 1 teaspoon grated orange peel 1 packet vanilla sugar 75g flour 3 eggs 75g melted dark chocolate 50g sugar a pinch of salt Cream: 500ml milk 3 egg yolks 5 tablespoons sugar 2 tablespoons cornstarch 2 packets vanilla sugar 30g butter 2 tablespoons lemon juice Cherry Cream: 2 packets fine gelatin 400g cherry puree 100g sugar 500ml whipped cream Glaze and decoration: 200ml cherry syrup 1 packet Tort-Gelee 200g whipped cream cherries green lemon peel
