Grandma's Cake

Cocoa Cake and Apricot Jam – A Recipe with Unforgettable Memories

Total Preparation Time: 1 hour and 30 minutes
Number of Servings: 12

When we think of the most beautiful moments from our childhood, the scents and flavors that accompanied our steps often come to mind. This recipe for cocoa cake and apricot jam, which I learned from my mother, is a treasure of my memories. With each slice, I relive the moments when we eagerly placed the cake on the table, waiting with bated breath to see the reactions of our loved ones.

The history of this cake takes us back in time, to my mother's grandmother, who received it from a pharmacist friend. It is not a famous dessert, like other well-known cakes, but its combination of moist cocoa, slightly tart apricot jam, and a fine butter cream with coffee and cocoa makes it worthy of all attention. To decorate it, we use natural whipped cream, an ingredient that, in the past, was bought from pastry shops, bringing with it unforgettable memories.

Let’s get to work!

Ingredients

For the base:
- 6 eggs
- 7 tablespoons ground nuts
- 6 tablespoons powdered sugar
- 2 tablespoons cocoa
- 1 tablespoon breadcrumbs
- 2 tablespoons apricot jam

For the cream:
- 200 g sugar
- 1 tablespoon cocoa
- 1 tablespoon coffee
- 3 eggs
- 50 g raisins (soaked in water with a teaspoon of rum essence)
- 1 lemon (zest and juice)
- 200 g butter

For decoration:
- 200 ml sour cream
- 100 ml vegetable whipping cream (you can replace it with sweet cream if you find it)
- 2 tablespoons powdered sugar
- Edible flowers (pansies)

Nutritional Information (per serving):
- Calories: approximately 320 kcal
- Protein: 6 g
- Fat: 22 g
- Carbohydrates: 28 g

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour and 30 minutes

Preparation Steps

1. Preheat the oven to 150°C. Prepare a 22 cm diameter cake pan, greased with butter and lined with baking paper.

2. In a large bowl, mix the egg yolks with the powdered sugar until the mixture doubles in volume and becomes creamy. Add the ground nuts, cocoa, and breadcrumbs, mixing gently until well combined.

3. In another bowl, beat the egg whites with the remaining sugar until you achieve a firm meringue. Carefully fold the meringue into the yolk mixture using a spatula to avoid losing air.

4. Pour the batter into the prepared pan and bake for 30 minutes. Let the base cool in the pan, then remove it and let it cool completely on a wire rack.

5. Meanwhile, prepare the cream. In a saucepan, mix all the cream ingredients, except for the lemon and butter. Place over medium heat, stirring constantly with a whisk until the mixture starts to boil and thickens, becoming similar to a pudding.

6. Once the cream is ready, remove it from the heat and add the lemon zest and juice, as well as the butter cut into pieces. Mix well until the butter melts and the mixture is homogeneous. Let the cream cool.

Assembling

1. Cut the base in half, being careful not to crumble it. It can be fragile, so use a sharp knife.

2. Spread half of the cream on the first half of the base, then add the drained raisins. Place the second half of the base on top and cover with the remaining cream.

3. To decorate the cake, whip the sour cream with the vegetable whipping cream and powdered sugar until you obtain a firm whipped cream. Cover the cake with whipped cream, then add edible flowers for a special look.

My friendly tip: Don’t be afraid of the amount of lemon! It brings a fresh taste, balancing the sweetness of the cake. It is also recommended to spread the cream when it is almost cool, to avoid excessive hardening.

Possible Variations

If you want to experiment, you can replace the apricot jam with plum or raspberry jam, giving the cake a different note. You can also add a few drops of vanilla essence to the cream to enhance the flavors.

Frequently Asked Questions

1. Can I use another type of nuts? Of course! Pecan or almond nuts are excellent choices and will add a different flavor.

2. How can I make the cake less sweet? Reduce the amount of sugar in the cream and choose a low-sugar jam.

3. What drinks pair well with this cake? A black coffee or a fruit tea will perfectly complement the rich flavors of the cake.

I conclude this recipe with a note of appreciation for all the dear women in our lives, who taught us to love cooking and to cherish the beautiful moments spent with our loved ones. This cake is not just a dessert, but a bridge between generations, full of unforgettable memories. Enjoy it with love, sharing joyful moments with your loved ones. Bon appétit!

 Ingredients: Ingredients for the base: 6 eggs, 7 tablespoons ground walnuts, 6 tablespoons powdered sugar, 2 tablespoons cocoa, 1 tablespoon breadcrumbs, 2 tablespoons apricot jam. Ingredients for the cream: 200g sugar, 1 tablespoon cocoa, 1 tablespoon instant coffee, 3 eggs, 50g raisins soaked in water with a teaspoon of rum essence, 1 lemon, zest and juice, 200g butter. For decoration: 200ml fermented cream, 100ml vegetable whipped cream (you can replace it with cream if you find the special one for whipping), 2 tablespoons powdered sugar, pansies.

 Tags:  cake grandma