Gabriela Cake

Gabriela Cake – A Celebration of Friendship and Sweets

The Gabriela Cake is more than just a dessert; it’s a declaration of love and friendship, a symbol of beautiful moments spent together. With each layer of delicate sponge, rolls, and delicious creams, this cake is sure to bring a smile to your loved one’s face. Whether you’re making it for a birthday, a gathering, or simply to sweeten an ordinary day, this cake will undoubtedly become a go-to recipe in your kitchen.

Preparation time: 60 minutes
Baking time: 40 minutes
Total time: 100 minutes
Servings: 12

Ingredients for Gabriela Cake:

For the sponge (28 cm pan):
- 360 g egg whites (approximately 12 large eggs)
- 260 g sugar
- 300 g ground walnuts
- 100 g flour
- 1 teaspoon baking powder
- juice of 1 lemon

For the roll (baking tray):
- 6 small eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 teaspoon baking powder
- juice of 1 lemon
- 2 packets vanilla sugar
- green food coloring (optional)

For the roll cream:
- 1 jar (400 g) raspberry jam
- 50 g dark chocolate
- 50 g butter

For the white chocolate cream:
- 200 g white chocolate (Schogetten)
- 60 g powdered sugar
- 200 ml liquid cream
- 250 g mascarpone
- 3 sheets of gelatin (approximately 5 g)

For the milk chocolate cream:
- 200 g milk chocolate (Schogetten)
- 60 g powdered sugar
- 200 ml liquid cream
- 500 g mascarpone
- 3 sheets of gelatin

For the syrup:
- 200 ml water
- 2 packets classic cappuccino

For the red currant jelly:
- 100 g sugar
- 250 g red currants
- 1 tablespoon Dr. Oetker starch
- 100 ml water
- 10 g gelatin
- colored confetti (for decoration)

For decoration:
- whipped cream
- melted chocolate
- lilac flowers (optional)

Preparation:

1. Sponge:
Start by preparing the sponge. Preheat the oven to 175 degrees Celsius. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar while continuing to mix until you achieve a firm meringue. Add the ground walnuts, flour, and baking powder mixed with lemon juice. Gently fold in the ingredients from the bottom up to keep the air in the meringue.

Line the cake pan with parchment paper, pour in the mixture, and level it. Bake for 30-35 minutes or until a toothpick comes out clean. Once baked, let the sponge cool.

2. Roll:
For the roll, beat the egg whites with a pinch of salt and sugar until you get a stiff meringue. Add the egg yolks, vanilla sugar, and food coloring, mixing gently. Finally, fold in the sifted flour and baking powder mixed with lemon juice. Line the baking tray with parchment paper, pour in the mixture, and bake for 15-20 minutes or until golden. Remove the roll, turn it onto a damp towel, and roll it up with the parchment paper. Let it cool and remove the paper.

3. Roll cream:
Melt the dark chocolate with the butter in a pan over low heat. Once melted, let it cool slightly, then add the raspberry jam and mix well. Spread the cream on each piece of the roll and form a spiral as shown in the pictures.

4. White chocolate cream:
In another bowl, combine the white chocolate, powdered sugar, and liquid cream, melting over low heat without boiling. Soak the gelatin in cold water. Once the chocolate has melted, add the drained gelatin and mix well. Place the mixture in the freezer for 30 minutes, then beat it. In another bowl, add the mascarpone cheese and the whipped white chocolate cream, mixing everything together.

5. Syrup:
Boil the water, then add the cappuccino and mix well.

6. Assembly:
Divide the sponge in half. Place the first half on a serving platter and soak it with cappuccino syrup. Use a cake ring wrapped in plastic wrap, positioning it around the sponge. Pour in the white chocolate cream, then place the spiral roll on top. Refrigerate for 30 minutes to set.

7. Milk chocolate cream:
If you have resting time, repeat the melting process for the milk chocolate this time. Soak the gelatin in cold water. After melting, add the drained gelatin and mix well. Place the mixture in the freezer for 30 minutes, then beat it. Add the mascarpone cheese and mix well.

Remove the cake from the refrigerator and pour the milk chocolate cream over it, leveling it nicely. Place the other half of the sponge on top, soaking it well.

8. Currant jelly:
For the jelly, place the currants, half of the water, sugar, and starch in a blender. Blend well, then strain the mixture through a sieve. Add the remaining water to a pot and bring to a boil. Meanwhile, soak the gelatin in cold water. Once the jelly has boiled, add the gelatin and mix well.

9. Finishing:
Remove the cake from the refrigerator, open the ring, and remove the plastic wrap. Place a smaller 26 cm cake ring on top and pour in the warm jelly. Let it cool for an hour. Once set, remove the ring and decorate with whipped cream, melted chocolate, and lilac flowers.

The Gabriela Cake is ready to be enjoyed! This dessert not only looks spectacular, but its taste is a true explosion of flavors and textures. It can be served alongside a fragrant tea or a glass of sparkling wine to celebrate beautiful moments.

Practical Tips:
1. Ensure all ingredients are at room temperature for a homogenous mixture.
2. You can vary the raspberry jam with other berries for a different flavor.
3. The cake can be made a day in advance to allow the flavors to meld.
4. If you’re short on time, you can use store-bought cake layers to simplify the process.

Nutritional Notes:
This cake is rich in protein due to the mascarpone cheese and eggs, providing a good source of calcium. The nuts add healthy fats, while the fruits in the jelly enrich the cake with vitamins and antioxidants. However, considering the amount of sugar and chocolate, it is recommended to enjoy it in moderation.

Frequently Asked Questions:
- Can the cake be frozen?
Yes, but it is recommended not to include the jelly to prevent unpleasant textures.
- Can I use another type of flour?
A gluten-free version can be made with almond flour or rice flour, but the result will differ in texture.
- What other flavors can I use instead of chocolate?
You can experiment with caramel or vanilla flavors.

So, don’t wait any longer! Gather the ingredients and start your kitchen adventure. The Gabriela Cake awaits you to discover it! Happy Birthday, Gabriela!

 Ingredients: Base 28 cm 360 g egg whites 260 g sugar 300 g ground walnuts 100 g flour 1 baking powder lemon juice Roll (in the oven tray) 6 small eggs 6 tablespoons of sugar 6 tablespoons of flour 1 baking powder lemon juice 2 packets of vanilla sugar green food coloring Cream for the roll 1 jar of 400 g raspberry jam 50 g dark chocolate 50 g butter White chocolate cream 200 g white chocolate Schogetten 60 g powdered sugar 200 ml liquid cream 250 g mascarpone 3 sheets of gelatin approx. 5 g Milk chocolate cream 200 g milk chocolate Schogetten 60 g powdered sugar 200 ml liquid cream 500 g mascarpone 3 sheets of gelatin Syrup 200 ml water 2 packets of classic cappuccino Red currant jelly 100 g sugar 250 g red currants 1 tablespoon Dr. Oetker starch 100 ml water 10 g gelatin colored confetti Decoration whipped cream from sour cream melted chocolate lilac flowers

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