Maria cake dessert
Maria Cake – A Christmas Delight
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
Christmas is a special time when flavors and culinary traditions intertwine, and the Maria cake is a perfect dessert to bring a touch of magic to festive meals. A refined recipe with fluffy layers, white chocolate mousse, and cherry jelly, this cake will delight everyone who tastes it. With slight modifications, I have transformed this recipe into a delicacy with a unique flavor, and today I will share all the secrets to achieve a perfect result.
Ingredients
For the sponge:
- 8 eggs (preferably from free-range hens)
- 150 g sugar
- 5 tablespoons flour
- 5 tablespoons semolina
- 50 g dark cocoa
- 5 tablespoons honey (choose quality honey)
- 50 ml milk
- 200 ml oil (sunflower oil is ideal, but you can also try olive oil)
- a pinch of salt
For the white chocolate mousse:
- 200 g Primola white chocolate (or any quality white chocolate)
- 350 ml liquid cream
- 1 packet Dr. Oetker gelatin
For the cherry jelly:
- 1 large jar of cherries (or frozen cherries)
- 6 tablespoons sugar
- 1 packet vanilla pudding powder
- 1 packet gelatin
For the glaze:
- 150 g dark chocolate
- 30 g butter
- 80 ml liquid cream
For decoration:
- white chocolate flakes
Step-by-Step Preparation
1. Preparing the sponge:
Start by separating the eggs into two large bowls. Beat the egg yolks with the sugar until the mixture becomes light in color and doubles in volume. This is a crucial step, as the incorporated air will make the sponge fluffy. Gradually add the flour, semolina, cocoa, oil, honey, and milk, thoroughly homogenizing each ingredient before adding the next.
In another bowl, beat the egg whites with a pinch of salt until you achieve a stiff foam. It is important that the bowl is clean and dry to obtain a perfect foam. Once you have the foam, gently fold the egg whites into the yolk mixture, being careful not to deflate the mixture.
Divide the mixture into two equal parts and pour each part into a baking tray lined with parchment paper (25/35 cm). Bake each sponge at 180°C for about 15 minutes or until a toothpick inserted in the middle comes out clean. Allow the sponges to cool completely on a cooling rack.
2. Preparing the white chocolate mousse:
Soak the gelatin in 100 ml of cold water. In a small saucepan, add 50 ml of the liquid cream and the broken chocolate. Over low heat, stir constantly until the chocolate completely dissolves. It is important not to boil the mixture. Once the chocolate has melted, let it cool slightly, then add the soaked gelatin and mix well. Once the mixture is lukewarm, fold in the remaining 200 ml of whipped cream. This white chocolate mousse will be creamy and airy, perfect for adding a layer of luxury to the cake.
3. Preparing the cherry jelly:
Soak the gelatin in 100 ml of cold water. In a saucepan, mix the pudding powder with 4 tablespoons of sugar and 50 ml of syrup from the jar. Add the pitted cherries, the remaining syrup, and the other 2 tablespoons of sugar. Bring the mixture to a simmer over low heat, stirring constantly, until the mixture thickens. When it reaches the desired consistency, let it cool slightly, then add the dissolved gelatin, mixing well to avoid lumps.
4. Assembling the cake:
Line the tray with plastic wrap to facilitate turning the cake out. Place the first sponge upside down, add half of the white chocolate mousse, followed by a layer of cherry jelly. Add the remaining mousse and place the second sponge, also upside down. Cover the cake with plastic wrap and refrigerate until the next day to set well.
5. Preparing the glaze:
For the glaze, melt the dark chocolate, butter, and liquid cream in a saucepan over low heat, stirring constantly. When the chocolate is completely melted and the mixture is homogeneous, let it cool slightly. Remove the cake from the refrigerator and turn it out onto a platter. Pour the chocolate glaze over the cake and let it set. For a festive look, sprinkle white chocolate flakes on top.
Practical Tips and Variations
- If you want to add extra flavor, try using vanilla or almond extract in the cake batter.
- You can replace the cherries with other canned fruits, such as peaches or pineapple, according to your preferences.
- Make sure the gelatin is well soaked; otherwise, it will not have the desired thickening effect in the mousse and jelly.
- This cake pairs perfectly with a glass of sparkling wine or fresh lemonade, bringing a wonderful contrast between sweetness and acidity.
Nutritional Benefits
The Maria cake is not just a sweet indulgence, but also a source of energy due to its ingredients. The eggs provide essential proteins, while the white chocolate and cherries bring antioxidants and vitamins. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.
Frequently Asked Questions
1. Can I use dark chocolate instead of white chocolate?
Sure! Dark chocolate will provide a more intense flavor and a beautiful contrast with the cherry jelly.
2. How can I store the cake?
The Maria cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.
3. Is this recipe suitable for vegans?
To adapt this recipe to a vegan version, you can use flax or chia eggs for the sponge and plant-based alternatives for cream and chocolate.
The Maria cake is more than just a dessert; it is a culinary experience that brings joy and beautiful memories around the Christmas table. Try this recipe at home and transform your festive meals into a true celebration of flavors!
Ingredients: Base: 8 eggs, 150 g sugar, 5 tablespoons flour, 5 tablespoons semolina, 50 g dark cocoa, 5 tablespoons honey, 50 ml milk, 200 ml oil, a pinch of salt. White chocolate mousse: 200 g Primola white chocolate, 350 ml liquid cream, 1 packet Dr. Oetker gelatin. Cherry jelly: 1 large jar of cherries, 6 tablespoons sugar, 1 packet vanilla pudding powder, 1 packet gelatin. Glaze: 150 g dark chocolate, 30 g butter, 80 ml liquid cream. Decoration: white chocolate flakes.
