Cake with 5 Creams and Striped Base

 Ingredients: base: 4 eggs 4 tablespoons of water 8 tablespoons of sugar 8 tablespoons of flour cream 1: 1 packet of vanilla pudding 4 tablespoons of sugar 300 ml of prepared, concentrated coffee cream 2: 3 egg yolks 4 tablespoons of sugar 50 ml of coffee + 3 tablespoons half a packet of gelatin 200 ml of whipped cream cream 3: 1 packet of gelatin 250 ml of prepared coffee 100 g of sugar 50 ml of cherry liqueur 150 g of cherries from cherry liqueur cream 4: 200 ml of natural whipped cream 50 ml of cherry liqueur 100 g of sugar 100 ml of water one packet of gelatin cream 5: 100 g of sugar 150 g of cherry jam 1 packet of gelatin 300 g of sour cream 150 ml of water.

To prepare a delicious cake that will impress everyone, follow the detailed steps of this elaborate recipe. We start by beating the egg whites with water, using a mixer on high speed, until we achieve a firm and consistent foam. It is important to use a clean bowl, free of grease, to have a quality foam. Once the egg whites have increased, start adding the sugar gradually while continuing to mix. The mixture will become shiny and smooth, a sign that the egg whites are well beaten.

Once you have achieved this perfect texture, add the yolks one by one, gently mixing with a spatula to keep the air in the batter. Finally, incorporate the sifted flour, mixing gently to obtain a homogeneous dough. Divide the dough into two equal parts, and in one of them add the cocoa, mixing well to achieve an even color.

Prepare a baking tray lined with parchment paper and, using two bags cut at the end, form diagonal stripes with the batter in the tray. Bake at 175 degrees Celsius for 30 minutes, until the base becomes golden and elastic to the touch. After baking, let the base cool.

To assemble the cake, take a cake mold and line the bottom with a circle of base and the sides with strips of base. Use a cylinder made of aluminum foil at the bottom of the mold, which will support the cream to be added next.

We start with cream 1: prepare the pudding according to the instructions on the packet, but replacing the milk with coffee for an intense flavor. After pouring the pudding into the cylinder, let it freeze for 15 minutes to firm up.

For cream 2, over a bain-marie, beat the 3 yolks with sugar and concentrated coffee. After cooling, mix with the gelatin hydrated in coffee. Whip the cream and incorporate it into the yolk mixture. This cream will add a fine texture to the cake. Cut the aluminum cylinder and pour cream 2 over cream 1, leaving it in the freezer for another 15 minutes.

Cream 3 is prepared by hydrating the gelatin in coffee, then dissolving it over heat and mixing it with the other ingredients. This will be poured over cream 2 and left to set in the freezer.

For cream 4, hydrating the gelatin in water is essential, then mixing it with sugar, cherry liqueur, and whipped cream. This will be poured over cream 3, continuing the layering process.

Finally, cream 5 requires caramelizing the sugar, which will dissolve in water and jam. The gelatin will dissolve in the remaining water and everything will be mixed with cream. This last cream will be added over cream 4. The cake will remain in the refrigerator, covered, until the next day to set well. When serving, carefully turn the cake upside down, removing the cling film. You will obtain a refined dessert, perfect for any occasion!

 Tags:  eggs flour sour cream sugar fruits christmas and new year's recipes sour cherries vegetarian recipes cake recipes for children