Chocolate cake with white roses

To prepare a delicious cake, we will start with the base, which is the perfect foundation for a refined dessert. The first step is to separate the egg whites from the yolks, an essential stage for achieving a fluffy base. In a bowl, we will beat the yolks with sugar until the mixture becomes creamy and light in color. Then, we gradually add the oil while continuing to mix. It is important not to rush, as the oil needs to be well incorporated.

After we have well integrated the oil, we add water, and the mixture will become relatively liquid, but don’t worry, this is the correct texture. We continue mixing for about two minutes to achieve a homogeneous mixture. In another bowl, we mix the flour with cocoa powder and baking powder, and then we gradually incorporate these dry ingredients into the yolk mixture. The result will be a slightly viscous composition, but perfect for the cake.

Separately, we beat the egg whites until stiff, being careful not to leave any traces of water or fat in the bowl, as these could affect the consistency of the foam. After the egg whites are beaten, we fold them in with a spatula, gently mixing from top to bottom to preserve the air in the egg whites. Once we have a homogeneous mixture, we grease a pan with butter or oil and pour the batter into it. We bake the base at a temperature of 175-180 degrees Celsius for about 30 minutes. When the base is ready, we let it cool completely.

After cooling, we cut the base into three equal parts. The first layer will be placed at the bottom of the round pan, the second will be used to line the walls, and the last will be the cake's lid. Now, we take care of the delicious cream. We soak the gelatin in cold water. In another bowl, we mix the yolks, sugar, flour, and vanilla, whisking them slightly to combine. This mixture will be put on the heat, stirring continuously until it thickens.

Once we have obtained a thick cream, we add the vanilla pod or the Finesse vanilla pouch for extra flavor. Then, we incorporate the hydrated gelatin, mixing well to ensure it dissolves completely. After the cream has cooled slightly, we add the whipped cream, mixing carefully not to lose the air in the cream. Finally, we add the chopped fruits (it can be a combination of berries, peaches, or any you prefer) and mix gently.

We fill the mold with the obtained cream, then refrigerate the cake overnight to set perfectly. The next morning, the cream will be well set and ready to be decorated. We use whipped cream, grated chocolate, or fresh fruits for an attractive decoration, and the cake will be ready to be enjoyed. This recipe will not only impress your guests but will also bring a touch of joy to every slice!

 Ingredients: For the cake: 5 eggs, 200 g sugar, 200 ml oil, 1/2 cup water, 250 g flour, 1 packet baking powder, 2 tablespoons cocoa. CHANTILLY CREAM (pâtissière cream whipped + exotic fruits) (the cream is taken from Dora, recipes ... thank you, Dora!) - it is modified Pâtissière cream: 400 g sugar, 8 egg yolks, 100 g flour, 1 l whole milk, 1 vanilla bean or a packet of dr.oetker vanilla finesse, 250 g whipped cream, 2 packets of gelatin granules, 1 jar of exotic fruits from compote.

 Tags:  eggs milk flour oil sugar cocoa christmas and new year's recipes cake