Cake for MOM

Cake for Mom - A Sweet Gift from the Heart

On a special day, such as your mother's birthday, there is nothing more suitable than a cake made with love to bring a smile to her face. This chocolate cake, filled with strawberry jelly and topped with whipped cream, is not only a symbol of your love but also an explosion of flavors that will remind you of the beautiful moments spent together. Let's start this culinary adventure, step by step!

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 1 hour
Servings: 12

Ingredients

For the sponge:
- 6 eggs
- 9 tablespoons of sugar
- 9 tablespoons of flour
- 2 tablespoons of cornstarch
- 1 teaspoon of baking powder

For the cream:
- 350 g chocolate (choose a high-quality chocolate with a high cocoa content for an intense flavor)
- 500 ml whipped cream
- 100 ml milk

For the syrup:
- 5 tablespoons of sugar
- 100 ml water
- 1 vial of rum essence (you can experiment with other flavors like vanilla)

For the jelly:
- 1 box of strawberry jelly (contains 2 sachets)
- 500 ml water

For decoration:
- 700 ml whipped cream (I recommend using fresh cream for a better taste)
- 5 tablespoons of sugar
- 2 stabilizers for whipped cream
- silver and gold sprinkles
- chocolate chips

Step by Step - Preparing the Cake

1. Preparing the sponges
Start by preheating the oven to 180°C. Prepare 3 round pans with a diameter of 26 cm, lining them with parchment paper.

Separate the egg whites from the yolks. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to mix until you achieve a firm meringue. Then, gently fold in the yolks.

Sift the flour, cornstarch, and baking powder over the egg mixture and gently fold with a spatula, being careful not to deflate the mixture. Divide the batter into the 3 prepared pans and bake for 25-30 minutes or until a knife inserted in the center comes out clean. After baking, let the sponges cool completely on a rack.

2. Preparing the chocolate cream
In a bowl, break the chocolate into small pieces and melt it in a double boiler or over low heat with 100 ml of milk. Once the chocolate has melted, let the mixture cool.

In another bowl, whip the cream until stiff peaks form. Once the chocolate has cooled, gradually fold it into the whipped cream, mixing gently to achieve a smooth and homogeneous cream.

3. Preparing the jelly
In a small pot, mix the contents of one jelly sachet with 250 ml of water and boil for 5 minutes, stirring constantly. Let it cool, but be careful not to let it set too hard. It is essential to prepare the jelly in batches to avoid premature setting.

4. Preparing the syrup
Caramelize the 5 tablespoons of sugar in a saucepan over medium heat, stirring constantly. When the sugar turns golden, extinguish it with 100 ml of water and let it boil for a few minutes. After it has cooled, add the rum essence.

5. Assembling the cake
Place the first sponge on a serving platter. Soak it well with the prepared syrup. Spread half of the chocolate cream, followed by a layer of strawberry jelly. Refrigerate the cake for 30 minutes.

Meanwhile, prepare the other sachet of jelly, letting it cool. After 30 minutes, remove the cake from the refrigerator and repeat the process with the second sponge, soaking it, adding the remaining cream, and another layer of jelly. Place the last sponge, which will become the base of the cake, and soak it as well. Refrigerate the cake for 1 hour.

6. Decorating the cake
After it has cooled, carefully remove the cake from the mold. Whip 700 ml of cream together with 5 tablespoons of sugar and the two stabilizers until firm. Cover the cake with whipped cream and decorate it with silver and gold sprinkles and chocolate chips.

7. Serving the cake
The cake, cut into slices, can be served with a glass of champagne or a fragrant tea to complete the moment. You can also add some fresh fruit alongside each serving for an extra touch of freshness.

Useful tips:
- Make sure all ingredients are at room temperature to achieve a uniform mixture.
- You can vary the recipe by using different types of chocolate (dark, milk, or white) or other flavors for the syrup.
- If you want a less sweet cake, you can reduce the amount of sugar in the sponges or syrup.

Nutritional benefits:
This cake contains chocolate, which is rich in antioxidants and can have positive effects on mood. The cream provides a source of calcium, while strawberries are an excellent source of vitamin C.

Frequently asked questions:
1. Can I use other types of jelly?
Yes, you can use any flavor you prefer, such as raspberry or cherry.
2. How can I store the cake for a longer time?
The cake stores well in the refrigerator, covered, for 3-4 days.
3. Can I replace the whipped cream with something else?
If you want a lighter option, you can use whipped Greek yogurt.

This cake for mom is not just a recipe but also a declaration of love. Each bite will evoke beautiful memories and bring joy to your heart and those of your loved ones. Happy Birthday, Mom!

 Ingredients: Base: 6 eggs, 9 tablespoons of sugar, 9 tablespoons of flour, 2 tablespoons of starch, 1 teaspoon of baking powder. Cream: 350 g of chocolate, 500 ml of whipped cream, 100 ml of milk. Syrup: 5 tablespoons of sugar, 100 ml of water, 1 vial of rum essence. Jelly: 1 box of strawberry jelly (there are 2 sachets in the box), 500 ml of water. Decoration: 700 ml of whipped cream, 5 tablespoons of sugar, 2 stabilizers for whipped cream, silver and gold candies, chocolate chips.

 Tags:  cake jelly gelatin whipped cream