Brumarel Cake

Brumarel Cake – A Delicacy with a Story

Welcome to the world of sweet delights! Today, I will guide you step by step through the recipe of a cake that not only delights the taste buds but also carries a story full of nostalgia and warmth. The Brumarel Cake is a creation that celebrates autumn, featuring delicate sponge layers, a decadent chocolate and coffee cream cheese filling, all adorned with white grapes and toasted hazelnuts. Let’s get started!

Preparation time: 2 hours and 15 minutes
Servings: 16

Ingredients

For the sponge layers:
- 5 eggs
- A pinch of salt
- 4 tablespoons of sugar
- 150 ml of oil
- 5 tablespoons of flour
- 1 packet of baking powder
- 1 heaping teaspoon of cocoa powder (only for the cocoa layer)

For the syrup:
- 200 ml of water
- 2 tablespoons of sugar

For the chocolate and coffee cream cheese:
- 1 container of mascarpone cheese
- 50 ml of heavy cream
- 1 bar of milk chocolate
- 2 tablespoons of milk
- 1 sachet of instant coffee

For decoration:
- 150 ml of liquid cream
- A few toasted hazelnuts

A Short Story

The Brumarel Cake is named after a folk tradition that celebrates the month of October, known as “brumarel” due to the frost that begins to cover nature during this time. The combination of ingredients brings a touch of comfort and warmth, perfect for the cool autumn evenings. This cake is not just a dessert; it’s a way to gather family around the table to savor moments of joy together.

Step by Step

1. Preparing the sponge layers:

Start by separating the egg whites from the yolks. In a large bowl, add the egg whites and a pinch of salt. Using a mixer, beat the egg whites until frothy. Then, gradually add the sugar and continue mixing until the mixture becomes firm and glossy.

Add the yolks one at a time, mixing until well combined. Slowly drizzle in the oil while continuously mixing. This will provide moisture and a fine texture to the layers.

In another bowl, sift the flour and baking powder. Gently fold the flour mixture into the egg mixture using a spatula to maintain the airiness. Once you have a fluffy batter, divide it in two.

In a small bowl, mix one teaspoon of cocoa powder with a portion of the white batter. This will become the cocoa layer. Pour half of the white batter into a baking pan lined with parchment paper. Smooth it out with a spatula and bake on low heat for about 10 minutes, or until a toothpick comes out clean. The layer should remain white, so do not let it brown. Remove the layer from the pan and cover it with a towel to keep it moist.

Repeat the process to bake the second white layer, followed by the cocoa layer. Let them cool completely.

2. Preparing the syrup:

In a saucepan, combine water and sugar and bring the mixture to a boil. Let it boil for 5 minutes, then set it aside to cool. This syrup will help keep the layers moist.

3. Preparing the chocolate and coffee cream cheese:

In a small saucepan, place the chopped chocolate and milk. Heat over low heat, stirring constantly to avoid burning. Once melted, let it cool slightly.

In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, mix the mascarpone cheese to soften it, then fold in the whipped cream and melted chocolate. Incorporate the instant coffee for added flavor. Mix well until you achieve a smooth and creamy consistency.

4. Assembling the cake:

Place the first white layer on a large serving platter. Using a brush, gently soak the layer with the syrup to avoid making it too soggy. Spread one-third of the cream cheese mixture on top. Place the cocoa layer, soak it with syrup, and add another third of the cream. Finally, place the second white layer, soak it, and top it with the remaining cream.

5. Decorating:

Whip the liquid cream and generously decorate the cake with it. Sprinkle with toasted and ground hazelnuts, and finally, garnish with white grapes for a touch of freshness and color.

6. Chilling:

Refrigerate the cake for at least 2 hours before serving. This step is essential for allowing the flavors to meld and achieving the perfect texture.

Serving Suggestions

The Brumarel Cake pairs wonderfully with a cup of coffee or hot tea, making it a perfect dessert for an afternoon with friends or a family gathering. You might also try serving it with warm chocolate sauce or vanilla ice cream for a delicious contrast.

Nutritional Benefits

This cake is not only a treat but also a source of energy thanks to the eggs and hazelnuts, which are rich in protein and healthy fats. The cream cheese adds a boost of calcium, while the milk chocolate provides antioxidants. Of course, like any dessert, it’s best enjoyed in moderation.

Frequently Asked Questions

1. Can I use a different type of cheese for the cream?
Yes, you can use cottage cheese or ricotta, but make sure to blend them well to achieve a smooth texture.

2. What can I use instead of instant coffee?
If you don’t have instant coffee, you can opt for instant espresso or even strong brewed coffee, but adjust the amount to avoid making the cream too heavy.

3. How can I make the cake less sweet?
Reducing the amount of sugar in the cream and syrup can help. You can also use chocolate with a higher cocoa content for a more intense and less sweet flavor.

Possible Variations

- Cocoa layer with pure cocoa: You can create a dark chocolate batter for a stronger flavor and a more pronounced contrast with the cream.
- Adding fruits: Use banana or strawberry slices between the layers for a fresh touch.
- Flavored cream cheese: Add vanilla or orange extract for a flavorful twist to the cake.

Conclusion

The Brumarel Cake is more than just a dessert – it’s a celebration of autumn and the moments spent with loved ones. By following these steps, you will create a delicious cake that will bring smiles to everyone’s faces. Enjoy!

 Ingredients: for the dough: 5 eggs, a pinch of salt, 4 tablespoons of sugar, 150 ml of oil, 5 tablespoons of flour, 1 packet of baking powder, 1 teaspoon of cocoa powder (only for the cocoa layer) for the syrup: 200 ml of water, 2 tablespoons of sugar for the chocolate and coffee cream cheese: 1 box of mascarpone cream, 50 ml of whipped cream, 1 bar of milk chocolate, 2 tablespoons of milk, 1 sachet of instant coffee for decoration: 150 ml of liquid cream, a few hazelnuts