Cake with 3 types of cream.

Three Cream Cake - a delicacy that will turn any occasion into a special moment. This cake combines refined textures and flavors, featuring a soft base and three delicious creams: one with vanilla and candied fruits, one with coffee, and another decadent chocolate cream. I invite you to discover this captivating recipe with me, step by step, to achieve a perfect cake that will impress both friends and family.

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2-4 hours
Total time: 3-4 hours and 30 minutes
Number of servings: 12

Ingredients

For the base:
- 20 g butter (at room temperature)
- 2 eggs
- 100 g sugar
- 2 tablespoons cocoa powder
- 1 tablespoon flour
- 1 packet vanilla sugar

For the creams:
- 14 egg yolks
- 400 g sugar
- 1 liter milk
- 200 g dark chocolate
- 1 tablespoon instant coffee
- 3 packets vanilla
- 2-3 tablespoons candied fruits (diced, your choice)
- 7 packets powdered gelatin
- 1 liter liquid cream
- 6 tablespoons cornstarch

For the glaze:
- 250 g dark chocolate
- 200 ml liquid cream
- 50 g butter

Step by step

Step 1: Preparing the base
1. In a large bowl, beat the egg yolks with the sugar, vanilla sugar, and butter using a mixer or whisk until you obtain a smooth and homogeneous cream. This step is essential to incorporate air into the mixture, which will make the base fluffier.
2. Add the sifted flour and cocoa powder, gently mixing with a spatula to avoid losing air from the mixture.
3. Whip the egg whites until stiff, then carefully fold them into the previous mixture using circular motions from bottom to top to maintain the airy texture.
4. Preheat the oven to 180°C. Pour the mixture into a round cake pan (preferably with a removable bottom) and bake for about 20 minutes. Check with a toothpick: if it comes out clean, the base is ready.

Step 2: Preparing the creams
1. Gelatin: Soak the gelatin in 300 ml of cold water and let it hydrate.
2. Meanwhile, in a saucepan, heat 700 ml of milk. In another bowl, whisk the egg yolks with the sugar until they double in volume. Add the cornstarch and mix well.
3. Thin the cream with the remaining milk (from the 1 liter), then pour the hot milk over the egg yolk mixture, stirring continuously.
4. Place everything over low heat and stir until the mixture begins to thicken. When ready, remove from heat and add the hydrated gelatin, stirring gently.
5. Divide the obtained cream into 3 equal parts. In the first part, add vanilla and candied fruits; in the second part, add the instant coffee; and in the third part, add the melted chocolate from a double boiler. Let it cool slightly.

Step 3: Assembling the cake
1. Whip the liquid cream until firm, then divide it into 3 equal parts. Fold each part into the 3 creams, mixing gently to avoid losing air.
2. In a prepared cake pan, place the baked base, then pour in the coffee cream, followed by the vanilla cream, and finally the chocolate cream. Ensure each layer is evenly distributed.
3. Cover with plastic wrap and refrigerate the cake for 2-4 hours until it sets.

Step 4: Preparing the glaze and decorating
1. Break the chocolate into small pieces in a saucepan and add the liquid cream. Heat over low heat, stirring constantly to avoid boiling.
2. When the chocolate has completely melted, add the butter and mix well until smooth.
3. Remove the cake from the fridge and carefully detach it from the pan. Pour the chocolate glaze over the cake, allowing it to drip down the sides.

Serving
Once the glaze has set, the cake is ready to serve! You can decorate it with grated chocolate, fresh fruits, or even a dollop of whipped cream. It is a perfect dessert for any occasion, whether it’s a birthday or a simple gathering with friends.

Nutritional benefits
This cake, although delicious, is rich in calories, considering its ingredients. Each serving offers a combination of carbohydrates, proteins, and healthy fats, thanks to the chocolate and eggs used. Additionally, the candied fruits add a boost of vitamins and minerals.

Variations
To give a personal touch to the cake, you can experiment with different types of chocolate (e.g., milk or white chocolate) or replace the candied fruits with nuts or hazelnuts.

Frequently asked questions
1. Can I use another type of flour? Yes, you can try whole wheat or gluten-free flour, but the texture of the base may vary.
2. How can I store the cake? The cake stores well in the fridge, covered with plastic wrap, for 3-4 days.
3. What drinks pair well with this cake? A flavored coffee or a sweet wine pairs perfectly with this cake.

Now that you have all the information you need, it's time to get started! Whether you are preparing for a special occasion or simply want to enjoy a delicious dessert, this three cream cake will surely please everyone. Enjoy!

 Ingredients: For the base: 20g butter, 2 eggs, 100g sugar, 2 tablespoons cocoa, 1 tablespoon flour, 1 packet vanilla sugar. For the cream: 14 egg yolks, 400g sugar, 1 liter milk, 200g dark chocolate, 1 tablespoon instant coffee, 3 packets vanilla, 2-3 tablespoons diced candied fruits - to your liking - 7 packets powdered gelatin, 1 liter liquid cream, 6 tablespoons starch. Chocolate glaze: 250g dark chocolate, 200ml liquid cream, 50g butter.