Alice Cake

Alice Cake - A Delight of Flavor and Texture

Who doesn’t love a cake that combines the finesse of chocolate with the sweetness of chestnuts? The Alice Cake is a recipe that not only delights the taste buds but also adds a touch of elegance to your table. This cake, with delicious layers of moist sponge and rich cream, is perfect for any occasion, whether it’s a family gathering or a romantic dinner.

Preparation time: 1 hour (including baking)
Baking time: 25-30 minutes
Number of servings: 12

Necessary Ingredients

*For the sponge:*
- 6 fresh eggs
- 180 g sugar
- 250 g chestnut puree (you can also use frozen chestnuts, but make sure they are well thawed and drained)
- 110 g flour
- 110 g ground almonds
- 1 packet of baking powder

*For the chocolate cream:*
- 500 ml milk (I recommend using whole milk for a richer cream)
- 100 g sugar
- 4 egg yolks
- 40 g starch
- 200 g chocolate (you can combine dark chocolate and milk chocolate for a balanced taste)
- 40 g butter

*For the whipped cream:*
- 200 ml cream (use natural cream, not powdered)
- 200 g condensed milk
- 50 ml milk
- 2 sheets of gelatin

Step by Step: Making the Alice Cake

1. Preparing the Sponge:
- Start by preheating the oven to 180°C. Choose a baking tray, preferably 23x33 cm, and line it with baking paper.
- In a large bowl, mix the egg yolks with the sugar until the mixture becomes light in color and doubles in volume (about 5-7 minutes). This is a crucial moment, as the incorporated air will make the sponge fluffy.
- Add the chestnut puree and gently mix until homogeneous.
- In another bowl, combine the flour with the baking powder and ground almonds. Fold the flour mixture into the egg yolk cream with a spatula, being careful not to deflate the mixture.
- Pour the batter into the prepared tray and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely after removing it from the oven.

2. Preparing the Chocolate Cream:
- In a saucepan, bring 400 ml of whole milk to a boil.
- In a bowl, mix the egg yolks with the sugar and starch, then gradually add the remaining milk (100 ml). This step will help prevent lumps in the mixture.
- When the milk starts to boil, add the egg yolk mixture to the saucepan, stirring continuously to prevent the eggs from curdling.
- Return the mixture to medium heat and stir until it thickens. This will become a delicious cream.
- In a separate bowl, break the chocolate into pieces and melt it over a double boiler. Once melted, add the butter and mix well. Then, pour the melted chocolate into the cream mixture and stir vigorously until homogeneous.
- Cover the cream with plastic wrap, ensuring it touches the surface of the cream to prevent a crust from forming. Let it cool.

3. Preparing the Whipped Cream:
- Soak the gelatin in cold water for 10 minutes.
- In a bowl, mix the condensed milk with a tablespoon of milk. In the remaining heated milk, dissolve the drained gelatin.
- Add the gelatin to the condensed milk and gently mix to combine the ingredients.
- Whip the cream until stiff, then gradually fold in the condensed milk mixture.

4. Assembling the Cake:
- Once the sponge has cooled, spread the chocolate cream evenly over the surface.
- Add the whipped cream on top, leveling it gently with a spatula.
- Sprinkle chocolate flakes or grated chocolate for an attractive look.
- Place the cake in the refrigerator for a few hours, preferably overnight, to allow the layers to set.

Serving Suggestions:
This cake pairs wonderfully with a cup of aromatic coffee or a fruit tea. You can also add a scoop of vanilla ice cream for a contrast of temperature and texture.

Frequently Asked Questions:
- Can I use other nuts instead of almonds? Absolutely! Cashews or pecans are excellent alternatives.
- What can I do if I don’t have chestnut puree? You can use pumpkin puree or bananas for a different variation.
- How can I store the cake? Keep it in an airtight container in the refrigerator to maintain its freshness.

Nutritional Benefits:
This cake contains nutrient-rich ingredients. Chestnuts are an excellent source of fiber and vitamins, while dark chocolate provides antioxidants. Egg yolks are rich in protein, and almonds offer healthy fats.

Whether it’s a special occasion or just a family evening, the Alice Cake is the perfect choice to bring joy and indulgence. Enjoy!

 Ingredients: Ingredients for the cake base: -6 eggs -180 g sugar -250 g chestnut puree -1 packet baking powder -110 g ground almonds -110 g flour Ingredients for the cream: -500 ml milk -100 g sugar -4 egg yolks -40 g starch -200 g chocolate (I used one dark and one milk) -40 g butter Ingredients for the whipped cream foam: -200 ml cream -200 g condensed milk -50 ml milk -2 sheets of gelatin