Television Cake 2
Television Cake – A Chocolate Delight for Special Moments
If you are looking for a dessert that will delight your taste buds and quickly become a family favorite, the Television Cake is the perfect choice. With delicious layers of sheets, sponge, and cream, each bite will transport you to a world of chocolate and flavor. This recipe is ideal for any occasion, whether you are hosting a party, celebrating, or simply want to indulge yourself.
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Servings: 12
The History of Television Cake
The name Television Cake evokes nostalgia and pleasant childhood memories. It is said to have been one of the favorite cakes of many generations, becoming a symbol of hospitality and the joy of sharing special moments with loved ones. The combination of chocolate with layers of fine creams makes this cake an excellent choice for those who love sweets.
Ingredients
*Sheets:*
- 8 tablespoons oil
- 10 tablespoons milk
- 4 tablespoons sugar
- 2 eggs
- 1 packet of ammonia
- 2 tablespoons cocoa
- Flour as needed (about 500 g)
*Sponge:*
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons oil
- 5 tablespoons flour
- 1/2 packet of baking powder
- Rum essence
*Cream:*
- 800 ml milk
- 8 tablespoons flour
- 250 g sugar
- 200 g butter
- Rum essence
*Glaze:*
- 200 g chocolate
- 50 ml cream
- 50 g butter
- Coconut (for decoration)
Preparing the Sheets
1. Start by preparing the sheets. In a large bowl, beat the eggs with the sugar until you get a fluffy mixture. Add the oil and milk, mixing well to integrate the ingredients.
2. In another bowl, combine the ammonia with the cocoa and gradually add it to the egg mixture. Start incorporating the flour a little at a time until the dough becomes homogeneous and non-sticky.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This step is essential for obtaining tender and easy-to-handle sheets.
4. Once the dough has rested, divide it into two equal parts and roll each piece into a rectangular sheet. Bake the sheets on the back of a tray at a medium temperature until golden and slightly crispy. Let them cool completely.
Preparing the Sponge
1. In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until it completely dissolves.
2. Add the egg yolks, mixing well after each addition, then pour in the oil in a thin stream while continuing to mix.
3. Finally, incorporate the flour mixed with the baking powder using a spatula or wooden spoon to obtain a homogeneous mixture.
4. Pour the mixture into the greased tray and bake. The sponge is ready when it passes the toothpick test – it should come out clean.
Preparing the Cream
1. In a saucepan, add the milk and sugar, placing them over medium heat. Stir until the sugar completely dissolves.
2. Dissolve the flour with a little cold milk, then incorporate the mixture into the saucepan. Continue to stir constantly until the cream thickens, similar to pudding.
3. Once the cream is ready, remove the saucepan from the heat and add the butter and rum essence. Mix well until the butter completely melts. Cover the cream with plastic wrap and let it cool.
Assembling the Cake
1. In the tray where you baked the sponges, add the first brown sheet, followed by half of the prepared cream. Then add the yellow sponge, the rest of the cream, and finally the second brown sheet.
2. Refrigerate for 1 hour to allow the layers to set well.
Glaze and Decoration
1. Meanwhile, prepare the glaze. Melt the chocolate together with the cream and butter in a bowl over steam or in the microwave, stirring constantly until you obtain a homogeneous mixture.
2. Pour the chocolate glaze over the cake, allowing it to gently flow over the edges. Decorate with coconut for a special appearance and an extra touch of flavor.
Serving and Storing
Once the cake has completely cooled and the glaze has set, it is ready to be served. You can cut the cake into squares or triangles, depending on your preference. It is delicious alongside a cup of coffee or a fragrant tea.
Practical Tips:
- Make sure all ingredients are at room temperature for an even mixture.
- If you want to add a touch of originality, you can replace the rum essence with vanilla or almond essence.
- The Television Cake keeps well in the refrigerator in an airtight container, but we recommend consuming it within 3-4 days to enjoy its freshness.
Frequently Asked Questions:
- Can I use other types of flour? Although the recipe uses white flour, you can experiment with whole wheat flour for a healthier version.
- What other desserts can I make with chocolate? If you have leftover chocolate after glazing, you can prepare a chocolate mousse or chocolate cookies.
- How can I adapt the recipe to be gluten-free? There are gluten-free flours available on the market that can be used to replace regular flour.
Nutritional Benefits:
This cake, while delicious, also contains sugar and fats, so it is best to consume it in moderation. However, ingredients such as eggs and butter provide proteins and healthy fats, and dark chocolate can have antioxidant benefits.
The Television Cake is more than just a dessert – it is a way to create sweet memories with loved ones. I wish you success in making it and hope it brings you as much joy as it brings me!
Ingredients: Sheets 8 tablespoons oil 10 tablespoons milk 4 tablespoons sugar 2 eggs 1 packet ammonia 2 tablespoons cocoa flour as needed (about 500 g) Base 5 eggs 5 tablespoons sugar 5 tablespoons oil 5 tablespoons flour 1/2 baking powder rum essence Cream 800 ml milk 8 tablespoons flour 250 g sugar 200 g butter rum essence Glaze 200 g chocolate 50 ml cream 50 g butter coconut
