Deer back cake
Chocolate, almond, and apricot 'Deer Back' cake – a delight that tells a story
In a world full of quick recipes, a cake may seem like a classic choice, but the 'deer back cake' is truly special. Inspired by culinary traditions, this recipe combines intense chocolate with aromatic almonds and the sweetness of apricots, creating a dessert that not only blends different textures but also tells a fascinating story. Why 'deer back'? Perhaps the name evokes a cute shape, but in reality, this cake looks more like a delicious log! So, let's begin our culinary journey!
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 8-10
Necessary ingredients:
For the batter:
- 125 g very soft butter
- 100 g sugar
- 100 g dark chocolate (preferably with 70% cocoa content)
- 150 g ground almonds
- 4 eggs (separated)
- 50 g cornstarch
- 1 packet baking powder
- 5 tablespoons milk
- 1 teaspoon orange essence
- 1 teaspoon rum essence
- ½ teaspoon cinnamon powder
For decoration:
- 100 g apricot jam
- 2 packets chocolate glaze (Dr. Oetker)
- 60-70 g ground pistachios (ideally green, but roasted and shelled can also be used)
Preparation:
Step 1: Preparing the ingredients
Make sure all ingredients are at room temperature. The soft butter will be much easier to mix. Start by separating the egg whites from the yolks. This is an essential technique to achieve a fluffy and airy cake.
Step 2: Butter and sugar cream
In a large bowl, use a mixer to beat the very soft butter with the sugar until you achieve a creamy and fluffy mixture. This process will take about 3-4 minutes. Add the yolks and the orange and rum essences one by one, continuing to mix to integrate the flavors.
Step 3: Preparing the dry mixture
In another bowl, combine the chopped chocolate (use a food processor to get fine pieces), ground almonds, baking powder, cinnamon, and cornstarch. This mixture will add a rich texture and a special flavor to your cake.
Step 4: Combining the ingredients
Add the dry mixture to the butter cream, mixing gently. Then, start gradually adding the milk, one tablespoon at a time, until the batter reaches a thick but fluid consistency. It is important that the batter 'falls heavily' from the spoon – generally, 5 tablespoons of milk are sufficient.
Step 5: Beating the egg whites
In a clean bowl, beat the egg whites until you achieve a firm foam, similar to that for meringue. This step is crucial for obtaining a fluffy cake. Carefully incorporate two-thirds of the egg whites into the chocolate batter using a mixer, then, with a spatula, add the remaining egg whites, mixing gently from top to bottom to retain the air in the egg whites.
Step 6: Baking the cake
Prepare a cake pan by lining it with baking paper or greasing it well with butter and dusting with flour. Carefully pour the batter into the pan and level the surface. Preheat the oven to 180 degrees Celsius and bake the cake for 40 minutes, or until a toothpick inserted in the middle comes out clean. It is essential not to open the oven in the first 30 minutes of baking!
Step 7: Cooling and glazing
Once the cake is ready, let it rest in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely. Generously spread it with apricot jam, which will add a note of freshness and a sticky texture.
Step 8: Chocolate glaze
Prepare the glaze according to the instructions on the package. Once the cake has completely cooled, coat it with the chocolate glaze. Sprinkle the ground pistachios on top for a contrast of textures and a crunchy note.
Serving and variations:
This chocolate cake is perfect served alongside a cup of tea or aromatic coffee. You can add a scoop of vanilla ice cream or chocolate chips for a decadent dessert. I recommend experimenting with various flavors by adding nuts, raisins, or even a splash of coffee to the batter for a more intense taste.
Useful tips:
- Make sure the chocolate used is of high quality to achieve a rich and deep flavor.
- If you want a moister cake, you can slightly reduce the amount of flour and replace part of the milk with cooking cream.
- Always check the baking with a toothpick, which should come out clean to know that the cake is done.
Nutritional benefits:
This cake contains dark chocolate, which is rich in antioxidants, almonds provide an important source of protein and healthy fats, and apricots offer essential vitamins and minerals. This combination makes the 'deer back cake' not just a tasty dessert but also beneficial for your health.
Calories:
One serving of cake contains approximately 250-300 calories, depending on the serving size and specific ingredients used. Of course, moderation is key, but this cake can be a healthier choice compared to other desserts that are richer in sugar.
Frequently asked questions:
1. Can I use other types of nuts instead of almonds?
Yes, you can replace the almonds with walnuts, hazelnuts, or pistachios, depending on your preferences.
2. How can I keep the cake fresh?
You can store it in an airtight container at room temperature for a few days. It can also be frozen to be enjoyed later.
3. Can I make the cake gluten-free?
Yes, you can replace the cornstarch and almonds with a gluten-free flour, but make sure to check the ingredient labels to avoid cross-contamination.
This 'deer back' cake with chocolate, almonds, and apricots is more than just a simple dessert. It is a cooking experience that brings a note of warmth and joy, perfect for being enjoyed with loved ones. Enjoy!
Ingredients: What I used: 125 g very soft butter, 100 g sugar, 100 g dark chocolate, 150 g ground almonds, 4 eggs (separated), 50 g cornstarch, 1 packet baking powder, 5 tablespoons milk, orange essence and rum essence, a little cinnamon powder. For decoration: a 100 g jar of apricot jam, 2 packets of Dr. Oetker chocolate glaze, 60-70 g ground pistachios.
