Mix Cake
Every time I want to make a quick dessert that I can easily adapt and that everyone will enjoy, I choose this mix cake. I don't need complicated techniques and it works well if I have leftover whipped cream or ladyfingers at home. I like that the batter doesn't require complicated egg separation, just a bit of patience with the egg whites and that's it. I've made it several times, including when I have unexpected guests, and I've never had issues with baking times or assembly.
Quick Info
Total time: about 1 hour
Preparation time: 30 minutes
Baking time: 15-20 minutes
Servings: 12-15, depending on how big you cut the pieces
Difficulty: easy-medium
Recipe type: cream cake, suitable for weekends or when you want something quick for dessert
Ingredients
5 eggs
250 g sugar
200 ml oil
200 g flour
1 teaspoon baking powder
a pinch of salt
100 ml milk
1 packet cold chocolate cream
300 ml liquid (sweet) whipped cream
1 box stable whipped cream (like Hulala, usually 200-250 ml)
1 box ladyfingers
Something for decoration (optional, whatever you have on hand: cocoa, grated chocolate, fruits)
Preparation method
1. Start with the batter. Separate the eggs. Beat the egg whites with a pinch of salt, then add half of the sugar. Continue beating until you get a stiff and shiny foam.
2. Beat the egg yolks separately with the other half of the sugar until the sugar is somewhat dissolved and you have a light-colored cream.
3. Pour the oil over the egg yolks, mixing constantly until homogenized. Then add the egg white foam over the yolks, being careful not to crush them.
4. Mix the flour separately with the baking powder and then sift it over the mixture. Gently fold everything with a spatula from the bottom up, without a mixer, to keep the air in the batter.
5. Line a suitable baking tray with parchment paper (I use one about 25x35 cm, but any other will work as long as it's not too deep). Pour the mixture in and level it.
6. Bake in a preheated oven at 180°C for 15-20 minutes. The batter should be lightly browned and pass the toothpick test. Let it cool completely in the tray.
7. While the batter cools, prepare the ladyfingers. Put the 100 ml of milk in a cup, and when the batter is cool, quickly dip the ladyfingers (don't soak them too long in the milk, or they will break) and arrange them in a layer over the batter.
8. Mix the chocolate cream from the packet with 100 ml of cold milk (the exact amount may vary depending on the packet, but that's how I did it) and beat with a mixer according to the instructions on the packet until you get a thick cream. Spread the cream over the ladyfingers while they are still slightly wet.
9. For the top layer, whip the stable whipped cream with a mixer, gradually adding the liquid whipped cream until you have a firm mixture. Spread the whipped cream over the chocolate cream layer as evenly as possible.
10. Finally, decorate with whatever you have at home or according to preference - you can grate some chocolate, sprinkle cocoa, or add a few seasonal fruits.
11. Refrigerate the cake for at least an hour to let all the layers set. It cuts better and tastes better cold.
Why I make this recipe often
This cake is quick, doesn't involve much hassle, and can be adapted based on what I have on hand. It can be made in advance, the layers don't leak, and the taste is pleasant without being overly sweet. I like that I can use various types of cream or whipped cream, depending on what I have in the fridge.
Tips and variations
Tips
- Don't beat the egg whites too hard, so they don't become too stiff; they just need to be shiny and hold their shape.
- The ladyfingers soak very quickly, so don't leave them too long in the milk.
- If you want a fluffier batter, mix the flour slowly with a spatula, not with a mixer.
Substitutions
- Stable whipped cream can be replaced with another type of plant-based whipped cream if you can't find the exact same type.
- The chocolate cream can be swapped for another instant cream, such as vanilla or cappuccino.
- You can use any type of milk for the ladyfingers, including plant-based milk.
Variations
- If you don't have ladyfingers, you can skip this layer, but the cake will be denser.
- For an extra flavor, you can add a little rum essence to the milk for the ladyfingers.
- It also works with a thin layer of jam under the cream if you want to vary the taste.
Serving ideas
- It can be cut into squares or rectangles.
- You can serve it with fresh fruits on top or with a little red fruit sauce.
- If you have guests, you can make individual portions in cups, building the layers directly there.
Frequently asked questions
1. What tray should I use for this cake?
A tray of about 25x35 cm is suitable, but other similar sizes will work too. If you use a smaller tray, the layers will be taller, and you may need a few extra minutes in the oven.
2. Can I use a different type of cream than chocolate?
Yes, you can use any instant cream packet. You can find vanilla, coffee, or caramel options, depending on your preference.
3. Can it be made without ladyfingers?
Yes, but the cake will be denser and less layered. You can skip them if you don't have any or don't like them.
4. Can I assemble the cake directly on a serving tray?
Yes, but I recommend using parchment paper under the batter so you can easily remove the cake if you want to move or cut it nicely.
5. How sweet is the cake?
It's balanced, but if you want it less sweet, reduce the sugar in the batter or choose a less sweet cream packet.
Nutritional values
Estimate for one serving (out of 15):
Calories: 270-300 kcal
Protein: 4-5 g
Carbohydrates: 28-32 g
Fats: 14-16 g
The values are approximate and can vary depending on what whipped cream or cream you use and how thick the layers of ladyfingers and whipped cream are. It doesn't contain large amounts of butter or actual chocolate, which makes the dessert lighter compared to other cream cakes.
Storage and reheating
The cake keeps well in the fridge, covered, for 2-3 days. The whipped cream and cream remain firm, and the ladyfingers do not get excessively soggy. I do not recommend reheating it; it's better cold, straight from the fridge. If you want to keep it longer, do not slice it before storing.
Ingredients: 5 eggs, 250g sugar, 200ml oil, 200g flour, 1 teaspoon baking powder, a pinch of salt, 100ml milk, 1 packet of chocolate cream, 300ml sweet liquid cream, 1 box of stabilizing cream, 1 box of ladyfingers.
