Cake 22

Our anniversary cake is a true culinary gem that celebrates not only a special moment in our lives but also the joy of sharing unforgettable moments with loved ones. This cake is perfect for marking important occasions such as anniversaries or holidays, and it will surely bring a smile to everyone's face. Additionally, the combination of white chocolate, dark chocolate, and clementine jelly will delight even the most discerning palates.

Total preparation time: 1 day
Preparation time: 2 hours
Cooling time: 4 hours
Baking time: 30 minutes
Number of servings: 10

Necessary ingredients

For the base (18 cm mold):
- 5 large eggs
- 5 tablespoons sugar
- 5 tablespoons ground walnuts
- 3 tablespoons flour

For the syrup:
- 200 ml water
- 2-3 tablespoons sugar
- 1 vial rum essence

For cream 1:
- 150 g white chocolate
- 150 ml liquid cream
- red food coloring
- 1 packet bourbon vanilla

For cream 2:
- 200 g dark chocolate
- 50 g powdered sugar
- 200 ml liquid cream

For cream 3:
- 150 g white chocolate
- 150 ml liquid cream
- pistachio essence
- green food coloring

For clementine jelly:
- juice from 10 clementines
- ½ tablespoon cornstarch
- 5 g gelatin

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowls you use are perfectly clean to achieve a perfect foam.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become firm and shiny. This is a crucial step as it will give the base an airy texture.

3. Preparing the yolk mixture: In another bowl, mix the yolks with the sugar until it completely dissolves and the mixture becomes creamy. Gradually add the flour and ground walnuts, mixing gently.

4. Combining the mixtures: Fold in the beaten egg whites, making sure to mix from the bottom up to avoid losing the air in the mixture. This is the secret to a fluffy base.

5. Baking: Line a mold with baking paper, pour in the mixture, and bake in a preheated oven at 180°C for about 30 minutes. Test with a toothpick; if it comes out clean, the base is ready. Let it cool completely.

Preparing the syrup

1. Boiling the syrup: In a saucepan, combine the water with the sugar and bring to a boil. Once the sugar has dissolved, add the rum essence and let it cool.

Preparing the creams

1. Cream 1: In a small saucepan, combine the white chocolate with the liquid cream. Over low heat, stir constantly until the chocolate completely melts. Make sure it does not reach boiling point! Once melted, add the vanilla and red food coloring. Let it cool for 2 hours.

2. Cream 2: Proceed similarly to cream 1, but use dark chocolate. After it has melted, let this cream cool for 2 hours as well.

3. Cream 3: Repeat the process with the white chocolate and liquid cream, but this time add the pistachio essence and green food coloring. Let it cool for 2 hours.

Preparing the clementine jelly

1. Juicing the clementines: Squeeze the juice from the clementines and strain it to remove the pulp.

2. Boiling: In a saucepan, mix the clementine juice with the cornstarch and bring to a boil. When the mixture starts to boil, add the gelatin hydrated in cold water. Mix well and let it cool.

Assembling the cake

1. Cutting the base: The next day, cut the base into 4 layers. It will cut better after cooling.

2. Soaking: Place the first layer of the base on a platter, generously soak it with the rum syrup, then spread cream 1 on top, saving some for decoration.

3. The next layer: Place the second layer, soak again, then add cream 2. Continue this process with the third layer of the base and cream 3.

4. The last layer: Place the final layer of the base, and then cover the cake with cream 2. Use the remaining cream for decoration.

5. Decorating: On top, place pieces of clementine and pour the clementine jelly. Use creams 1 and 3 to artistically decorate the cake.

Serving and variations

This cake is ideal to be served alongside a warm drink, such as fruit tea or flavored coffee. You can also add vanilla ice cream for a contrast of textures. Additionally, for a touch of freshness, you can add a few mint leaves on the plate.

Useful tips

- Make sure all ingredients are at room temperature before use for better homogenization.
- If you want a less sweet cake, you can reduce the amount of sugar in the creams.
- You can experiment with other chocolate or fruit flavors to customize the cake according to your preferences.

Frequently asked questions

1. Can I use dark chocolate instead of white chocolate?
Yes, you can use dark chocolate for a more intense flavor, but keep in mind that the cake will have a different color.

2. How can I tell if the base is done?
Use the toothpick test: if the toothpick comes out clean, the base is done.

3. How long can the cake be kept?
The cake keeps well in the fridge for 3-4 days, but it is best consumed within the first 2 days.

4. What can I do if I don't have gelatin?
You can try replacing gelatin with agar-agar powder, but follow the instructions on the package to achieve a similar consistency.

This cake is not just a dessert, but a delicious story that will delight the hearts of loved ones. Let’s enjoy every slice and the memories created around the table! Happy birthday and to many more beautiful moments!

 Ingredients: Base - 18 cm shape....waiting for the 27 cm one 5 large eggs 5 tablespoons sugar 5 heaping tablespoons ground walnuts 3 tablespoons flour Syrup 200 ml water 2-3 tablespoons sugar 1 vial rum essence Cream 1 150 g white chocolate 150 ml liquid cream red coloring 1 packet bourbon vanilla Cream 2 200 g dark chocolate 50 g powdered sugar 200 ml liquid cream Cream 3 150 g white chocolate 150 ml liquid cream pistachio essence green coloring Clementine jelly juice from 10 clementines 1/2 tablespoon starch 5 g gelatin

 Tags:  cake white chocolate bitter chocolate cream birthday cake fruit jelly