Maria Cake

Maria cake is a dessert that combines the delicacy of the cocoa sponge with the intense flavors of the creams, offering an unforgettable culinary experience. It is a simple recipe, yet full of flavor, perfect for bringing a smile to the faces of your loved ones. In this recipe, I will guide you step by step in preparing this delicious dessert, ensuring you achieve perfect results every time.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Cooling time: 4-5 hours
Total: 5 hours
Number of servings: 15

Necessary ingredients:

*Sponge:*
- 7 eggs
- 250 g sugar
- 200 g flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 4 tablespoons oil
- 4 tablespoons water
- 1 tablespoon rum essence

*Syrop:*
- 200 g sugar
- 400 ml water
- 1 tablespoon rum essence

*Cream 1:*
- 1 packet chocolate cream
- 200 ml cold milk
- 200 ml liquid cream

*Cream 2:*
- 1 packet strawberry cream
- 200 ml cold milk
- 400 ml liquid cream

*Glaze:*
- 200 g milk/dark chocolate
- 100-130 ml liquid cream
- Chocolate flakes for decoration

Preparing the sponges:

1. Beat the egg whites: In a large bowl, add the egg whites and a pinch of salt. Beat with an electric mixer on high speed until foamy. This step is essential for getting an airy sponge.

2. Add sugar: Continue mixing and gradually add the sugar, mixing until it completely dissolves in the egg whites.

3. Incorporate the yolks and other ingredients: Add the yolks, oil, cold water, and rum essence. Gently mix with a spatula until everything is homogenized.

4. Mix the dry ingredients: In another bowl, combine the flour, cocoa, and baking powder. Sift them to avoid lumps. Gradually add the flour mixture, spoon by spoon, to the egg white mixture, carefully folding from the bottom up.

5. Baking the sponges: Line a 35x25 cm baking tray with parchment paper. Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180°C for 30-35 minutes. Check with a toothpick to ensure the sponge is baked – if it comes out clean, it’s done.

6. Cooling the sponges: Let the sponge cool in the tray for a few minutes, then remove it and let it cool completely on a wire rack. Once cooled, cut it in half horizontally.

Preparing the syrup:

1. Caramelizing the sugar: Put the sugar in a saucepan over medium heat and let it caramelize. Be careful not to burn it, but to achieve an amber color.

2. Add water: When the sugar has reached the desired color, carefully add the water. Stir well until the sugar completely dissolves.

3. Flavoring: Finally, add the rum essence and mix. Let the syrup cool.

Preparing the creams:

1. Chocolate cream: In a large bowl, mix the chocolate cream powder with 200 ml of cold milk and 200 ml of liquid cream. Beat until the cream thickens and becomes airy.

2. Strawberry cream: In another bowl, prepare the strawberry cream in the same way, using 200 ml of cold milk and 400 ml of liquid cream. Mix until thickened.

Assembling the cake:

1. Base layer: Place the first part of the sponge on a platter. Soak it with half of the prepared syrup, ensuring it is well absorbed.

2. Add cream: Spread the chocolate cream evenly over the sponge. Place the second part of the sponge on top and soak it with the remaining syrup.

3. Finalizing: Spread the strawberry cream over the last layer of the cake.

4. Cooling: Cover the cake with plastic wrap and let it sit in the fridge for 4-5 hours to set the cream.

Preparing the glaze:

1. Melting the chocolate: In a small saucepan, melt the chocolate with the liquid cream over low heat, stirring constantly until smooth.

2. Decorate the cake: Remove the cake from the fridge and cut it into suitable pieces. Pour the chocolate glaze over each portion and sprinkle chocolate flakes for added texture and aesthetics.

Serving and suggestions:

Maria cake is perfect for serving as a dessert at festive meals or during moments of indulgence. It can be accompanied by a scoop of vanilla ice cream or a fragrant coffee. You can also experiment with different flavors by adding various essences to the syrup or using different creams, such as caramel or vanilla creams.

Nutritional benefits:

This cake, although delicious, should be consumed in moderation, as it has a higher content of sugar and fats due to the cream and chocolate. It is a quick source of energy, but it is best to include it in your diet in moderation.

Frequently asked questions:

1. Can I replace the liquid cream? Yes, you can use a plant-based cream alternative or Greek yogurt for a healthier option.

2. How can I store the cake? Maria cake keeps well in the fridge for up to 3 days, but it is best consumed fresh after being prepared.

3. Can I use other flavors for the syrup? Absolutely! You can experiment with vanilla or almond flavors to diversify the taste.

I wish you much success in preparing this delicious cake! It will surely become a favorite in your home. Enjoy!

 Ingredients: Base: 7 eggs, 250 g sugar, 200 g flour, 2 tablespoons cocoa, 1 teaspoon baking powder, 4 tablespoons oil, 4 tablespoons water, 1 tablespoon rum essence. Syrup: 200 g sugar, 400 ml water, rum essence. Cream 1: 1 packet chocolate cream, 200 ml cold milk, 200 ml liquid cream. Cream 2: 1 packet strawberry cream, 200 ml cold milk, 400 ml liquid cream. Glaze: 200 g milk/dark chocolate, 100-130 ml liquid cream, chocolate flakes.

 Tags:  chocolate cake