Crisis Cake

Crisis cake: an irresistible treat for any occasion

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10

Crisis cake is a recipe that has become very popular due to its simplicity and great taste. This cake is perfect to be served at birthdays, parties or simply as a savory dessert with the family. Whether you find yourself in a time crunch or simply want to impress, this cake is sure to save you!

Before we get started, let's make sure we have all the necessary ingredients and discuss a few useful details.

Ingredients:

For the batter:
- 6 eggs (about 360 g)
- 6 tablespoons flour (about 90 g)
- 6 tablespoons sugar (about 90 g)

For the cream:
- 200 g butter (ideally at room temperature)
- 2 tablespoons Nutella (or any favorite chocolate cream)

For the syrup:
- 200 g sugar
- 300 ml water
- rum essence (to taste)

For decoration:
- 2 sachets of vegetable whipped cream
- 300 ml milk
- colored chocolates (for a festive look)

Ingredient details:
- Eggs: Make sure they're fresh for a fluffy and tasty batter. You can use country eggs for a more intense flavor.
- Flour: Choose a quality flour, ideal for cakes. Flour with a medium gluten content makes a lighter and fluffier batter.
- Butter: Room temperature is essential for easy incorporation into the cream.
- Nutella: This cream brings a great flavor and creamy texture. Pay attention to the quantity; you can adjust according to your preferences.

Step by step: How to make the crisis cake

1. Making the cake: In a large bowl, break the 6 eggs and add the 6 tablespoons of sugar. Use a mixer to beat the mixture until fluffy and light in color. This is when the sugar will dissolve completely and the eggs will gain volume.

2. Adding the flour: Si sift the 6 tablespoons of flour to avoid lumps. Incorporate the flour into the egg-sugar mixture, using a spatula, using gentle up and down strokes. It's important not to over mix to keep air in the mixture.

3. Beating the egg whites: In a separate bowl, beat the egg whites until stiff. A useful trick is to add a pinch of salt to stabilize the whites. Once the egg whites are well beaten, fold them into the whipped topping mixture, again using gentle strokes.

4. To bake the cake: Preheat the oven to 180°C. Pour the mixture into a cake pan lined with baking paper and level the surface. Bake for 25-30 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. Allow the cake to cool completely before cutting.

5. Making the custard: In a bowl, rub 200g butter until creamy. Add 2 tbsp Nutella and mix well until smooth. You can adjust the amount of Nutella to your preference if you want a more intense chocolate flavor.

6. Make the syrup: In a saucepan, combine 200 g of sugar with 300 ml of water. Boil the mixture over medium heat, stirring constantly, until the sugar dissolves completely. Once it has reached the boiling point, remove from the heat and add the rum essence. Allow the syrup to cool.

7. Assembling the cake: When the top has cooled, cut it into 3 equal parts. Be sure to use a sharp knife to get clean cuts. Start drizzling each layer with the prepared syrup to add moisture and flavor.

8. Adding the cream: In between each layer of countertop, add a generous layer of Nutella buttercream. Continue with the top, syrup and cream until you've finished all layers.

9. Making the whipping cream: In a bowl, whisk the 2 sachets of vegan whipping cream with 300 ml of milk according to the packet instructions until stiff. This will add a light and airy texture to the cake.

10. Finish the cake: Cover the cake with the whipped cream, making sure it is evenly distributed. You can use a spatula to create a rustic look. Decorating with colored chocolates is optional, but adds a touch of fun!

11. Chilling the cake: Let the cake sit in the fridge for at least 2 hours to firm up and allow the flavors to combine.

Serving suggestions:

Crisis cake is delicious served plain, but you can pair it with a scoop of ice cream or caramel sauce for an extra indulgent treat! Also, a complementary flavored coffee or tea will make the delight complete.

Nutrition Facts:
One serving of crisis cake (about 100g) contains about 350 calories. It's important to watch portion sizes, especially if you're watching your calorie intake. However, this cake is high in calories and fat from butter and chocolate, so enjoy in moderation.

The healthy version: If you fancy a healthier version, you can substitute Greek yogurt or a mix of avocado and cocoa for the cream. The batter can also be made with wholemeal flour or by adding a dusting of cocoa powder to enrich the flavor.

Frequently asked questions:
1. Can I use margarine instead of butter? Yes, but the taste and texture will be different.
2. How can I prevent the top from sticking to the pan? Make sure you line the pan with baking paper and brush the edges with butter or oil.
3. How long can the cake be kept in the refrigerator? It can be kept for up to 3 days but is best eaten fresh.

Crisis cake is a recipe that will impress not only you, but everyone who tastes it. The perfect indulgence that combines the taste of chocolate with a fluffy texture and a hint of rum flavor. All you have to do is get cooking!

 Ingredients: The base: 6 eggs, 6 tablespoons of flour, 6 tablespoons of sugar. The cream: 200 grams of butter, 2 tablespoons of Nutella. The syrup: 200 grams of sugar, 300 ml of water, rum essence. Vegetable whipped cream 2 packets, 300 ml of milk. Colored candies for decoration.