Milk cream cake
Chocolate Leaf Cake with Milk Cream
Discover the pleasure of creating an elegant and delicious cake with a refined appearance that impresses not only with its taste but also with its beauty. This chocolate leaf cake with milk cream is perfect for special occasions or simply to bring a touch of sweetness to everyday life. We will combine the fluffy sponge with a fine milk and chocolate cream in a recipe that is sure to become your favorite.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 3 hours (including cooling)
Number of servings: 12
Required ingredients:
For the sponge:
- 9 eggs
- 9 tablespoons of sugar
- 9 tablespoons of flour
- 3 tablespoons of cocoa
- a pinch of salt
For the milk cream:
- 1.5 liters of milk
- 150 g white chocolate
- 130 g cornstarch
- 6 tablespoons sugar
- 200 g butter (at room temperature)
- 100 g powdered sugar
- 1 vanilla pod or vanilla essence
For the syrup:
- ½ cup milk
- 3 tablespoons of sugar
- 1 packet of caramel-flavored cappuccino
For the dark glaze:
- 200 g dark chocolate
- 50 g butter
- 3-4 tablespoons of milk
For the white glaze:
- 50 g white chocolate
For the leaves:
- 50 g dark chocolate
- 50 g white chocolate
- green leaves (e.g., mint)
Preparing the cake:
Step 1: Preparing the chocolate leaves
Start by melting the dark chocolate for the chocolate leaves. It is best to use a double boiler or a microwave to avoid burning the chocolate. Once the chocolate is completely melted, wash the green leaves well and dry them gently with a paper towel. Using a brush, apply an even layer of chocolate to the veined side of the leaves. Place them on a tray and refrigerate to harden (ideally, prepare them the night before). After the chocolate has hardened, apply a second layer of melted chocolate. This detail will make your leaves look enchanting.
Step 2: Preparing the sponge
Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until they become foamy and double in volume. Gradually add the sugar, continuing to mix until you obtain a shiny meringue. Add the yolks one by one, mixing gently. Finally, fold in the flour and cocoa, mixing with a spatula to maintain the air in the mixture.
Pour the mixture into a rectangular baking pan (20x30 cm) lined with parchment paper. Bake at low heat for about 30 minutes or until a toothpick comes out clean. After baking, let the sponge cool completely, then cut it into two equal parts.
Step 3: Preparing the milk cream
Dissolve the cornstarch in a glass of cold milk. In a saucepan, bring the remaining milk to a boil along with the sugar, broken chocolate pieces, and vanilla. When the milk starts to boil, add the cornstarch in a thin stream, stirring continuously to avoid lumps. Cook until you achieve a pudding-like consistency. Remove from heat and let cool.
Meanwhile, mix the soft butter with the powdered sugar until creamy. Once the cream has cooled, add it to the whipped butter and blend well. Refrigerate the cream for a few minutes to firm up slightly.
Step 4: Preparing the syrup
Caramelize the sugar in a saucepan, then add the milk and caramel-flavored cappuccino. Let it cool, and the syrup will be ready to soak the sponge.
Step 5: Assembling the cake
Place the first sponge layer on a serving platter and soak it evenly with the prepared syrup. Add a generous layer of milk cream, then place the second sponge layer, which you also soak. Cover the cake with another layer of cream.
Step 6: Preparing the glaze
For the dark glaze, put all the ingredients (dark chocolate, butter, and milk) in a saucepan over low heat. Stir continuously until the chocolate melts and becomes smooth. Let it cool slightly, then pour the glaze over the cake, ensuring it spreads evenly.
Melt the white chocolate and use a plastic bag to create lines on the dark glaze. With a knife, draw other lines in the opposite direction to create a decorative effect.
Step 7: Decorating the cake
Decorate the cake with the prepared chocolate leaves and fresh mint leaves for a vibrant look. Leave the cake in the refrigerator to firm up for at least 2-3 hours before serving.
Serving and suggestions
When you are ready to serve this decadent cake, cut it with a hot knife (dipped in hot water) to get perfect slices. This cake pairs wonderfully with a cup of coffee or a fragrant tea, adding a sophisticated touch to any meal.
Frequently asked questions
1. Can I use other types of chocolate?
Yes, you can experiment with milk chocolate or white chocolate for different flavors.
2. What can I do if the sponge doesn't rise enough?
Make sure you have beaten the egg whites well enough and that you have gradually incorporated the dry ingredients to maintain aeration.
3. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.
Nutritional benefits
This cake contains eggs, which are an excellent source of protein and vitamins. Milk provides calcium and vitamin D, while chocolate (especially dark chocolate) offers antioxidants that can benefit cardiovascular health. However, keep in mind that the cake is high in calories, so it is best to consume it in moderation.
Possible variations
- Replace white chocolate with milk chocolate for a sweeter flavor.
- Add ground nuts or almonds to the sponge for a crunchy texture.
- Use fresh fruits like raspberries or strawberries between layers of cream for a touch of freshness.
This chocolate leaf cake with milk cream will not only impress with its appearance but will also bring a smile to the faces of your loved ones. Try this recipe and enjoy every bite!
Ingredients: For the base we need: 9 eggs, 9 tablespoons of sugar, 9 tablespoons of flour, 3 tablespoons of cocoa, a pinch of salt. For the milk cream: 1.5 liters of milk, 150 g white chocolate, 130 g starch, 6 tablespoons of sugar, 1 package of butter - 200 g, 100 g powdered sugar, vanilla pod - or vanilla essence. For the syrup: 1/2 cup of milk, 3 tablespoons of sugar, 1 caramel cappuccino. For the dark glaze: 200 g dark chocolate, 50 g butter, 3-4 tablespoons of milk. For the white glaze: 50 g white chocolate. For the leaves: 50 g dark chocolate, 50 g white chocolate, green leaves.
