Cake with layers and cocoa cream
The layered cake with cocoa cream is a delicacy that brings a touch of nostalgia in every bite. This dessert, with layers of flaky pastry and rich cocoa cream, is perfect for special occasions or simply to indulge your family. So, let's embark together on the journey of making this delicious cake!
Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12-16
Necessary ingredients:
*For the pastry:*
- 500 g flour
- 150 g soft butter
- 200 g sugar
- 4 egg yolks
- 4 tablespoons milk
- 2 tablespoons sour cream
- 1 teaspoon baking powder
*For the cream:*
- 100 g butter
- 150 g powdered sugar
- 2 tablespoons cocoa
- 150 ml milk
- 3 tablespoons rum
- 3 tablespoons apricot jam
*For the glaze:*
- 4 egg whites
- 200 g sugar
- 25 g grated chocolate
Step-by-step preparation:
1. Preparing the pastry:
Start by gathering all the ingredients for the pastry. In a large bowl, combine the flour with the baking powder and soft butter. Use your fingertips to rub the butter into the flour until you achieve a breadcrumb-like texture. This step is essential to ensure the flakiness of the pastry.
2. Adding wet ingredients:
Add the sugar and egg yolks, one at a time, mixing constantly. Then, incorporate the milk and sour cream. Knead the dough until it no longer sticks to your hands, achieving a smooth consistency. If the dough is too sticky, add a little more flour.
3. Baking the pastry:
Divide the dough into three equal portions. Roll out each portion on a floured surface to form thin layers, and bake each layer in a parchment-lined baking tray (23x35 cm) at 180°C for about 10-12 minutes or until golden. Let them cool completely.
4. Preparing the cocoa cream:
Crumble one layer of cake and drizzle it with milk and rum, allowing it to absorb the liquid. In another bowl, cream the soft butter with the powdered sugar until creamy. Add cocoa and mix well. Incorporate the soaked layer, stirring until you achieve a smooth and delicious cream.
5. Assembling the cake:
On one of the two remaining layers, spread a generous layer of apricot jam, followed by the cocoa cream. Place the second layer on top, pressing gently to adhere.
6. Preparing the glaze:
Whip the egg whites until stiff, then gradually add the sugar while continuing to beat until you achieve a glossy meringue. Transfer the mixture to a saucepan over low heat or a double boiler, stirring constantly to avoid burning. Once the meringue is warm, spread it evenly over the cake and grate chocolate on top for an attractive appearance and intense flavor.
7. Cooling and serving:
Allow the cake to cool completely before cutting it into servings. This will allow the glaze to set perfectly. Serve with a cup of tea or coffee, and for a special experience, try pairing it with vanilla ice cream or fruit preserves.
Practical tips:
- Use quality butter for a richer flavor.
- If you want to experiment, replace the apricot jam with plum or raspberry jam for a different note.
- Ensure that the pastry dough is not too thick to achieve a light and airy cake.
Nutrition and calories:
This cake contains approximately 350 calories per serving, with a balanced content of carbohydrates and healthy fats from the butter. Cocoa brings antioxidants, while apricot jam provides vitamins and minerals.
Frequently asked questions:
- Can the cake be stored in the refrigerator? Yes, it stores well in the refrigerator for a few days, but it is recommended to consume it within 3-4 days for optimal freshness.
- Can I use another type of alcohol instead of rum? Certainly! Vodka or brandy can be excellent alternatives.
The layered cake with cocoa cream is more than just a dessert; it is a culinary experience that brings joy and satisfaction. Whether you prepare it for a special occasion or to indulge yourself, this recipe will surely become a favorite in your family. Experiment, adapt, and most importantly, enjoy every bite!
Ingredients: 3 Sheets: 500 g flour, 150 g soft butter, 200 g sugar, 4 egg yolks, 4 tbsp milk, 2 tbsp sour cream, 1 tsp baking powder. Cream: 100 g butter, 150 g powdered sugar, 2 tbsp cocoa, 150 ml milk, 3 tbsp rum, 3 tbsp apricot jam. Glaze: 4 egg whites, 200 g sugar, 25 g grated chocolate.
