Black and white cake
White and black cake – a delicacy that perfectly combines the fine taste of chocolate with the delicate flavors of vanilla and lemon. This recipe came to me from a dear friend, who made this cake the star of parties, and now I will share with you the secrets of this delicious recipe. Ideal for any occasion, this quick and simple dessert will bring smiles to the faces of your loved ones. Let’s venture together into the world of baking!
Preparation time:
- Preparation time: 30 minutes
- Baking time: 45-50 minutes
- Total time: 1 hour and 20 minutes
- Number of servings: 12
Ingredients:
For the cake:
- 9 eggs
- 1 cup sugar
- 9 tablespoons flour
- 9 tablespoons oil
- Zest of 1 lemon
- 2-3 packets of vanilla sugar
- 3-4 tablespoons cocoa
For the cream:
- 750 ml milk
- 8-9 tablespoons semolina
- 2-3 packets of vanilla sugar
- 1 pack of butter (about 200 g)
- About 5 tablespoons sugar
For the glaze:
- 2 tablespoons hot water
- 5 tablespoons sugar
- About 100 g butter
- Rum essence (to taste)
- 3 tablespoons cocoa
Cake preparation:
1. Beating the egg whites: Start by separating the egg whites from the yolks. Beat the egg whites until foamy, gradually adding the sugar. Continue beating until you achieve a stiff and glossy foam that forms firm peaks. This is an essential step for achieving an airy texture in the cake.
2. Preparing the yolks: In another bowl, beat the yolks with the oil, adding it tablespoon by tablespoon. This step will ensure good emulsification, essential for the final consistency.
3. Mixing the compositions: Add the beaten yolks over the egg whites, folding gently with a spatula from the bottom up to avoid losing air from the egg whites.
4. Adding dry ingredients: Sift the flour, lemon zest, and vanilla sugar over the egg mixture and carefully fold them in.
5. Dividing the composition: Divide the mixture into two equal parts. In one of them, add the cocoa and mix well.
6. Preparing the pans: Take two loaf pans and grease them with oil, then dust them with flour or use parchment paper to prevent sticking.
7. Pouring the mixtures: Pour the white mixture into one pan and the cocoa mixture into the other. You can alternate pouring the mixtures for a marbled effect if you wish.
8. Baking: Preheat the oven to 180°C and bake the cake for 45-50 minutes. Check if it is baked by inserting a toothpick in the middle; if it comes out clean, the cake is ready.
9. Cooling: Let the cakes cool in the pans for 10 minutes, then transfer them to a rack to cool completely.
Cream preparation:
1. Boiling the ingredients: In a saucepan, bring the milk, sugar, vanilla sugar, and semolina to a boil. Stir constantly to avoid lumps.
2. Thickening the composition: When the mixture thickens, add the butter and mix well until homogeneous. Let it cool slightly.
Assembly:
1. Cutting the cake: Once the cake has completely cooled, cut it into diagonal slices for a more attractive presentation.
2. Adding the cream: Place a white slice, followed by a black slice, and add cream between them. Continue until all slices are arranged.
Glaze preparation:
1. Melting the butter: In a small saucepan, melt the butter, then add the hot water and sugar. Stir until the sugar completely dissolves.
2. Adding cocoa: Add the cocoa and mix well. Remove from heat and add the rum essence for an intense flavor.
3. Finishing the dessert: Pour the glaze over the assembled cake and refrigerate for at least 8 hours, preferably until the next day, to set well.
Practical tips:
- Cooling time: By leaving the cake in the fridge overnight, the flavors will intensify, and the texture will become finer.
- Ingredient variations: You can experiment with different types of cocoa or add nuts or hazelnuts to the cake mixture for a crunchy taste.
- Serving: This cake pairs wonderfully with a cup of coffee or tea, making it perfect for a relaxing afternoon.
Nutritional benefits:
This white and black cake offers a balance of carbohydrates and proteins due to the eggs and semolina. It is a good source of calcium from milk and includes antioxidants from cocoa. However, it is important to consume it in moderation, as it has a medium caloric content.
Frequently asked questions:
1. Can I use plant-based milk? Yes, you can replace the milk with a plant-based alternative, such as almond or soy milk.
2. How can I make the cake healthier? You can reduce the amount of sugar or use natural sweeteners.
3. Can this cake be frozen? Yes, you can freeze it, but it is recommended to slice it before putting it in the freezer.
With every bite of this white and black cake, you will indulge in a sweet that combines tradition with innovation, turning every occasion into a celebration. Enjoy!
Ingredients: Cake: 9 egg yolks, 1 cup of sugar, 9 tablespoons of flour, 9 tablespoons of oil, lemon zest, vanilla sugar, 3-4 tablespoons of cocoa. Cream: 750 ml of milk, 8-9 tablespoons of semolina, 2-3 packets of vanilla sugar, 1 package of butter, approx. 5 tablespoons of sugar. Glaze: 2 tablespoons of hot water, 5 tablespoons of sugar, approx. 100 g of butter, rum essence, 3 tablespoons of cocoa.
