Glazed trio cake

Glazed Trio Cake

I prepared the glazed trio cake for an anniversary named after a flower. It's the kind of cake that requires a bit more work, but the result is definitely worth it on the platter, especially when you want something with a unique appearance and varied flavors. The cake layers come out in three different layers, each with its own flavor. I used a classic baking tray, and after it cooled down completely, I decorated everything with a two-colored glaze and sprinkles.

Quick Info

Total time: about 4-5 hours (including cooling and decorating)
Preparation time: 30-40 minutes
Baking time: 30-35 minutes (depending on the oven)
Servings: 20-24 pieces (depending on how it's cut)
Difficulty: medium
Recipe type: festive cake, layered with glaze

Ingredients

For the cake:
8 eggs
8 tablespoons sugar
8 tablespoons sparkling water
10 tablespoons flour
1 pinch of salt
1 pinch of turmeric
1 teaspoon vanilla extract
1 teaspoon rum extract
1 tablespoon carob powder
150 g ground walnuts
1/2 packet baking powder

For the decoration:
150 g white chocolate
7-8 tablespoons liquid cream (for melting the white chocolate)
100 g dark chocolate
3-4 tablespoons liquid cream (for melting the dark chocolate)
yellow sugar stars (sprinkles for decoration)

Instructions

1. Prepare the eggs: Separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another.

2. Beat the egg whites with a pinch of salt until foamy. When they start to whiten, gradually add 4 tablespoons of sugar and continue beating until you achieve a firm meringue-like consistency.

3. Mix the yolks with the remaining sugar (the other 4 tablespoons), baking powder, and turmeric. Beat until they lighten in color and nearly double in volume. Gradually add the sparkling water while continuously mixing.

4. Begin to fold the egg white foam into the yolk mixture, alternating: add 2-3 tablespoons of egg whites, mix gently, then add a tablespoon of flour. Continue this way until all the foam and flour are incorporated. Mix lightly to avoid deflating the batter.

5. Divide the resulting mixture into three bowls, aiming for equal amounts.

6. In the first bowl, add the vanilla extract and mix gently.

7. In the second bowl, add the ground walnuts.

8. In the third bowl, add the rum extract and carob powder.

9. Grease a baking tray with oil and flour (or line it with parchment paper for easier removal). Pour the mixtures into the tray in the order you prefer. The layers don’t have to be perfectly equal, and I don’t obsessively level them—during baking, they settle quite nicely.

10. Place the tray in a preheated oven at 175°C on the middle rack. The cake should bake for about 30-35 minutes, but I check with a toothpick after 30 minutes. If it comes out clean, it’s done.

11. Remove the tray from the oven and let the cake cool completely, ideally for a few hours. If cut too soon, it may break or the glaze may stick.

12. Once completely cool, cut the cake into pieces (cubes or rectangles, as you prefer).

13. For decoration, melt the white chocolate separately with liquid cream and the dark chocolate with cream (I use small pots over low heat or in a double boiler). Stir until the chocolate melts and the glaze is smooth.

14. Decorate each piece with white and dark glaze, either in stripes or as a layer, depending on your mood. While the glaze is still soft, sprinkle yellow sugar stars on top.

15. Allow the glaze to set at room temperature before moving the pieces to a platter or stacking them.

Why I make this recipe often

I love it because it has a festive appearance, the cake is fluffy with different flavors in each layer, and the decoration is easy to adapt. It’s easy to cut and transport, and it holds up well on a platter for several hours without losing its shape or texture.

Tips and Variations

Tips

A classic baking tray (approximately 30x40 cm) is suitable for the given quantities.
If you want more even slices, use a scale to divide the batter.
Do not open the oven in the first 20 minutes to prevent the cake from deflating.
If you’re not using parchment paper, don’t skip greasing and flouring; otherwise, the cake will stick.

Substitutions

Sparkling water can be replaced with still water, but the cake won’t be as airy.
Carob powder can be swapped with cocoa powder (the corresponding slices will be slightly more bitter).
If you don’t have white or dark chocolate, you can use just one of them.

Variations

For a more intense color in the carob layer, you can add a bit more cocoa.
Instead of walnuts, you can use ground hazelnuts or almonds for a different flavor.

Serving Ideas

They can be arranged on a platter as simple treats or placed in cupcake liners individually.
They pair well with coffee or tea. For kids, you can skip the dark chocolate glaze.

Frequently Asked Questions

1. How do I divide the cake evenly for the three layers?
The safest way is to weigh the batter and divide it into three bowls, but you can also eye it if you’re not too strict about the appearance.

2. Can I add other flavors to the batter?
You can add lemon or orange zest to the vanilla layer, but be careful not to overload the flavors so that the taste differences don’t get lost.

3. Why is sparkling water used?
It adds a bit of extra aeration to the batter, making it fluffier. It’s not mandatory, but you can feel the difference in texture.

4. Should the chocolate glaze be thick or thin?
Ideally, it should be fluid enough to spread easily, but not too thin that it runs off the cake. Liquid cream adjusts the texture, so you can add a little more if it seems too thick.

5. Can the cake be made a day in advance?
Yes, the cake keeps well, and it actually slices more nicely after resting for a day.

Nutritional Values

The values are estimated for one serving (about 1/20 of the cake):

Calories: approximately 200-220 kcal
Protein: 4-5 g
Carbohydrates: 22-24 g
Fats: 10-12 g

It largely depends on the amount of glaze used. The cake has a moderate sugar and fat content, mainly due to the eggs, nuts, and chocolate. It's not a diet option, but it also doesn’t contain excessive butter or oil.

Storage and Reheating

After decorating, the cake lasts 2-3 days in the refrigerator, in a container or covered with foil. The plain cake (without glaze) can be kept for 3-4 days at room temperature, well covered. Reheating in the oven is not recommended, as the glaze will melt and lose its appearance. If fully decorated, keep it cool but take it out 20-30 minutes before serving for a more pleasant taste and texture.

 Ingredients: Base: 8 eggs, 8 tablespoons of sugar, 8 tablespoons of sparkling water, 10 tablespoons of flour, 1 pinch of salt, 1 teaspoon of turmeric, 1 vanilla essence, 1 rum essence, 1 tablespoon (heaped) carob powder, 150 g ground walnuts, 1/2 packet of baking powder. Decoration: 150 g melted white chocolate in 7-8 tablespoons of liquid cream, 100 g melted dark chocolate in 3-4 tablespoons of liquid cream, yellow sugar stars (candies).

 Tags:  cocoa cookie chocolate cake