Refreshing cake

Cool Cake - An Irresistible Dessert for Warm Days

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours 50 minutes (including cooling time)
Servings: 12

A cool cake is exactly what you need for warm summer days or any special occasion! With a fluffy base, a fine mascarpone cheese cream, and delicious peaches, this recipe is sure to become a family and friends' favorite. Let's discover together the steps to create this refined dessert!

Necessary Ingredients

For the base:
- 6 eggs
- 5 tablespoons milk
- 6 tablespoons powdered sugar
- 3 tablespoons oil
- 150 g flour
- 35 g cocoa
- 1 1/2 packets baking powder
- Vanilla essence

For the cream:
- 300 ml whipping cream (or liquid cream)
- 250 g mascarpone cheese
- 200 ml milk
- 2 egg yolks
- 9 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 15 g gelatin
- Peaches (or apricots) from compote

For soaking the base:
- Juice from peach (or apricot) compote

For the glaze:
- 150 g chocolate (50% cocoa)
- 100 ml liquid cream or whipping cream

Step by Step for Preparing the Base

1. Beat the egg whites: In a clean bowl, start by beating the egg whites with a pinch of salt until they become frothy and form stiff peaks. This is an essential step for getting a fluffy base.

2. Prepare the egg yolk cream: In another bowl, mix the egg yolks with the powdered sugar and vanilla essence until the mixture becomes light in color and frothy.

3. Add the wet ingredients: By integrating the milk and oil into the egg yolk mixture, mix on low speed to combine the ingredients.

4. Incorporate the dry ingredients: Sift the flour, cocoa, and baking powder over the wet mixture and gently fold with a spatula, so you don't deflate the mixture.

5. Fold in the egg whites: Gradually add the beaten egg whites into the base mixture, using a wooden spoon or spatula to gently mix until everything is well combined.

6. Baking: Pour the mixture into a 24x35 cm tray lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes. Check if it's baked using the toothpick test.

7. Cooling: Let the base cool completely in the tray, then cut it into two equal parts.

Preparing the Delicious Cream

1. Hydrate the gelatin: Soak the gelatin in 3-4 tablespoons of cold water for 10 minutes, then melt it over a double boiler, being careful not to let it boil.

2. Egg cream: Mix the two egg yolks with 5 tablespoons of powdered sugar until frothy. Add the cornstarch and warm milk, stirring constantly. Cook on low heat, stirring, until the cream thickens. Once thickened, let it cool completely.

3. Prepare the mascarpone cheese: In another bowl, beat the mascarpone cheese with 4 tablespoons of powdered sugar until creamy. Once the egg cream has cooled, add it to the mascarpone and mix well to combine.

4. Whip the cream: Whip the whipping cream until it thickens, but be careful not to turn it into butter. Once ready, add it to the egg and mascarpone cream.

5. Add the fruit: Cut the peaches into small pieces and fold them into the final cream.

Assembling the Cake

1. Soak the base: Use the compote juice to soak the first half of the base. Place the base in the tray.

2. Add the cream: Spread a generous layer of cream over the soaked base, then place the other half of the base, which will also be soaked.

3. Final cooling: Cover the cake with plastic wrap and let it chill in the fridge for at least 2 hours, so all the flavors meld together.

Delicious Glaze

1. Prepare the glaze: In a small saucepan, heat the liquid cream on low and add the broken chocolate pieces. Stir constantly until the chocolate melts completely.

2. Finish the cake: Pour the hot glaze over the assembled cake, allowing it to spread evenly.

3. Cool and serve: Let the cake cool completely, then cut it into portions and serve with a smile!

Final Notes

This cool cake is perfect to be served alongside a scoop of ice cream or fresh lemonade. It is a dessert that delights with every bite, and the combination of mascarpone cheese, peaches, and chocolate makes it truly special.

Useful Tips

- For a more intense flavor: You can add a splash of almond essence to the egg cream.
- Variations: Instead of peaches, you can use strawberries or raspberries for a fresh twist.
- Calories: One serving of cake contains approximately 280 calories, so you can indulge without guilt!

Frequently Asked Questions

- Can I use another type of cheese? Yes, you can experiment with cottage cheese or light mascarpone for a lighter version.
- How can I store the cake? It keeps well in the fridge, covered, for up to 5 days.

Starting with a fluffy base and ending with a decadent glaze, this cool cake will bring a touch of joy to every day! Don't hesitate to share this recipe with loved ones and enjoy every moment spent in the kitchen. Bon appétit!

 Ingredients: for the sponge: 6 eggs, 5 tablespoons of milk, 6 tablespoons of powdered sugar, 3 tablespoons of oil, 150 g of flour, 35 g of cocoa powder, 1 1/2 packets of baking powder, vanilla essence for the cream: 300 ml of whipped cream (or liquid cream), 250 g of mascarpone, 200 ml of milk, 2 egg yolks, 9 tablespoons of powdered sugar, 1 tablespoon of cornstarch, 15 g of gelatin, peaches (or apricots) from compote for soaking the sponge: juice from peach (apricot) compote for the glaze: 150 g of chocolate (50% cocoa), 100 ml of liquid cream or whipped cream