Irina Cake

Irina Cake – An Unforgettable Indulgence

Total preparation time: 60 minutes
Baking time: 25-30 minutes
Number of servings: 12

Nothing compares to the magic that a freshly baked cake brings into our home. Irina Cake is not just a delicious recipe but also a family treasure, passed down through generations and cherished by those who have had the chance to savor it. This soft and fluffy cake is perfect for any occasion, whether it’s a birthday, a gathering with friends, or simply a relaxing afternoon with family.

The history of this cake is filled with emotion and memories. Each bite transports us to precious moments spent with loved ones. With a perfect combination of textures and flavors, Irina Cake will find a place in anyone's heart.

Ingredients:

- 4 eggs
- 200 g sugar
- 100 ml oil (a neutral oil, such as sunflower oil, is ideal)
- 100 ml milk
- 1 packet of ammonia (quenched in lemon juice or mineral water)
- 2 packets of Bourbon vanilla sugar (an ingredient that adds a deep flavor)
- 400 g flour (preferably sifted for a fine texture)
- 2 tablespoons cocoa (for a rich chocolate flavor)
- 1 jar of chocolate cream (for filling and decoration)
- 100 g coconut (to add an exotic touch)

Necessary utensils:

- Baking tray (approximately 30x40 cm)
- Parchment paper
- Mixer or whisk (for beating egg whites)
- Wooden spatula (for mixing)
- Round cutter (for cutting the cake)

Step by step: Preparing Irina Cake

1. Preparing the ingredients: Make sure all ingredients are at room temperature, this will help the batter rise evenly. Separate the egg whites from the yolks and have all ingredients ready nearby.

2. Beating the egg whites: In a clean bowl, add the egg whites and a pinch of salt. Use a mixer on medium speed to beat them until frothy and soft peaks form. It’s important not to overbeat, or the egg whites will turn into butter.

3. Mixing the yolks: In another bowl, cream the yolks with sugar and vanilla sugar until they become a bright yellow cream, which will become airy and lighter in color. This is when air is incorporated, making the cake fluffy.

4. Adding the liquids: Gradually add the oil to this mixture, followed by the milk, mixing continuously. This will ensure a fine texture.

5. Incorporating the dry ingredients: Sift the flour and cocoa into the bowl with the yolks. Gently mix with the spatula so as not to lose the air in the mixture. It is recommended to use a silicone or wooden spatula to combine the ingredients without damaging them.

6. Activating the ammonia: Quench the ammonia with lemon juice or mineral water and add it to the batter. This will help the cake rise beautifully and evenly.

7. Incorporating the egg whites: With gentle movements, fold the beaten egg whites into the batter, mixing lightly from top to bottom. The goal is to maintain the air in the egg whites, which will give the cake a fluffy texture.

8. Baking: Line the baking tray with parchment paper and pour the batter evenly into the tray. Use the spatula to level the surface. Place the tray in the preheated oven at 180°C (moderate heat) and bake for 25-30 minutes. Check the cake with a toothpick; if it comes out clean, the cake is ready.

9. Cooling: Once the cake is baked, remove it from the oven and let it cool in the tray for 10 minutes, then transfer it to a rack to cool completely. This is essential to avoid moisture.

10. Assembling: Use a round cutter to cut the cake into circles. Each circle should be cut in half, so you get two halves for each serving. Fill the first half with chocolate cream, then place the second half on top. Spread cream on the outside of the cake, then coat it with coconut for an attractive appearance and delicious taste.

Serving and combinations:
Irina Cake is perfect served alongside a cup of herbal tea or aromatic coffee. You can add a berry sauce for a contrast of flavors, which will bring an extra freshness.

Frequently asked questions:

1. Can I use another type of oil?
Yes, you can use olive oil, but it is recommended to choose one with a neutral flavor so as not to affect the taste of the cake.

2. Can I replace the ammonia?
Yes, you can use baking powder instead of ammonia. Use about 1-2 teaspoons.

3. What other filling options can I use?
Instead of chocolate cream, you can opt for vanilla cream or a fruit filling, such as apricot or raspberry jam.

4. Is the cake suitable for vegans?
This recipe can be adapted by replacing the eggs with ingredients like applesauce or vegetarian yogurt, but the result will vary.

5. How can I keep the cake fresh?
The cake can be stored in an airtight container at room temperature for 2-3 days, or it can be frozen for later consumption.

Nutrition:
Each serving of Irina Cake contains approximately 240 calories and is rich in carbohydrates, with a moderate content of fats and proteins. It is a delicious choice to indulge in from time to time, but we recommend enjoying it in moderation, especially if you are following a balanced diet.

Irina Cake is not just a dessert, but a story, a memory, and a reason for joy. Each bite will bring you closer to your loved ones and put smiles on your faces. So, don’t hesitate to try this recipe and share it with those you love!

 Ingredients: 4 eggs, 200 g sugar, 100 ml oil, 100 ml milk, 1 packet of ammonia, 2 packets of Bourbon vanilla sugar, 400 g flour, 2 tablespoons cocoa, 1 box of chocolate cream, 100 g coconut for decoration

 Tags:  coconut vanilla sugar