Cuban Aroma Cake

Cuba Aroma Cake

Introduction

If you're looking for a dessert that transports you to a tropical island, the Cuba Aroma Cake is the perfect choice. This delicious recipe combines the rich flavors of nuts and chocolate with a smooth coconut cream, offering a perfect contrast between the moist cake and the refreshing cream. Additionally, it is a simple and quick recipe, ideal for any occasion, from birthdays to gatherings with friends.

Preparation time: 30 minutes
Baking time: 20-30 minutes
Total time: 1 hour (including cooling time)
Number of servings: 12-16 servings

Ingredients

*For the cake:*
- 8 eggs
- 2 tablespoons water
- 10 tablespoons sugar
- 300 g ground walnuts
- 2 tablespoons cocoa
- 1/2 packet baking powder
- a pinch of salt

*For the cream:*
- 400 ml coconut milk (one can)
- 250 ml milk
- 5 tablespoons flour
- 10 g gelatin
- 8-10 tablespoons sugar (to taste)
- 100 g coconut (for decoration)

Preparation

1. Preparing the cake

Start by preparing the baking pan. Choose a 20x35 cm pan, which you can line with parchment paper or alternatively grease with butter and flour. Preheat the oven to 180 degrees Celsius.

Separate the eggs: place the egg whites in a large bowl and the yolks in a smaller bowl. It is essential to use a clean bowl for the egg whites, as any trace of fat could prevent them from whipping well.

Mix the ground walnuts, cocoa, and baking powder in a separate bowl. This combination adds not only flavor but also texture, transforming the cake into a delight.

Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar. Continue to beat until the mixture becomes glossy and firm. Gently fold in the yolks and the 2 tablespoons of water, being careful not to deflate the egg whites.

Once the yolks are incorporated, add the mixture of ground walnuts, cocoa, and baking powder. Use a spatula and fold gently to maintain the aeration of the mixture.

Pour the batter into the prepared pan and bake for 20-30 minutes. Check with a toothpick: if it comes out clean, the cake is ready.

2. Preparing the cream

While the cake is baking, you can prepare the cream. In a saucepan, mix the flour, sugar, coconut milk, and regular milk, using a whisk to avoid lumps. Place the mixture over low heat, stirring continuously to prevent it from sticking to the bottom of the pot.

When the cream begins to thicken, remove it from the heat. Let it cool slightly, but do not let it set completely.

Meanwhile, hydrate the gelatin in 50 ml of cold water for 5 minutes. Then, heat it gently and stir until completely dissolved. Be careful! The gelatin should not boil, as it loses its properties. Add the dissolved gelatin to the cooled cream and mix well.

3. Assembling the cake

Once the cake has completely cooled, cut it in half horizontally. Take a clean pan and place a piece of cling film so that it covers the edges and hangs over the sides.

Place the first half of the cake in the pan, pouring half of the cream over it. Level it and sprinkle coconut on top. Continue with the other half of the cream and cover with the second layer of cake. Wrap the cake with the cling film, gently pressing the edges to prevent the cream from leaking.

Place the cake in the refrigerator for a few hours, ideally overnight, to set and allow the flavors to meld.

Serving and suggestions

When you're ready to serve, cut the cake into portions and admire the delicious layers. This cake pairs perfectly with a cup of coffee or a fragrant tea, but you can also try it with a glass of fresh citrus juice for a refreshing contrast.

Helpful tips:
- Make sure the cake is completely cool before adding the cream. This way, the cream won't melt.
- You can experiment with different types of nuts or add chocolate chips to the cream for an extra flavor boost.
- If you want a more intense coconut flavor, you can replace part of the regular milk with coconut milk.

Nutritional benefits

This cake is not only delicious but also packed with nutrients. Nuts are an excellent source of protein and healthy fats, while coconut milk adds a boost of iron and electrolytes. Additionally, using natural ingredients will provide you with lasting energy.

Frequently asked questions:
1. Can I replace coconut milk with another type of milk?
Yes, you can use any type of milk you prefer, but the taste will vary. Almond or soy milk are excellent options.
2. How can I store the Cuba Aroma Cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.
3. Is it possible to use powdered gelatin instead of sheets?
Yes, follow the instructions on the package for dissolving powdered gelatin. Make sure not to boil it.

This cake is truly a culinary masterpiece that will never disappoint. With a little patience and attention to detail, you'll create a dessert that will leave everyone impressed. So, put on your chef's outfit and get ready to bring the Aroma of Cuba straight into your kitchen!

 Ingredients: For the dough: - 8 eggs - 2 tablespoons of water - 10 tablespoons of sugar - 300 g ground walnuts - 2 tablespoons of cocoa - 1/2 packet of baking powder - a pinch of salt. For the cream: - 400 ml coconut milk (one can) - 250 ml milk - 5 tablespoons of flour - 10 g gelatin - 8-10 tablespoons of sugar (to taste) - 100 g coconut.