Summer cake
Summer Nut and Cream Cheese Cake: A Refreshing and Flavorful Delight
I invite you to discover a cake recipe that combines the rich flavors of chocolate and nuts with the delicacy and freshness of a flavored cream cheese. This summer cake is perfect for warm days, being light, refreshing, and full of flavor. Plus, it's an excellent choice to impress guests at a party or simply to treat yourself over the weekend.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes + cooling time (overnight in the fridge)
Servings: 10-12
Ingredients
For the base:
- 100 g dark chocolate
- 50 g milk chocolate
- 100 g butter (at room temperature)
- 5 eggs
- A pinch of salt
- 100 g walnut kernels (lightly toasted to enhance the flavor)
- 100 g brown sugar
- 100 g flour
- 2 teaspoons baking powder
- 1 teaspoon coffee powder
- 1 tablespoon rum
- 2 tablespoons brandy
- 1 packet Jacobs ice coffee with mint
- 1 tablespoon cocoa powder
- Zest of one orange
For the cream:
- 400 g cottage cheese
- 400 g mascarpone cheese
- Juice of one sweet-sour orange
- Zest of one orange
- Zest of one lemon
- 100 g granulated sugar
- Vanilla extract
- 1 packet gelatin granules
For decoration and assembly:
- Berries (raspberries, cherries, or strawberries)
- Mint leaves
- Raspberry jam (or other fruit jam)
- 300 ml whipped cream
- 1 tablespoon sugar
- 1 packet whipped cream stabilizer (optional)
Step by Step
1. Preparing the Base
Start by preheating the oven to 180°C. Meanwhile, toast the walnut kernels in the oven for 5-7 minutes until golden and fragrant. Let them cool slightly, then grind them finely.
In a large bowl, mix the soft butter until creamy. Add the brown sugar and mix well to obtain a homogeneous mixture.
Separate the egg yolks from the egg whites. Whisk the egg yolks with a pinch of salt, the orange zest, and optionally, a tablespoon of rum or brandy, until they become a light-colored cream.
In another bowl, beat the egg whites with a teaspoon of lemon juice until you achieve a firm foam.
Add the butter mixture to the bowl with the egg yolks and incorporate the melted chocolate using a double boiler. Sift the flour together with the baking powder and gradually mix it into the batter, alternating with the beaten egg whites, using gentle folding motions to avoid losing air.
Add the ground walnuts and a tablespoon of cocoa powder, mixing carefully again.
Line a cake pan with parchment paper and pour the batter into it. Bake in the oven for about 30 minutes, but do not open the oven door before 30 minutes to avoid the base sinking. Perform the toothpick test: if it comes out clean, the base is ready.
2. Preparing the Cream
While the base cools, you can prepare the cream. Pass the cottage cheese through a sieve to achieve a fine texture. In a bowl, mix the cottage cheese with the mascarpone, granulated sugar, orange juice, and vanilla extract.
Prepare the gelatin according to the instructions on the package, but use only 50 ml of cold water. Let it hydrate for 10 minutes, then heat it in a double boiler until completely dissolved. Add the dissolved gelatin to the cream cheese mixture, stirring gently.
3. Assembling the Cake
Once the base has completely cooled, cut it into four equal discs. In a detachable cake pan, place a sheet of plastic wrap, allowing the edges to hang over.
Place the first disc of the base in the pan and spread it with raspberry jam (or other fruit jam). Continue with the second disc, adding a generous layer of cream cheese, then place the third disc, which you spread again with jam. Finally, place the last disc of the base.
Cover the cake with a sheet of parchment paper and plastic wrap, then place a weight on top (for example, a can or another heavy dish). Refrigerate the cake for at least 8 hours or, ideally, overnight.
4. Decorating
After the cake has set, carefully open the mold and remove the wrap. Whip the cream with a tablespoon of sugar and, if desired, add a packet of whipped cream stabilizer to maintain the texture. Frost the cake with whipped cream and decorate with fresh berries and a few mint leaves.
Chef's Tip
To enhance the flavors, you can add a few drops of orange essence to the cream cheese. If you prefer a less sweet version, you can reduce the amount of sugar in the cream. You can also experiment with different types of jam to vary the cake's taste.
Nutritional Information
A serving of cake contains approximately:
- Calories: 320 kcal
- Fat: 18 g
- Carbohydrates: 35 g
- Protein: 6 g
The cake is rich in protein due to the cheese and has a moderate content of natural sugars from the fruit, making it a healthier choice than other desserts.
Frequently Asked Questions
What type of chocolate is best for this cake?
Dark chocolate provides a pleasant contrast to the sweetness of the cream, but you can use a combination of milk chocolate and dark chocolate for a sweeter flavor.
Can I substitute the cottage cheese?
Yes, you can use fresh ricotta cheese or even Greek yogurt for a lighter version.
What drinks pair well with this cake?
A cup of flavored coffee or a cold fruit tea are excellent choices to accompany this refreshing cake.
A Personal Note
This summer cake recipe has become a tradition in my family, made every year for birthdays and summer parties. It is a dessert that brings people together, and each slice is filled with joy and beautiful memories. I encourage you to try this recipe and share your special moments with your loved ones.
Enjoy this summer nut and cream cheese cake, and let the flavors take you on an unforgettable journey!
Ingredients: Base: 100 g dark chocolate, 50 g milk chocolate, 100 g butter, 5 eggs, a pinch of salt, 100 g walnut kernels, 100 g brown sugar, 100 g flour, 2 teaspoons baking powder, 1 teaspoon coffee powder, 1 tablespoon rum, 2 tablespoons cognac, 1 packet Jacobs ice coffee mint, 1 tablespoon cocoa powder, 1 teaspoon orange zest. Cream: 400 g cottage cheese, 400 g mascarpone cheese, juice of one sweet-sour orange, zest of one orange, zest of one lemon, 100 g granulated sugar, vanilla essence, 1 packet of gelatin granules. Decoration and assembly: Berries, mint leaves, a few tablespoons of raspberry jam, cherries or strawberries, 300 ml whipped cream, 1 tablespoon of sugar, 1 packet of whipped cream stabilizer.
