Celebration cake

Celebration Cake with Roll and Chocolate Cream

If you're looking for a spectacular dessert for a special occasion, this celebration cake with roll and chocolate cream is the perfect choice. With a mix of textures and flavors, this cake will bring a touch of elegance to any table. I invite you to discover the steps to create this delight, which is sure to impress everyone.

Preparation time:
- Preparation: 1 hour
- Baking: 1 hour
- Total: 2 hours
- Servings: 12

Ingredients:

For the roll:
- 4 eggs
- 4 tablespoons powdered sugar
- 4 tablespoons flour
- 4 tablespoons cold water
- 1 packet of vanilla

For the cake base:
- 7 eggs
- 250 g sugar
- 200 g flour
- 3 tablespoons cold water
- 4 tablespoons oil
- 1 teaspoon grated orange peel
- Rum essence
- 1 packet baking powder
- 50 g raisins
- 30 g cocoa

For the syrup:
- 350 ml strong coffee
- Rum essence
- 20 g sugar

For the cream:
- 600 g chocolate (preferably 50-70% cocoa)
- 400 ml liquid cream
- 100 g sour cream for cooking
- Rum essence

For decoration:
- 400 ml whipped liquid cream
- 2-3 squares of grated chocolate
- 2 tablespoons plum jam (or any dark jam)

Recipe history:
This recipe is inspired by the tradition of celebration cakes, bringing together family and friends during special moments. The roll, with its soft texture and delicious filling, has become a symbol of elegance in celebration desserts. The chocolate cream enriches the cake with an intense flavor, while the coffee syrup adds a touch of refinement, turning each slice into an unforgettable experience.

Step by step:

1. Preparing the roll:
- Start by separating the egg whites from the yolks. It's important to work with a clean bowl to achieve a perfect foam.
- Beat the egg whites with a pinch of salt until foamy. Gradually add the powdered sugar, one tablespoon at a time, and continue mixing until you obtain a glossy and firm meringue.
- In another bowl, mix the yolks with the vanilla and cold water, then add this mixture over the egg whites. Gently fold with a spatula.
- Sift the flour and gradually incorporate it into the mixture, mixing gently to maintain the air in the egg whites.
- Line a tray with aluminum foil or baking paper and pour the mixture. Bake in a preheated oven at 180°C for 20 minutes.
- After baking, turn the roll onto a damp towel and carefully roll it up, keeping it tight. Let it cool.

2. Preparing the chocolate cream:
- In a saucepan, place the broken chocolate pieces, liquid cream and heat over low heat, stirring constantly until the chocolate is completely melted.
- Let the mixture cool slightly, then add the sour cream and rum essence. Cover and refrigerate for 2 hours.

3. Preparing the cake base:
- Separately, beat the yolks with half of the sugar and the orange peel for about 5 minutes until creamy.
- Beat the egg whites with a pinch of salt and the remaining sugar until you obtain a firm meringue.
- Fold the egg whites into the yolks, then add the oil, water, rum essence, flour mixed with cocoa, and baking powder. Mix gently, from top to bottom.
- Incorporate the raisins and transfer the mixture into a round cake pan (26 cm diameter) lined. Bake for 35-40 minutes at 180°C, doing the toothpick test.

4. Assembling the cake:
- Once the base has cooled, carefully cut it into 3 horizontal layers.
- Prepare the syrup by mixing the strong coffee with the rum essence and sugar.
- Place the first layer of cake on a platter, soak it with the coffee syrup, add half of the chocolate cream, then place the second layer of cake. Soak it again, add the remaining cream, and cover with the last layer of cake, which you also soak.

5. Decorating the cake:
- Whip the liquid cream (you can also use a stabilizer for whipped cream) and refrigerate for 10 minutes.
- Cover the edges of the cake with whipped cream and line it with pieces of roll. Use the remaining whipped cream to cover the top and create waves with a spoon.
- Decorate with grated chocolate and a few teaspoons of plum jam for a color and flavor contrast.

Useful tips:
- Ensure all ingredients are at room temperature for a uniform mixture.
- You can also add other flavors to the cream, such as vanilla essence or even a splash of coffee for a more intense taste.
- If you want to add a crunchy element, try sprinkling ground nuts or almonds between the layers of cake and cream.

Frequently asked questions:
1. Can I use white chocolate for the cream?
- Yes, but the taste will be different, and the cream will be sweeter. We recommend combining it with dark chocolate to balance the sweetness.
2. How can I store the cake?
- Cover it well with plastic wrap and keep it in the fridge. The cake stays fresh for 3-4 days.
3. Are there variations for this cake?
- Sure! You can replace the chocolate with other flavors, such as caramel or berries. You can also add ground nuts to the base for a different texture.

Serving suggestions:
This celebration cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. Also, vanilla ice cream can add a pleasant contrast of temperatures and flavors.

Enjoy the preparation process and savor every slice of this celebration cake, bringing not just a dessert to the table, but also a story full of love and tradition.

 Ingredients: Roll: 4 eggs, 4 tablespoons powdered sugar, 4 tablespoons flour, 4 tablespoons cold water, vanilla. Cake base: 7 eggs, 250 g sugar, 200 g flour, 3 tablespoons cold water, 4 tablespoons oil, 1 teaspoon orange zest, rum essence, baking powder, 50 g raisins, 30 g cocoa. Syrup: 350 ml strong coffee, rum essence, 20 g sugar. Cream: 600 g chocolate, 400 ml liquid cream, 100 g sour cream for cooking, rum essence. Decoration: 400 ml whipped liquid cream, 2-3 squares grated chocolate, 2 teaspoons plum jam.

 Tags:  cake