Maria cake dessert

Maria Cake - A Delicacy in Memory of Mom

When we think of desserts, sometimes we want to turn back time, to those special moments spent with loved ones. The Maria Cake is a recipe that combines delicious flavors with nostalgic emotion, named after my mother, without any particular reason, just out of love. This cake with cocoa sponge, white chocolate mousse, and a fine cherry jelly is a true indulgence, perfect for festive moments or simply to make the day brighter.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients:

*For the sponge:*
- 10 eggs
- 200 g sugar
- 5 tablespoons flour
- 5 tablespoons semolina
- 5 tablespoons cocoa
- 5 tablespoons honey
- 1.5 packets baking powder
- 50 ml milk
- 200 ml oil
- A pinch of salt

*For the white chocolate mousse:*
- 200 g white chocolate
- 350 ml liquid cream
- 1 packet gelatin (10g)

*For the cherry jelly:*
- 1 large jar of pitted cherries (300 g fruit)
- 6 tablespoons sugar
- 1 packet vanilla pudding
- 1 packet gelatin (10 g)

*For the chocolate glaze:*
- 300 g milk chocolate
- 7 tablespoons liquid cream
- 3 tablespoons oil
- 50 g white chocolate

The History of Maria Cake

This cake is not just a simple dessert, but a journey into the pleasant memories of childhood. Inspired by family cooking traditions, each layer is designed to bring a touch of happiness and comfort. From the soft and fluffy sponge to the fine white chocolate cream and cherry jelly, every component contributes to an unforgettable taste.

Step by Step Preparation:

1. Preparing the Sponge:
- Start by separating the eggs. Beat the yolks with the sugar in a large bowl until you get a dense, light-colored foam.
- Gradually add the flour, baking powder, and milk, mixing constantly to avoid lumps.
- Incorporate the semolina, cocoa, oil, and honey. Mix well so that all ingredients are perfectly combined.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step will add volume to the cake.
- Gently fold the egg whites into the yolk mixture, being careful not to lose the air in the mixture. It is important to mix with gentle up-and-down movements.
- Divide the mixture into two lined baking trays and bake at 175 degrees Celsius for about 15 minutes.

2. Preparing the White Chocolate Mousse:
- Hydrate the gelatin in 3 tablespoons of cold water.
- In a saucepan, heat 150 ml of liquid cream (without boiling) and add the broken white chocolate. Stir until completely melted.
- When the mixture is warm, add the hydrated gelatin and mix well. Allow to cool to room temperature.
- Whip the remaining 200 ml of liquid cream until stiff peaks form. Once the chocolate cream has cooled, gently fold in the whipped cream.

3. Preparing the Cherry Jelly:
- Hydrate the gelatin in a bowl with 3 tablespoons of cold water.
- In a saucepan, mix the pudding powder with the sugar and 50 ml of cherry compote syrup.
- Add the cherries and top up with compote syrup until you reach a total volume of 450 ml. Add the remaining sugar and put on the heat.
- When it boils, add the diluted pudding mixture and stir continuously until it thickens. Allow to cool, and when warm, add the gelatin and mix.

4. Preparing the Chocolate Glaze:
- In a bowl, mix all the glaze ingredients and melt them in a bain-marie, stirring constantly until you obtain a homogeneous mixture.

5. Assembling the Cake:
- Line a tray with cling film. Place one sponge layer upside down.
- Spread the white chocolate mousse evenly over it, then add the cherry jelly.
- Cover with the other sponge layer and press gently to secure.
- Refrigerate to set (ideally overnight).
- Turn the cake onto a serving platter and cover with the chocolate glaze.

Serving Suggestions:
The Maria Cake can be served plain or alongside a scoop of vanilla ice cream or a fruit sauce. A cup of coffee or tea will perfectly complement the sweet taste of the cake. Additionally, a slice of lemon alongside coffee can provide an interesting contrast.

Tips and Tricks:
- Ensure that all ingredients are at room temperature to achieve a homogeneous mixture.
- You can replace the cherries with other fruits, such as raspberries or strawberries, to create delicious variations of the recipe.
- If you want an intense chocolate flavor, add a little vanilla essence to the mousse.
- Use a knife dipped in warm water to cut the cake, so the slices are perfectly uniform.

Nutritional Benefits:
This cake contains nutrient-rich ingredients, such as eggs, which provide essential proteins, and white chocolate, which has antioxidants. Semolina adds fiber and minerals, while cherries are a good source of vitamins and minerals.

Frequently Asked Questions:
- Can I use dark chocolate instead of white chocolate?
Yes, dark chocolate will provide a more intense flavor and a pleasant contrast with the cherry jelly.

- How can I make the jelly thicker?
Add more gelatin or reduce the amount of liquid used.

- Can I prepare the cake a day in advance?
Absolutely! It is even recommended, as the flavors intensify and the cake becomes even tastier.

Conclusion:
The Maria Cake is a simple yet impressive recipe that not only delights the taste buds but also brings a touch of nostalgia to every slice. Don't hesitate to try it and personalize it as you wish, turning every occasion into a celebration of taste and memories. Enjoy every moment of preparation and savor the joy that this wonderful cake brings!

 Ingredients: Base: 10 eggs, 200 g sugar, 5 tablespoons flour, 5 tablespoons semolina, 5 tablespoons cocoa, 5 tablespoons honey, 1.5 packets baking powder, 50 ml milk, 200 ml oil, salt. White chocolate mousse cream: 200 g white chocolate, 350 ml liquid cream, 1 packet gelatin (10 g). Cherry jelly: 1 large jar of pitted cherries (300 g fruit), 6 tablespoons sugar, 1 packet vanilla pudding, 1 packet gelatin (10 g). Chocolate glaze: 300 g milk chocolate, 7 tablespoons liquid cream, 3 tablespoons oil, 50 g white chocolate.

 Tags:  eggs maria cake sugar honey chocolate cocoa sponge white chocolate mousse cherry jelly