Larissa Cake

Larissa Cake - A Sweet Celebration for a Princess

Today is a very special day as our little princess turns 2 years old! What better way to celebrate than with a special cake made with love and care? The Larissa Cake is not just a dessert, but a symbol of our joy and love for her. Let's discover together how to prepare this delicacy!

Total preparation time: 1 hour 15 minutes
Baking time: 35 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of sugar
- 12 tablespoons of flour
- 3 tablespoons of oil
- 2 tablespoons of water
- 1 teaspoon of baking powder
- 1 tablespoon of rum essence or lemon juice

For the chocolate cream:
- 150 ml of liquid cream
- 120 g of milk chocolate
- 30 g of butter

For the cherry foam:
- 2 egg whites
- 50 g of sugar
- 200 g of pitted cherries
- 150 g of sugar
- 1 tablespoon of lemon juice

For decoration:
- Whipped cream
- Cherry foam
- Strawberries, cherries
- Grated dark chocolate

Preparing the base

1. Separating the eggs - Start by separating the egg whites from the yolks. Ensure that the bowl for the egg whites is completely clean, without any trace of fat, as this can affect the foam.

2. Beating the egg whites - Beat the egg whites with a mixer on high speed until they become frothy. Gradually add all the sugar while continuing to mix. Add the rum essence or lemon juice and mix until the mixture becomes firm and glossy.

3. Adding oil and water - Incorporate the oil and water, mixing gently. This step will add moisture and make the base fluffier.

4. Including the yolks - Add the yolks, mixing gently with a whisk in a folding motion.

5. Flour and baking powder - Sift the flour together with the baking powder. Gradually add the flour, mixing with the whisk from the bottom up, so as not to lose the air from the egg foam. This is the key to a fluffy base!

6. Baking the bases - Pour the mixture into the prepared cake pan (ideally greased with butter and dusted with flour). Bake at 180 degrees Celsius for about 35 minutes. Check if the base is baked by doing the toothpick test; if it comes out clean, the base is ready.

7. Cooling the bases - After baking, let the base cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, cut it into three equal slices.

Preparing the chocolate cream

1. Heating the ingredients - In a small saucepan, place the liquid cream, chocolate, and butter. Heat them over low heat, stirring constantly until everything is completely homogenized. It is important not to boil the mixture, otherwise the chocolate may seize.

2. Cooling the cream - Once homogenized, refrigerate the cream. It is essential for it to be well chilled before being whipped.

3. Whipping the cream - When the cream is cold, whip it on high speed until it becomes creamy and airy, similar to a ganache.

Preparing the cherry foam

1. Beating the egg whites - Beat the two egg whites with a mixer until they become frothy. Add 50 g of sugar and lemon juice, continuing to mix until the foam becomes firm.

2. Preparing the cherries - In a saucepan, place the pitted cherries with 150 g of sugar. Let them simmer over low heat for 5 minutes. This process will release the juice from the cherries, giving a rich flavor to the foam.

3. Incorporating the cherries - Pour the hot cherries over the egg white foam, mixing quickly for 10 minutes or until the foam becomes firm and does not fall from the whisk.

Assembling the cake

1. First layer - Place the first base on a platter. Soak it with the juice from the cherry compote (you can add a little water to the compote if it is too concentrated).

2. Chocolate cream - Spread a generous layer of chocolate cream over the first base.

3. Second layer - Add the second base, soak it, and cover with 2/3 of the cherry foam.

4. Final layer - Place the last base, soak it well, and cover the cake with the remaining chocolate cream.

5. Decorating - Use whipped cream to decorate the cake. Add cherry foam, fresh strawberries, and cherries for a vibrant look, and for an elegant finish, sprinkle grated dark chocolate on top.

Serving suggestions and variations

This delicious cake can be served alongside a scoop of ice cream or a glass of fresh lemonade to add a refreshing contrast. If you want to experiment, you can replace the cherries with cherries or strawberries for a variation in flavor.

Frequently asked questions

Can I use other fruits for the cake foam?
Yes, you can use cherries, strawberries, or even peaches, depending on your preferences!

How can I keep the cake fresh?
The cake is best stored in the refrigerator, covered with plastic wrap or in a cake box, for 2-3 days.

How many calories are in each serving?
A serving of Larissa cake has approximately 350-400 calories, depending on the portion served and the ingredients used. It is an indulgent dessert, but perfect for special occasions!

The Larissa Cake is not only a treat for the taste buds but also a visual delight. Each bite will take you on a journey of flavors, and those who savor it will surely be impressed. So, get ready to indulge your loved ones with this fabulous cake, perfect for any occasion! Happy birthday, Larissa!

 Ingredients: For the base: 6 eggs, 6 tablespoons of sugar, 12 tablespoons of flour, 3 tablespoons of oil, 2 tablespoons of water, 1 teaspoon of baking powder, 1 tablespoon of rum essence or lemon juice. For the chocolate cream: 150ml of liquid cream, 120g of milk chocolate, 30g of butter. For the cherry foam: 2 egg whites, 50g of sugar, 200g of cherries, 150g of sugar, 1 tablespoon of lemon juice. For decoration: whipped cream, cherry foam, strawberries, cherries, grated dark chocolate.

 Tags:  cake cherries strawberries