Train Cake

Train Cake – a delight for any occasion

Preparation time: 45 minutes
Baking time: 30-36 minutes
Total time: 1 hour and 15 minutes
Servings: 12

This Train Cake is perfect for celebrating special moments, such as your niece Stefania's birthday. With a moist and fluffy base, filled with two delicious creams of chocolate and coconut, this cake is sure to impress all your guests. Let's see how we can make this extravagant dessert step by step.

Ingredients:

For the base:
- 8 eggs
- 8 tablespoons sugar
- 4 tablespoons oil
- 4 tablespoons cocoa
- 8 tablespoons flour
- 1 teaspoon baking powder
- Rum essence

For the coconut cream:
- 375 ml milk
- 50 g coconut
- 150 g white chocolate
- 250 ml liquid cream
- 10 g gelatin

For the chocolate cream:
- 250 g dark chocolate
- 300 ml liquid cream

For the glaze:
- 200 g dark chocolate
- 50 g butter
- 100 ml liquid cream

Preparation:

1. The base: Start by separating the egg whites from the yolks. Beat the egg whites until stiff with a pinch of salt, as for meringue. Gradually add the sugar, continuing to mix until you get a glossy foam. In another bowl, mix the yolks with the oil and rum essence, then gently fold the mixture into the egg white foam with a spatula to avoid losing air.

2. Sift the flour, cocoa, and baking powder together, then gradually add them to the mixture, carefully folding from the bottom up. Divide the mixture into 3 equal parts and pour each part into a baking tray (25/35 cm) lined with parchment paper. Bake at medium heat (180°C) for 10-12 minutes, then let the layers cool on a rack without stacking them.

3. Chocolate cream: Break the dark chocolate into small pieces and melt it together with the liquid cream, bringing the mixture close to a boil. Remove from heat and homogenize. Let the cream cool for about 1 hour, then whip until fluffy. Keep it cool.

4. Coconut cream: Mix the coconut with the milk in a pot over heat. Let it boil for a few moments, then homogenize and let it cool. Hydrate the gelatin in 2 tablespoons of cold water. Melt the white chocolate with the liquid cream, bringing it to a boil. After it cools, add the gelatin and mix well. Whip the cream until fluffy and fold in the coconut, mixing gently. Refrigerate until set.

5. Glaze: Melt the dark chocolate with the butter and cream over low heat. Bring to a boil, then homogenize. Let it cool until it reaches the consistency of sour cream, then pour over the cake and level it.

6. Assembling the cake: Place the first layer of the base on a platter, add the chocolate cream, then the second layer of the base. Continue with the coconut cream, and finally, place the third layer. Cover the cake with the chocolate glaze.

Serving suggestion: Decorate the cake with coconut flakes or grated chocolate for a festive look. This Train Cake will quickly become the star of holiday meals, and its refined taste will remain in everyone's memory.

Personalized version: You can add a few drops of vanilla extract for extra flavor or replace the dark chocolate with milk chocolate for a sweeter cream. Also, feel free to experiment with different types of coconut, such as flakes or toasted coconut, to add a crunchy texture.

This Train Cake is not just a dessert, but a true culinary masterpiece that will bring smiles to the faces of your loved ones. Cook it with love, and the result will surely meet your expectations!

 Ingredients: For the base: 8 eggs, 8 tablespoons sugar, 4 tablespoons oil, 4 tablespoons cocoa, 8 tablespoons flour, rum essence, 1 baking powder. For the coconut cream: 375 ml milk, 50 g coconut, 150 g white chocolate, 250 ml liquid cream, 10 g gelatin. For the chocolate cream: 250 g dark chocolate, 300 ml liquid cream. For the glaze: 200 g dark chocolate, 50 g butter, 100 ml liquid cream.

 Tags:  cake train whipped cream chocolate coconut