Mixed Cake - Cream and Chocolate

To prepare a delicious cake, we will start by carefully separating the egg whites from the yolks. It is important to ensure that no traces of yolk remain in the egg whites, as this will affect their ability to whip. In a large bowl, we beat the egg whites with a pinch of salt using an electric mixer until they form stiff peaks. Then, we add two tablespoons of sugar and continue mixing until we achieve a glossy, stable meringue.

Separately, in another bowl, we will mix the yolks with the remaining sugar. We will continue to mix until the mixture becomes a creamy, homogeneous, whitish foam. This is our base for adding the egg white mixture. With a spatula, we gently fold the yolk mixture into the egg whites, being careful not to deflate the air in the egg whites. Then, we gradually add the flour, mixing with gentle up-and-down motions to maintain a fluffy texture.

Once the flour is fully incorporated, we add the oil and vanilla essence, mixing carefully again. The resulting mixture is poured into a round cake pan lined with parchment paper and baked at a moderate temperature for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. After baking, we let the cake cool completely before cutting it into three equal parts.

Meanwhile, we take care of the cream. Whip the cream until it becomes firm, then add the honey and milk, mixing until smooth. The gelatin, which has been soaked in cold water and then melted in the microwave or over steam, is gradually added to the whipped cream mixture. Finally, we add the chocolate pieces and gently mix.

For the glaze, we melt the chocolate over steam, and when it becomes fluid, we add the liquid cream, honey, and butter, mixing until we achieve a homogeneous and glossy composition.

Now that we have all the components, we move on to assembly. We prepare a syrup from water, sugar, and vanilla essence, which we will use to soak the cake layers. We place the first layer of cake in the baking pan lined with plastic wrap and generously soak it. We add a layer of cream, followed by the second cake layer, which is also soaked, and then another layer of cream. We continue with the last layer of cake and cover it with a layer of cream.

The cake is refrigerated, ideally overnight, so that the cream sets well. After it has been in the fridge, decorating with whipped cream and chocolate glaze will transform this cake into a true masterpiece, ready to impress any guest! Enjoy it with pleasure!

 Ingredients: Ingredients for the base: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, 3 tablespoons of oil, a pinch of salt, vanilla essence. For the cream: 400 ml of liquid cream, 4 tablespoons of honey, 4 tablespoons of milk, 8 g of gelatin, chocolate pieces. For the glaze: 210 g of dark chocolate, 165 ml of liquid cream, 25 g of honey, 42 g of soft butter.

 Tags:  eggs milk unt flour oil sugar honey chocolate christmas and new year's recipes cake