Delight Cake for Coffee
The broken layer cake with caramel-filled wafers is a true culinary gem, perfect to be enjoyed alongside a fragrant coffee or a comforting tea. This recipe combines textures and flavors in a way that will impress both family and friends. Preparing this cake is a delightful experience, and the final result will surely make you want to repeat it!
Preparation time: 1 hour
Baking time: 15 minutes
Cooling time: 5-6 hours (or overnight)
Number of servings: 12-15
The story of the cake
This cake is inspired by the tradition of baking thin layers, an ancient technique that has been perfected over time. The combination of delicate layers with rich fillings has led to the creation of delicious desserts, cherished by generations. The combination with wafers and caramel adds a unique taste that enriches the tasting experience.
Ingredients
For the layers:
- 3 egg yolks
- 250 g butter (82% fat)
- 10 tablespoons milk
- 150 g sugar
- 1 packet baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Flour as needed (approximately 800 g)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the chocolate cream:
- 1 crumbled layer (from the 3 layers)
- 150 g dark chocolate
- 400 ml milk
- 150 g peanut butter
- 100 g sugar
- A pinch of salt
For the caramel wafers:
- 2 wafers (preferably Lica)
- 6 egg yolks
- 8 tablespoons sugar
- 150 g nuts
- 250 g butter (65% fat)
- A pinch of salt
Additionally:
- 250 g sour jam (plum or apricot)
Preparing the cake
1. Preparing the layers:
In a large bowl, cream the butter with the sugar until fluffy. Add the egg yolks mixed with a pinch of salt and homogenize. Incorporate the milk, vanilla extract, and the baking soda mixture with vinegar.
Sift the flour together with the baking powder and gradually incorporate into the dough until you achieve a slightly firm consistency that doesn’t stick to your hands. Cover the dough with plastic wrap and refrigerate for 30 minutes.
2. Baking the layers:
Divide the dough into three equal parts. On the back of a baking tray (28 x 40 cm), roll out each portion of dough, ensuring it’s not too thick. Bake each layer at 180°C for 4-5 minutes until slightly golden. Don’t forget to poke the layers in several places to prevent bubbling.
3. Preparing the caramel wafers:
In a bowl, beat the egg yolks with a pinch of salt and 2 tablespoons of sugar. Place the mixture over a steam bath and stir continuously until thickened. In a pan, caramelize 6 tablespoons of sugar over low heat, stirring constantly. Once the sugar is completely melted, add it to the egg yolk cream and mix well. Then, add the lightly crushed nuts.
Fill the two wafers with the obtained cream and set aside.
4. Preparing the chocolate cream:
In a pot, combine the milk with the sugar and salt and bring to a boil. Add the dark chocolate and stir until melted. Add the peanut butter and homogenize. Pour the hot mixture over the crumbled layer and mix well.
5. Assembling the cake:
Start with one layer in the prepared tray, spread with the plum jam, and add half of the chocolate cream. Place the caramel-filled wafers on top, then spread the other half of the chocolate cream and cover with the last baked layer.
Press gently to even it out, then cover the cake with plastic wrap and place weights on top, such as thick books. Let it cool for at least 5-6 hours or ideally overnight to allow the layers to soften.
6. Serving:
Once the cake has cooled well, sprinkle powdered sugar on top. Cut into portions and enjoy alongside freshly brewed coffee or aromatic tea. This cake will surely become a favorite for breakfast or afternoon snacks.
Helpful tips
- Make sure the butter used is at room temperature for better incorporation into the mixture.
- You can replace the plum jam with any other preferred sour jam, such as apricot or raspberry jam.
- If you want a less sweet version, reduce the amount of sugar in the chocolate cream.
Frequently asked questions
1. Can I use other types of chocolate?
Yes, you can experiment with milk chocolate or white chocolate, but keep in mind that these will change the final taste of the cake.
2. What do I do with the leftover egg whites?
Egg whites can be stored in the freezer. Note the number of egg whites and use them later to make meringue or another dessert.
3. How can I make the cake healthier?
You can replace the butter with a healthier cocoa butter or use natural sweeteners instead of sugar.
This broken layer cake with caramel wafers is not just a dessert, but a taste experience that will bring joy and delight to every meal! Enjoy every bite and share the joy of cooking with your loved ones!
Ingredients: For 3 sheets: 3 egg yolks 250 g butter (82%) 10 tablespoons milk 150 g sugar 1 packet baking powder 1 teaspoon baking soda 1 teaspoon apple cider vinegar 1 packet baking powder flour as needed (approximately 800 g) 1/2 teaspoon salt 2 teaspoons vanilla essence For the cream: one crumbled sheet 150 g dark chocolate 400 ml milk 150 g peanut butter 100 g sugar a pinch of salt For the caramel wafers: 2 wafers (Lica) 6 egg yolks 8 tablespoons sugar 150 g hazelnuts 250 g butter (65%) a pinch of salt Additionally: 250 g sour jam (plums, apricots)
