Cake with layers and two creams

Delicious layered cake recipe with two creams: a delight for the taste buds

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 3 hours and 45 minutes (including cooling time)
Number of servings: 12

This layered cake with two creams is a perfect choice for any occasion, whether it's a birthday, a family celebration, or simply a delicious dessert to indulge yourself. The combination of delicate layers and fine creams brings a contrast of textures and flavors that will surely impress everyone. Moreover, it is a recipe that reminds us of childhood and the moments spent around the table, savoring the treats prepared with love.

Let's start our culinary journey!

Ingredients

For the layers (3 layers baked on the back of a 26/40 cm tray):
- 2 egg yolks
- 10 tablespoons sugar
- 10 tablespoons water
- 5 tablespoons oil
- 5 tablespoons milk
- Flour as needed (approximately 750 g, depending on the type of flour)
- 1 packet baking powder (10 g)
- A pinch of baking soda
- 1 teaspoon salt

For the cream:
- 1 L milk
- 8 tablespoons flour
- 4 egg yolks
- 4 tablespoons sugar
- 100 g white chocolate
- 100 g dark chocolate
- 200 g butter (65%)
- 1 teaspoon rum essence
- 1 teaspoon lemon essence
- 1 teaspoon salt

For decoration:
- 1 teaspoon instant coffee

Step by step

1. Preparing the layers

We start by caramelizing the sugar. Put the sugar in a saucepan over low heat and stir constantly to prevent burning. Caramelizing sugar is a fascinating process that transforms sugar from a white powder into a golden substance with a deep, rich taste. Once the sugar has completely melted and has achieved a golden color, carefully add 10 tablespoons of hot water (watch out for steam) and stir vigorously to obtain a smooth syrup. Let it cool.

Helpful tips:
- It is essential to use a heavy-bottomed saucepan to prevent the sugar from burning.
- If you want a more intense caramel flavor, let the sugar caramelize a little longer.

In a bowl, beat the two egg yolks with a pinch of salt, gradually adding the oil and cold milk. Next, add the cooled sugar syrup and mix well.

Sift the flour along with the baking soda and baking powder, and start incorporating it into the egg mixture. Flour is a versatile ingredient, and the amount needed will depend on the type of flour used. The dough should be crumbly but not sticky to the hands. If the dough is too sticky, gradually add more flour.

Variations:
- You can try using whole wheat flour for a healthier version.

Divide the dough into 3 equal parts and roll them out on a floured surface using a rolling pin. Bake each layer for 5 minutes on the back of a lightly oiled tray at 180 degrees Celsius. You will notice how the layers become golden and flaky.

2. Preparing the creams

To prepare the creams, put the milk on the heat with a little salt. In a bowl, beat the egg yolks with the sugar, then dilute them with a little warm milk. Add the flour and mix. Pour the remaining warm milk over the egg and flour mixture.

Divide the obtained mixture into two separate pots, which you will put on the heat. Stir constantly until the creams start to boil. It is important not to leave them unattended, otherwise they may stick to the bottom of the pot.

Once they start to boil, add the white chocolate and 100 g of butter to the first pot, stirring until smooth. In the other pot, add the dark chocolate and 100 g of butter and proceed the same way.

Tips for a perfect result:
- Use high-quality chocolate to achieve creams with a more intense flavor.
- If you want a lighter texture, you can use a mixer to beat the cream a little after it has cooled.

After both creams have cooled, add lemon essence to the white cream and rum essence to the dark cream. These flavors will add a special touch to the dessert.

3. Assembling the cake

Now that we have the layers and creams prepared, it’s time to assemble the cake. Place the first layer on a platter, spread the white cream evenly, then add the second layer and repeat the process with the dark cream. Finally, place the third layer on top.

For an elegant look, reserve 3 tablespoons of the dark cream and spread it in a thin layer on the last layer. Sprinkle a little instant coffee on top for an intense coffee flavor and a sophisticated look.

4. Cooling and serving

Let the cake cool for a few hours (ideally 3 hours) to allow the flavors to blend perfectly. After that, slice and enjoy!

Serving suggestions

This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. Also, vanilla ice cream or a fruit sauce would add a refreshing note to the dessert.

Nutritional benefits

This cake contains ingredients such as eggs and milk, which are excellent sources of protein and calcium. Dark chocolate brings antioxidants, while oil and butter provide healthy fats necessary for a balanced diet.

Frequently asked questions

1. Can I use milk chocolate instead of dark chocolate?
Yes, you can do this, but keep in mind that the cake will taste sweeter.

2. How can I store the cake?
The cake stores well in the refrigerator in an airtight container for up to 5 days.

3. Can I use alternative sweeteners?
Yes, you can replace sugar with natural sweeteners, but check the equivalences to achieve a similar result.

We conclude our culinary journey here and hope you will try this layered cake recipe with two creams. It is a recipe that brings joy and good taste to any home. Happy cooking!

 Ingredients: For 3 sheets baked on the bottom of the tray (26/40 cm): 2 egg yolks, 10 tablespoons sugar, 10 tablespoons water, 5 tablespoons oil, 5 tablespoons milk, flour as needed, 1 packet baking powder (10 g), a pinch of baking soda, 1 teaspoon salt. For the cream: 1 L milk, 8 tablespoons flour, 4 egg yolks, 4 tablespoons sugar, 100 g white chocolate, 100 g dark chocolate, 200 g butter (65%), 1 teaspoon rum essence, 1 teaspoon lemon essence, 1 teaspoon salt. For decoration: 1 teaspoon instant coffee.