Cake with tender sheets and cocoa cream, a classic recipe with a delicious twist for a fine and elegant dessert, worthy of any festive table.
A cake in which you will find 12 layers of pleasure and believe me I am not exaggerating at all! It has 6 fine and tender sheets and in between layers of cream with an intense cocoa taste. And a delicious chocolate glaze on top. Not only does this cake look amazingly beautiful, but it's also incredibly tasty, perfect for serving on special occasions.
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📝 You can find the written recipe here ▶ bucate-aromate.ro/2023/12/pra...
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📌 Ingredients
6 sheets of approx. 38x25 cm
2 eggs (size M)
80 g caster sugar
150 ml of milk
150 ml oil (sunflower)
7 g ammonium for cakes (ammonium bicarbonate) (one sachet)
2 tablespoons of vinegar
a pinch of salt
1 teaspoon grated orange peel (or lemon peel, vanilla sugar, etc.)
650 g flour type 000 (+ 1 more spoon, if needed)
cocoa cream
750 ml milk (3.5% fat)
60 g of starch
150 g caster sugar
40 g dark cocoa
250 g butter with 82% fat
20 ml rum (or brandy, rum essence, vanilla essence, etc.)
chocolate glaze
100 g dark chocolate
50 ml of milk
50 g butter with 82% fat
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🔪 Preparation
tender sheets (approx. 38x25 cm)
In a bowl, beat the eggs with the sugar and a pinch of salt until slightly foamy. Add the milk, oil, lemon zest, and ammonia quenched with lemon juice.
Sieve the flour over the above mixture, then knead until you get a homogeneous dough, like plasticine that does not stick to your hands. If you feel you need more, you can add another tablespoon of flour.
Weigh the dough and divide it into 6 equal parts (for me it was 1134 g : 6=189 g/sheet) Roll each piece of dough into a thin sheet of approx. 38x25 cm. Sprinkle flour on the work surface to make it easier to work.
Prick the sheets with a fork and bake at 175 degrees Celsius (oven preheated!) for 8-10 minutes, depending on the oven (static program, high and low heat). It doesn't have to brown! When they are slightly colored on the edges, they are ready!
Do the same with all the sheets. To prevent them from drying too much, place them one on top of the other and covered with a kitchen towel until the cream is ready.
cocoa cream
Put the sugar, cocoa powder and starch in a saucepan. Pour in the milk little by little and mix with a hand whisk so that no lumps form.
Put the saucepan on low heat and boil the cream, stirring constantly. After it thickens, leave the cream on the fire for another minute, so that the starch settles.
Put the saucepan aside and pour the cubed butter and rum over the hot cream. Stir until the butter is melted and well incorporated into the custard, then leave to cool.
assembly and cooling
Weigh the cream and divide the amount by 5, so you know how much cream to put on each sheet, so that you have equal layers (for me it was 1160 g : 5 = 232 g / layer).
Choose the prettiest sheet and save it to put on top. Brush the sheets with cream, minus the last sheet.
Wrap the cake in cling film and place a weight on top to press down the sheets for 15 minutes, then refrigerate the cake for at least 4 hours.
chocolate glaze - optional
Chop the chocolate and melt it together with the butter and milk. After it becomes liquid let it cool a little.
Remove the cake from the fridge and pour the frosting over the last sheet. Level and allow the glaze to harden.
Cut the cake into rectangles or diamonds. For beautiful slices, wipe the knife blade after each cut.
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