I am preparing a classic American whoopi pie cake with porous chocolate sponge cakes, textured cream cheese and chocolate glaze made of natural dark chocolate.
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Whoopie cake.
Biscuit:
1. Flour - 250 g;
2. Sugar - 250 g;
3. Milk - 280 g;
4. Cocoa powder - 50 g;
5. Butter - 60 g;
6. Vegetable oil - 60 g;
7. Eggs - 2 PCs.;
8. Soda - 10 g;
9. Salt - 5 g;
10. Vanilla - 3 g;
11. Apple cider vinegar - 20
Cream:
1. Cottage cheese - 800 g.;
2. Powdered sugar - 260 g.;
3. Cream - 260 g.
Impregnation:
1. Cherry syrup (jam, liqueur, jam).
Glaze:
1. Chocolate - 80 g.;
2. Butter - 100 g.
The total output of the finished product is 2.5 kg.
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Recommendations and features of the recipe.
*Milk is warm before adding, not cold;
*Milk with at least 2.5% fat content;
* Cocoa powder is better than dark varieties. It is the dark varieties of cocoa that are traditionally used to make Whoopi pie cake;
*Best of all for this cake, alkalized cocoa is suitable;
*Dark cocoa varieties are more fatty and harder to fake;
*For more information about cocoa and chocolate, you can see in my publication: zen.yandex.ru/media/sladkii_m...
*Butter must be melted or very soft;
*Butter can be replaced with margarine or cream;
*Vegetable oil is any oil of vegetable origin (sunflower, rapeseed, linseed, coconut, nut, hemp, avocado, etc.);
*Oil with a high smoking point is suitable for baking;
*Mayonnaise may be used in the same proportions instead of vegetable oil;
*The weight of 1 egg is 65-70 g, or category O (selected);
*Apple cider vinegar can be replaced with wine;
*Well-cooled cottage cheese. If the curd cheese is not sufficiently chilled, the cream may not work;
*Cottage cheese in this Profi Cheese recipe;
*Cream, well cooled at least 33% fat content;
*Instead of cherry syrup for impregnation, you can use: jam juice, jam, topping, juice from boiled cherries;
*For chocolate glaze, at least 75% cocoa bean content;
*Butter for glaze at least 72.5% fat content;
*After adding the dry ingredients to the egg mixture, knead the dough for 5 minutes;
*After adding vinegar, knead for 20-30 seconds;
*The baking dish is 23-25 cm;
* According to this recipe, I used a 23 cm form;
* The baking time is 60 minutes at a temperature of 170C at an average level;
*The baking time may differ from the one stated in the recipe;
*The baking time depends on the size of the mold, the characteristics of the products and the functionality of the oven;
*After cooking cream cheese, put the product immediately in the refrigerator;
* Remove the chocolate sponge cake not immediately from the mold, but let it stand at room temperature for 10-15 minutes;
*Cut only the cooled chocolate sponge cake (not warm);
*Apply cream cheese only on a cooled chocolate sponge cake;
*In the absence of chocolate, you can prepare chocolate glaze with cocoa: • Очень простая, шоколад...
*After assembly and decoration, put the finished cake in the refrigerator for at least 5 hours to soak and stabilize;
*Keep the cake in the refrigerator for no more than 5 days, from the date of preparation;
*Country of origin USA.
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