Prepare the Cream:
In a saucepan, whisk together 2 eggs, 80 g of sugar, and 40 g of starch.
Gradually add 500 ml of milk while stirring constantly to avoid lumps.
Cook the mixture over low heat, stirring continuously, until the cream thickens. Remove from heat and let it cool down completely.
Make the Cake Batter:
Preheat the oven to 170°C (340°F). Grease a 22 cm (9-inch) mold.
Separate the egg whites and yolks of 4 eggs.
Beat the egg whites with a pinch of salt until frothy. Gradually add 120 g of sugar while continuing to beat until stiff peaks form.
Add the egg yolks one at a time, beating well after each addition.
Mix in 20 ml of vegetable oil and 1 teaspoon of lemon juice.
Sift in 150 g of flour and 1 teaspoon of baking powder, folding gently until combined.
Bake the Cake:
Pour the batter into the prepared mold and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Prepare the Soaking Syrup:
In a saucepan, melt 100 g of butter over low heat.
Add 8 g of vanilla sugar, 20 ml of rum or cognac, 30 ml of water, and 1 teaspoon of powdered sugar. Stir well until combined. Set aside to cool.
Assemble the Cake:
Once the cake is completely cool, divide it into two layers using a sharp knife.
Brush both layers generously with the prepared soaking syrup.
Spread the cooled cream over one of the layers, then place the other layer on top.
Refrigerate for at least 2 hours to set.
Make the Chocolate Glaze:
In a microwave or over a double boiler, melt 100 g of dark chocolate with 30 g of butter until smooth.
Let it cool slightly, then pour the glaze over the chilled cake.
Refrigerate for an additional 15 minutes to set the glaze.
Serve:
Slice and serve chilled. Enjoy!
Serving Suggestions:
Serve with a cup of espresso or cappuccino for an authentic Italian experience.
Garnish with fresh berries or mint leaves for a colorful presentation.
Cooking Tips:
Room Temperature Ingredients: Ensure eggs and butter are at room temperature for the best results.
Cream Consistency: Stir the cream continuously while cooking to avoid lumps and ensure a smooth texture.
Chocolate Glaze: Allow the glaze to cool slightly before pouring to prevent it from running too much.
Nutritional Benefits:
Dark Chocolate: Rich in antioxidants and may support heart health.
Eggs: A great source of high-quality protein and essential nutrients.
Dietary Information:
This cake contains dairy, gluten, and eggs.
Nutritional Facts (per serving, assuming 12 servings):
Calories: 290
Protein: 5g
Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 20g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 90mg
Storage Tips:
Store in the refrigerator for up to 3 days in an airtight container.
Why You’ll Love This Recipe:
Rich and Decadent: A perfect balance of creamy, chocolatey, and moist cake layers.
Elegant Presentation: Looks impressive, ideal for celebrations and gatherings.
Simple Ingredients: Made with everyday pantry staples.
Conclusion:
This Italian Layered Cake with Cream and Chocolate Glaze is a dessert that truly brings a touch of elegance to any table. With its layers of flavor and delicious texture, it’s sure to be a favorite!
Frequently Asked Questions:
Can I use milk chocolate instead of dark chocolate for the glaze?
Yes, milk chocolate can be substituted, but it will result in a sweeter glaze.
What can I use instead of rum or cognac in the soaking syrup?
You can substitute with orange juice or a flavored syrup for a non-alcoholic version.
Can I make the cake gluten-free?
Use a gluten-free flour blend to make the cake suitable for gluten intolerance.
How do I prevent the cream from forming lumps?
Stir constantly while cooking and ensure the heat is low to moderate.
Can I add fruits to the cake layers?
Yes, fresh berries or thinly sliced fruits like strawberries or peaches would complement the flavors well.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cake?
You can freeze the cake without the chocolate glaze for up to 2 months. Thaw and add the glaze before serving.
Is there a substitute for vanilla sugar?
Use regular sugar with a few drops of vanilla extract.
How can I make this cake more festive?
Decorate with edible flowers or drizzle extra chocolate over the top for an elegant look.
Can I use cornstarch instead of starch in the cream?
Yes, cornstarch is a perfect substitute for potato starch in this recipe.
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