Marika cake
Description
Perfectly pairs with tea and coffee. The "Marika" cake is original due to its unique structure. However, it's simple to prepare—made from sponge cake batter. You'll also need jam (to soak the inner roll). I use strawberry (but other types work as well). The baked good is ready. Serve it at the table.
Instructions
- 1
Step 1
First, prepare the chocolate sponge cake, which will serve as the base and top of the cake. Beat the eggs with sugar and vinegar essence until foamy. Mix the flour with cocoa powder and starch. Gently add the dry mixture to the beaten eggs.
- 2
Step 2
Pour the sponge cake batter into a baking pan. Place in a preheated oven at 200 degrees Celsius for 5 minutes, then reduce the temperature to 180 degrees. Bake for another 20 minutes. Let the sponge cake cool completely, then carefully cut it into two layers and soak each layer with rum or cognac.
- 3
Step 3
Now let's make the dough for the roll: follow the same principle, but without cocoa powder. Beat the eggs with sugar and vanilla essence. Mix the flour with starch, add to the eggs and knead the dough. Line a baking sheet with parchment paper, place the dough on it and spread evenly over the surface. Bake in a preheated oven at 200 degrees Celsius for about 5 minutes. The sponge cake for the roll should remain soft and easy to roll.
- 4
Step 4
Then trim the edges of the sponge cake to make the roll even. Spread jam over the entire surface (I used about 200 grams), then cut it into 3 cm wide strips. Roll up each strip into a swirl, as shown in the photo.
- 5
Step 5
The cream is easy to prepare: beat softened butter with condensed milk, then add cocoa and rum (or brandy).
- 6
Step 6
Now assemble the cake: the most important thing is that the roll and the cake layers are of the same diameter. Spread cream on the first layer.
- 7
Step 7
Place the roll on top. If it is smaller than the layers, trim the layers to match the size of the roll.
- 8
Step 8
Spread the roll with cream and cover with the second cake layer.
- 9
Step 9
Cover the cake with cream on all sides. Decorate with grated chocolate and pieces of the remaining biscuit (for a nicer look, dip them in melted chocolate). Place the finished "Marika" cake in the refrigerator to chill and soak for a couple of hours.
- 10
Step 10
Here's the beautiful "Marika" cake I made.