Cake (three creams)
Description
The pastry is simple and quick to prepare. The cake consists of butter and chocolate sponge layers. The three creams will be of different shades: the darkest at the bottom, then a lighter one, and finally the lightest. One soaking syrup is made of pure rum, while the second one is cooked using rum as a base. The cake turns out incredibly delicious, soft, moist, and aromatic. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Separate the yolks and whites of 6 eggs. Beat the whites until stiff and firm, and beat the yolks until they lighten in color and increase in volume. Divide 150 grams of sugar equally between the two bowls and add vanilla sugar. Beat the egg whites until they form stiff peaks, and thoroughly mix the yolks with sugar. Combine the whites and yolks, then gently fold them together from the bottom up, in one direction, until smooth and uniform.
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Step 2
2. Sift the flour together with cocoa and a teaspoon of baking powder three times.
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Step 3
3. Gradually add the flour to the eggs in several additions. Slowly mix in one direction until a smooth, uniform mixture forms. Then add the melted butter in several portions and gently stir to combine.
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Step 4
4. Grease the bottom of the multicooker bowl with sunflower oil. Select the "Baking" (or "Sponge Cake") mode, set the time for 1 hour. After the multicooker turns off, leave the cake inside for another 15 minutes before removing. If baking in an oven, preheat it to 180°C beforehand. Pour the batter into a pan lined with parchment paper or dusted with flour. Once the sponge cake is baked, let it cool completely. Wrap it in plastic wrap and let it rest for 5–6 hours.
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Step 5
5. Prepare cream No. 1. Beat softened butter with a mixer for 2-3 minutes until it lightens in color and becomes aerated. Beat in one whipped egg yolk. Then sift flour and powdered sugar into the butter and mix with the mixer until smooth. Next, add 15 grams of very cold milk and mix again with the mixer.
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Step 6
6. Prepare cream No. 2. Beat the softened butter with a mixer for 2-3 minutes until it lightens in color and becomes aerated. Then gradually add condensed milk and beat everything with the mixer. Add either vanilla essence, vanilla powder, or rum essence, and a little bit of cocoa to make the second cream lighter than the first.
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Step 7
7. Prepare cream No. 3. Beat softened butter with a mixer for 2-3 minutes until it lightens in color and becomes aerated. Then add 1 tablespoon of sweetened condensed milk and powdered sugar. Beat everything together with a mixer.
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Step 8
8. Place a container over a double boiler so that it does not touch the water. Mix sugar and cocoa in it, gradually adding milk in parts so that it is gradually absorbed into the cocoa. Cook the mixture for about 10 minutes until it becomes smooth and slightly sticky. Add a piece of butter to make it glossy.
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Step 9
9. The ratio of rum to sugar for the soaking syrup should be 1:1. Mix them in a saucepan, dissolve the sugar, and boil over medium heat for about 20 minutes to evaporate the alcohol. Then let the syrup cool completely.
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Step 10
10. The sponge cake should be cut into 4 parts. To do this, make horizontal cuts around the sides with a knife, then insert a thread into the cuts and pull it towards you. Generously soak any 2 layers with the syrup, and lightly moisten the other 2 with plain rum.
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Step 11
11. Spread the first, darkest cream in a thin layer over the soaked cake layer using a spatula. Top with a cake layer soaked in plain rum. Spread a thin layer of the second, lighter cream. Place the third cake layer (soaked in boiled syrup) on top, then apply the lightest cream. Fill any gaps on the sides with leftover cream. Brush the entire cake with the boiled syrup.
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Step 12
12. The frosted cake should chill in the refrigerator for 1 hour. Then transfer it to a wire rack and generously pour the icing over it. Sprinkle chocolate chips on top. Let the cake chill in the refrigerator again for 2 hours to set completely.
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Step 13
13. This is the masterpiece you should end up with!