Italian Layered Cake with Cream and Chocolate Glaze
Ingredients:
For the Cream:
2 eggs
80 g (⅓ cup) sugar
40 g (⅓ cup) starch (cornstarch or potato starch)
500 ml (2 cups) milk
For the Cake:
4 eggs
A pinch of salt
120 g (½ cup) sugar
20 ml (1½ tablespoons) vegetable oil
1 teaspoon lemon juice
150 g (1¼ cups) flour
1 teaspoon baking powder
For the Soaking Syrup:
100 g (7 tablespoons) butter
8 g (1 tablespoon) vanilla sugar
20 ml (1½ tablespoons) rum or cognac
30 ml (2 tablespoons) water
1 teaspoon powdered sugar
For the Chocolate Glaze:
100 g (3.5 oz) dark chocolate
30 g (2 tablespoons) butter
Instructions:
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.