If you are looking for a recipe for a sweet cake with a sour jam flavor, consider making a cube cake. Black currant jam and whipped cream
The recipe for cheffarid cube cake, which you can find below, is very simple. The cocoa cake needs few ingredients to prepare and is quickly baked. Usually, recommend the cube cake to all those with a sweet tooth because it is very sweet. Have fun baking.
Ingredients for the cube cake
Cocoa cake:
- 3 eggs
- 50 g biscuit flour
- a pinch of salt
- 25 g black cocoa
- 80 g powdered sugar
- 1/2 teaspoon baking powder
Punch:
- 75 ml warm water
- 2 tablespoons lemon juice
- 1 tablespoon powdered sugar
Kaymak cream:
- 250 g dulce de leche
- 200 g mini meringue
- 200 g unsalted butter
Additionally:
- black currant jam (220 g)
- 50 g grated chocolate
Whipped cream:
- 500 ml whipped cream (36%)
- 50 Milliliters of water
- 8 g gelatin
- 2 tablespoons powdered sugar
How to make cube cakes
Cocoa cake: beat the eggs in a bowl, add powdered sugar and a pinch of salt. Beat until they are fluffy and almost white. Mix the flour with baking powder and cocoa, then sieve everything through a sieve. Add the sifted dry ingredients in small portions to the beaten eggs. Combine the ingredients relatively quickly but carefully. Bake the cake in the oven preheated to 180 degrees for 20 minutes. After removing from the mold, let the baked cake cool down.
Punch: Mix water, lemon juice, and powdered sugar in a cup. Drizzle the cold cocoa cake with a cold punch and coat the cake well with the currant jam
Dulce de leche cream: Put the softened butter in a bowl and rub until it is airy and creamy. When done, add the dulce de leche cream in portions, mixing constantly. Finally, add the crushed meringues and mix. Put the cream on the cake. smeared with a punch beforehand and smeared with jam
Whipped cream: Pour 100 ml of the total of 500 ml of cream and leave to stand at room temperature – keep the remaining 400 ml in the refrigerator. Mix the water with the gelatin in a small bowl, then set aside for 10 minutes. Then heat the gelatine (but do not boil) and stir it warm with 100 ml cream. Stir and let cool
Whisk the cold 400 ml cream and powdered sugar in a bowl. When the cream is almost thick, add the remaining 100 ml of cream with the gelatine. Keep hitting for a few seconds so it all comes together nicely. Put the cake in the refrigerator for a few hours to allow the cream to thicken. Decorate the cake whatever you like.
Good to know about making cube cakes
The eggs for making the cake must be at room temperature as these eggs are best to beat
The shape of the baking dish you can use is 8 x 12 inches.
always assemble the cake in the same baking dish in which you can bake it. Often cover the sides of the pan with extra aluminum foil so that the creme-dulce-de-leche mixture doesn’t leak.
You can buy mini meringues in stores or bake them yourself according to the recipe.
Gourmets Food 