Fudge cake recipe
Recipe for fudge cake on a sponge base with dulce de leche cream.
Wyposażenie
- Baking pan approximately 24/24 cm or 20/30 cm.
Składniki
ingredients for the cake sponge
- 4 egg whites (from size L eggs)
- 4 egg yolks
- 100 g sugar (- half a cup)
- 100 g wheat flour - all-purpose (2/3 cup)
- 2 tablespoons potato starch
ingredients for the fudge cream
- 750 ml heavy cream (well chilled, I used 30%)
- about 300 g dulce de leche (from a can - or to taste)
- 4 teaspoons gelatin (+ a little water)
ingredients for soaking
- 2 teaspoons sugar
- about 300 ml lukewarm water
Instrukcja
How to make the sponge cake for the fudge cake
- Add sugar to the egg whites and beat until the whites are white and very thick.4 egg whites, 100 g sugar
- Sift the wheat flour and potato starch through a sieve.100 g wheat flour - all-purpose, 2 tablespoons potato starch
- Add the egg yolks to the beaten egg whites and gently mix - you can do this on the lowest speed of the mixer.4 egg yolks
- Add the flour and gently mix.
- Line the baking pan with parchment paper.
- Pour in the batter and level the surface.
- Bake the sponge cake at 170 degrees (convection) for about 20 minutes - until a dry toothpick comes out.
- After baking, cool the sponge cake, then cut it into two layers.
How to make the fudge cream
- Transfer the dulce de leche to a bowl and add some heavy cream (from the 750 ml) - mix briefly until the dulce de leche becomes more liquid.about 300 g dulce de leche
- Whip the remaining heavy cream until thick.750 ml heavy cream
- Add the dulce de leche to the cream and gently mix with a spatula.
- Cover the gelatin with a small amount of water (just enough to cover it). Let it sit for 5 minutes to swell, then briefly heat it until it becomes liquid (I put it in the microwave for about 10 seconds).4 teaspoons gelatin
- Add a tablespoon of the fudge cream to the gelatin and mix. Pour this tempered gelatin into the rest of the cream and mix thoroughly.
Fudge cake - assembly
- Place the bottom layer of sponge cake at the bottom of the baking pan.
- Soak it with sugar water.2 teaspoons sugar, about 300 ml lukewarm water
- If you like sweeter cakes, you can now spread the top of the sponge cake with the remaining dulce de leche from the can.
- Spread about half of the dulce de leche cream over the sponge cake.
- Place the second cake layer and soak it as well.
- Spread the rest of the cream and level the surface.
- Refrigerate the cake for several hours - so that the cream sets.
- Before serving, you can drizzle the top of the cake with a little caramel sauce.
Uwagi
A cup has a capacity of 250 ml.
Wartości Odżywcze
Serving: 100gCalories: 270kcalWeglowodany: 24gProtein: 6gTłuszcz: 17g
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