Sunflower cake recipe
Recipe for chocolate cake with dulce de leche cream and caramelized sunflower seeds.
Wyposażenie
- Baking pan approximately 20/30 cm.
Składniki
ingredients for cocoa sponge cake
- 4 egg whites (from size L eggs)
- 4 egg yolks
- 150 g sugar (3/4 cup)
- 140 g wheat flour - all-purpose (1 cup)
- 2 tablespoons unsweetened cocoa
ingredients for caramelized sunflower seeds
- 200 g sunflower seeds (shelled)
- 20 g butter
- 50 g sugar (1/4 cup)
- 2 tablespoons milk
ingredients for soaking
- approx. 120 ml coffee (for me, from two teaspoons of instant coffee)
- 1 teaspoon sugar
- 2 tablespoons amaretto (optional - I added)
ingredients for dulce de leche cream for the cake
- 1 can dulce de leche mass (mine was 510 g)
- 250 g mascarpone cheese
- 2 teaspoons gelatin (plus water for it)
- approx. 2/3 portion caramelized sunflower seeds (lightly blended)
ingredients for chocolate glaze
- 120 ml heavy cream
- 100` g dark chocolate
- approx. 1/3 portion caramelized sunflower seeds
Instrukcja
How to make cocoa sponge cake
- Lightly blend the egg whites and add sugar gradually - increase speed to maximum and blend until the egg whites are very thick and white.4 egg whites, 150 g sugar
- Sift the flour through a sieve together with the unsweetened cocoa.140 g wheat flour - all-purpose, 2 tablespoons unsweetened cocoa
- Add the egg yolks to the blended egg whites and gently mix - either with a spatula or on the lowest mixer speed.4 egg yolks
- Pour in the flour with cocoa and gently mix.
- Pour the batter into the prepared pan.
- Bake at 170 degrees (fan-assisted) for about 20 minutes - until a dry skewer comes out clean.
- After baking, cool the cake, then cut it into two layers.
How to make caramelized sunflower seeds
- Transfer the sunflower seeds to a saucepan, add sugar, butter, and milk - heat until the butter and sugar dissolve.200 g sunflower seeds, 20 g butter, 50 g sugar, 2 tablespoons milk
- Transfer the sunflower seeds to a large baking sheet lined with parchment paper.
- Bake at 180 degrees (top/bottom heat) for about 10-15 minutes - stir the sunflower seeds occasionally.
- Cool the finished sunflower seeds.
- Set aside about 1/3 of the sunflower seeds and lightly blend or chop the rest with a food processor.
How to make dulce de leche cream for the cake
- Put the dulce de leche mass and mascarpone cheese into a mixer bowl - blend until combined.1 can dulce de leche mass, 250 g mascarpone cheese
- Add the lightly chopped sunflower seeds and mix.approx. 2/3 portion caramelized sunflower seeds
- Pour water over the gelatin - just enough to cover it. Let it stand for about 5 minutes, then heat briefly until it becomes liquid.2 teaspoons gelatin
- Add a tablespoon of the dulce de leche cream to the dissolved gelatin and mix thoroughly.
- Pour the gelatin into the rest of the cream and mix quickly.
Sunflower cake - assembling the cake
- Place the bottom cake layer in the pan and soak it with coffee.approx. 120 ml coffee, 1 teaspoon sugar, 2 tablespoons amaretto
- Spread the dulce de leche cream with sunflower seeds over the entire surface.
- Cover with the second cake layer and soak it as well.
- Put the cake in the fridge.
How to make chocolate glaze for the cake
- Pour the heavy cream into a saucepan and heat it.120 ml heavy cream
- When it's hot, add the broken chocolate and stir until it melts.100` g dark chocolate
- Set aside the glaze to cool slightly, then pour it over the cake and spread it in an even layer.
- Finally, sprinkle the cake with the reserved sunflower seeds.approx. 1/3 portion caramelized sunflower seeds
- Refrigerate the cake again for about 2-3 hours.
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