Traditional recipes

Dessert cake with chocolate cream and rum

Dessert cake with chocolate cream and rum

Countertop: Separate eggs. Whisk the egg whites with a pinch of salt, then add the sugar one at a time and mix until you get a thick foam like meringue. Add water and mix a little more. The yolks are mixed with the oil then incorporated into the foam. The ground hazelnuts are mixed with baking powder and flour then incorporated into the foam in two batches. Pour into a tray lined with baking paper with a diameter of 26 cm. Place in the preheated oven at 180 degrees for 30-35 minutes. The toothpick test is done. Allow to cool well then cut in half.

Cream: In a saucepan put flour, pudding powder, sugar and pour milk little by little and mix well. Put on low heat and leave to thicken, stirring constantly. Remove from the heat, add the butter and mix well. Allow to cool by covering the cream with cling film so as not to peel.

Prepare the syrup from water, sugar and rum essence or any other flavor you want.

Cake assembly: Place the first top on a plate, syrup and grease with a part of the cream. (We keep the cream for decoration). Place the syrupy biscuits over the cream and then the cream again. Place the second worktop on top and syrup. Grease the cake with the rest of the cream.

Melt the dark chocolate in the 80 ml liquid cream in a saucepan. Allow to cool slightly then pour over the cake, letting it run smoothly over the edges.

Sprinkle chopped hazelnuts on top, pieces of chocolate, candies ... according to everyone's imagination.

Good appetite!

Raffaello cake with white chocolate cream

The best Raffaello cake with white chocolate cream. The taste conquers you from the first sip.


For the countertop:
250 grams of egg whites (8 egg whites approx)
150 grams of sugar
100 grams of coconut
40 grams of white wheat flour
a tablespoon of vanilla essence
25 grams of butter for greased tray

For the cream:
250 mascarpone
150 white chocolate
200 cream 30%
vanilla essence

For syrup:
2 tablespoons coconut milk
100 ml of water

For candy:
four tablespoons of coconut

For decoration:
two tablespoons of coconut

How to prepare Rafaello cake with white chocolate cream:

For the countertop:
We start by turning the oven to 160 degrees and preparing a round cake tray with removable walls.

Video: Κέικ σοκολάτας Επ. 27. Kitchen Lab TV. Άκης Πετρετζίκης (October 2021).