Traditional recipes

Molly Cake

Molly Cake

Molly cake is a cake that has the particularity of having whipped cream inside the dough, having a very thick texture and being nice "moist" is a perfect base to use for cakes coated with sugar paste. Her name, Molly Cake, derives from the person who invented the recipe, a talented cake designer, as a breakfast dessert I used this base as a starting point for the cake I prepared on the occasion of Elisa's name day, although is also excellent in nature, soon for the complete cake: *

Method

How to make Molly Cake

Whip the cold cream from the refrigerator and set aside.

In a large bowl, whisk the eggs with the sugar for at least 15 minutes until frothy.

Then add the sifted flour with baking powder and vanilla to the mixture.

Continue to whip until you get a homogeneous mixture.

Now add the whipped cream previously.

Mix with a spatula moving from top to bottom without disassembling the mixture.

Transfer everything to a greased and floured mold.

Bake the cream sponge cake in a preheated static oven and bake at 180 ° C for 30 minutes, then at 160 ° C for another 20 minutes.

Let it cool and the Molly Cake is ready.


La Chicchina

I need a quick and easy cake to celebrate 8 years of family, and here comes the Chicchina with this wonder! Thanks dear, I'll do it now! Beautiful cake and great photos!

Whipped Cream? I got my eyes on my heart! Who knows what goodness! Absolutely to try.

wow what a gorgeous cake. To try )

A good weekend goodbye a big kiss.

Heck I was missing this one, it's a show, I have to see to it soon. Kisses Sabry

You never let me down. You know I've wanted to try this cake for a while? The look is divine, it must be exquisite. many kisses Cri and good weekend

Very simple and delicious

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La Chicchina


Ingrediants

1- Let's start preparing the Molly Cake by preheating the oven to 180 ° C and lining a pan with a diameter of about 18 cm with a sheet of parchment paper. therefore keep aside.

2- Pour the eggs and sugar into a large bowl. Whip the ingredients using the high-speed electric whisk, until the mixture is tall and whitish.

3- Add the 00 flour, the yeast for desserts and the vanillin. Mix again using the electric whisk until the mixture is smooth and free of lumps.

4- Pour the cream into another large bowl. Then assemble it until stiff, always using electric whips.

5- Using a spatula, slowly and gradually incorporate the whipped cream into the mixture. We should get a smooth, homogeneous and lump-free mixture.

6- Pour and level the final mixture inside the pan.

7- Bake the Molly Cake at 180 ° C for about 40 minutes. At the end, do the toothpick test.


Molly cake with chocolate & # 8211 very soft base cake

Since you really like the classic version of the Molly cake I decided to prepare this soft cake base in version al chocolate. For all those who are unfamiliar with this cake, it is one very soft base, a sort of sponge cake, with whipped cream in the dough. The idea comes from the brilliant mind of a cake designer Eleonora Coppini.

The cake is perfect to be filled or decorated with different types of creams or to be covered with sugar paste. Soft and delicate, this cake turns out almost entirely flat and does not crumble. It is a cake without butter and without oil but with the cream that guarantees the right need for fat in the dough. The amount of sugar, even if it seems high, I assure you that it guarantees an excellent result and is not at all cloying.


How to make Molly cake

Beat the eggs with the sugar for about 20 minutes using the electric whisk.

Combine with a spatula the sifted flour and baking powder with gentle movements from bottom to top and finally add the fresh whipped cream (not excessively).

Pour the mixture into a mold of 18/20 cm in diameter and at least 10 cm in height, greased or lined with parchment paper and bake in a preheated oven at 160 ° for about 1 hour (do the toothpick test). If it starts to darken too much, cover it with aluminum foil or baking paper. Let it cool and remove it from the mold.


Original American Molly Cake Recipe: Ingredients and Preparation

For the preparation of the Molly Cake need one mold of the size of 22 centimeters in diameter and a mixer or a planetary mixer. Let's now see what the necessary ingredients and the relative doses:

  • 250 gr of type 00 flour
  • 250 grams of granulated sugar
  • 3 whole eggs
  • 250 ml of fresh cream
  • 10 gr of baking powder
  • 1 tablespoon of vanilla essence.

The first phase for the preparation of the Molly Cake sees the making whipped cream: make sure the cream is cold from the refrigerator, put it in a bowl and begin to work it by hand or through a correct appliance until it reaches one soft texture.

In another vessel go to work the eggs with the sugar, mixing everything until the latter dissolves completely.

Now add the flour, baking powder and vanilla extract to the dough, taking care of always work everything continuously and uniformly through an electric mixer, or by carrying out this operation manually.

Now add the whipped cream to the mixture previously made using a spatula, mixing well through a movement from the bottom up, being careful not to completely dismantle the cream, because the latter will give the cake final volume.

You will eventually get a smooth and compact dough, which will have to be poured into the mold having a diameter of about 22 centimeters, previously greased or lined with baking paper. Level the dough well inside the mold and then put it in the oven, which should be previously heated to 180 degrees.

The Molly Cake it takes about 55-60 minutes to cook, but we recommend already after 45 minutes to check the consistency of the same through the toothpick test.

Try to do not open the oven until cooked if you want the cake to swell well, also if during cooking the Molly Cake should color too much but still be raw inside, cover it with a sheet of aluminum foil and lower the oven temperature to 160 degrees, continuing to cook for a few additional minute.

Once cooked, remove it from the oven and let it cool, you can then consume it as it is or use it as a base for other kinds of preparation.

It is a cake that it can be stored at room temperature for a few days, covering it with a transparent film, until it maintains its characteristics of compactness and softness.

Among the variations and tips to improve the taste there is the possibility of add some grated lemon zest to the dough, but also with the aroma of vanilla.


MOLLY CAKE - Sponge Cake with Cream

The name says it all: this is the famous recipe of a well-known cake designer "Molly" !!


It is a variant of the classic sponge cake, generally flavored with vanilla or lemon zest, which involves the addition of whipped cream.

The whipped cream makes this sponge cake less dry, more full-bodied and you feel less the taste of the egg .. not to mention that the result will be a nice high sponge cake !!

Ingrediants:

250 g whipping cream (also vegetable)

Method:

As for the sponge cake, you will have to whip the eggs with the sugar for at least 15 minutes. Mix the flour with the baking powder and vanilla (or grated lemon zest or other).

When the eggs are well whipped always using the whisk, add the flour by spoonfuls incorporating it completely.

Whip the cream and add it to the mixture this time by hand, incorporating it gently, mixing from the bottom up. You will get a nice thick mixture.

Pour into the pan (20 cm) and bake at 160 ° for 50 min. approximately. I used the static oven, but the recipe also includes the use of the convection oven. (but I preferred to play it safe!)

The result was a 9 cm high sponge cake !!

Important notes:

  • Do not open the oven for the first half hour or so of cooking to prevent the sponge cake from deflating.
  • Sponge cake (with or without yeast) and all desserts that use yeast must always be baked in a static and non-ventilated oven.
  • If during the first ten minutes of cooking the surface of the sponge cake tends to immediately become dark and crunchy, lower the temperature slightly, without opening the oven, and continue cooking considering that it will probably take a few more minutes.
  • Check the cooking with the use of a stuzzicandeti: if you put it in the center of the cake it comes out clean and not moist, then the cooking is complete.
  • If the toothpick test says the cake is ready, remove it from the oven even if the cooking time has not completely passed. The times indicated in the recipes are always indicative, each oven has its own particularity and you have to learn to know it.

AMBER (Wednesday, March 27, 2013 21:42)

But should it be turned upside down as soon as it is removed from the oven like sponge cake?

decorcake (Wednesday, March 27, 2013 21:49)

Hello Amber .. in general all the cakes when you take them out let them rest for a few minutes in the pan and then turn them upside down on a grill. In this way "remedies" to the upper camber that is often created during cooking!

TERRY (Wednesday, 17 July 2013 17:45)

IF YOU WANT TO MAKE A 26 IN DIAMETER CAKE, DO I DOUBLE THE DOSES? THANK YOU.
CONGRATULATIONS FOR THE SITE.
I HAVE TO MAKE THE CAKE FOR MY CHILD, IS IT OK IF I MAKE A MILK BATH AND FILLED WITH NUTELLA CREAM?

decorcake (Tuesday, 27 August 2013 22:15)

Hi Terry! It's great if you double the doses and the combination of flavors with Nutella cream and milk bath is also perfect! :)
Sorry if I answered you very late. Have you already done it? How did it go?? Giorgia

silvana (Saturday, 21 September 2013 19:22)

hello I have to fill the cake for my father-in-law, what wet can I put, what do you recommend as a filling! he really likes lemon. I would like to make a good impression. Thank you

Barbara (Tuesday, 01 October 2013 22:58)

Hi, do you think you can simply add cocoa powder to make a chocolate Molly cake? how do i manage with the doses? Thank you..

Tiziana (Thursday, 10 October 2013 17:03)

Bye! Do you think I can use self-raising flour? If yes, usual dose?
Thanks

Sabrina (Saturday, 12 October 2013 12:07)

I have a 34 cm diameter cake pan and I was thinking of using that, I have to celebrate my daughter's birthday and there will be 45 people, how about if I triple the dose and fill it with two layers, one milk cream and one Nutella cream ?, I was also thinking of using dyes and making a kind of rainbow cake. Will it be enough for everyone?

Sabrina (Saturday, 12 October 2013 12:08)

sorry I forgot, eggs better than the fridge or at room temperature?

Fiorenza (Wednesday, 06 November 2013 12:54)

Hi, in your opinion what are the right doses for a 26 cm cake pan to have it 9cm high like yours? According to you, I can only use the yolks of eggs. The cake is for my granddaughter who is one year old and who does not yet have egg white in her diet. Thanks

decorcake (Sunday, January 26, 2014 6:14 pm)

@ Fiorenza: I would increase the indicated doses by 1/3!

@ Sabrina: that's fine as you say, excellent idea of ​​the rainbow cake. you will see that it will be enough for everyone! this cake really comes very tall! I always have eggs from the fridge

@Tiziana: self-raising flour is fine too, but don't add more yeast.

@Barbara: you can make this chocolate cake, you have to reduce the dose of flour and compensate with the dose of cocoa powder. I would say about 65 / 70gr ..

@Silvana: you can make a lemon cream, you start from the custard recipe but instead of using vanilla you flavor with lemon juice or lemon flavor. For the syrup: water, sugar, lemon juice and lemon zest. Boil everything and let it cool. Then, before using it, remove the lemon peels.

martina (Wednesday, 19 February 2014 16:01)

Hello!! Congratulations indeed .. make some exceptional cakes! So I would like to make a cake with a diameter of 28, what doses do I use? Then I would like to stuff it with a layer of custard and possibly a layer of Nutella, what do you say? Ah, milk bath? Thanks!

decorcake (Wednesday, February 19 2014 16:28)

Hi Martina! if you have to make the classic 12/14 slices in a 28cm mold you can keep my doses which are for a 26cm mold. If, on the other hand, you are 15/18, make a dose and a half, the stuffed double layer is fine! both for the filling you have chosen and for the wet!

Martina (Wednesday, 19 February 2014 21:27)

Thank you very much indeed :-) I hope I do well! In the recipe, however, it says that you use a mold 20 :-)

Marilena (Wednesday, 26 February 2014 21:46)

Hi, first of all congratulations on the site. your cakes are really beautiful :) I would like to ask you to have a 9 cm high cake like yours, using a cake pan with a diameter of 24 cm, can I follow the same doses?

decorcake (Friday, 07 March 2014 21:33)

Hi Marilena, if you use a bigger cake you have to increase the doses a little, if you haven't seen it yet in the documents section to download there is a very useful converter to modify the recipes. I would still do a dose and a half :-P

decorcake (Friday, 07 March 2014 21:40)

@Martina sorry I read you just now. ahahhahahah I'm lost sorry. all recipes are for a cake pan of 25/26, except the molly. :-P every now and then I go crazy! heheheh

mozzy (Saturday, March 29 2014 07:51)

:( to me Molly came 4.5 high. and twice. what happened, I was very careful.

annabella (Monday, March 31, 2014 12:47 pm)

bye! I prepared the cake with the quantities you indicated but using a 26 cm pan and it came just 5 cm and slightly leavened despite cooking for an hour at 160 °. According to use the same pan even without reaching 10 cm in height, should I change the quantities? thanks a lot: D

Fiorenza (Monday, May 26, 2014 10:18 pm)

In your opinion, in the recipe for the spring cake I can replace all the flour with starch. I have to eat gluten-free. Thanks

elena (Thursday, 04 December 2014 17:58)

Hi, I use a rectangular mold measuring approximately 20 x 30 cm. what dose should i use? Thanks!

max (Friday, 05 December 2014 10:23)

I have to make a sponge cake for 45 people, is a rectangular pan 23x30cm okay?

Anna Maria (Sunday, March 15 2015 21:41)

Ottimoooo!
I doubled the doses, I used a 28 cm pan. and a show came. . Thank you. ..

alessia (Tuesday, March 17, 2015 5:10 pm)

hello, to make this type of cake does the height of the pan have to be greater than the one I use for a normal sponge cake?

Giovanna (Monday, 25 January 2016 20:51)

I have. An 18 cm mold .. I would like to get a nice high cake! So these doses are OK? But it is not the classic sponge cake. .since there is yeast! How could I glaze it?

Barbara (Tuesday, January 10, 2017 3:20 pm)

I have a small 15 mold that I will have to overlay on a 25 mold. What are the doses I will have to use for the 15 one? Thanks. My daughter's birthday is Friday. Thanks again.

Francesca (Thursday, March 16, 2017 7:20 pm)

What doses should I do for a 30 cm pan?

Barbara (Sunday, 02 April 2017 09:40)

Can I replace 00 flour with starch, cornstarch or rice flour?

Bring that romantic evening to a sweet conclusion. Petite Cakes are made with creamy layers of ice cream and cake. They have same elegant look as our signature cakes and come in a variety of choices.

Luigina (Saturday, 30 June 2018 17:16)

You could give me the doses for a 40. A 30 those of the 20 you have already shared
. A thousand thanks..

Stefania (Wednesday, 09 January 2019 15:36)

Hello I have to make a cake covered with pdz how many days before can I prepare it?
Thanks

Angela (Monday, January 14 2019 19:36)

Hello I have to make a molly cake in a rectangular mold. What are the doses?

Lucia (Wednesday, June 26 2019 9:05 PM)

Can i use vegetable cream?

Laura (Thursday, 28 November 2019 19:17)

Hi, sorry. I have a pan 30. 30 h 10cm. Can you give me the doses for 10 people? A thousand thanks

Silvia (Friday, January 17 2020 13:12)

Hi, I should make a molly cake in a 12-egg mold, how do I do with the doses?


Molly Cake - Recipes

There Molly cake takes its name from a famous cake designer Eleonora Coppini, aka Molly.

A cake similar to our sponge cake but with a softer core, which is why the Molly Cake does not necessarily have to be "wet".

Ingredients for a 20cm diameter mold

  • 250 gr flour
  • 250 gr sugar
  • 250 gr fresh cream
  • 3 eggs
  • 1 sachet of vanillin
  • 8 g of yeast
  • VARIATION: 50 g cocoa for the cocoa version (decreasing the flour by 50 g)

Beat the eggs with the sugar for at least 15 minutes.

Combine the flour with the baking powder and vanilla (or grated lemon zest or other).

When the mixture (eggs / sugar) is frothy, using the whisk add all the flour and sift it.

Whip the cream and add it to the mixture this time by hand, incorporating it gently, mixing from the bottom up. You will get a nice thick mixture.

Pour into the pan (20 cm) and bake at 160 ° for 50 min. approximately.

I usually use the convection oven as per the original recipe, you can also use the static oven. Use a toothpick to check the cooking.


Italian Rainbow Cookies

Recipe adapted from 'Everyday's a Sundae,' by Stephen Collucci

Yield: 35 cookies

Prep Time: 30 minutes, plus cooling and 5 hours chilling time

Cook Time: 10 minutes

Total Time: 40 minutes, plus cooling and 5 hours chilling time

Ingredients

3 sticks unsalted butter, softened and divided

2 teaspoons almond extract

& frac14 teaspoon green food coloring

& frac12 cup raspberry jam, divided

1 & frac12 cups semisweet chocolate chips, melted

Directions

1. Preheat the oven to 325 & deg and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

2. Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.

3. In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.

4. Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Then let cool completely.

5. Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.

6. Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.

7. Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in an even layer over the surface. Return to the refrigerator and chill until set, 30 minutes.

8. Once set, trim the cake into a 7 & frac12-by-10 & frac12-inch rectangle, reserving all trim for snacking or rainbow cookie ice cream (see the recipe). Cut the cake into 1 & frac12-inch squares, then serve.


Marikacakes

Luna, my friend. this recipe is fabulous. Instead of tragacanth you can use cmc, which represents its chemical synthesis. I did not find the tragacanth and I used the cmc. You can find it at any retailer of pastry products. It serves to give greater elasticity to the sugar paste, which will not crack and can be spread more subtly. I believe that I will not give up + this recipe, despite using a pretty good homemade one (found on Cookaround) of silky sugar paste. Try, then you will tell me. a big kiss.

Bye!
It seems to me an excellent alternative to the common Home made PDZ. I only have the problem of getting the rubber. hihihi. but who knows, sooner or later I succeed!
Ah, one question. but it affects the flavor.

I tasted it and it does not seem to me that the gum alters its flavor, it is a minimal quantity, it only gives greater elasticity and malleability to the dough. I don't know if with these doses and without gum the consistency changes a lot. one should go & quot by trial and error & quot. or try to pick up the gum from some specific site on the internet, maybe even save a little bit. if you want to go home I have some, come and get it. siìììììììììììì. a kiss :)

Thank you dear! I always make Marshmallows foundant but I would like to try the sugar paste and I fully trust your recipe!


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