Prajitura cu Lapte Condensat și Blat de Cacao (Condensed Milk Cake with Cocoa Sponge)
Ingredients
For the Cocoa Sponge Cake:
For the Syrup:
For the Cream:
For the Chocolate Ganache:
Instructions
-
Prepare the Cocoa Sponge Cake:
- In a bowl, mix 180g flour, 25g cocoa powder, and 5g baking powder. Set aside.
- In a separate large bowl, beat 5 eggs with 150g sugar for 5 minutes until the mixture is light and fluffy.
- Add 30ml vegetable oil and mix for another minute.
- Add lemon zest and the sifted dry ingredients, mixing gently with circular motions until well combined.
- Line a 21x31 cm tray with baking paper and pour the batter into the tray, leveling the surface.
- Bake in a preheated oven at 165°C (329°F) for 40 minutes, or until a toothpick inserted comes out clean.
- Let the sponge cake cool completely.
-
Prepare the Syrup:
- In a saucepan, combine 300ml water and 2-3 tablespoons sugar, then bring to a boil until the sugar dissolves.
- Add 100ml Baileys liqueur (or substitute with water and sugar). Let the syrup cool.
-
Assemble the Cake:
- Once the sponge cake is cool, remove it from the tray and peel off the baking paper.
- Slice off the top layer of the cake (optional), and place it back into the tray.
- Pour the cooled syrup evenly over the cake, allowing it to soak in.
-
Prepare the Cream:
- In a large bowl, combine 400ml whipping cream, 300ml condensed milk, and 1 tablespoon vanilla extract.
- Whip until the cream thickens.
- Spread the cream mixture evenly over the cake.
-
Prepare the Chocolate Ganache:
- Finely chop 200g milk chocolate and place it in a microwave-safe bowl.
- Microwave the chocolate until melted, then stir in 50ml whipping cream to form a smooth ganache.
-
Final Assembly:
- Pour the chocolate ganache over the cream layer, smoothing it out.
- Refrigerate the cake, preferably overnight, to set.
-
Serve and Enjoy:
- Once chilled and set, slice and serve your delicious cake! Enjoy!
