- Eggs C0 – 2 pieces. (weight 120 g)
- Butter 82.5% – 90 g
- Cream 10% – 150 g
- Cocoa – 10 g
- Salt – a pinch
- Sugar – 170 g
- Flour – 200 g
- Baking powder – 6 g
- Red paint – 1-2 tablespoons. (can be gel)
For the cream:
- Mascarpone – 250 g (or other cream cheese)
- Cream 33% – 200 g
- Powdered sugar – 30 g (to taste)
- Vanilla sugar – 1 tablespoon
- 10% cream – 30-100 g (depending on how many wet cakes you like)
- Jam or strawberry jam, raspberry or cherry – 5-6 tablespoons. l.
Video view: The process of making a cake
Cake step by step
Beat the butter at room temperature with the sugar and a little salt, add the eggs one by one, beat until fluffy and homogeneous. Pour the cream. All ingredients should be at room temperature.
Mix the flour with the baking powder, sift the cocoa, mix everything. Gradually add the dry ingredients to the wet ingredients, making a smooth dough. You do not need to shake it for a long time. Add ink until the desired color is obtained.
Roll the dough into an 18 cm diameter mold, bake at 180 degrees for 30-40 minutes, guided by your oven and cake readiness. Readiness can be checked with a wooden skewer, it should come out completely dry. Let the finished cake cool in the mold for 15-20 minutes, then remove it from the form, wrap it with cling film and let it cool completely. You can leave it in the fridge for 4-8 hours to bake.
Cream cheese and whipped cream should be very cold, and the cream should be 33% fat, cream with lower fat content will not be beaten. Add powdered sugar to taste and vanilla sugar to the cream cheese and whipped cream. Start beating at low speed, gradually increasing it.
Beat the cream until fluffy, but not too long, otherwise the whey may peel off and turn into butter.
When the cake has cooled completely and rested, cut the resulting top, leveling the cake. The cake itself can be cut into 2 or 3 parts as desired.
Wet each cake with cream, coat with jam. Spread half of the cream on the bottom cake. Place the second cake on top. Cover the top and sides of the cake with the remaining cream, place in the fridge for 20-30 minutes for the cream to stand.
Grind the top previously cut into crumbs with a blender. Decorate the top and sides of the cake with the resulting crumbs.
Let the cake soak for at least 1-2 hours, or better yet, leave it in the fridge overnight and enjoy!