Traditional recipes

Cake with fluffy top and cocoa cream

Cake with fluffy top and cocoa cream

Cocoa cream

In a bowl, mix the cocoa, sugar and water. Place on the fire and stir continuously until you get a thicker cream. Remove the bowl from the heat, add the yolks, mixing vigorously for approx. 3 min ..


Whisk together the egg whites with a pinch of salt, then add the sugar and mix for another 2-3 minutes. With the help of a whisk, carefully incorporate the flour and 1/3 of the (cold) cream above. Pour the composition in a form lined with baking paper (diameter 26 cm.) And bake in the preheated oven for 15 minutes at 150 degrees, 35 minutes at 160 degrees. After cooling, cut the top in half.

Cream for filling and garnishing

Mix the butter (kept at room temperature) with what is left of the above cream (2/3) and the rum essence until the composition becomes fluffy, then with the help of a whisk it is incorporated into the whipped cream obtained from the cream.


Glue the 2 sheets on the counter with 1/3 cream and garnish with the rest. I shaved the chocolate on top.

Good appetite!

Whole egg and cocoa cake top

The whole egg top is my favorite and I make it very often. I find it extremely convenient to do, especially since I have a mixer from the one with a stand and I practically release the eggs in the bowl of the mixer, put the sugar and let it do its job as long as I can.

I told you in another article about how to make this type of countertop only then it was about one simple countertop, of whole eggs, only with flour. Now we'll make it with cocoa. I mean, even better because a cocoa countertop makes me think of chocolate. Yummy!

The preparation method is one, as I said above, extremely simple. All this work takes about 20 minutes maximum after which we can put the composition in the oven for 30 minutes, approximately and, here's how, in less than an hour and with minimal effort we have a fluffy cake top, economical and easy to make .

This cake top made of whole eggs and cocoa can be made without baking powder. It comes out as fluffy as the one in which you put baking powder. However, if you still have fears, if you think that the composition of eggs and sugar has not increased enough or somehow left after you put the flour, you can add, for more safety, a teaspoon of baking powder.

In order to get a good cake top, you should weigh the total amount of eggs. The rule you need to follow to measure the rest of the ingredients is this: the amount of sugar added to the amount of flour should give the total amount of eggs used.

For example, if an egg weighs 50 grams (about as much as an average egg weighs) then we will use 25 grams of flour and 25 grams of sugar. As cocoa powder is slightly thicker than flour we will replace a small part of the flour with cocoa but not in a ratio of 1 to 1 but less.

In this case, for 5 medium eggs we used 125 grams of sugar, 100 grams of white wheat flour and 5 grams of cocoa. I don't weigh eggs anymore. I have experience in making the countertop and I no longer need to weigh exactly, but this is how the pastry works, everything exactly, well weighed.

Violet cake with fluffy walnut top and ness cream

Method of preparation: Top preparation. Whisk the egg whites with the sugar, add the yolks, then pour the oil into a thin thread and mix for about 2-3 minutes. Add walnuts, milk and flour mixed with baking powder and cocoa. Mix the composition well with a spatula until all the ingredients are homogeneous, and pour the composition into a 25 cm tray lined with baking paper. Bake the tray for about 20-25 minutes at 180˚C and after the top is baked, leave it to cool in the pan.

Preparation of the cream: In a metal bowl, mix the yolks with the sugar until they become creamy, then place the bowl in a bain marie. Boil the cream, stirring constantly, until it thickens, then remove from the heat and allow to cool. After it has cooled, gradually add the ness and butter to the composition, mix well until the cream becomes frothy and fine, then leave it to cool. Candied fruit can be added to the cream if desired.

Preparation of the glaze: Boil the whipped cream until it reaches boiling point. Remove from the heat and add the chopped chocolate and butter. Mix until melted and mix all ingredients well. Pour the warm icing over the cake top.

Syrup preparation: Boil the water with the sugar until a thick syrup is made. Leave to cool and add the rum.

Assembling the cake. Over the top of the tray add the syrup and syrup the top well, then add the cream and level well. Decorate with chocolate icing according to everyone's imagination. Let the cake cool for 2-3 hours before serving.

Cocoa cake top

It is an easy cake to make. If another time I beat the egg whites and yolks separately, this time I beat whole eggs, along with a pinch of salt and sugar. I made this attempt and I want to tell you that a fluffy, beautifully raised countertop came out.

So, in a bowl we put whole eggs (of course broken, without shell). Learn to break the egg and put it in another bowl first (I use a cup of coffee) and if it is ok (the egg white is white to pink, transparent, without being cloudy or opaque, and light yellow to reddish yellow) then put it in the bowl where you will beat the eggs. Add a pinch of salt, caster sugar and vanilla sugar and beat with a mixer or robot until it doubles in volume and the composition is creamy.

Add the oil and incorporate it easily, with wide movements, with a spatula or a wooden spoon, from the bottom up, by overturning. This movement is recommended so as not to lose air from the eggs. If you use baking powder, I suspect that these slight movements of mixing by overturning are useless.

Gradually add flour, 2-3 tablespoons and mix gently, with the same turning movements.

At the end, add sifted cocoa and mix lightly.

Pour the resulting composition into a tray lined with baking paper, 22 cm in diameter. I wallpapered only the bottom of a tray with removable walls. I dripped a few drops of oil on the baking paper.

I put the tray in the preheated oven, at 180 degrees Celsius, on ventilation, for 30-40 minutes. After 30 minutes you can open the oven door to check the worktop. Test the toothpicks. If it comes out clean & # 8230 means it is ready.

After the countertop has cooled, you can cut it. I cut it into 3 sheets. I use a serrated knife. Divide the cake top, ochiometrically, vertically, into 3 sheets. It is cut easily, all around, always rotating the worktop, without going deep. When you reach the place where you started cutting with the knife, go deeper into the cake top with it. Usually, a cake top is mounted upside down, meaning the bottom will be covered and the bulging part will be at the bottom.

Cocoa top for cake

I come to your aid with an extremely simple recipe for a fluffy cocoa top, easy to cut and syrupy and most importantly without baking powder. And now you're wondering, & # 8221? world! When I made the tops with baking powder, they grew a lot in the oven and at the end, when I took them out, they went to the valley :-)) Instead, this recipe makes the top grow a lot and in the end it remains intact, very fluffy .

andIngredients for a brown countertop with a diameter of 26 cm:

Ingredients for a white countertop with a diameter of 26 cm:

Method of preparation:

Turn the oven to 180 degrees. Beat the abuse foam with a pinch of salt for 2-3 minutes, gradually add the sugar and continue to mix for 20 minutes. Moths must be formed by lifting the mixer blades, turning the foam bowl must remain in the bowl. This is the secret of the countertop without baking powder, to mix the egg whites for at least 20 minutes. Add the yolks and mix, sift flour and cocoa and mix with a spatula from bottom to top, with slow movements so that otherwise you risk letting go. Grease a 20 cm diameter countertop with margarine, preferably with removable walls, sprinkle a little flour and throw away the excess, pour the composition into the pan and put it in the oven for about 35-40 minutes. Test with the toothpick, if there are traces of dough on the toothpicks then the top is not baked. Do not open the oven for the first 30 minutes. When it is baked, take it out of the pan and put it on a grill to cool. Cut into 3 equal parts. If you choose the countertop to be white, do the same as for the brown countertop.

Method of preparation

For the Cocoa Countertop
1. Preheat the oven to 180 ° C. Grease with butter and cover a 23 cm round pan with flour.
2. Beat the butter / margarine with the sugar until you get a pale and fluffy mixture, then incorporate the yolks one by one. Sift over this mixture flour, cocoa, baking powder and cinnamon, then mix them lightly. Then incorporate the hazelnuts, alternating them with wine.
3. Beat the egg whites, then incorporate them into 3 tranches.
4. Pour the mixture into the pan and bake for 35-45 minutes. Let it cool for 10 minutes in the pan, then turn it over on a plate and let it cool completely.
For cream and assembly
5. For the cream, mix the whipped cream with the white chocolate.
6. Cut the cocoa top in half, horizontally. Grease the first top with half the amount of dark chocolate. Spread the white chocolate cream on top, then pour the rest of the dark chocolate. Place the 2nd cocoa top on top and put the cake in the fridge. for at least 1 hour.
The cake can be decorated according to everyone's fantasy and desire. I decorated it with a paste made of melted jellies and then mixed with powdered sugar until an easy-to-shape paste is obtained, because this cake my father asked me to make for his birthday. of his boss :)

:) For more delicious new recipes feel free to visit the blog

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with

Grade 10 cake! Fluffy countertop and delicious cream

This cake is very, very good - you can give it a name. It is only good to prepare when you have guests or one for special occasions. It is quite easy to prepare, you just need to have some free time and the desire to prepare something good for yours.

Ingredients needed for the countertop:

  • 2-3 tablespoons of sugar
  • 7 eggs - separate the egg whites from the yolks
  • 2 tablespoons cocoa
  • 6 tablespoons flour, 1 baking powder

Ingredients for the walnut top:

  • 5 egg whites, 250 gr of ground walnuts
  • 100 g of sugar, 1 tablespoon and a half of honey
  • 2 tablespoons flour, 1 teaspoon baking powder

Cream ingredients:

  • 1 vanilla sugar, 500 ml milk
  • Vanilla essence, 5 yolks
  • 100 g of sugar, 250 g of butter at room temperature
  • 1 tablespoon and a half of starch

Ingredients for topping:

Method of preparation:

Preparing the cocoa top - beat the egg whites with a pinch of salt and when the foam is already formed, gradually add the sugar and mix again. Gradually add one egg yolk and mix after each egg yolk added.

Sift flour, baking powder and cocoa and add to the egg mixture - mix until it becomes a homogeneous dough.

Prepare the tray (25 & # 21530 cm) - cover it with baking paper and put the dough on the counter. Bake in the oven heated to 180 degrees and when it is ready, take it out to cool. When completely cold, cut into 2.

Prepare the walnut top - mix the egg whites with a little salt and then gradually add the sugar and mix again. Grind the walnuts with a knife or grind them, mix them with flour, baking powder and honey. Mix everything until smooth

Bake in the same way as the cocoa, at 180 degrees for 30-40 minutes.

Preparation of the cream - half a glass of milk mix with flour and egg yolks until everything is smooth. The remaining milk is boiled with sugar, vanilla sugar and vanilla essence - when it starts to boil add the egg composition and mix continuously until smooth and thicken - keep on low heat.

When ready, leave to cool and then add the butter at room temperature and mix until smooth and become a finer cream.

Assembling the cake - put the first part of the dough with cocoa - put a part of cream - walnut top - cream - cocoa top and chocolate cake.

The topping - boil the milk with the butter and sugar and then add the cocoa - mix well and leave to cool a little, then put it over the already assembled cake.

Cocoa cake top recipe

Cocoa cake top recipe
I decided to write separately cocoa cake top recipe to be at hand for those looking for an easy cake counter recipe.
This recipe is a classic recipe without growth additives (like baking powder).
I have been using it successfully for many years and every time it came out without any problems.
Cocoa top obtained is fluffy and elastic, can be used both at cakes as well as cakes.
It behaves very well in syrup and is not crumbly.

Cake Top Recipe with Cocoa-Ingredients

8 eggs
8 lg sugar
5 lg flour
4 lg black cocoa
esenta de rom

Recipe cake top with cocoa-Preparation

Separate the egg whites from the yolks.
Beat the egg whites with 5 tablespoons of sugar and the yolks with the rest together with the rum essence until they change color to a straw yellow and increase in volume.

Combine the two compositions (egg white and yolk) in light movements from bottom to top, sift the flour mixed with cocoa on top and mix lightly until well incorporated.
Pour the composition into a round, removable cake tray (26 cm) lined with baking paper and bake at stage 3 for gas ovens or at 180 degrees for 25-30 minutes in electric ovens.
In both cases the oven must be preheated.

One method of checking the countertop if it is baked is the toothpick test (if it comes out clean then it is ready) or the hand test: lightly press with the palm of your hand on the surface of the countertop, if it returns slightly to its original shape then it is ready.
After it has cooled, take it out of the mold and cut it into 3 sheets.
No need to use baking powder.
Good appetite!!

  • 150 gr flour
  • 25 gr of good quality cocoa
  • 2 eggs
  • 125 gr sugar
  • 75 ml hot coffee
  • 125 gr yogurt
  • 75 ml oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt

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Mix the eggs with the sugar, add the oil, coffee, yogurt, salt. We only use the target. At the end we add flour mixed with cocoa and baking powder, baking soda. Mix everything with a whisk until smooth. Pour the composition into the baking tray, lined on the bottom with baking paper. I wrap the baking tray with aluminum foil on the outer edges.

It seems to me that then the countertop grows more beautiful. Bake in the preheated oven at 180 degrees for 40-50 minutes. Take it out of the oven and let it cool for 5 minutes, then take it out of the pan and let it cool on a grill. It is sliced ​​after it is completely cooled, it is best if we leave it in the fridge for 2 hours. I make it the day before and keep it in the fridge in a bag or cling film. Store in the refrigerator without problems for 3-4 days. Enjoy!