Cake "Three Creams"

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Cake "Three Creams" is a delightful dessert that combines three distinct cream layers, each adding its own unique flavor and texture. Perfect for celebrations or a special treat, this cake is sure to impress your guests. With a rich and creamy filling, a light sponge base, and an elegant presentation, this recipe is a wonderful addition to any dessert table.

Ingredients

Chocolate Biscuit Base - 3 pieces
Espresso - 3 fl oz
Bittersweet Chocolate - 3.5 oz
10% cream - 12 fl oz
Mascarpone Cheese Unagrande - 8.8 oz
Whole egg - 4 pieces
Sugar - 4.2 oz
Powdered Sugar - 2 spoons
Cocoa Powder - 3 spoons

Step by Step guide

Step 1

First, we will whip the first cream: beat the egg yolks and sugar together until fluffy and the sugar is completely dissolved. Then, add the mascarpone and whip for another 2–4 minutes. Gently soak the first, main cake layer with espresso, but be careful not to oversaturate it—there's no need for the cake to become soggy. Next, spread the yolk cream on top, sprinkle with cocoa, and cover with the second cake layer.

Step 2

The second cream will be simply whipped cream. Whip 200 ml of cold cream over ice (I do this on snow) until slightly thickened, then add powdered sugar and whip until it reaches a thick cream consistency. Spread the cream over the cake layer and smooth it out. The third and final cake layer is drizzled with espresso, completing the pyramid.

Step 3

Prepare the ganache: Heat 170 ml of cream in a double boiler, but do not let it boil. As soon as it is close to boiling, add the chocolate broken into small pieces, and while continuously stirring, wait for it to transform into an emulsion, that is, a completely smooth and glossy substance. Use the finished ganache to coat the entire cake, and place it in the refrigerator for at least one hour, or up to overnight.