Friday, January 18, 2013

Cocoa Charlotte


This cake looks so special, like a nice brown half-ball. I made it for my brother and my birthday. (We always celebrate together) And with this recipe I've been selected to win a present at a competition. :) I'm still waiting for the package, it should come soon.
Ingredients:

   for the sponge cake:
  • 10 eggs (5-5)
  • 12 tablespoons of granulated sugar (6-6)
  • 2 tbsp of vanilla sugar
  • 1-1 pinch of salt
  • 1-1 teaspoons of vanilla flavor
  • 0,5-0,5 tbsp of baking powder
  • 2-2 tbsp of cocoa
  • 5-5 tbsp of flour
  • 1-1 tbsp of milk
for the middle of the rolls:
  • 0,5 l milk = 17 fl oz = 1 pint
  • 1 package of vanilla pudding
  • 3 tbsp of granulated sugar
  • 1 tbsp of vanilla flavor
  • chocolate filings (optional)
for the cream of the cake:
  • 1,2 l milk = 40.5 fl oz = 2.5 pints
  • 3 packages of chocolate pudding
  • 9 tbsp of granulated sugar
  • 1 tbsp of vanilla flavor
  • 2 tbsp of cocoa
  • 1 tbsp rum flavor
+
  • cherries
  • 1 package of biscuits
Preparation:

1. Prepare 3 bowls. I did the pastry in two bowls, because I needed a lot space, that's why I made the sponge cake pastry 2 times at once.

2. Brake the eggs, and separate the egg whites to the third bowl, and place 5-5 yolks to the other bowls.

3. Mix the egg whites with the vanilla sugar to get a nice , tough foam.

4. Add 6-6 tbsp of sugar to the yolks, mix them well.


5. Then add the flavor, the salt, one-one tbsp of milk, the cocoa, the flour and the baking powder too.  Mix them well. 


6. Add nicely half-half of the foam, to the sponge cake pastry, with a spatula, and mix them carefully.

7. Put baking paper sheet to a baking tray, and pour the half of one bowl to it. Gently smooth it.

8. Bake it for about 12-15 minutes. (5 minutes on big flames, and finish it with small flames, 180 and 160'Celsius maybe) 


9. When you take it out, put it to a wet cloth, with the paper on! And with the cloth, roll it up.

10. Repeat this method until you run out of pastry. I had 4 rolls.

11. Cook a vanilla pudding for filling the rolls with the ingredients of the second column)

12. Roll out the sponge cakes, take off the papers, and fill them with some tablespoons of vanilla pudding. You can pour some chocolate filings, too, and roll them back. (If a little pudding remain, that's good, we can use it later.)





13. Grab a big bowl. Line it with Aluminum foil.


14. Cut slices from the rolls, and place it tightly to the side of the bowl. (we will use 1 roll for the top, so You should save 1 roll for that.) Fill the holes with cutted sponge cake, too.


15. Cook a chocolate pudding from the ingredients of the third column. 


16. If You use preserved sour cherry, You should drain the cherries.


17. Fill the cake. First layer will be some chocolate pudding, then some cherries, then cover it with biscuits, and some vanilla pudding if you have.




  If You feel you have too much rolls, for the last covering, you can put a sponge cake layer, too, here. Then again chocolate pudding, cherries, biscuits, vanilla pudding, and again chocolate pudding, till you reach the top of the bowl. 





18. Then cover the whole cake with the rest of the sliced rolls. Fill in the holes, too. 


19. Cover it with Aluminium foil, and put it to the fridge for a night.

20. Next day just take off the foil, put a salver on top, hold them strongly, and turn it up side down. Take off the bowl, and the rest of the foil. 






21. And Vois lá! The cake was born. :D
Slice it as a normal cake, and enjoy! 
xoxo: Hajni





And the package has arrived! :D Yay! :D I got lots of pudding powders (at least 18 packages), some jam maker products, packages of vanilla sugar, a box of grape sugar, a box of starch, amazing!! :D (this is the prize I won over a cake competition, where I was with this Cocoa Charlotte recipe)