Cakes
Retro Chocolate Cream Cake: Cocoa Layers Soaked in Sweet Milk With a Cooked Condensed-Milk Filling
A light cocoa sponge filled with a cooked condensed-milk cream and covered with a glossy sour cream glaze.
NutritionApproximate, per serving
Instructions
Heat the oven to 350°F (180°C). Line the bottom of a 9-inch (22 cm) springform pan with parchment paper.
Separate the eggs. Whisk the yolks with half of the sugar (90 g, about 7 tablespoons) and the lukewarm water until pale and foamy.
Whip the egg whites with the remaining sugar (90 g) to stiff peaks.
Gently combine the two mixtures (the whites and the yolk foam) with a spatula.
Sift together the flour, cocoa and baking powder. Gently fold the mixture into the egg foam, a little at a time.
Pour the batter into the pan, level it and bake for about 30 minutes. Test with a skewer to make sure the center is baked through. Let it cool.
Cream: In a small bowl, combine the eggs, sugar, flour, vanilla and condensed milk. Add about 100 ml (scant 1/2 cup) of the milk (from the 250 ml) and whisk into a smooth slurry with no lumps.
Heat the remaining milk (150 ml, 2/3 cup) in a saucepan. When it starts to simmer, pour in the prepared slurry.
Cook over medium-low heat, stirring constantly, until the cream thickens like pudding (about 3–5 minutes).
Pour the cooked cream into a bowl, cover with plastic wrap pressed onto the surface and let it cool completely to room temperature.
Beat the softened butter until fluffy. Beat in the cooled cream a spoonful at a time.
Assembling: Remove the cooled sponge from the pan and cut it into two layers. Return the bottom layer to a clean pan.
Mix the milk with the powdered sugar for the soaking syrup. Sprinkle half of it over the bottom layer.
Spread all of the cream over the sponge in an even layer.
Set the top layer in place and sprinkle it with the rest of the milk mixture. Refrigerate the cake for at least 2–3 hours.
Glaze: Melt the butter in a small saucepan. Add the cocoa, sugar and sour cream. Stir over low heat until everything comes together into a smooth, glossy glaze. Do not boil.
Let the glaze cool slightly (so it is not hot) and pour it over the set cake. Refrigerate again.
- The butter and the cooked cream must be at the same room temperature, or the cream will curdle.
- The sour cream in the glaze keeps it glossy and keeps it from cracking when sliced.
- Coffee version: add 1 teaspoon instant coffee to the soaking milk. Walnut version: fold ground walnuts into the cream.
- Best on the second day. Keeps 3–4 days in the refrigerator.