Pele Cake

Pele Cake is known for its incredibly chocolatey layers and a delightful cream made with sweetened condensed milk. This cake is especially appealing to those who love the rich aroma of cocoa. Its vibrant scent will gather the whole family around the tea table, and the exquisite taste will leave everyone with nothing but empty plates. Try following the step-by-step recipe for Pele sponge cake, and you’ll understand why it’s loved by all.

Cooking time: 360 minutes.

Servings: 8.

Calories: 299 kcal per 100 grams.

Cuisine: Brazilian

Ingredients

For the cake batter:

• 350 ml of kefir;
• 3 eggs;
• 50 g cocoa powder;
• 200 g sugar;
• 8 g vanilla sugar;
• 250 g flour;
• 1 tsp soda;
• 50 g butter;
• 1 tsp table vinegar.

For the cream:

• 300 g boiled condensed milk;
• 180 g butter.

For the soaking syrup:

• 1 tsp coffee;
• 2 tsp sugar;
• 100 ml water.

Cooking

1. Break room temperature eggs into a deep mixing bowl. Start beating with a mixer on the lowest speed, gradually increasing to maximum every 30 seconds. Continue beating the egg mixture for 5 minutes on maximum speed until you achieve a good foam.

2. While continuing to beat the mixture, add vanilla sugar and a couple of tablespoons of regular sugar. Gradually sprinkle in the remaining sugar. After adding the last portion, beat for another 3 minutes. You’ll notice that the egg foam becomes quite thick.

3. Add cocoa powder and warm, but not hot, melted butter to the bowl. Mix with a mixer for about a minute until the ingredients are combined. Pour in the kefir and add a few tablespoons of flour, then mix again. If the recipe includes fermented dairy products, you should add the baking soda mixed with vinegar. In a separate bowl, combine the baking soda with table vinegar, stirring until dissolved, and then add it to the batter. Gradually add flour and mix with the mixer on low speed for another 2-3 minutes.

4. Divide the batter into two equal portions. Line the bottom of the baking pan with parchment paper, and do not grease the sides. Bake two cakes for 25-30 minutes in a preheated oven at 180°C (356°F). Check for doneness using a toothpick. During baking, the top of the sponge will rise like a mound, but don't worry; this is a natural process.

5. Allow the sponges to cool completely on a wire rack, ideally for about 3-4 hours. Trim the tops of the sponges and place them in a separate container, then cut each sponge into layers. You can slice the sponges into three or four parts, depending on their thickness. Avoid making the layers too thin, as they are quite porous and fragile.

6. Allow the butter for the cream to soften to room temperature beforehand. Start beating the butter with a mixer from low speed, gradually increasing to maximum. Beat the butter until it becomes creamy and white, about 3-4 minutes.

7. Gradually add the sweetened condensed milk to the butter. Continue beating the cream for 2 minutes. You can buy ready-made sweetened condensed milk or make it yourself by cooking it in a can for 2.5-3 hours.

8. Now prepare the coffee soaking syrup: combine sugar, coffee, and water. To enhance the flavor, you can also add 1 tablespoon of cognac to the syrup. Use a pastry brush to apply the syrup to each layer. Adjust the soaking level to your taste.

9. Place the first layer on a flat plate or tray and spread cream over it, using about half the thickness of the layer. Add the next layer and soak it on top of the cake. Repeat the process by adding cream and continuing to layer. Use the remaining cream to frost the top and sides of the cake.

10. Break the trimmings from the layers into small pieces and blend them into crumbs. Sprinkle the cake with sponge crumbs on top and the sides. You can decorate the top with chocolate shavings, chocolate bars, or fresh berries. Refrigerate the cake for about 5 hours for stabilization and proper soaking.

11. Here’s how beautiful and incredibly chocolatey the Pele Cake turned out. Don’t serve this cake immediately after taking it out of the fridge; let it sit at room temperature for about 20 minutes before serving. The stunning slice will impress even those who aren’t fond of sweets!