Pele Cake

Pele Cake is known for its most chocolatey layers and the wonderful cream based on condensed milk. This little cake will especially appeal to those who love the rich aroma of cocoa. The bright scent will gather the whole family at the tea table, and the amazing taste of the cake will leave the household members with only empty plates. Try getting acquainted with the step-by-step recipe for Pele sponge cake, and you will understand why it is loved by everyone.

Cooking time: 6 hours.

Calories: 299 kcal per 100 grams of the dish.

Yield: 8 servings.

Cuisine: Brazilian.

Ingredients

For the dough:

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

For the cream:

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

For soaking:

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

Preparation

1. Break the room temperature eggs into a deep mixing bowl. Start working with the mixer at the lowest power, increasing the speed gradually every 30 seconds until it reaches maximum. Continue whisking the egg mixture for 5 minutes at maximum power until good foam is obtained.

2. Without stopping whisking the mixture, add the vanilla sugar and a couple of tablespoons of regular sugar. Gradually add all the sugar. After adding the last portion of sugar, whisk for another 3 minutes. You may notice that the egg foam becomes quite thick.

3. Add cocoa powder and warm melted butter (but not hot) to the bowl. Mix with the mixer for about a minute until the ingredients are combined. Pour kefir into the dough and add a few tablespoons of flour, then mix again. If the sponge recipe includes fermented milk products, add the slaked soda to it. In a separate bowl slake the soda with table vinegar, stir well until the soda dissolves, and transfer it to the dough. Gradually add in the flour and mix with the mixer on low speed for another 2-3 minutes.

4. Divide the resulting dough into two equal portions. Line the bottom of the form with parchment paper, and do not grease the sides with anything. Bake two layers for 25-30 minutes in a preheated oven at 180 degrees. Check the readiness of the sponge with a toothpick. During the baking process, the top of the sponge will rise like a mound, but there is no need to worry, as this is a natural process.

5. Let the sponges cool completely on a wire rack, preferably allowing them to sit for about 3-4 hours. Trim the tops of the sponges and place them in a separate container, then cut each sponge into layers. The sponges can be sliced into three or four parts, depending on their thickness. Do not make the layers too thin, as they are quite porous and fragile and may break easily.

6. The butter prepared for the cream should be allowed to soften to room temperature in advance. Proceed to beat the butter, starting at the lowest power and gradually reaching maximum. Whisk the butter to a creamy state and a snow-white shade for 3-4 minutes.

7. Gradually add the boiled condensed milk to the butter. Whisk the cream continuously for 2 minutes. You can buy ready-made boiled condensed milk, or you can boil it yourself in a tin can for 2.5-3 hours.

8. Now let's prepare the coffee soak: combine sugar, coffee, and water. To make the layers even tastier, you can add 1 tbsp of cognac to the soak. Each layer should be brushed with the soak using a culinary brush. Adjust the degree of soaking to your own taste.

9. Place the first layer on a flat plate or tray and spread cream on it. The volume of cream should equal ½ the thickness of the layer. Place the next layer and soak it from above while still on the cake. Add cream again and continue forming subsequent layers. Use the remaining cream to spread on the top and sides of the cake.

10. Break the trimmings left from the cake into small pieces and send them for grinding in a blender. Sprinkle the cake on top and the sides with biscuit crumbs. You can decorate the top with chocolate shavings, chocolate bars, or fresh berries. Place the cake in the refrigerator for about 5 hours for stabilization and proper soaking.

11. Here is such a beautiful and incredibly chocolatey Pele cake that we have made. Do not serve this cake immediately after the refrigerator, be sure to let it sit at room temperature for about 20 minutes before serving. The gorgeous cut will leave even those who are indifferent to sweets not indifferent!