Write a comment
Pele Cake
The Pele Cake is known for its most chocolatey layers and exquisite cream based on condensed milk. Especially, this little cake will delight those who love the rich aroma of cocoa. The bright scent will gather the whole family around the tea table, and the wonderful taste of the cake will leave the household members with only empty plates. Try to get acquainted with the step-by-step recipe of the Pele sponge cake, and you will understand why it is so loved by everyone.
Preparation time: 6 hours.
Calorie content: 299 kcal per 100 grams of the dish.
Ingredients
Show ingredients
For the dough:
- 350 ml of yogurt;
- 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 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
- Break the room temperature eggs into a deep mixing bowl. Start working with the mixer at the lowest speed, gradually increasing the speed to maximum every 30 seconds. Continue whipping the egg mixture for 5 minutes at maximum speed until a good foam is obtained.
- While continuing to whip the mixture, add the vanilla sugar and a couple of spoons of regular sugar. Gradually add all the sugar. After adding the last portion of sugar, whip for another 3 minutes. You may notice that the egg foam becomes quite thick.
- Add the cocoa powder and warm, but not hot, melted butter to the bowl. Mix with the mixer for about a minute until the ingredients are combined. Pour in the yogurt and add a few spoons of flour, then mix again. If the sponge recipe includes fermented milk products, then you should add the slaked baking soda to it. In a separate bowl, slake the soda with table vinegar, stir well until the soda dissolves, and transfer to the dough. Gradually add the flour and mix with the mixer at low speed for another 2-3 minutes.
- Divide the resulting dough into two equal portions. Line the bottom of the mold 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 baking, the top of the sponge will rise like a hill, but there is no need to worry, as this is a natural process.
- Completely cool the sponges on a rack; it is preferable that they sit for about 3-4 hours. Cut off the tops of the sponges and place them in a separate container, and cut each sponge into layers. The sponges can be cut into three or four parts, depending on their thickness. Do not make the layers too thin, as they are quite porous and fragile, which could lead to damage.
- The butter prepared for the cream should be allowed to soften to room temperature beforehand. Proceed to whip the butter, starting from the lowest speed and gradually reaching the maximum. Whip the butter to a creamy state and a snow-white color for 3-4 minutes.
- Gradually add the boiled condensed milk to the butter. Whip the cream continuously for 2 minutes. You can buy ready-made boiled condensed milk or cook it yourself in a tin can for 2.5-3 hours.
- Now let’s prepare the coffee soaking: 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 pastry brush. Adjust the soaking level to your own taste.
- Place the first layer on a flat plate or tray and spread cream on it. The volume of cream should be equal to ½ the thickness of the layer. Place the next layer and soak it from the top already on the cake. Add cream again and continue forming subsequent layers. Use the remaining cream to cover the top of the cake and its sides.
- The trimmings left from the layers are broken into small pieces and sent to be ground in a blender. Sprinkle the cake on top and the sides with the biscuit crumbs. The top can be decorated with chocolate shavings, chocolate tiles, or fresh berries. Place the cake in the refrigerator for about 5 hours for stabilization and proper soaking.
- This is the beautiful and incredibly chocolatey Pele cake we have created. Do not serve this cake immediately after taking it out of the refrigerator; be sure to let it sit at room temperature for about 20 minutes before serving. The magnificent cut will impress even those who are indifferent to sweets!
