Experience how simple and fun baking can be!
We’ve prepared a recipe for an excellent lemon-cocoa cake with a vanilla sponge from the cover of the book Torty pre deti. Not only is it easy enough for any beginner baker to make, but it also looks fantastic and will impress all your guests at the party. We had a lot of fun making it with the boys, and I think you can see it in the bright eyes of my youngest, who we photographed with the Fawn cake for the cover of the book.
We’ve also recorded a simple video tutorial, making baking this cake a breeze.
Cake Base – layer:
- 2/3 cup (135 g) butter
- 1 1/3 cups (300 g) brown sugar
- 6.5 oz (200 ml) olive oil
- 1 cup (250 g) sour cream
- 6 eggs
- 1 packet of vanilla sugar
- 1 packet of baking powder (14 g)
- 1 tsp baking soda
- 4 1/2 cups (560 g) plain spelt flour
Lemon Curd:
- 2 lemons
- 2/3 cup (140 g) caster sugar
- 1/2 cup (110 g) butter
- 1 egg
- 1 egg yolk
- 1 tsp corn starch
Cocoa Cream:
- 2 cup (500 g) mascarpone
- 1 2/3 cup (400 g) cream cheese
- 26 oz (750 ml) heavy cream
- 1/2 tsp vanilla
- 5 tbsp powdered sugar
- 2 tbsp cocoa powder
Decoration:
- Dark melting chocolate
- Flowers
Instructions:
First, prepare the cake base. In a bowl, mix the butter, brown sugar, olive oil. Add sour cream, eggs, vanilla sugar, baking powder, and baking soda. Sift the spelt flour through a sieve and mix everything well.
Prepare two 8-inch (20 cm) baking pans, line them with parchment paper. Divide the batter into two halves and bake at 350°F (180°C) for about 50 minutes.
Cut the two lemons, squeeze the juice, and strain it into a bowl to remove the seeds. Add granulated sugar to the lemon juice. Add butter, 1 whole egg, 1 egg yolk, and cornstarch. Cook this mixture into a smooth lemon pudding.
In another bowl, combine the mascarpone, cream cheese, and heavy cream. Add vanilla, powdered sugar, and cocoa powder, and mix everything into a smooth cocoa cream.
Trim the tops of the baked cake layers to level them, and cut each cake in half with a wide knife. Fill each layer with cocoa cream. In the middle of the cocoa cream layer, make a spiral indentation and fill it with the lemon cream using a piping bag. Repeat this layering process for 3 layers of cake and cover with the fourth, creating 3 cream layers.
Cover the entire cake with the remaining cocoa cream. Use the cream in a piping bag to decorate the top of the cake, creating „curls“ for the fawn. Chill in the refrigerator.
Finally, prepare the eyes and chocolate antlers. Use a template to trace antlers onto parchment paper and fill them with melted chocolate. Add wooden skewers to each antler and cover them with a bit more chocolate. Make a round nose from the remaining chocolate. Freeze them. Trace the eyes onto brown paper using the template, and finish decorating the cake with flowers.
Now you can enjoy, have fun, and take photos! 😋📸
The templates for the antlers and eyes can be found in the book Torty pre deti.