Mixed Cake with chocolate, raspberries and mille-feuille - Pilar Hernández's Chilean Kitchen
This mixed cake, made with chocolate sponge, puff pastry with dulce de leche, pastry cream, and raspberries, is also known as the Love Cake or Sofia Cake, and other women's names. Regardless of the name, I highly recommend it; it's absolutely delicious.
Ingredients · Servings 12
- 170 grams of cake flour or 120 grams of all-purpose flour and 50 grams of cornstarch
- 55 grams of unsweetened cocoa powder
- 7 eggs
- 200 grams of granulated sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon vanilla extract
- 85 grams of unsalted butter, melted
- 3 egg yolks
- 1 egg
- 70 grams of granulated sugar
- 40 grams of cornstarch
- 475 ml of whole milk
- 50 grams of unsalted butter, cubed
- 70 grams of granulated sugar
- pinch of salt
- 2 teaspoons of vanilla extract, the real kind, read the ingredients
- 2 cups of heavy cream
- 1 cup of raspberry jam
- 3 cups of raspberries
- 1 package of puff pastry or a pre-cooked sheet
- 1/2 cup of dulce de leche
- 1/2 cup of raspberry juice
Method · PT-497396H58M16S
- Preheat the oven to 365F or 185C.
- Cover the bottom of a 20cm diameter by 8cm high circular cake tin with parchment or silicone paper.
- Sift the flour with the cocoa powder, mix them thoroughly.
- In a bowl, combine the eggs, sugar, salt, and vanilla using a hand whisk. Place the bowl over a pot of simmering water (double boiler) and let it heat to 115°F or 46°C. Carefully remove the bowl from the pot of simmering water (it will be hot) and beat with an electric mixer on high speed until the mixture increases in volume and becomes very frothy, about 6 minutes or more.
- Sprinkle 1/3 of the flour and cocoa mixture and using a spatula and folding motions incorporate it into the batter, repeat with the next 1/3 and then incorporate the last 1/3.
- Add the melted butter and gently fold it into the batter, being careful not to deflate it. Stir only as much as necessary.
- Place in the prepared mold and bake for 35-40 minutes until a toothpick inserted into the middle comes out clean.
- Let cool in the mold. Refrigerate in the same mold if you plan to fill it the next day.
- In a bowl with a hand whisk mix the egg yolks and the whole egg until frothy, add the sugar (70 grams) and the cornstarch and mix until everything is incorporated.
- In a medium saucepan, heat the milk with the butter, the remaining sugar (70 grams) and the salt, stirring to dissolve the sugar. As soon as it starts to boil, remove from the heat and very slowly add it in a thin stream to the egg yolk mixture, beating constantly.
- Return the mixture to the pot and cook over medium heat until it thickens and begins to bubble, stirring constantly. Remove from the heat, add the vanilla, and pass through a sieve if there are any lumps. Let the pastry cream cool over a bowl of ice water. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate until ready to use.
- You can make it 2-3 days before using it.
- Roll out the puff pastry and cut it into pieces the same size as, or slightly larger than, the biscuits. Bake according to the package instructions and let cool. It will rise quite a bit.
- Whip the cold cream in a chilled bowl with an electric mixer at high speed until stiff peaks form. Mix with the pastry cream, adding 1/3 of the whipped cream to the pastry cream and fold it in. Then fold in the remaining whipped cream.
- Remove the chocolate cake from the pan and cut it in half. Use the top half as the first layer. Moisten with half of the raspberry juice. Spread a layer of raspberry jam. Add a layer of pastry cream and then a layer of raspberries.
- Cut the puff pastry in half. Spread a layer of dulce de leche on top and then place it on top of the raspberries.
- Then another layer of pastry cream, raspberries, puff pastry with dulce de leche.
- Finish with a layer of moistened chocolate sponge cake and raspberry jam.
- Use the remaining cream to smooth the cake and cover it well. Refrigerate and decorate as desired.
- Let it rest for 4 hours before serving. Keep refrigerated.
For cakes with multiple ingredients, I recommend cooking them in stages: I made the pastry cream one day, the chocolate sponge cakes the next, and the day before serving, I baked the mille-feuille, whipped the cream, and made it into a thick layer. I refrigerated it overnight, and it was perfect the next day.
I made the mixed cake to celebrate the 40th birthday of one of my dearest friends. The cake was a huge hit with the eight American women invited to the celebratory breakfast.
Description
- ¼ teaspoon of vanilla extract
- Whip the cold cream in a chilled bowl with an electric mixer at high speed until stiff peaks form. Mix with the pastry cream, adding ⅓ of the whipped cream to the pastry cream and fold it in. Then fold in the remaining cream using gentle, circular motions.
