Delicious sunflower cake

Sunflower cake, chocolate layers layered with caramel cream and a hint of aromatic espresso. Add crunchy, caramelized sunflower seeds and a chocolate glaze... it's impossible not to be tempted!

The recipe was created as part of an advertising collaboration with the following brands: Dr. Oetker, Bosch, Piątnica and Barry Callebaut.

Time needed to prepare the recipe

Difficulty level

Easy

Chocolate sponge cake:

Step 1

You may find it useful to use a rectangular cake tin from the Back-Trend series by Dr. Oetker, measuring 38x25 cm and covered with a special ceramic coating.

Step 2 Separate the egg whites from the yolks and beat until stiff peaks form. Halfway through, gradually add the sugar. Beat until thick.

Step 3 Next, add the egg yolks one at a time and continue beating. Finally, add the oil in a thin stream.

Step 4 Sift the flour into a bowl along with the cocoa and baking powder and mix thoroughly.

It may come in handy Dr. Oetker Baking Powder Cake is always tasty and successful.

Step 5 Finally, at the lowest speed or using a spatula, mix in the dry ingredients in 2-3 additions.

Step 6 Bake for about 25 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.

Step 7: Then remove the sponge cake from the pan. Turn the sponge cake upside down and cut it into two halves. Place one of them back into the pan.

Polka Wheat Flour for Cakes: The finest and whitest flour. Perfect for baking sponge cakes, fluffy cakes, and muslin sponge cakes. It aerates perfectly when sifted, resulting in an exceptionally fluffy cake after baking. It's also very easy to knead, and the cake rises beautifully. This flour is perfectly smooth.

Caramelized sunflower seeds:

Step 8 Pour the sunflower seeds into a pan. Add the sugar, butter, milk, and salt. Heat over medium heat, stirring constantly. Toast the sunflower seeds with the butter and sugar until the sugar caramelizes.

Step 9 Place the caramelized sunflower seeds on a sheet of baking paper and leave to cool completely.

Step 10 Then chop everything up with a knife. Set aside about 1/4 to sprinkle on top of the cake.

Caramel and coffee cream:

Step 11 Cream the mascarpone cheese with the caramel, coffee, and one cream fixer. In a separate bowl, whip the cream with the powdered sugar and the cream fixer.

It may be useful Thanks to Śmietan-fix, the cream you prepare will maintain a wonderful, silky consistency for a long time.

Step 12 Then, using a confectionery spatula, gently add the whipped cream to the caramel mass.

Step 13 Finally, stir in the caramelized sunflower seeds. Spread the prepared cream over the cake layer in the pan. Gently smooth it out and top with the second cake layer. Press lightly.

Chocolate icing:

Step 14 Place the chocolate and cream in a pot and heat over low heat until smooth.

It may be useful Callebaut 811 dark chocolate with a cocoa content of 54.5% is the most frequently chosen by confectioners and chefs around the world.

Step 15 Spread the chocolate icing over the top of the cake. Sprinkle with the reserved, toasted sunflower seeds. Refrigerate the cake for a few hours, preferably overnight, to allow the cream to chill and harden.

Instead of cream fix, you can also use gelatin to stabilize the cream.