Pink cake Słodka Ula. Guests always ask for the recipe

Sponge cakes with cream it’s a classic that always works. They can be made in many ways. If you dream of a pink cake, we are here to help. Sweet Ulabecause this is the graceful name given to this baked product, this combination cocoa sponge cake and pink cream made of sandwich cheese, jelly and sweet cream. If you don’t like heavy creams based on butter or margarine, this cake will be perfect for you.

Ingredients for the cake:

• 180 g of wheat flour,
• 180 g sugar,
• 6 eggs,
• 40 g kakao,
• 2 tablespoons of rapeseed oil,
• 2 tablespoons of milk,
• a pinch of salt,
• half a teaspoon of baking powder.

Ingredients for the cream:

• 250 g of cream 30-36%%,
• 250 g of cream cheese,
• 1 raspberry jelly.

Ingredients for frosting:

• 100 g of powdered sugar,
• 1 tablespoon of water,
• a bit of raspberry juice.

Separate the whites from the yolks. Start beating them together with a pinch of salt. First at low speeds, then at slightly higher speeds. When the mixture begins to thicken, add sugar gradually. At the end, the foam should be stiff and shiny. Reduce the speed to minimum and add the yolks one by one. When the ingredients are combined, slowly pour in the oil and milk. Turn off mixing.

Combine wheat flour with cocoa and baking powder. Gently fold into the chocolate batter. You can do it with a spatula or spoon, it is important that the consistency does not have lumps at the end. Transfer the mixture to a baking tray lined with baking paper. Bake in an oven preheated to 180 degrees Celsius for about 30-35 minutes until the stick is dry.

Now prepare the raspberry mixture. Dissolve the jelly in 250 ml of hot water. Mix gently and leave to cool. When the jelly begins to thicken, first briefly mix the cream cheese. Pour the jelly slowly, stirring constantly. The mass should be smooth and uniform.

Whip the heavily cooled cream until stiff. Mix gently into the previously prepared cheese with raspberry jelly. Cut the ready and cooled chocolate cake in half. Place the raspberry cream evenly on the counter and cover with the second part of the dough.

Now make the icing. Pour powdered sugar into a bowl, add a little water and mix. The consistency should be as thick as cream. If it is too thin, add more powdered sugar. Finally, pour in the raspberry juice. Pour the icing over the chocolate cake and put it in the fridge to harden.

Sources: Terazgotuje.pl