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Carolina cake

October 7, 2007 por Carolina Leave a Comment

This recipe is of my own creation, and because of this is why I put my name on it. The fillings can be varied to your liking, but the mix I present in this recipe is by far the most liked among all my friends.
In regards to the cakes on the second and third photos below, I made them a long time ago when I was visiting some friends in their house, so that’s why the type of photo and décor have lower quality.

Carolina cake

Carolina cake

Carolina cake

INGREDIENTS FOR THE WHITE SPONGE CAKE BASE:

  • 3 tablespoons of sifted flour
  • 3 tablespoons of cornstarch or potato starch
  • 6 eggs
  • 1 teaspoon of baking powder
  • 1 cup of granulated sugar
  • 3 tablespoons of water

INGREDIENTS FOR THE CHOCOLATE SPONGE CAKE BASE:

  • 3 tablespoons of sifted flour
  • 3 tablespoons of cornstarch or potato starch
  • 2 tablespoons of sweet or bitter chocolate powder
  • 6 eggs
  • 1 teaspoon of baking powder
  • 1 cup of granulated sugar
  • 5 tablespoons of water

INGREDIENTS FOR THE CAKE’S FILLING:

  • 1 can of pineapple (you may replace with canned peaches)
  • ¾ kg (26 oz) of dulce de leche (milk caramel)
  • 1 liter of whipping cream
  • 1 cup of water
  • 1 tablespoon of granulated sugar
  • 1 pinch of pisco (grapes spirit) or white liquor (optional)
  • Grated coconut or chocolate chips

PREPARATION:
WHITE SPONGE CAKE BASE: in a bowl, energetically beat the egg whites of 6 eggs, and in a separate bowl beat the yolks. When the egg whites get stiff, add the sugar. Then add the stirred yolks, and stir some more.
Then, on a plate, sift the flour, cornstarch, and baking powder altogether, and pour these ingredients into the previous mix one spoonful at a time, besides of using a wooden spoon to keep folding the dough until everything has been integrated well, along with the 3 tablespoons of water.
Then place the dough into a buttered mold of about 22 cms (9 in) long. Bake on a moderate heat for about 35 minutes, depending on the oven.

CHOCOLATE SPONGE CAKE BASE: in a bowl, energetically beat the egg whites of 6 eggs, and in a separate bowl beat the yolks. When the egg whites get stiff, add the sugar. Then add the stirred yolks, and stir some more.
Then, on a plate, sift the flour, cornstarch, chocolate powder, and baking powder altogether, and pour these ingredients into the previous mix one spoonful at a time, besides of using a wooden spoon to keep folding the dough until everything has been integrated well, along with the 5 tablespoons of water.
Then place the dough into a buttered mold of about 22 cms (9 in) long. Preheat the oven to 350°F (180°C), and bake for about 35 minutes, depending on the oven.


FILLING:

Mix the pineapple juice with the water, sugar and a pinch of pisco or white liquor.
Once the sponge cakes cool down, carefully divide them in two, cutting along their widths (to prepare the sponge cake layers).
On a large plate, place the first chocolate sponge cake layer, and moisten it with the pineapple-water juice to obtain the desired humidity.
Spread a generous layer of dulce de leche (milk caramel) on top of the cake layer.
Then add a layer of white sponge cake, moisten it with the pineapple-water juice as well, spread whipped cream on top, and then add chunks of pineapple all around.
Then add the other chocolate cake layer, moisten it with the pineapple-water juice, and top it with a generous layer of dulce de leche.
Finally, add the other white cake layer, moisten it with pineapple-water juice, and cover the entire cake with whipped cream, making sure to even the cream out on the cake, especially on the sides.
Garnish the sides with grated coconut or chocolate shavings.
On the top, garnish with pineapple chunks and dulce de leche.

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Filed Under: Bakery, Cakes, Pastry Tagged With: baking, bizcochos, cakes, chilean cuisine, queques, resposteria, sponge cake

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