For a long time I remembered the impeccable appearance of this Joffre cake . And when one of those days came 😀, a day with a craving for sweets, sweet cream and chocolate, I knew that the Joffre cake recipe was the most suitable. And it fit so well, that I didn't feel any guilt when I ate two slices one after the other :))))
I changed the recipe a bit, that's because I don't really like raw eggs. Maybe it's just a "dwarf", but I want to be calm that I cooked them, especially if the children or someone outside the house are eating.
But enough talk, let's see how to prepare this wonderful Joffre cake.
- 150 g butter
- 4 eggs
- 250 g powdered sugar
- 35 g cocoa
- 4 tablespoons water
- 2 tablespoons flour
- a teaspoon of baking powder
- esenta de rom
- cocoa for finishing
How to prepare Joffre Cake:
Mix the yolks with half the amount of sugar, cocoa and water.
Put the bowl in a bain marie until the composition is very hot and no more sugar crystals are felt. Set aside and leave to cool.
The butter left at room temperature mixes the foam with the rest of the sugar. Add a little, spoon by spoon, of the cooled cocoa composition. Mix well and flavor to taste with rum essence.
The composition obtained is divided into two parts. We will put one in the fridge, in the other we will incorporate the flour mixed with the baking powder and the beaten egg whites with a pinch of salt. We will incorporate the egg white foam in 2-3 rounds, so that at the end we have a frothy and airy composition.
Pour the composition into a tray (20 cm in diameter) lined with baking paper and bake on medium heat for about 30 minutes, until the cake top passes the toothpick test.
Remove the top on a grill and leave it to cool, then cut it in two. Put the cream kept in the fridge between the 2 worktops, keeping one side and greased on top. Powder with cocoa and refrigerate for at least 1 hour, then portion as desired.
- The cake can be decorated according to everyone's preference.
- The cream being a butter-based one hardens quite well, so the cake should be left a little at room temperature before serving.
Good appetite! 😉