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Cuban Cake

Updated: Jul 15

  • A beautiful delicacy that wins the hearts of the elderly and the young. The recipe is easy and simple and ready quickly. It consists of 3 crusts, which you will divide in one baking and fill with cream with the addition of Nutella. The decoration can be with crumbled cocoa biscuits, or you can cut a thin layer of the disc and then crush it into a super chop. A real delicacy that refreshes on summer days and goes incredibly well with a good cappuccino or coffee. Follow recipe.

Ingredients: simple, total time: 60 min., 8 serving

Bark:

  • 4 eggs

  • 150 g granulated sugar

  • 180 g flour 00

  • 5 g baking powder/1 teaspoon

  • 50 g bitter cocoa

Syrup for Bark:

  • 100 ml water

  • 1 Tablespoon granulated sugar

  • 2 cup of coffee/240 ml

  • 20 ml rum/ optional

Cream:

  • 400 ml cream for dessert

  • 100 ml Nutella

  • 1 cup of coffee/120 ml

Preparation:

Bark:

  1. In a deep bowl, add the eggs and sugar and beat until foamy until the mixture becomes light, shiny and foamy. Beat on high speed with a mixer for about 10 minutes.

  2. In the second line, sift the flour, baking powder and cocoa. After that, add to the egg mixture.

  3. Use a spatula to mix the dough with light movements from bottom to top. Combine the mixture well.

  4. Pour this mixture into a round greased mold (butter and flour), on which you have placed baking paper.

  5. Bake the prepared sponge cocoa cake at 180 °C for about 30 minutes.

  6. During this time, prepare the cream.

Cream:

  1. Beat the sweet cream until firm, then add the coffee, mix at the same time with a mixer, then add the Nutella, mix until you get a soft consistency.

  2. Put the finished cream aside and make the syrup for the crust.

Syrup for Bark:

  1. Mix water, coffee, and sugar in a small saucepan over low heat until the sugar dissolves. Turn off heat.

  2. Leave aside to cool. When the syrup has cooled down, add the rum and mix.

Processing:

  1. Divide the cocoa bark into 3 equal parts.

  2. Cut a small part of the disk of the top cover, so that you have some crumbs for decoration, or you can leave it as it is and decorate with some crushed cocoa biscuits.

  3. Place the first biscuit on a decorative flat plate and pour a well of syrup over it.

  4. After that, cover with the filling evenly and flatten.

  5. Place the second disk of crust and repeat the bath with the syrup and place the filling again evenly and level.

  6. Put the third disk of crust, bathe it in syrup and put the filling and repeat the process. After that, decorate with crumbs of bark (a thin disc layer that you cut), over the filling or add cocoa crumbled biscuits.

  7. Put the cake to cool in the refrigerator for 2 hours.

  8. After spinning time, cut this wonderful Cuban cake that will cool you down on summer days.

Buon appetito!


NOTE:

  • You can divide this cake and keep one part in the freezer for up to 3 months.

  • Instead of cream for dessert, you can use vanilla cream without the addition of lemon. You can add cappuccino powder to it.

  • You don't have to use rum liqueur if you don't have it, or it's because of the kids.

  • Keep the cake in the refrigerator for up to 5 days!


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