Jaffa Homemade dessert cake

### Irresistible Jaffa Homemade Dessert Cake

Jaffa Homemade dessert cake

Jaffa cake is one of my favorites after Reform cake. I saved this recipe from my mom and it is very easy to prepare and requires patience. It consists of sponge biscuit, two different creams, one is vanilla and the other is dark with chocolate and walnuts, combined with Jaffa biscuits, yes 4 levels. If you want, you can do it on two levels, reducing the amount of cream by half. The cake is very delicious and juicy. Follow the recipe.

Ingredients: simple total time: 90 min.

Ingredients for 1 Bark :

White Cream

Cook thick cream, let it cool then add:

Divide filling on 4 equal parts.

Dark Cream:

and:

For Decoration as desired:

Processing:

Bark:

Beat the egg yolks with 75 g of sugar until light and fluffy.
Add vanilla sugar, water, and oil and mix briefly.
Wash the mixer attachments and dry them well.
In another bowl, add egg whites and a pinch of salt, beat with a mixer until foamy.
Gradually add the remaining 75 g of sugar and beat until you get solid snow.
Gradually add the beaten egg whites to the beaten egg yolks and gently mix with a spatula, until it is uniform.
Now gradually add sifted flour mixed with baking powder, mix everything well.
At the end, add the ground walnuts and mix it all well again with a spatula.

Baking Bark:

Bake in a grease mold lined with baking paper, 26 cm diameter, or in oven tray 40×30 cm, to 180 °C for about 20 min.
Check with a toothpick.
Let it cool, then divide into 2 layers disc.
Make another one bark for 4 layers.
If you are working in an oven tray, cut it into 2 equal parts and bake the second crust again, which you will cut in half the same way as the first.
You can make this cake with also 2 levels, but you must reduce the amounts of cream and glaze in half, but still for me, it's more beautiful when there are more levels!

White Cream:

Pour the starch into a small saucepan and gradually add the milk, mixing with a whisk until it is uniform and without lumps.
Gradually add the rest of the milk, sugar and vanilla sugar, transfer to the stove and cook until the cream thickens and the cream becomes uniform.
When the cream has become thick, turn off the heat and leave the cream to cool completely.
After the cream has cooled, add butter, powdered vanilla cream, and orange juice to the cooled cream, mix everything well until uniform. (If you want, you can add 1/2 a grated orange peel).
Divide the cream into 4 parts. Set aside.

Dark Cream:

Beat the butter and sugar until foamy, melt the chocolate with the milk over low heat or in the microwave.
Grind the walnuts finely.
Add the walnuts to the mixed butter and sugar and pour over the melted chocolate, mix everything well, until uniform. Set aside.

Assemble cake:

Cut the baked and cooled crust into two equal discs. You should get 4 crusts.
Place the first crust on a decorative tray.
Spread with 1/4 of the vanilla cream and smooth it out well.
Dip the Jaffa biscuit part in the orange juice and place it on the white cream, side by side, with the chocolate part facing you.
Spread 1/4 of the vanilla cream over the biscuits and spread and level them nicely.
Then place the second layer crust on top and add the entire chocolate filling, spread and level them evenly.
Add the third layer crust and repeat with 1/4 of the vanilla, then the biscuit dipped in orange juice, then the vanilla filling again.
Place the fourth crust and press down lightly.
I covered the top of the cake and around with the rest of the dark cream. I had almonds at home, so I pureed them over the filling according to my taste.
Put the cake in the fridge to cool 2–4 hours.
Make a decoration of chocolate ganache and sweet cream or whipped cream of your choice.

Buon appetito!

NOTE:

You can also decorate around the cake with Jaffa biscuits, like I did, I used almonds for top too.
You can pack this kind of cake in the freezer if you want in special curries with a lid for up to 2 months. Take out the stake the day before consumption and transfer in a fridge.