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Caramel Spartak with a Coffee Note - photo 1
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Caramel Spartak with a Coffee Note

Cakes and Bakes Desserts Dishes for Special Occasions 210 min Hard 11 wyświetleń ~77.47 PLN - (0)
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Description

A modern take on the Spartak cake, inspired by classic Eastern European honey cakes. This sophisticated dessert consists of eight thin, intensely cocoa layers, filled with a velvety cream made from mascarpone cheese and whipped cream. The secret to its unique flavor lies in the addition of homemade salted caramel sauce and a hint of strong espresso, which perfectly balances the sweetness and highlights the depth of the chocolate. Each layer is gently soaked in coffee syrup, making the cake moist and melt-in-your-mouth. The whole is topped with a glossy dark chocolate glaze, creating an elegant "drip cake" effect. The cake is perfect for special occasions, delighting with both its appearance and its complex, multi-dimensional flavor, where notes of honey, cocoa, coffee, and salted caramel create an unforgettable composition.

Składniki (16)

Servings:
12
  • Mąka pszenna tortowa typ 450 500 g
  • Masło 82% 160 g
  • White sugar 365 g
  • Liquid honey 100 g
  • Egg 2 szt.
  • Baking soda 10 g
  • Serek mascarpone 500 g
  • 36% heavy cream 500 ml
  • 30% heavy cream 300 ml
  • Espresso 50 ml
  • Water 210 ml
  • Instant coffee 10 g
  • Dark chocolate 70% 150 g
  • 🌿 Przyprawy
  • Kakao ciemne 50 g
  • Salt 7 g
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~77.47 PLN (6.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Caramel Sauce (for the cream)

1

Prepare the caramel sauce, which will be a key ingredient in the cream. In a saucepan with a thick, light bottom, add 200g of sugar and pour in 60 ml of water. Heat over medium power, without stirring, until the sugar completely dissolves. Then increase the heat and cook the syrup until it takes on a deep amber color. This usually takes 5-8 minutes. Watch the caramel very closely, as it can burn easily.

Ingredients: White sugar, Water
Use a heavy-bottomed saucepan to distribute the heat evenly. Do not stir the syrup with a spoon; you can only gently swirl the entire saucepan. If sugar crystallizes on the walls, remove it with a brush dipped in water.
2

When the caramel reaches the desired color, immediately remove it from the heat. Carefully add 60g of cold butter cut into cubes. The mixture will bubble and splatter vigorously, so be cautious. Whisk vigorously until the butter melts. Then, very slowly, pour in 150 ml of 30% heavy cream in a thin stream, while continuously mixing. Finally, add 5g (one level teaspoon) of sea salt and mix. Set the sauce aside to cool completely.

Ingredients: Masło 82%, 30% heavy cream, Salt
Adding cold butter and cream stops the caramel cooking process. Pouring the cream slowly prevents it from curdling and splattering violently. The sauce will thicken as it cools.

Honey-Cocoa Cake

3

Prepare the dough. In a metal or glass bowl, place 100g of butter, 150g of sugar, and 100g of honey. Set the bowl over a pot of gently boiling water (a water bath). Heat, stirring occasionally, until all the ingredients dissolve and combine into a uniform, liquid mixture.

Ingredients: Masło 82%, White sugar, Liquid honey
A water bath provides gentle and even heating, which prevents the honey and sugar from burning. The bottom of the bowl should not touch the surface of the water.
4

In a separate small bowl, whisk 2 eggs with a fork. Remove the bowl with the honey mixture from the water bath. Very slowly, in a thin stream, pour the beaten eggs into the hot mixture while vigorously stirring with a whisk. Quick mixing is key to prevent the eggs from curdling and turning into scrambled eggs.

Ingredients: Egg
This is a critical moment. If the mixture is too hot, wait a minute before adding the eggs. You can also temper the eggs by first adding a tablespoon of the hot mixture to the eggs, mixing, and then pouring it all into the rest of the mixture.
5

In a large bowl, mix the dry ingredients: 500g of flour, 50g of cocoa powder, 10g of baking soda, and 2g (two pinches) of salt. It's best to sift them to remove lumps and aerate the mixture. Make a well in the center and pour in the warm (but not hot) honey-egg mixture.

Ingredients: Mąka pszenna tortowa typ 450, Kakao ciemne, Baking soda, Salt
Sifting the dry ingredients ensures that the dough will have a uniform texture without lumps of cocoa or baking soda.
6

Start mixing the ingredients with a wooden spoon or spatula, gradually bringing the flour from the edges to the center. When the ingredients begin to combine, transfer the dough to a lightly floured countertop and knead by hand for about 3-4 minutes, until it is smooth, elastic, and slightly sticky. Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes.

The dough will be warm and quite sticky - this is normal. Do not add too much flour while kneading, as the layers will become hard. Chilling the dough will make it firmer and easier to roll out.

Baking the Layers

7

Preheat the oven to 180°C (fan). Prepare 2-3 large baking trays and sheets of baking paper. Take the chilled dough out of the fridge and divide it into 8 equal parts. It’s best to use a kitchen scale to ensure each portion is identical. Keep each portion that you are not using covered to prevent it from drying out.

Dividing the dough into equal parts is important so that all layers have a similar thickness and bake at the same time.
8

Take one portion of the dough and roll it out directly on a sheet of baking paper. Roll it very thin, to a thickness of about 1-2 mm, in the shape of a circle with a diameter larger than 24 cm. Trace a circle using a plate or the bottom of a 24 cm springform pan, but do not cut it out. Prick the entire surface of the dough with a fork to prevent bubbles from forming during baking.

The dough is elastic but may be sticky. Lightly dust the rolling pin and the surface of the dough with flour. Rolling on parchment paper makes it easier to transfer the thin crust to the baking tray. Poking is essential!
9

Place the baking tray with the dough in the preheated oven and bake for 5-7 minutes. The layers bake very quickly! The finished layer will be matte and slightly risen. Immediately after removing it from the oven, while it is still hot and soft, place the same plate (24 cm) on top and cut out a perfect circle with a sharp knife. Keep the trimmed scraps - they will be useful for decoration. Do the same with the remaining 7 portions of dough.

Trimming the edges while hot is essential, as they become hard and brittle once cooled. The leftover scraps can be crushed with a rolling pin or ground in a food processor to make a crumble.

Caramel-Coffee Cream

10

In a large, chilled bowl, place 500 ml of very cold 36% cream. Whip it with a mixer on high speed until it becomes thick and stiff (this will create what are called "stiff peaks"). In a second bowl, place 500 g of cold mascarpone cheese and briefly mix on low speed, just until you achieve a smooth consistency.

Ingredients: 36% heavy cream, Serek mascarpone
The bowl and the whisk attachments for whipping cream should be chilled - this will speed up the whipping process. Be careful not to overwhip the cream (it will turn into butter). Mix the mascarpone very briefly, otherwise it may curdle.
11

Add 1/3 of the whipped cream to the mascarpone cheese and gently mix with a spatula to loosen the mixture. Then add the rest of the cream and combine both mixtures by making gentle, circular motions from the bottom to the top. Finally, pour in the completely cooled caramel sauce and 50 ml of cold espresso. Mix with a spatula just until the ingredients are combined into a uniform, smooth cream.

Ingredients: Espresso
Gently combine the ingredients so that the cream remains fluffy and aerated. Mixing too vigorously may cause the cream to become runny.

Soaking Syrup

12

Prepare the syrup for soaking the layers. In a small bowl, place 10g of instant coffee and 15g of sugar. Pour in 150 ml of hot, but not boiling, water. Mix thoroughly until the coffee and sugar are completely dissolved. Set aside to cool completely.

Ingredients: Instant coffee, White sugar, Water
The syrup must be cold before soaking the layers, otherwise it may dissolve the cream.

Cake Assembly

13

Start assembling the cake. Place the first cocoa layer on a cake stand or flat plate. Using a kitchen brush, gently soak it with 1-2 tablespoons of cold coffee syrup. Spread an even layer of cream on it (about 3-4 tablespoons). Cover with the second layer, press down lightly, soak, and spread cream again.

To make it easier to spread the cream evenly, you can divide it into 8 equal portions beforehand. Do not soak the layers too much so they do not become soggy.
14

Repeat the process until all layers are used up. Soak the last, top layer as well and spread a thin layer of cream on it. Use the remaining cream to cover the sides of the cake, smoothing them out with a long spatula or knife. Place the assembled cake in the refrigerator for at least 8 hours, preferably overnight. This step is crucial!

Long cooling allows the hard layers to absorb moisture from the cream, becoming soft and perfectly blending in flavor. Don't skip this step!

Chocolate Glaze and Decoration

15

Prepare the glaze. Break the chocolate into small pieces and place it in a bowl. In a small saucepan, heat 150 ml of 30% cream almost to boiling. Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring. After this time, mix everything with a whisk until you have a smooth, shiny emulsion (ganache). Set aside to cool slightly and thicken (it should have the consistency of thick syrup).

Ingredients: Dark chocolate 70%, 30% heavy cream
Do not mix immediately, let the hot cream melt the chocolate. If the glaze is too hot, it will run off the cake, and if it's too cold, it won't create nice drips.
16

Take the well-chilled cake out of the refrigerator. Pour the prepared chocolate glaze over it, starting from the center and allowing it to flow freely down the sides, creating impressive drips. Decorate the top of the cake with crushed cake scraps, chopped walnuts, or sea salt flakes. Place the cake back in the refrigerator for at least 30 minutes to let the glaze set.

Ingredients: Walnuts, Salt
To achieve nice drips, the cake must be very cold, and the glaze slightly warm. You can control the length of the drips by first applying the glaze with a teaspoon along the edges of the cake.

Fun Fact

💡

The Spartak cake is often referred to as the 'chocolate brother' of the Medovik cake, which is one of the most famous cakes in Eastern Europe. The name 'Spartak' is meant to evoke strength and richness of flavor, much like the legendary gladiator Spartacus.

Best for

Eleganckie przyjęcie Urodziny Święta Bożego Narodzenia Wytworny deser na weekend

Tips

🍽️ Serving

The cake tastes best when well chilled. For cutting, use a long, sharp knife dipped in boiling water and dried before each cut - this will ensure perfectly even and clean portions. Serve with a cup of black coffee or tea, which will perfectly balance the sweetness of the dessert.

🥡 Storage

Store the cake in the refrigerator, in an airtight container, to prevent it from absorbing odors. It stays fresh for 4-5 days. Interestingly, its flavor develops over time - on the second and third day after preparation, it tastes even better as the flavors meld and the layers become perfectly moist.

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