The filled and decorated Moretta cake is a simple dessert that I have already made on the blog but in its whole version (and below I have included the recipe) an easy recipe with the classic procedure of whisked eggs with sugar and gradually adding other ingredients!
Personally, I love cocoa and chocolate, and this decorated cake in a wintery style is delicious and suitable for the whole family, including the little ones!
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MORETTA CAKE filled and decorated
I leave you with other recipes always on the theme of chocolate and the INTEGRAL MORETTA
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE MORETTA CAKE filled and decorated
- 2 eggs
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 1/2 tbsps vegetable oil
- 2 tbsps milk
- 1/2 packet baking powder
- 1 packet vanillin
- 1 1/2 cups fresh liquid cream
- to taste pomegranate seeds
- to taste rosemary sprigs (or thyme or…)
- to taste powdered sugar
Tools RECIPE MORETTA CAKE filled and decorated
#Ane
- Pans
- Electric whisks
- Sieves
- Spatulas
- Mixers
FOR THE PREPARATION OF THE RECIPE MORETTA CAKE filled and decorated
So I put the eggs, as always at room temperature in a bowl with the granulated sugar and whisk until at least tripled in volume.
Then I add the sifted cocoa, the aroma vanilla and the liquids, that is, oil and milk.
Mix with the whisks at low speed or with a hand whisk carefully and then pour the baking powder sifted with the all-purpose flour.
Line the 18/20 cm mold with baking spray or wet and squeezed parchment paper or grease it well and sprinkle it with flour or cocoa powder.
Carefully pour the Moretta cake batter to be filled and decorated.
Even out the layer with a spatula and then bake in a static mode at 340°F for about 25/30 minutes but as always, the toothpick test will be the reference.
Once cooked, let it cool completely then remove the cocoa Moretta cake from the mold and proceed to fill it.
First of all, place the pomegranate seeds on a layer of kitchen paper towels so that they do not remain too moist to avoid “staining” the cream once whipped.
Whip the cream with the electric whisks adding the powdered sugar according to personal preference for sweetness, for me about 25/30 grams.
Cut the cake into 3 layers, fill and reassemble the dessert.
Decorate and cover the whole Moretta cake and then decorate with small seeds and a rosemary leaf… I saw a picture and thought of recreating the decoration, but if you prefer…
just put cream, put whipped cream with a little cocoa, put cream mixed with Nutella… in short, forget the pomegranate and make the chocolate dessert as you like it best!
Keep it in the refrigerator until it’s time to serve and…
Enjoy your meal!
Annalisa
SOURCE here
FAQ (Questions and Answers)
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