Sprüngli Truffle Cake – wonky chocolate cake

Seductive specialties, light and airy temptations, delicately smooth chocolate indulgences, confectioner’s craft with tradition. Sprüngli is loaded with superlatives. I got their classic truffle cake recipe and boy it did not dissappoint.  I want to think  my homemade truffle cake belongs to that 1st class.NakedPlate-TruffleCake
We are spoiled in Dubai, having here the only Sprüngli Swiss Chocolate Confiserie store and café outside Switzerland. I am double spoiled having first ever chocolate boutique just around the corner in Jumeirah 1 in Village Mall and getting invited to taste their handmade truffles, pralines and Swiss macaroons called Luxemburgerli. One of the signature cakes of Café Sprüngli is definitely the pyramid shape classic truffle cake.

 

NakedPlate_Sprüngli-TruffleCake

Kind people from Confiserie Sprüngli agreed to share their secret classic truffle cake recipe, now also you can try to make it at home. I swear it is easy to make. Or just visit their store to get the real thing.

I love baking simple cakes loaded with high quality ingredients like Sprüngli Truffle cake. The recipe calls for Sprüngli Grand Cru Chocolate, Criollo de Maracaibo, Venezuela, 65% cocoa. Sounds like vintage wine, doesn’t it. I replaced “grand cru” with Lindth dark 70% and 80% cocoa chocolate, which is available from most of the supermarkets in UAE. It worked very well, lovely intense and smooth dark chocolate taste, cake is not too sweet. It’s the real honest chocolate cake. A treat!

I am one of those bakers who needs occasion to bake, any tiny reason to bake a treat goes. This time it was a big reason, I had my son visiting from Finland and since he is a chocolate lover, it was more than pleasure to treat him on his birthday with homemade Sprüngli style truffle cake. My version of the choco cake is little bit wonky and totally imperfect, but surely it’s tasty as the original authentic Sprüngli truffle cake. We love the raspberry and chocolate flavors combo and I got the idea to decorate with beautiful fresh red berries and rose pedals. The ultimate highlight of the cake décor was the chubby sisters of French macaroons, Swiss Luxemburgerli’s. They taste divine and are really light. My favorite Luxemburgerli is raspberry. It’s lovely to have decorations which you can actually eat and honestly enjoy. We were in heaven.

Sprüngli Truffle Cake Recipe (printable original recipe)

For the sponge base:
• 12 egg yolks
• 280g sugar
• 7 egg whites
• 65g white flour
• 80g hazel nuts, finely ground
• 40g cocoa powder
• 60g butter

Preparation:
Blend the egg yolks and 80g sugar until fluffy. Beat the egg whites with the
remaining 200g sugar until stiff. Sieve flour and cocoa powder together and
then mix with the ground hazelnuts. Melt butter in the microwave or on the
stove and warm to approx. 60° C. Stir the beaten egg whites slowly into the
fluffy egg yolks. Carefully fold the flour mixture into the egg mixture, then
slowly stir the melted butter in with this. Bake at 170° C for about 40 minutes.

 

For the filling:
• 180g Sprüngli Grand Cru Chocolate, Criollo de Maracaibo, Venezuela, 65%
cocoa
• 180g cream
Finely chop the chocolate. Bring the cream briefly to the boil and pour over the
chocolate. Blend thoroughly, but don’t beat into a froth. Cover the finished
chocolate filling immediately with cling wrap so that the surface doesn’t dry
out. Leave to stand overnight at room temperature.

Finishing the cake:
• 25g cocoa powder
• 80g Sprüngli Grand Cru Chocolate, Criollo de Maracaibo, Venezuela, 65%
cocoa

Using a serrated knife, cut horizontally through the sponge base twice to make 3 layers. Spread the bottom layer with approx. 40g chocolate filling.
Position the middle layer precisely on top, press down and spread with another 40g filling; repeat for the top layer. Then cover the filled sponge base
with a smooth coating of chocolate filling and place in the fridge for about an hour.  After decorating, place the Truffle Cake in the fridge for another hour or so. Dust the Truffle Cake with cocoa powder.

Finely chop the chocolate, melt it gently using the waterbath method, and stir well (the temperature of the chocolate should be about 32° C). Finally, using a smooth knife or spatula spread the sides of the Truffle Cake with the melted chocolate and leave in a cool place. If you make the cake with round cake tin and leave the round shape pile your favorite fresh berries on top for simple decoration and add couple of luxemburgerlis to give some extra luxe touch and flavor.

NakdPlate_Homemade-Sprüngli-truffleCake

 

 The finest Swiss confectionery since 1836

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Cranberry Upside Down Cake with Toffee – Cranberry madness continue

What’s with the cranberries! I have fell in love with them on this season. I promise this is the last cake or bake with cranberries, well ….almost, I had something in my mind, I’d love to share later. This is the season after all.

Everyone knows Pineapple upside down cake, but have you ever tried to make cake upside down with cranberries.
I like the flavor of brown sugar with cranberries, they match together so well with hint of cinnamon, which I left out this time, because my dear cake-taster doesn’t like cinnamon. I left out butter from topping and drizzled the cake with toffee sauce and few flakes of coconut.

 

Cranberry Upside Down Cake recipe

Ingredients

Cake:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
120 g butter, softened
1/2 cups granulated sugar
1/2 cup light brown sugar, packed
2 eggs
3/4 cup sour cream
1 teaspoon vanilla sugar

Topping:
4 cups cranberries, rinsed, get rid of bad cranberries, and at room temperature (just a bit less than a 350 g bag of cranberries).
50 g butter
1/2 cups sugar
1 teaspoon cinnamon (optional)

Preparation method

1. Sift together flour, baking soda, and salt. Set aside.

2. Beat butter and sugars on medium speed until smooth and fluffy, about 1 minute.
a. Add eggs, one at a time, mixing well after each addition.
b. On low speed add half the flour mixture then mix to combine.
c. Add sour cream and vanilla. Mix to combine.
d. Add remaining flour mixture and mix until smooth.

3. Butter a 18 cm (9″) cake pan and sprinkle evenly ½ cups sugar mixed
with one teaspoon cinnamon on bottom, add cranberries and bits of butter here and there.

4. Spread batter evenly over the cranberries in the cake pan.

5. Bake at 180 – 200°C until golden brown, edges begin to pull away from the side of the pan, and toothpick inserted in the center comes out clean, about 45 to 50 minutes.

Cool on rack for 10 minutes. Run knife around edge to loosen cake. Invert onto plate.

Note: When you pull out cake of the oven to test, it might appear liquid. The cake is like moving on top of the layer of cranberries. The large amount of butter and shifting cranberries made an almost liquid layer on the bottom of the cake. It will come together when cake cools, the cake is at best on next day when it’s settled.

Toffee sauce

Ingredients

120g light brown sugar
120g butter
100ml cream or full cream milk

Preparation method

1. Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved but not burned.
2. Stir in the cream or milk and heat gently until bubbling, stirring continually until thickened (about 10 minutes). Remove from heat and serve warm.

    ***

Surprise your loved ones, friends and neigbors with lovely home made gift. I did two cakes with this recipe and used two 15 cm cake tins. Wishing you very happy festive season!

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Blueberry Upside Down Cake

Blueberry season is here!

When I was a kid we spend every summer holidays in my grandma’s farmhouse in the middle of Finland. Every year we followed my parents with my sister and brother to the forest beside the farm. It was not just another picnic day. We were picking up blueberries, cloudberries, raspberries and mushrooms. Best part of the harvest trip was my mom’s homemade snacks we got to eat on the trip. We had hardly arrived to those blueberry tussocks when we started to ask if we are already there and can we eat already.

Best bake made of blueberries is traditional Finnish blueberry pie made on mildly-sweet dessert bread dough called pulla in Finnish. Making pulla is challenge for me I have not yet succeeded.
Instead I have another easy recipe for blueberries Blueberry Upside down cake. Serve with whipped cream or vanilla ice cream. Now let’s get blue lips….

Recipe
Blueberry Upside down Cake

Topping:
3 cups fresh blueberries (or frozen, thawed & drained)
1 1/2 tablespoon lemon juice
3/4 cups sugar
1 1/2 tablespoons corn starch
2-3 tablespoons butter

Spread berries evenly in bottom of greased springform or cake pan. Sprinkle with lemon juice. Combine sugar and corn starch and pour over berries. Dot with butter.

Cake:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
1/2 cups granulated sugar
1/2 cup light brown sugar
2 eggs
3/4 cup sour cream or yoghurt
1 teaspoon vanilla

1. Sift together flour, baking soda, and salt. Set aside.

2. Beat butter and sugars on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed add half the flour mixture then mix to combine. Add sour cream or yoghurt and vanilla. Mix to combine. Add remaining flour mixture and mix until smooth. Spread batter evenly over the blueberries in the springform or cake pan.

3. Bake at 180-200°C (350°F) until golden brown, edges begin to pull away from the side of the pan, and a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Cool on rack for 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Invert again onto serving plate. If any blueberries remain in the pan just put them back on top of the cake. Cut into wedges and serve.

Note: At first when you pull the cake out of the oven to test, it looks that the cake is still very liquid. On second time you test and it still appears to be just as liquid, it’s because the cake is moving on top of the layer of blueberries. The large amount of butter and shifting blueberries makes an almost liquid layer on the bottom of the cake. It’s normal and it will set after cooling.