Ohridska Delight

Ingredients

• For the sponge cake: For the sponge cake:
• 6 eggs 6 eggs
• 200g (1 cup) sugar 200g (1 cup) sugar
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 1 lemon Zest of 1 lemon
• For the vanilla filling: For the vanilla filling:
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 250g (1 cup) mascarpone cheese 250g (1 cup) mascarpone cheese
• 150g (¾ cup) sugar 150g (¾ cup) sugar
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 100ml (⅓ cup) heavy cream 100ml (⅓ cup) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Sift the flour and baking powder into the egg mixture. Add the lemon zest and gently fold until just combined.
4. 4.
   Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In a separate bowl, whip the heavy cream until soft peaks form. Add the mascarpone cheese, sugar, and vanilla extract. Continue whipping until stiff peaks form.
8. 8.
   Place one cake layer on a serving plate. Spread a generous amount of the vanilla filling over the cake.
9. 9.
   Place the second cake layer on top and press gently. Spread the remaining vanilla filling over the top and sides of the cake, creating a smooth surface.
10. 10.
    In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
11. 11.
    Pour the chocolate glaze over the cake, allowing it to drip down the sides.
12. 12.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Mascarpone cheese — Make sure the mascarpone cheese is at room temperature before whipping it with the cream. This will ensure a smooth and creamy filling.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of rum or brandy to the vanilla filling.
• To achieve a perfectly smooth chocolate glaze, make sure the cake is chilled before pouring the glaze over it.
• Garnish the cake with fresh berries or chocolate shavings for an elegant touch.
• If you prefer a sweeter cake, you can dust the top with powdered sugar before serving.
• This cake tastes even better the next day, so you can make it in advance and refrigerate it overnight.

Serving advice

Slice the Ohridska Delight into generous portions and serve it chilled. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To showcase the beautiful layers of the Ohridska Delight, slice the cake carefully and present it on a dessert plate. Drizzle some additional chocolate glaze on the plate for an artistic touch. Add a sprig of mint or a dusting of powdered sugar for an elegant presentation.