{"id":3147,"date":"2022-04-21T16:54:45","date_gmt":"2022-04-21T16:54:45","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/drip-cake-the-recipe-for-a-delicious-and-scenographic-cake\/"},"modified":"2022-04-21T16:54:45","modified_gmt":"2022-04-21T16:54:45","slug":"drip-cake-the-recipe-for-a-delicious-and-scenographic-cake","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/drip-cake-the-recipe-for-a-delicious-and-scenographic-cake\/","title":{"rendered":"Drip cake, the recipe for a delicious and scenographic cake"},"content":{"rendered":"


\n<\/p>\n

Drip cake, the recipe for a delicious and scenographic cake<\/h1>\n

<\/p>\n

\n

There Drip cake<\/strong> it is a delicious cake: it is a very spectacular cake but not easy to make. The starting point is a cake of your choice between the common sponge cake or the Chiffon cake<\/strong>; it is filled according to your tastes starting with a custard or chantilly, then passing through simpler and more appreciated fillings based on cream or Nutella. Finally, it is covered externally with cream, Butter cream<\/strong> or with cheese or, as in our case, with a classic dark chocolate ganache. As you will have understood, you can prepare the Drip cake in many versions and decorate it with the ingredients you love most.<\/p>\n

\n
\n

<\/i> Ingredients for 12 people<\/i><\/h3>\n
    \n
  • <\/i> Eggs: 6<\/li>\n
  • <\/i> Boiling water: 6 tbsp<\/li>\n
  • <\/i> Granulated sugar: 250 g<\/li>\n
  • <\/i> Flour: 250 g<\/li>\n
  • <\/i> Potato starch: 50 g<\/li>\n
  • <\/i> Vanilla extract: 1 tsp<\/li>\n
  • <\/i> Baking yeast: 16 g<\/li>\n
  • <\/i> FOR THE BATHROOM<\/li>\n
  • <\/i> Water: 500 ml<\/li>\n
  • <\/i> Granulated sugar: 150 g<\/li>\n
  • <\/i> Rhum: 1 tbsp<\/li>\n
  • <\/i> FOR THE FARCIA<\/li>\n
  • <\/i> Ricotta: 300 g<\/li>\n
  • <\/i> Whipping cream: 200 g<\/li>\n
  • <\/i> Powdered sugar: 50 g<\/li>\n
  • <\/i> Chocolate chips: 50 g<\/li>\n
  • <\/i> FOR DECORATION<\/li>\n
  • <\/i> Whipping cream: 400 g<\/li>\n
  • <\/i> Dark chocolate: 100 g<\/li>\n
  • <\/i> Butter: 25 g<\/li>\n
  • <\/i> Oreo cookies: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour, 20 minutes<\/i><\/li>\n
    • <\/i> Cooking: 30 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 50 minutes<\/i><\/li>\n
    • <\/i> Calories: 1223Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Recover two bowls and divide the yolks from the whites; whisk the egg whites with the help of an electric whisk.<\/p>\n\n

      2<\/span><\/p>\n

      Take the bowl with the egg yolks, add the granulated sugar and boiling water.<\/p>\n\n

      3<\/span><\/p>\n

      Beat them too for a few minutes with an electric mixer or using a planetary mixer.<\/p>\n\n

      4<\/span><\/p>\n

      Add vanilla extract to taste (alternatively you can flavor the egg yolks with lemon or orange zest).<\/p>\n\n

      5<\/span><\/p>\n

      Continue to whip for a few minutes until the mixture is smooth and homogeneous.<\/p>\n\n

      6<\/span><\/p>\n

      Take another bowl and sift the flour, yeast and potato starch inside; add them to the egg mixture a little at a time and continue to beat the ingredients.<\/p>\n\n

      7<\/span><\/p>\n

      At this point, add the egg whites, previously whipped until stiff, to the cream obtained.<\/p>\n\n

      8<\/span><\/p>\n

      Gently mix the two compounds with a spatula, being careful not to disassemble them.<\/p>\n\n

      9<\/span><\/p>\n

      In the meantime, grease and flour three pans with an internal diameter of 18 cm.<\/p>\n\n

      10<\/span><\/p>\n

      Pour the mixture obtained, divided equally, into the trays and place them in the preheated oven. Cook in static mode for about 25 minutes at 180 \u00b0. After the time has elapsed, take the three sponge cakes out of the oven and let them cool a little. Then, overturn them by removing them from the trays and, placing them on a sheet of parchment paper placed on the wire rack, allow them to cool completely.<\/p>\n\n

      11<\/span><\/p>\n

      To prepare the syrup that will be used to soak the sponge cake, take a saucepan and boil the water with the granulated sugar in it until it is completely dissolved; then add the rum too. Turn off the heat and let it cool.<\/p>\n\n

      12<\/span><\/p>\n

      To prepare the cream for the filling, have a bowl and whisk all the cream (600g) inside with whips.<\/p>\n\n

      13<\/span><\/p>\n

      In another container pour the ricotta and the icing sugar; also mount them with electric whips.<\/p>\n\n

      14<\/span><\/p>\n

      Add the chocolate chips to the dough.<\/p>\n\n

      15<\/span><\/p>\n

      Finally, add 200 g of previously whipped cream.<\/p>\n\n

      16<\/span><\/p>\n

      Gently mix all the ingredients of the filling with a spatula.<\/p>\n\n

      17<\/span><\/p>\n

      At this point, recover the sponge cake discs, now cooled, and divide each of them in half. Pour the syrup on their surface in order to soften and flavor them.<\/p>\n\n

      18<\/span><\/p>\n

      Take a tray, pour a little melted chocolate in the center, so that the first disc of sponge cake remains firm, and lay it on top.<\/p>\n\n

      19<\/span><\/p>\n

      Spread the Nutella on the surface of the first disk, previously heated (place the jar inside the microwave at 500 watts for about 40 seconds; this operation will allow you to spread the chocolate cream better).<\/p>\n\n

      20<\/span><\/p>\n

      At this point, spread the ricotta cream too, leveling it with a spatula. (To avoid dirtying the tray, lay some sheets of parchment paper on its base which you will later discard).<\/p>\n\n

      21<\/span><\/p>\n

      Place the second disc of sponge cake on top.<\/p>\n\n

      22<\/span><\/p>\n

      This is the result of the various layers placed one on top of the other with the accompanying filling in the middle of each.<\/p>\n\n

      23<\/span><\/p>\n

      Take another 200 g of whipped cream and place it over the entire surface of the cake.<\/p>\n\n

      24<\/span><\/p>\n

      Once completely filled, place it in the refrigerator to let it cool.<\/p>\n\n

      25<\/span><\/p>\n

      At this point, to create the chocolate ganache, take a saucepan and insert the chocolate, 100 g of whipped cream and butter into it. Once the ingredients have melted, when they reach 36 \u00b0 in temperature, place them in a piping bag.<\/p>\n\n

      26<\/span><\/p>\n

      Collect the cooled cake and cover its top with the poured chocolate left to cool. Level it with the help of a spatula by letting drops fall sideways in order to create the typical effect of the Drip cake.<\/p>\n\n

      27<\/span><\/p>\n

      Now take another pastry bag and fill it with the remaining 100 g of whipped cream.<\/p>\n\n

      28<\/span><\/p>\n

      Create your decoration on the surface of the cake by making many small wisps of cream alternating with cookies.<\/p>\n\n

      29<\/span><\/p>\n

      Change the tip of the pastry bag for the final decoration at the base of the cake. (This step is optional, alternatively continue with the same tip).<\/p>\n\n

      30<\/span><\/p>\n

      Remove the parchment paper from the tray and form all the cream decoration on the base of the first disc.<\/p>\n\n

      31<\/span><\/p>\n

      Your Drip cake will be finished and ready to be enjoyed.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Three bowls<\/li>\n
      • Electric or planetary whisks<\/li>\n
      • Table spoon<\/li>\n
      • Sieve<\/li>\n
      • Spatula<\/li>\n
      • Three trays with a diameter of 18 cm<\/li>\n
      • Baking paper<\/li>\n
      • Gratella<\/li>\n
      • Small saucepan<\/li>\n
      • Small bowl<\/li>\n
      • Knife<\/li>\n
      • Serving tray<\/li>\n
      • Kitchen thermometer<\/li>\n
      • Sac \u00e0 poche<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • We advise you to leave the cake at room temperature for at least 30 minutes before serving.<\/li>\n
        • When you decorate the cake with chocolate ganache, pay attention that the latter is not too hot because it could also melt the ricotta or mascarpone cream.<\/li>\n
        • If you want to lighten the cream for the filling, use half the mascarpone and half the cream cheese like Philadelphia.<\/li>\n
        • If you want to give a touch of color to your cake you can add a few drops of food coloring to the cream in order to have a colored Drip cake.<\/li>\n
        • Indulge yourself in decorating your cake with fresh fruit, strawberries, currants and chocolate chips; with colored chocolate confetti appreciated by the little ones or with a royal icing to obtain a refined and elegant decoration.<\/li>\n<\/ul>\n

          storage<\/h2>\n

          Keep the Drip cake in the refrigerator, inside an airtight container, for a maximum of 3 days<\/strong>.<\/p>\n

          History<\/h2>\n

          The Drip cake, also known as dripping cake, is an Anglo-Saxon dessert that has also become popular in Italy. In England and America there are numerous versions of this dessert: the Oreo Drip Cake with biscuits on the surface, the Macaron Drip Cake with meringues or the Marshmallow Drip Cake.<\/p>\n

          In Italian it means’dripping cake<\/strong>‘because the topping is precisely a chocolate ganache that drips elegantly on the edges of the cake, making it truly greedy and fascinating. Get creative with creating your own version!<\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for 12 people<\/i><\/h3>\n
            \n
          • <\/i> Eggs: 6<\/li>\n
          • <\/i> Boiling water: 6 tbsp<\/li>\n
          • <\/i> Granulated sugar: 250 g<\/li>\n
          • <\/i> Flour: 250 g<\/li>\n
          • <\/i> Potato starch: 50 g<\/li>\n
          • <\/i> Vanilla extract: 1 tsp<\/li>\n
          • <\/i> Baking yeast: 16 g<\/li>\n
          • <\/i> FOR THE BATHROOM<\/li>\n
          • <\/i> Water: 500 ml<\/li>\n
          • <\/i> Granulated sugar: 150 g<\/li>\n
          • <\/i> Rhum: 1 tbsp<\/li>\n
          • <\/i> FOR THE FARCIA<\/li>\n
          • <\/i> Ricotta: 300 g<\/li>\n
          • <\/i> Whipping cream: 200 g<\/li>\n
          • <\/i> Powdered sugar: 50 g<\/li>\n
          • <\/i> Chocolate chips: 50 g<\/li>\n
          • <\/i> FOR DECORATION<\/li>\n
          • <\/i> Whipping cream: 400 g<\/li>\n
          • <\/i> Dark chocolate: 100 g<\/li>\n
          • <\/i> Butter: 25 g<\/li>\n
          • <\/i> Oreo cookies: to taste<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 1 hour, 20 minutes<\/i><\/li>\n
            • <\/i> Cooking: 30 minutes<\/i><\/li>\n
            • <\/i> Total: 1 hour, 50 minutes<\/i><\/li>\n
            • <\/i> Calories: 1223Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Drip cake, the recipe for a delicious and scenographic cake There Drip cake it is a delicious cake: it is a very spectacular cake but not easy to make. The starting point is a cake of your choice between the common sponge cake or the Chiffon cake; it is filled according to your tastes starting […]<\/p>\n","protected":false},"author":1,"featured_media":3148,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-3147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nDrip cake, the recipe for a delicious and scenographic cake - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/drip-cake-the-recipe-for-a-delicious-and-scenographic-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Drip cake, the recipe for a delicious and scenographic cake - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Drip cake, the recipe for a delicious and scenographic cake There Drip cake it is a delicious cake: it is a very spectacular cake but not easy to make. 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