Recipes for fluffy harlequin cream cake or bake it at home like from a pastry shop

The best harlequin cake recipes can be found here!

The body is so soft and fluffy that it immediately melts on your tongue.

Whipped cream so creamy that you won’t even know you’re eating something and you won’t want to stop.

Bake your two-tone whipped cream dream!

Chocolate harlequin cake

A cake filled with the best chocolate and cocoa is here. The better quality ingredients you use, the better the result.

What will we need

1. 550 ml of high-percentage cream
2. 150 g of granulated sugar
3. 80 g of cocoa
4. 5 eggs
5. 2 vanilla sugars
6. 130 g semi-coarse flour
7. 4 tablespoons of oil
8. 50 g dark chocolate
9. Butter (for mopping)
10. Coarse flour (for dusting)

Method

1. We will start preparing the Parisian whipped cream the day before
2. Boil 350 ml of whipped cream, 30 g of sugar and 40 g of cocoa in a saucepan over high heat
3. Cook until the mixture has a thick creamy consistency
4. The consistency of the whipped cream is very important, otherwise you cannot work with it further
5. When the whipped cream is ready, we transfer it to a bowl and store it in the refrigerator, where we let it rest overnight
6. The next day we start by preheating the oven to 160 degrees
7. Grease the cake tin with butter and sprinkle with flour
8. Break an egg into a glass bowl on a water bath and add the remaining sugar together with the vanilla
9. Whisk the eggs for approximately 5 minutes to warm the mixture
10. Then remove the bowl from the water bath and beat the eggs into a white foam
11. Mix in the sifted flour and the remaining cocoa
12. Mix and finally add the oil
13. Pour the finished smooth dough into the mold and smooth it out
14. Place the cake tin in the oven and bake for 40-45 minutes
15. We continuously check it with a skewer
16. When the body is ready, let it cool in the mold for 10 minutes before removing it from it
17. Cut the cooled carcass in half
18. Whip the cooled Parisian whipped cream and spread ⅓ on the lower body
19. We cover it with the other part of the body and spread another ⅓ of the Parisian whipped cream on the entire surface of the cake
20. Beat 200 ml of the remaining whipped cream together with the vanilla sugar into a thick foam
21. Decorate the finished harlequin cake with the remaining ⅓ of the Parisian whipped cream and fresh vanilla cream
22. Grate dark chocolate on top

Harlequin with vanilla-chocolate mascarpone cream

The already delicious whipped cream, complemented by the unique marcarpone cheese, will make this cake a real culinary experience and the recipe itself will take on a completely new dimension.

What will we need

On the corpus

1. 4 eggs
2. 200 g of granulated sugar
3. 100 g butter (softened)
4. 100 ml of milk
5. 50 g of cocoa
6. 200 g semi-coarse flour
7. Pinch of salt
8. Dark chocolate for cooking

For chocolate whipped cream

1. 250 ml of high-percentage cream
2. 50 g of granulated sugar
3. 70 g of cocoa
4. 100 g of high-percentage chocolate (min. 70% cocoa)
5. 150 g of mascarpone
6. 20 g of powdered sugar

For vanilla whipped cream

1. 125 ml whipping cream
2. 150 g of mascarpone
3. 30 g of powdered sugar

Method

1. We will prepare the body and the chocolate cream the day before
2. Preheat the oven to 160 degrees
3. Separate the yolks from the whites for the body
4. Beat the egg whites with a pinch of salt until stiff
5. Gradually add 100 g of granulated sugar spoon by spoon
6. Beat the snow until it starts to form stiff peaks
7. Beat the softened butter with the remaining 100 g of granulated sugar
8. When the mixture is connected, we begin to slowly add all the egg yolks
9. Then we add milk
10. Add cocoa and flour while stirring constantly
11. When the dough is uniform and mixed, we start adding snow little by little
12. Mix carefully so that the snow does not fall
13. Line the bottom of the cake pan with baking paper and grease the sides with butter
14. Pour the prepared dough into the cake mold and put it in the oven
15. Bake the carcass for 35-40 minutes
16. Continuously check the body with a toothpick, if the dough does not stick, remove the form from the oven
17. Let the cake cool for a while in the tin, then take it out and place it on a wire rack to cool completely
18. When the body cools down, we prepare the chocolate whipped cream
19. Mix granulated sugar, cream and cocoa in a saucepan
20. Bring the cream mixture to a boil
21. Add the chocolate and let it melt completely while stirring constantly
22. Pour it into a bowl and let it harden in the fridge, preferably overnight
23. The next day we finish the chocolate whipped cream
24. Mix mascarpone and powdered sugar
25. Whisk everything together to combine the ingredients
26. Then add the solidified chocolate whipped cream and beat together
27. We will have a smooth cream
28. Cut the cooled carcass in half
29. Spread ⅓ of the chocolate cream on the bottom part and cover with the other half of the body
30. Spread ⅓ of the cream on it as well
31. Place the remaining ⅓ of the cream in a piping bag and set aside
32. For the vanilla whipped cream, mix the cream with the mascarpone
33. Add powdered sugar and start mixing the mixture on low power
34. When the cream starts to come together, we increase the power of the mixer and continue to beat until the cream is smooth and stiff
35. We also put the cream in a decorating bag
36. We decorate the prepared body with both creams, according to our imagination and finally cover it with grated dark chocolate for cooking
37. Put the finished harlequin cake in the fridge for 2 hours before serving it

Two-tone harlequin slices with Belgian chocolate

The cream with which we will lubricate the cuts must be whipped from high-quality, high-percentage whipped cream, together with dark, high-quality Dutch cocoa. This combination hardens well in the fridge, and then we can use it to decorate the cake beautifully.

What will we need

On the corpus

1. 3 egg yolks
2. 3 egg whites
3. 200 g of granulated sugar
4. 8 tablespoons of warm water
5. 50 g of Dutch cocoa
6. 100 g plain flour
7. ½ baking powder

For Parisian whipped cream

1. 350 ml whipping cream
2. 30 g of granulated sugar
3. 25 g of cocoa

For decoration

1. 200 ml of whipping cream
2. Belgian chocolates

Method

1. Preheat the oven to 180 degrees
2. Grease a baking sheet with butter and sprinkle with coarse flour
3. Sift flour, cocoa and baking powder into a bowl
4. Beat the egg yolks with 150 g of granulated sugar and 8 tablespoons of water
5. Add the dry ingredients and mix until a thick dough forms
6. Beat the egg whites together with the remaining sugar until stiff peaks form
7. When the snow is ready, we start to add it to the chocolate dough piece by piece
8. We mix the snow carefully so that it does not fall on us
9. The dough must be uniform, there must not be any pieces of unmixed egg whites
10. Pour the dough prepared in this way into the prepared cake form
11. Place the tray in the preheated oven and bake for about 20 minutes
12. After baking, leave the carcass to cool for a while in the tray, then take it out and transfer it to a wire rack
13. For the Parisian whipped cream, put all the ingredients in one pot and boil them
14. Just a few minutes of cooking
15. Then we mix the resulting mixture with a stick blender and let it rest in the fridge for at least 12 hours
16. Before we start decorating with the cream, add 100 ml of cream and whip the cream together
17. The cream should be light and not completely stiff
18. We whip the classic cream into a solid mass so that it can be decorated with it (if it doesn’t want to harden, we use a stiffener)
19. Using a pastry bag, we begin to decorate the chocolate body with both whipped creams
20. Add pieces of chocolate to the slices decorated with whipped cream and put the finished slices in the fridge to rest for a few hours

Whipped cream cake

This chocolate cake with whipped cream is the perfect way to celebrate any event. The light harlequin cake is a perfect combination of fluffy body and creamy whipped cream.

On the corpus

1. 6 eggs
2. 2 tablespoons of hot water
3. 6 spoons of powdered sugar
4. 2 teaspoons of baking powder
5. 6 spoons of semi-coarse flour

For Parisian whipped cream

1. 350 ml of high-percentage cream
2. 40 g of sugar
3. 40 g of cocoa
4. 50 g of quality chocolate

For white whipped cream

1. 400 ml of whipping cream
2. 2 whipping cream stiffeners
3. Crystal Sugar

Method

1. We will prepare the Parisian whipped cream the day before
2. We boil the high-percentage cream with sugar, cocoa and chocolate
3. When the mixture boils, pour it into a bowl, cover it with cling film and put it in the fridge
4. The next day, preheat the oven to 160 degrees
5. We line the cake form with baking paper or grease it with butter and sprinkle it with flour
6. We separate the whites from the yolks
7. Beat the egg yolks together with sugar and warm water into a fluffy foam
8. Beat the egg whites with a pinch of salt until stiff
9. Add oil, cocoa and beaten egg whites to the yolk mixture
10. Finally, add the flour and mix everything together
11. Then pour the batter into the prepared cake tin and put it in the oven
12. Bake the carcass for approximately 30 minutes, checking it continuously with a skewer
13. Then take the body out of the oven and let it cool for a while in the form
14. Remove the carcass to a wire rack and let it cool completely
15. In the meantime, we will finish and prepare the whipped cream
16. Cool the Parisian whipped cream, take it out of the fridge and whip it into a fluffy cream
17. We will do the same with classic whipping cream, but add both stiffeners to it
18. Cut the cooled carcass in half
19. Spread the lower part of the body with a sufficient amount of Parisian whipped cream and cover it with the other part
20. Then spread the Parisian whipped cream over the entire surface of the cake
21. Decorate the top of the cake with the prepared white whipped cream and serve

Wedding two-tier harlequin cake

This chocolate cream wedding cake recipe has four layers of the best cocoa body covered with white and dark cream made from the highest quality ingredients and topped with chocolate shavings.

What will we need

On the corpus

1. Rum
2. 400 g semi-coarse flour
3. 140 g of sugar
4. 6 eggs
5. 4 teaspoons of baking powder
6. 100 ml of oil
7. 120 ml of hot water
8. Teaspoon of salt
9. 40 g of cocoa

For Parisian whipped cream

1. 600 ml of whipping cream
2. 60 g of cocoa
3. 60 g of sugar

For classic whipped cream

1. 400 ml of whipping cream
2. 40 g of sugar

For decoration

1. Dark chocolate
2. White chocolate

Method

1. We will prepare the Parisian whipped cream the day before
2. Mix all the necessary ingredients in a pot and let them boil together
3. Pour the cream into a bowl and put it in the fridge to harden overnight
4. The next day, whip the whipped cream into a fluffy cream
5. Turn on the oven at 170 degrees and grease the cake pans
6. Separate the whites from the yolks
7. Beat the egg whites together with a pinch of salt until stiff
8. Beat the egg yolks with sugar
9. When we get a white fluffy foam, we start adding oil and water
10. Then add flour and baking powder to the yolk mixture
11. Mix everything thoroughly so that there are no sugar crystals in the mixture
12. Using a spatula, slowly start mixing the whipped snow
13. We are careful that the snow does not fall while mixing
14. Pour the mixed batter into greased cake tins
15. Place in a preheated oven
16. Bake the carcass for approximately 10 minutes at 170 degrees, then reduce the temperature to 150 degrees and bake for another 30 minutes
17. Take the baked carcasses out of the oven and let them cool on the wire rack
18. In the meantime, whip the classic whipped cream
19. Cut the carcasses in half
20. Drizzle rum over all plates
21. We first spread the first sheet of the corpus with whipped cream and then add the classic whipped cream and cover it with another sheet of the corpus
22. We repeat this procedure for all floors
23. We spread the whole cake with chocolate cream and decorate according to our imagination with the remaining classic cream and chocolate shavings

How to recognize quality chocolate?

These harlequin cake recipes are mainly about chocolate and cocoa, but how can we even determine the quality of the product?

Chocolate can be classified as a superfood because it has very positive effects on our health. Just in the flood of various kinds and types of chocolate, it is really difficult to know them and choose the really high-quality one. That’s why we bring you a few tips on how to navigate through this flood with ease.

Some information about the chocolate will be revealed by the packaging itself, sometimes you need to search a little more. But the effort you put in will eventually bring you the desired result, and you will be able to enjoy the real delicious taste of chocolate, without any regrets.

Price

Producing quality chocolate is not a cheap matter, and this is reflected in its price. Smaller manufacturers and factories mostly use traditional production methods and quality ingredients. However, these chocolates are not available in ordinary stores, because their price can reach 80 – 200 crowns per bar, which is a big difference compared to the prices of large-scale manufacturers. Therefore, they are usually not attractive in terms of price for the average consumer and therefore competitive.

Percent

Unfortunately, it is not true that the higher percentage of cocoa a chocolate contains, the better it is. The percentage does not necessarily mean the amount of cocoa beans used to make chocolate, but rather will determine the volume of cocoa mass in dry matter. Which means diluting the chocolate and worsening its quality and nutritional value.

Ingredients

Chocolate is not demanding in terms of the quantity of ingredients, but we have to pay even more attention to their quality. An excessive amount of additives indicates excessive industrial processing. The presence of various flavorings and stabilizers will rather harm the quality of the chocolate, because high-quality chocolate can get by with cocoa beans and cane juice.

Production

We don’t know much about the production method from the packaging on the chocolate, but if we really wanted to investigate, it is always possible to visit the website of the company in question. We should then pay attention to the place from which the cocoa beans are imported and further pay attention to the method of roasting them.

If you want to apply your acquired experience immediately, try these recipes for a bun from a Margot stick , which are full of cocoa and chocolate.