Alpine cube cake
If you are looking for a recipe for a sweet cake with sour jam flavour, you must bake an Alpine cube. Alpine cube cake is a combination of a fluffy cocoa sponge cake with dulce de leche cream with the addition of meringues, blackcurrant jam and whipped cream.
The Alpine cube cake recipe that you can find below is really easy. The cocoa sponge cake requires only a few ingredients to make and can be baked quickly. The dulce de leche layer and whipped cream are also relatively easy to make. I recommend the Alpine cube cake to all those who have sweet teeth, because this one is really sweet. Happy baking.
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Ingredients for Alpine cube cake.
Cocoa sponge cake:
- 3 eggs
- 50 g cake flour
- a pinch of salt
- 25 g dark cocoa
- 80 g icing sugar
- 1/2 teaspoon of baking powder
Punch:
- 75 ml lukewarm water
- 2 tablespoons of lemon juice
- 1 tablespoon of icing sugar
Kaymak cream:
- 250 g dulce de leche
- 200 g mini meringues
- 200 g unsalted butter
Additionally:
- blackcurrant jam (220 g)
- 50 g grated chocolate
Whipped cream:
- 500 ml whipping cream (36%)
- 50 ml water
- 8 g gelatine
- 2 tablespoons icing sugar
How to make Alpine cube cake.
Cocoa sponge cake: break the eggs into a bowl, add icing sugar and a pinch of salt. Beat until fluffy and almost white. Combine the flour with baking powder and cocoa, then sift it all through a sieve. Add the sifted dry ingredients to the beaten eggs in small batches. Combine the ingredients together relatively quickly but gently. Line a metal baking tin with baking paper and pour the cake batter in. Put the cake in an oven preheated to 180 degrees Celsius for 20 minutes. Once you take it out, let the baked cake cool down.
Punch: mix water, lemon juice and icing sugar in a cup. Drizzle the cold cocoa sponge cake with cold punch, then cover the cake thoroughly with the blackcurrant jam.
Dulce de leche cream: put the soft butter in a bowl and rub until fluffy and creamy. Once done, add the dulce de leche cream in batches, mixing constantly. Finally, add the crushed meringues and mix. Put the cream on the sponge cake previously drizzled with punch and covered with jam.
Whipped cream: pour out 100 ml from the total of 500 ml of cream and leave it at room temperature – keep the remaining 400 ml in the fridge. Mix the water with the gelatine in a small bowl, then set it aside for 10 minutes. After that, warm up the gelatine (but do not boil it) and combine it warm with the 100 ml of cream. Stir and set aside to let it cool down.
Whisk the cold 400 ml of cream and icing sugar in a bowl. When the cream is almost stiff, add the remaining 100 ml of cream with the gelatine. Continue whipping for a few seconds to let the whole thing come together well. Pour the finished cream over the dulce de leche layer. Place the cake in the fridge for a few hours so that the creams can thicken. Before serving, decorate the cake with grated chocolate.
Good to know when making Alpine cube cake.
The eggs used to prepare the sponge cake should be at room temperature as those kind of eggs are the best for whisking.
The baking tin I used was 20 by 30 centimetres.
I always assemble the cake in the same baking tin in which I bake it. I often cover the sides of the tin with additional aluminium foil in order to be sure that both the cream and dulce de leche mixture do not flow out of it.
You can buy mini meringues in stores or bake your own according to the recipe HERE.
Do you like cakes with dulce de leche? If so, try our recipe for White lion cake.
