Madagascar cake is a combination of cocoa and poppy sponge cakes, custard cream, grapes and jelly. This cake looks beautiful on the plate, and it has a creamy and fruity taste. It is best to stretch out its preparation over two days: bake the sponge cakes on one day, and prepare the cream and assemble the cake the next. I admit that this cake is a bit time-consuming, which is why I usually bake the sponge cakes on Friday afternoon, and the pudding on Saturday morning, then prepare the cream and fold the cake. Below, I leave you with the recipe for Madagascar cake, I encourage you to make it at home, and I hope you will enjoy it.
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Ingredients for Madagascar cake.
- 5 eggs “L”
- 150 g crystal sugar
- 30 ml oil
- 140 g all-purpose flour
- 1 teaspoon of baking powder
- 40 g cocoa
- 1/2 teaspoon of salt
- 4 egg whites “L”
- 120 g crystal sugar
- 20 g potato flour/starch
- 30 g all-purpose flour
- 40 g poppy seeds
- a pinch of salt
- 600 ml milk
- 4 egg yolks
- 350 g butter
- 1 teaspoon of vanilla extract
- 150 g crystal sugar
- 60 g potato flour/potato starch
- 400 g green grapes
- 2 powdered gooseberry jellies (75 g each)
- 700 ml water
How to make Madagascar cake.
Cocoa sponge preparation.
Separate the egg whites from the egg yolks, put them in a bowl with a pinch of salt, and beat them to a well-foamed, almost stiff foam. Next, add the sugar in smaller batches, while whisking constantly. Combine the egg yolks with the oil, and sift the flour, cocoa and baking powder through a sieve. Quickly add the egg yolks mixed with oil to the egg whites whipped with sugar, followed by the sifted dry ingredients. Do not add the dry ingredients all at once, but in smaller batches, mixing with a wooden spoon. Pour the cake batter into a baking tin lined with baking paper and place in the oven preheated to 180 degrees Celsius for 35 minutes. Let the cake cool down, and when cold, cut it lengthwise.
Poppy sponge preparation.
Pour the egg whites into a bowl, add salt and whisk until stiff. Next, add the crystal sugar in smaller batches, whisking constantly. Pour the sifted flour and poppy seeds into the whisked egg whites, gently mix them in with a spoon. Pour the cake batter on a baking tin lined with baking paper and place it in the oven preheated to 170 degrees Celsius for 30-35 minutes. Cool down the baked cake.
Custard cream and cake assembly.
Pour 400 ml of milk into a pot, add sugar and vanilla and bring to a boil. Mix the egg yolks with the remaining milk and flour in a cup. Pour the liquid ingredients from the cup over the milk boiling in the pot, stirring constantly, bring back to the boil, and cook over a low heat for 3 minutes. Turn off the heat, cover the pudding with cling film and set it aside to cool it down. Rub the soft butter to a creamy, almost white consistency and when ready, gradually add the cold pudding, while rubbing constantly.
Wash the grapes, cut each fruit in half and remove the seeds.
Boil the water, pour into a bowl and add the jelly powder. Mix everything thoroughly, then set it aside for the jelly to cool down and start to bloom.
Place the first layer of cocoa cake in a baking tin, cover with about half of the custard cream, then place the poppy seed sponge on top of it. Spread the remaining cream on the poppy sponge cake, reserving a little to cover the top layer of the cake. Place the second layer of cocoa sponge cake on top of the cream, cover it with a bit of the previously put aside cream, and place the grape halves next to one another. Pour the thickening jelly over the grapes, then put the cake in the fridge for a few hours so that the cream and jelly can set well.
Good to know when making Madagascar cake.
The ingredients used to prepare the cocoa sponge cake and the poppy seed sponge cake should be at room temperature.
I baked both cakes in a metal baking tin measuring 30 by 20 centimetres.
The gooseberry jelly can be replaced with kiwi jelly.
Do you like fruit cakes? If so, try our recipe for Fruit cake with white chocolate cream.
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