This delicious two-tone cold cake is a combination of Tiramisu and Fudge Cake. Therefore, the dominant flavors are coffee, chocolate, and cream cheese. When you taste it, you will feel an explosion of pleasant flavors on your palate.
OVEN PREHEATED to 180°C. FOR THE WHITE CAKE: Beat the egg whites until reaching a firm meringue stage, then add the yolks one by one while continuing to beat. Then, gradually add the sugar. Continue beating for a few more minutes until everything is well integrated.
Remove the mixer, and using a wooden spoon, gradually add the flour mixed with baking powder little by little and mix in a folding manner.
In a greased #30/#32 mold, pour the mixture and bake. Approx. 1 hour, but it’s important to keep an eye on it with the classic toothpick technique.
OVEN PREHEATED to 180°C. FOR THE CHOCOLATE CAKE. FOR THE WHITE CAKE: Beat the egg whites until reaching a firm meringue stage, then add the yolks one by one while continuing to beat. Then, gradually add the sugar. Continue beating for a few more minutes until everything is well integrated.
Remove the mixer, and using a wooden spoon, gradually add the flour mixed with cocoa powder and baking powder, little by little, and mix in a folding manner.
In a greased #30/#32 mold, pour the mixture and bake. Approx. 1 hour, but it’s important to keep an eye on it with the classic toothpick technique.
FOR THE CHEESE FROSTING: The cream cheese should be at room temperature for as long as possible to mix easily with the sweetened condensed milk using a mixer. Once the cheese and milk are integrated, refrigerate to allow the mixture to firm up.
FOR THE FUDGE FROSTING: Melt the butter in a large pan, taking care not to burn it, then gradually add the sweetened condensed milk and continue mixing. You will then have a very liquid mixture, and you will gradually add the chocolate syrup. The amount of syrup depends on each person's taste, as it will intensify the flavor; I recommend adding 1/2 cup. Refrigerate to achieve a strong consistency.
FOR SOAKING THE BREAD: In a container, simmer the milk with water, when boiling add the coffee and mix until everything is well dissolved. Turn off and let cool.
ASSEMBLING THE CAKE: The breads should be cold and cut in half. You will need to trim the top part with a knife to level both pieces.
Then proceed to place one part on the plate or base where you decide to prepare it. Remember to keep both breads the same size so they match.
With the first base, soak it with the coffee, milk, and water mixture all around to moisten it, then add a layer of the cheese mixture.
Place another layer of bread, but of the other color. Then, again add the mixture to moisten the bread all around. On top, place a mixture of cheese and then a bit of the fudge mixture over the cheese.
The third layer is placed in the same color as the base layer of bread. This will also be soaked but only the remaining fudge will be applied.
In the last layer of bread, we will place the remaining cheese after having moistened it a bit. It is important to moisten the bread well so that it does not dry out. Refrigerate for 30 minutes to allow it to firm up.
After 30 minutes, take it out and use a serrated knife to trim the remaining edges to make it round.
Sprinkle with powdered cinnamon and grated chocolate. Refrigerate for 2 hours to serve well chilled. READY!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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