Tropic Aroma cake

Tropic Aroma chocolate cake

Tropic aroma cake is no. 1 classic in our family! And don’t believe this is nothing but serious business! The cake shall have a dark sponge in the middle of two light ones, the filling/cream shall NOT be too dark and this goes for the dark sponge as well, there cannot be TOO much filling/cream and it shall only be decorated by use of fork. Yes, there is a certain pressure every time I make this cake, because no doubt I will hear it if it doesn’t taste exactly as my fathers mother used to make it 70 years ago! My aunt Guri brought this recipe with her from Gryllefjord moving to my home village when she was 17 years old. She was asked to make a cake for an occasion, and this is the one – and ever after it’s a must when family meet! And it’s also a relief to know that my youngest nephew started making it – tradition will be transferred! And of course it has to be served with a glass of ice cold milk! The cake is called Tropic because there is nutmeg and cinnamon in it, and it tastes delicious! Enjoy!

Batter:

115 gr butter
280 gr sugar
2 eggs
290 gr plain flour
4 tsp. baking powder
1 pinch of salt
2 dl milk
1 tsp. grounded nutmeg
1 tsp. cinnamon

1 1/2 tbsp. cocoa powder

Whip butter and sugar until white, add one egg at the time and whisk properly in between each one.

Mix all dry ingredients except cocoa, and pour into butter/sugar/egg mix together with milk. Stir until even batter.

Pour 1/3 of the batter into a separate bowl and sift in cocoa and stir gently.

Bake 2/3 of the batter (light one) in pre-heated oven on 180 °C  for 20-25 min. Greased round tin 26 cm.

Bake 1/3 of the batter (dark one) in pre-heated oven on 180 °C  for 10-15 min. Greased round tin 26 cm.

Cool down.

Filling:

6 tbsp. butter
500 gr icing sugar
2 tbsp. cocoa
2 tsp vanilla sugar
6 tbsp. strong cold coffee

Mix everything together until even batter.

Assambling:

Cut the light sponge into two parts and place the bottom one on a plate. Spread some filling on top and place the dark sponge on top. Spread another layer of filling and add the last light one. Spread the rest of the cream around and on top of the cake. Take a fork and make “snake” pattern on top and serve with a ice cold glass of milk! Enjoy!

 

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