Recipe
Tatianoff
Cuban chocolate cake with four layers of sponge cake, butter and cocoa cream, the classic from the Wakamba Cafeteria in La Rampa.
- Preparation55 min
- Cooking35 min
- Total time1 h 30 min
- Servings1 15 cm cake (8 servings)
- DifficultyMedium
The Tatianoff is a Cuban dessert, although its name evokes a distant origin. This delicious chocolate cake was created in a Havana pastry shop known as Lucerna, under the supervision of the Swiss-born master pastry chef Scheondorfer, and became popular at the Wakamba Cafeteria in La Rampa. Many also remember it from the candy store of the 'World'.
At first glance, it seems very complex to make, but it is not. A professional kitchen is not needed: it is a fun recipe, with an intense chocolate flavor that will bring you many memories of Cuba.
Ingredients
Check off the ingredients you have.
For the batter
For the cream
For the syrup (optional)
For decorating (optional)
Method
Syrup (optional)
- Place all the syrup ingredients in a saucepan. Bring to medium heat and stir until the sugar dissolves.
CiberCuba - Let it boil and remove from heat. It is a light syrup; set aside.
Sponge cake
- Preheat the oven to 180 °C.
- Grease two pans of equal size (here, 15 cm diameter removable pans were used) with butter and dust them with flour. Set aside.
- Separate the egg whites from the yolks and beat the whites until stiff peaks form.
- Add the sugar little by little, without stopping beating, until a meringue forms. It does not matter if it does not make perfect peaks, but it must be firm.
- Add the yolks and vanilla extract and continue beating until well incorporated.
- Combine the dry ingredients (flour, cocoa, baking powder or baking soda, and salt) in a bowl and sift them to avoid lumps.
- Incorporate the dry ingredients little by little into the meringue with a stiff spatula, using folding motions. At the end, the batter will be dense.
CiberCuba - Divide the batter between the pans, making sure it is divided into equal parts.
CiberCuba - Bake for between 25 and 30 minutes. Every oven is different, so watch the doneness: insert a skewer in the center and it should come out dry.
- Remove the sponge cakes from the oven and let them cool.
Cream
- Beat the butter at room temperature with the powdered sugar, milk, and vanilla extract until a thick cream is obtained.
- Add the cocoa and continue beating until perfectly incorporated.
CiberCuba
Assembly
- Carefully cut each sponge cake in half with a bread knife, which gives a more even cut and does not break the batter. You will have four discs.
CiberCuba - If you use syrup, soak the four sponge cakes distributing it equally: if you soak one more than another, the weight can unbalance the cake.
CiberCuba - Place the first sponge cake in the dish where you will present the Tatianoff and cover it with cream evenly, because this depends on the balance of the cake.
CiberCuba - Repeat the operation with the rest of the sponge cakes until fully assembled.
CiberCuba - Spread cream on the sides and decorate to your liking: flowers with a pastry bag or chocolate noodles. To mark the sides, pass the edge of the bread knife while rotating the cake.
CiberCuba - Cut into portions and serve. Enjoy!
CiberCuba
