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Graduation Cake, the ideal dessert for a milestone

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerant People, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
preparazione
Preparation: 01 hours 00 min
cottura
Cooking: 01 hours 00 min
dosi
Ingredients for: 4 people
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5/5 (1 Review)

Graduation cake—a cake for a unique and special achievement!

I chose the most straightforward name for this cake—graduation cake—to express how straightforward the preparation was and to make it apparent right away that its main goal is to commemorate a significant occasion in our lives by properly commemorating the receipt of a degree. From this perspective, enormous importance is given to the decoration, made by rolling out the sugar paste (here is the complete recipe on sugar paste) on the surface already enriched with the cream (the same one that serves as a filling).

The merits of this graduation cake with sugar paste, however, do not end there. For example, it allows maximum yield with minimum effort. If we exclude the final decoration, in fact, it is a simple recipe that does not require great manual skill. Even the ingredients are easy to find, although in some cases they are “sui generis,” at least for a cake. This alludes to the use of white corn flour, whose inclusion addresses both organoleptic concerns and the desire to ensure that this intriguing cake is easily accessible to all. One of the upcoming paragraphs will be devoted to this flour.

 

Recipe graduation cake

Preparation graduation cake

  • To prepare your graduation cake, start by whipping the eggs, brown sugar, and instant coffee at medium speed until you have a fairly frothy mixture similar to that of the classic sponge cake (the mixture must double in volume).
  • An alternative method is to use the whisk test, which determines if the mixture is ready if it creates a suspended thread without falling into the container.
  • At this point, gradually add the sifted corn flour.
  • Pour the mixture into the mould and immediately put it in a preheated oven at 180 degrees for 15–20 minutes.
  • While the cake is in the oven, prepare the syrup. Boil the rice malt with the espresso, then set it aside to cool.
  • For the filling, combine the coffee with the brown sugar and the cream to obtain a smooth mixture.
  • Next, whip the lactose-free cheese together with the cream until it is fluffy.
  • At this point, cut the sponge cake lengthwise.
  • Soak the part that will act as the base in the syrup and place a little filling on top.
  • Place the second layer and wet it with the syrup.
  • To make it easier to work with the sugar paste, let it sit in the refrigerator for a few hours.
  • Then distribute a layer of filling over the entire surface of the cake and roll out the sugar paste until it forms a layer of 0.3 cm.
  • Finally, let your creativity run wild and create the decorations to your taste!

For the sponge cake:

300 gr. of whole eggs,
150 gr. of brown sugar,
200 gr. of white corn flour,
10 gr. of instant coffee powder

For the syrup:

100 gr. of espresso coffee,
20 gr. of rice malt

For the filling and decoration:

300 gr. of permitted cream,
300 gr. of lactose-free creamy fresh cheese,
15 gr. of coffee powder,
20 gr. of brown sugar,
sugar paste

Our graduation cake’s secret

The real secret of the graduation cake, however, does not lie in the decoration or even in its special flour, but in the main ingredient of the filling: the lactose-free, creamy fresh cheese. Its most significant characteristic, as the name suggests, is the absence of lactose, which makes it edible for those who are intolerant of this substance. The absence of lactose is obtained through a natural process, namely the application of the enzyme lactase, which splits lactose into galactose and glucose. This is the reaction that occurs in the intestine of those who do not suffer from intolerance.

To be clear, this technique does not change the flavour; therefore, the lactose-free cream cheese tastes just as excellent, if not better, than cream cheeses that contain this substance. It is essential to the filling’s formation. To be more precise, cream cheese and cream are combined and whipped, just like whipped cream.

The benefits of white corn and its vitamin intake

Another reason the graduation cake is unique is that white corn flour is used instead of regular white flour in making it. This choice comes from the desire to give the cake a different, more delicate flavour while at the same time making it compatible with the diets of those who suffer from celiac disease or are intolerant of gluten. White corn flour, in fact, is completely gluten-free.

But these are not the only benefits of white corn flour. In fact, it is noted for its extraordinary supply of vitamins, in particular group B vitamins. White corn is also rich in mineral salts such as magnesium, calcium, phosphorus, and potassium. This type of flour is also characterised by excellent baking properties; not surprisingly, it is considered the standard flour for many preparations of the Central American gastronomic tradition.

The graduation party is an important moment to remember! It was prepared for Gabriele, who graduated in medicine. A goal that took years of hard work and nights of studying. I am happy to have made it for him because nobody else wanted to make him a sugar paste graduation cake! He suffers from celiac disease!

Do we have any cake recipes? Of course, we do!

5/5 (1 Review)
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