Cake
Description
The sponge cake for the torte turns out fluffy and porous; the main thing is not to overbake it. If it still seems dry to you, soak it with sugar syrup or cream liqueur, if you will not be serving it to children. The chocolate for the recipe must be of the highest quality only—the taste and appearance of the cake depend on it. The bake is done. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make the “White Nights” cake.
- 2
Step 2
Chop the dark chocolate, combine it with the butter, and heat in a double boiler, stirring, until smooth. Let the chocolate mixture cool.
- 3
Step 3
Crack the eggs into a bowl, add salt and sugar, and beat until light and fluffy.
- 4
Step 4
Combine both mixtures and mix gently. Mix the flour with the cocoa powder and baking powder, then sift into the egg mixture. Mix everything gently until the batter is fluffy and smooth.
- 5
Step 5
Grease an 18 cm diameter cake pan with vegetable oil and line the bottom with parchment paper. Pour the chocolate batter into the pan, place in a hot oven, and bake at 180°C for 30–45 minutes, until done.
- 6
Step 6
Let the sponge cake rest for 5 minutes, then remove it and cool on a wire rack. Cut the finished sponge cake into three even layers.
- 7
Step 7
Finely chop the white chocolate, melt it in a double boiler, and let it cool. Combine the cream with confectioners’ sugar and vanilla sugar and whip until light and fluffy. Add the white chocolate and whip again on low speed until smooth.
- 8
Step 8
Assemble the cake. Brush and smooth each part, the top and the sides, with cream.
- 9
Step 9
Decorate the edges of the cake with cream, and the top with grated white and dark chocolate. Refrigerate for 1–2 hours, then serve.
- 10
Step 10
The baked goods are ready. Serve with tea.