Grilliage Cake
Description
The recipe won't take much time. The homemade praline cake needs to be prepared in several stages. You should make the praline in advance, and the biscuit should rest for about 8 hours. It's best to leave the finished cake in the refrigerator for 4–5 hours before serving. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Carefully separate the egg whites from the yolks. Mix the yolks with sugar (about 50 grams) and beat thoroughly.
- 2
Step 2
2. Separately beat the egg whites with sugar (100 grams) until stiff peaks form.
- 3
Step 3
3. Gradually combine the yolks with the egg whites.
- 4
Step 4
4. To make the homemade praline cake airy, gradually add the sifted flour and cocoa. Mix gently.
- 5
Step 5
5. Melt the butter (40 grams) and pour it into the dough.
- 6
Step 6
6. Mix the dough and transfer it to a heatproof dish. Bake in the oven for 25-30 minutes.
- 7
Step 7
7. Leave the cake layer for 8-12 hours.
- 8
Step 8
8. Now you can prepare the griljazh. In a small container, bring about 120 milliliters of water with powdered sugar to a boil. Stir thoroughly and let it simmer for a while. When the color starts to darken, add the nuts (almonds work best).
- 9
Step 9
9. Quickly stir and remove from heat after 30-40 seconds.
- 10
Step 10
10. Lightly grease the baking paper with oil and pour the hot praline in a thin layer.
- 11
Step 11
11. Now the preparation of the Griyazh cake recipe moves to the final stage. In a small container, make caramel and slowly pour in the cream in a thin stream.
- 12
Step 12
12. Beat the softened butter and mix it with the caramel syrup.
- 13
Step 13
13. Put the griljazh in a blender and grind.
- 14
Step 14
14. The praline can be added to the cream or used as a filling. Cut the sponge cake into 3 parts. Place half of the cream on one cake layer, top with another cake layer, and spread the remaining cream on top.
- 15
Step 15
15. Melt the chocolate over a water bath and mix it with the butter. Glaze the cake with this mixture and let it sit for 4–6 hours.