Cake

Description

The cake is perfect with tea and coffee and will surely become the centerpiece of your holiday table. Delicious! The baked goods are ready. Serve at the table.

Instructions

1. 1

   Step 1

   First, we will start by preparing the sponge cake. To do this, separate the egg whites from the yolks. Beat the whites with salt, and beat the yolks with sugar. Whip the whites into a fluffy foam, then add the yolks and sifted flour. Bake at 200 degrees Celsius for 45 minutes. Let the baked sponge cake cool completely, then cut it into three layers.

2. 2

   Step 2

   Now prepare the soaking syrup. Mix sugar syrup and brandy, stirring thoroughly until well combined.

3. 3

   Step 3

   Prepare the Charlotte cream. Heat milk in a saucepan, add sugar and bring to a boil. In a separate container, beat the eggs. Pour the milk into the egg mixture and return to heat, bringing to a boil, then allow the syrup to cool. Now beat the butter, cognac, syrup, vanilla, and cocoa together with a mixer. The cream is ready.

4. 4

   Step 4

   To prepare the truffle topping, gently heat the fondant in a saucepan with butter. Once the butter has melted, add cocoa to the mixture, stir thoroughly, and chill in the refrigerator.

5. 5

   Step 5

   Truffles will serve as decoration. To prepare them, break the chocolate into pieces. Heat the cream in a saucepan, then mix it with the chocolate and butter. Add vanilla and stir thoroughly. Chill in the refrigerator and shape into truffles.

6. 6

   Step 6

   Now we proceed to assemble the cake. Soak each cake layer with syrup and let it absorb, then spread cream on each layer. Repeat this process with all the layers, and also spread cream on the sides and top of the cake. Decorate the top with chocolate truffle sprinkles and truffles. Refrigerate for 12 hours! The "Chocolate Truffle" cake is ready.