Cake

Description

Perfectly pairs with tea and coffee. Delight your loved ones with a delicious cake made of layers of milk, white, and dark chocolate, creamy liqueur, and whipped cream, tasting like a delicate and airy ice cream. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Beat the eggs with sugar into a fluffy foam. Mix in vanilla, flour, baking powder, and cocoa into the eggs.

2. 2

   Step 2

   The result is a thick batter, which we pour into a greased and floured pan. The pan size depends on the desired cake size.

3. 3

   Step 3

   Preheat the oven to 200-220 degrees and place the pan with the dough in it for 15 minutes.

4. 4

   Step 4

   We remove the ready-made biscuit from the mold, let it cool, and cut out a cake layer with a diameter 2 cm smaller than the mold. Soak the cut-out layer with liquor.

5. 5

   Step 5

   Take another baking pan and line its bottom with parchment paper.

6. 6

   Step 6

   Wrap the edges with a thermal napkin or foil so that the height of the edges noticeably increases.

7. 7

   Step 7

   In the center of the mold, place the cake layer soaked in liqueur and put it in the freezer.

8. 8

   Step 8

   Now let's work on the chocolate layers: Soak the gelatin in cold cream (50 ml). Divide the resulting mixture into three parts.

9. 9

   Step 9

   Take cold cream and whip until stiff peaks form. Divide the whipped cream into three parts again and put it back in the refrigerator.

10. 10

    Step 10

    Take dark chocolate, chop it, and melt it with 30 g of butter over low heat, without bringing it to a boil. Remember to stir constantly, otherwise it will burn.

11. 11

    Step 11

    Pour liqueur (50 ml) into the chocolate mixture and stir. Let it cool, then mix the chocolate with one part of the whipped cream.

12. 12

    Step 12

    Take the mold with the crust out of the freezer and pour the prepared mousse over it. Return it to the freezer. Following the same principle, make a layer of milk and white chocolate. Place each layer in the refrigerator for 20 minutes.

13. 13

    Step 13

    Now make the glaze. To do this, heat the cream (50 ml) with butter until boiling, add white chocolate, and heat until completely melted.

14. 14

    Step 14

    Cover the top layer of the cake with glaze. The special feature of this glaze is that it doesn't harden after cooling. Once the cake is ready, place it back into the freezer. It's perfect if it can stay there overnight.

15. 15

    Step 15

    Before serving, decorate our cake with cream, chocolate, coconut flakes, jam, powdered sugar, or fruits.