Viennese Cake

Description

Homemade baked goods for tea. When adding flour to the dough, you can add a pinch of baking soda and citric acid to make the dough softer and fluffier. When baking the cake, it's better not to open the oven door during the first 30 minutes, as the dough might collapse. When decorating the cake, you can sprinkle the frosting with grated chocolate—it looks very appetizing! Also, if desired, you can cut the baked cake layer in half. In this case, don't forget to brush the cut surfaces with apricot jam as well. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Preheat the oven to 180 degrees. Melt 140 g of dark chocolate over a water bath, but do not overheat (the chocolate temperature should not exceed 50°C). Remove from heat and let it cool slightly.

2. 2

   Step 2

   In a small bowl, beat the butter with powdered sugar and vanilla, then add the melted chocolate. While beating, gradually add the egg yolks. Add the almonds and sifted flour, and mix. The resulting mixture will be quite thick.

3. 3

   Step 3

   In a separate container, beat the egg whites until fluffy. Add about 1/3 of the egg whites to the chocolate mixture. Gently mix. Then fold in the remaining egg whites and gently mix as well.

4. 4

   Step 4

   Place parchment paper in the baking pan. Put the dough into the pan and bake until done (45-50 minutes). Then remove and cool on a wire rack.

5. 5

   Step 5

   To prepare the topping, heat the apricot jam. Using a pastry brush, spread it over the top and sides of the cooled baked sponge cake.

6. 6

   Step 6

   Prepare the glaze: melt the remaining dark chocolate with cream over a water bath. Pour the glaze over the cake, starting from the center. The glaze should spread evenly across the entire cake.

7. 7

   Step 7

   For the inscription: melt the milk chocolate over a double boiler. Then, using a piping bag, decorate the top of the cake.