Bohemian Cake Recipe
Bohemian cake is one of our favorite cakes. Over time I have tried several times to reproduce it at home. And even though we were pretty close, it wasn't what our senses were looking for. :))) But when I saw the post of Loredana , my favorite cake, I was sure that this will be our birthday cake. Yeah Al that sounds pretty crap to me, Looks like Halloween aint for me either. We are celebrating 14 years of marriage. 😉 I serve you too! No champagne, because we don't have it! :))
Bohemian Cake design for debut
“>3 tablespoons oil
“>6 tablespoons flour
“>esenta de rom
“>200 g dark chocolate
“>300 g sugar
“>50 g dark chocolate
“>150 ml water
“>1 tablespoon sour cream
How to prepare Bohemian Cake:
Rock Bohemian Cake:
Whisk the egg whites like a pinch of salt. When the foam has become consistent, add the sugar and mix until it becomes shiny and holds well to the blades of the mixer. Mix the yolks with the oil and essence. Pour over the meringue, then add cocoa and flour mixed with baking powder. Mix well by mixing gently with a spatula, with movements from bottom to top.
Pour into a tray (25/35 cm) lined with baking paper and bake on medium heat for about 25-30 minutes. Remove to a grill and leave to cool.
The top comes out quite high, I think it works a little bigger tray. 🙂
Bohemian Cream Cream:
The broken chocolate melts the pieces over low heat together with the whipped cream. When it has reached boiling point, set it aside and mix well. Allow to cool well then place in the freezer for 1 hour. Then mix until the cream becomes firm and fluffy.
Caramelize the sugar. When it has become liquid and amber-colored, add water, pouring carefully.
Boil water and sugar over low heat. From the moment it starts to boil, keep it on the fire for about 15 minutes. Put the honey and boil for another 5 minutes. Set aside and mix the mixture at high speed, until it begins to thicken and turn white. Beware of splashes that jump, like bad cold! :))
The fondant will strengthen considerably. Put in the bowl a few tablespoons of syrup and broken chocolate pieces. Put the bowl on the fire again and mix until it becomes fluid and homogeneous.
If, as you glaze the pieces of cake, it hardens, put it back on the fire until it becomes fluid again.
Beat the whipped cream until it starts to gain consistency. Add the sour cream and continue mixing until it hardens well.
We portion the top, in pieces suitable for the size. Syrup each piece of countertop, then glaze it with fondant.
Put the chocolate cream in a posh and sprinkle over the counter, then cover with a generous whipped cream.
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