tasty homemade cake Strong sensations

… With chocolate, coffee and meringue. If I had put some "raspberries", I would have said it's the cake with what I love most in the world… :)))

With dedication, for all of you who had a good word yesterday and a wonderful wish to do. For all my virtual friends, whom I sometimes feel very close to and last but not least, for my real life friends, whom I love and appreciate very much…

I used to read in the blogosphere, a mischievous comment in my opinion, in which the person said that it was stupid of someone to wish himself "HAPPY BIRTHDAY" ii Hey, that does not stop me from wishing myself all the best…: )) And of course, a warm "happy birthday" :))

tasty homemade  cake Strong sensations

Ingredients:

  • * For countertop:
  • * 5 eggs
  • * 150 g sugar
  • * 3 tablespoons oil
  • * 4 tablespoons cocoa
  • * 1 baking powder
  • * free of rum
  • * 1 cana faina
  • * For the striped countertop:
  • * 4 eggs
  • * 100 g sugar
  • * 2 tablespoons cocoa
  • * 2 tablespoons oil
  • * 1 teaspoon baking powder
  • * 4 tablespoons flour
  • * vanilla essence
  • * free of rum
  • * For 2 meringue tops:
  • * 8 egg whites
  • * 350 g sugar
  • * vanilla essence
  • * For coffee mousse:
  • * 200 g white chocolate
  • * 400 ml liquid cream
  • * 1 teaspoon jelly
  • * 3 tablespoons instant coffee
  • * For chocolate cream:
  • * 200 g dark chocolate
  • * 200 ml liquid cream
  • * 250 g mascarpone
  • * 3 tablespoons brandy
  • * For decoration:
  • * 100 g milk chocolate
  • * 300 ml liquid cream
  • * For syrup:
  • * 100 ml water
  • * 50 g sugar
  • * 2 tablespoons brandy

Preparation of cake "Strong sensations":

Wheat:

A lbusurile beat hard foam with a pinch of salt. Add the sugar and mix until shiny, like meringue. The yolks are mixed with the oil and rum essence and added over the egg whites. Then follow the flour mixed with baking powder and cocoa. Mix lightly, do not leave the composition. The composition is poured into a tray (24 cm in diameter) lined with baking paper and bake over medium heat for about 30 minutes. The toothpick is tested.

Striped wheat:

Proceed in the same way as for the cocoa top.

Whisk the egg whites with a pinch of salt. Add the sugar and mix until shiny, like meringue. The yolks are mixed with the oil and added over the egg whites. Then follow the flour mixed with baking powder. The composition is divided into 2, in one we will put vanilla essence, in the other rum and cocoa essence. If it thickens too much, you can put 1-2 tablespoons of milk.

The 2 compositions are put in 2 posh (or 2 bags cut at one end) and one oblique strip, one white and one black, is spread in a large stove tray, lined with baking paper. Bake over medium heat for 10-15 minutes.

Meringue tops:

Whisk the egg whites with a pinch of salt. Then add the sugar and mix until the composition becomes shiny and makes cakes. The essence is added.
Divide the composition into 2 and bake 2 worktops, in a tray lined with baking paper, over low heat, with the oven door open. Countertops should dry, not bake.

Coffee foam:

Gelatin is hydrated in 2 tablespoons of cold water.

Melt the chocolate over low heat together with 200 ml of liquid cream. When it reaches the boiling point, set it aside and mix until the chocolate melts and the composition is homogenized. Set aside and leave to cool. When warm, add gelatin and stir until it melts. Refrigerate until completely cooled, then mix lightly with the rest of the whipped cream. Let it cool until the cake is set.

Chocolate cream:

Melt the chocolate together with the liquid cream. Leave to cool, then put the mascarpone and brandy. Mix until smooth.

Decor:

Melt the chocolate with 100 ml of whipped cream. Homogenize and leave to cool. When it is cold, mix it with the rest of the whipped cream

The striped top is cut into strips, wide depending on how high the cake will be. It's syrupy.

The cooled cocoa top is cut into 2. Syrup.

In the tray in which I baked the cocoa top, put a syrupy top, then on the sides striped top strips, forming a ring. Pour half of the amount of coffee mousse, cover with a meringue top. Put all the chocolate cream, cover with the second meringue top. Follow the rest of the mousse, cover with the second cocoa top and let cool for 2 hours.

Pour the cake on a plate and garnish with chocolate cream.

This is about the cake with which I delighted my guests and for which I worked for about 2 days. :))

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