Italian seducer is a multi -layer cake. You need to prepare a chocolate sponge cake, cream and coffee cream, fudge mass, chocolate coating and biscuits. Although the list of ingredients is quite long, then Each of the layers of the dessert gets really simple. Then you only need to bake and you can enjoy the extremely light and melting sweetness in your mouth. It’s a dessert that fits perfectly with coffee or a warmer day. It is worth trying a recipe for a unique taste.
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Ingredients:
Chocolate sponge cake:
- 5 eggs,
- 50 g cukru,
- 50 g of wheat flour,
- 1/2 packet of baking powder,
- 20 g of cocoa powder,
- 2 tablespoons of water,
- A pinch of salt.
Cream cream:
- 600 ml cream of cream 30%,
- 50 g of powdered sugar,
- 3 teaspoons of gelatin,
- 70 ml of water.
Coffee cream:
- 400 g cream 30%,
- 30 g of soluble coffee or cappuccino,
- vanilla sugar package,
- 50 g of walnuts,
- 2 tablespoons of gelatin,
- 4 tablespoons of cold water.
Fudge layer:
- 50 g of butter,
- 250 g of fudge mass,
- A teaspoon of spirit (you can skip).
Biscuit layer:
Icing:
- 100 g dessert chocolate.
Method of performance:
Make a sponge cake first. Separate the protein from the yolks. Beat with a pinch of salt to a stiff foam, gradually adding sugar. Then add one yolk alternating with water, mixing gently. Sift flour with baking powder and cocoa, then gently mix into the egg mass. Pour the dough into the mold (measuring approx. 28 × 23 cm) lined with baking paper and bake at 180 ° C for about 25 minutes. After baking, cool the sponge cake and cross -section into two thin countertops.
Prepare a cream cream. Soak the gelatin in 70 ml of cold water and set aside for a few minutes to swell. Beat the cream stiffly with powdered sugar. Then dissolve gelatin on low heat (do not cook) and cool. Add dissolved gelatin to cream, mixing gently.
Make a coffee cream. Soak gelatin in 4 tablespoons of cold water and set aside to swell. In a bowl, mix the cappuccino coffee powder with a few tablespoons of hot water and cool. Whip 30% on a stiff foam, add vanilla sugar at the end of whipping. Add the cooled cappuccino coffee to the whipped cream. Mix to connect. Gently heat the gelatin until it dissolves completely. Add to the cream. Finally, chop the nuts very finely and pour them into the cream. Stir only to combine the ingredients.
Prepare the last layer – fudge. Start mixing butter. When it gets fluffy and bright, add a spoon of fudge. Finally, add spirit and mix.
Now fold the dough. Put half a portion of cream cream on one of the table tops. Put the biscuits by pressing them. Gently spread the fudge layer. Put a coffee cream on it and cover the whole with a sponge cake. Spread the remaining cream cream on top.
Now Melt the chocolate in a water bath And well chilled (but not freezed) pour it with an Italian seducer.
Place the dough in the fridge before serving for a few hours.
Source: NowowoPuje.pl
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