Although preparing this cake takes some time, I assure you – it’s definitely worth it. French It’s a dessert in the best style. I always make it when I want to impress guests.
Cake:
- 150 g of almond flour,
- 30 g of wheat flour,
- 50 g of powder cocoa,
- 200 g of powdered sugar,
- 2 tablespoons of melted butter,
- 5 eggs in size L or XL,
- 5 large egg proteins,
- ¼ teaspoon of salt.
Butter cream:
- 600 g of powdered sugar,
- 240 g of butter,
- 1.5 tablespoons of milk,
- 1.5 teaspoon of soluble coffee,
- 2 teaspoons of vanilla extract.
Coffee syrup:
- 150 ml of water,
- 100 g cukru,
- 3 teaspoons of soluble coffee,
- 50 ml of coffee liqueur.
Chocolate mass:
- 200 g of dark chocolate,
- 150 ml cream cream 36%.
Raspberry layer:
- 400 g malin,
- 100 g cukru,
- 2 teaspoons of gelatin,
- 50 ml of water.
Prepare the cake.
Add almond flour, sugar, cocoa and wheat flour to the bowl. Add whole eggs and mix to combine.
In a separate bowl, beat the proteins rigidly, and then add them to a mixture of flour. Pour the melted butter.
Spread the mass evenly into four plates lined with baking paper measuring 20×20 cm. Put the molds into the oven preheated to 200 degrees Celsius and bake for about 10 minutes or to a clean stick. Remove and leave to cool completely.
Prepare coffee syrup.
In a small saucepan, mix all ingredients and boil the whole on low heat.
Set aside and cool.
Prepare the chocolate mass.
Crush the chocolate and dissolve in the microwave. Mix until a smooth consistency is obtained.
Add cream and mix the whole until the mass is smooth and shiny. Leave to cool.
Prepare butter cream.
Mix coffee with milk and set aside.
In a bowl, grate the butter at high speed until a light and fluffy consistency. Slowly add sugar, stirring to combine. Add all other ingredients and mix.
Prepare a raspberry layer.
Mix gelatin with cold water and set aside to swell. In a large saucepan, mix raspberries with sugar and cook them for about 15 minutes. Remove them from fire, add gelatin and pour on a baking tray lined with silicone paper measuring 20×20 cm.
Cool the jelly layer to room temperature, then put in the fridge or freezer.
Fold the dough.
Put one table top on a flat surface or on a flat surface. Brush it with coffee syrup generously, and then spread half the butter cream. Cover with a second top smeared with syrup and put a whole chocolate mass.
Continue laying layers: cake top, syrup, ½ butter cream, cake top and strawberry jelly.
Put the puff pastry in the fridge for at least 3 hours. Serve cold.
Source: NowowoPuje.pl
