Casper cake is a confectionery classic in an elegant version. It combines an intense note of cocoa, the sweetness of fudge mass and pistachio crunch. The layers combine perfectly with each other, creating a whole with outstanding taste. Plus, it looks amazing, which is why I like to make it for my guests.
Cocoa sponge cake:
- 4 eggs,
- 140 g of fine sugar,
- 1 teaspoon of sugar with vanilla,
- 100 g of wheat flour,
- 40 g of dark cocoa,
- ½ teaspoon of baking powder.
Fudge cream:
- 250 g of butter,
- approx. 400 g of canned fudge mass (you need to reserve 2 tablespoons for the pistachio layer),
- a handful of pistachios.
Pistachio layer:
- 100 g shelled pistachios,
- 2 tablespoons of fudge mixture set aside.
Make a sponge cake. Beat the eggs with sugar and vanilla sugar until light and very fluffy. It should significantly increase in volume.
Sift the flour, cocoa and baking powder and gently mix into the egg mixture, preferably with a spatula, moving from bottom to top.
Pour the mixture into a baking tray lined with baking paper, approx. 24 × 24 cm, level it and bake at 170°C for about 30-35 minutes, until the stick is dry.
After completely cooling, cut the sponge cake horizontally into two equal layers.
Put the soft butter into a bowl and beat with a mixer for about 3 minutes until it becomes light and fluffy.
Add the fudge mass in 2-3 batches, mixing each time until the ingredients are combined.
Finally, stir in the finely chopped pistachios. The cream should be smooth, thick and stable.
Finely chop the pistachios or grind them lightly in a food processor. Mix them with 2-3 tablespoons of the fudge mass set aside earlier.
Place half of the sponge cake on the bottom of the form. Spread ⅓ of the fudge cream on it. Spread the pistachio layer evenly on the cream and gently smooth it out. Apply another ⅓ of the cream. Cover the whole thing with the second layer of sponge cake. Spread the remaining fudge cream on top, smoothing the surface.
Put the Kacper cake in the fridge for at least 4 hours, preferably overnight, then the layers will bind together perfectly.
Source: Terazgotuje.pl
