Malakoff cake is a French cuisine dish. It turns out to be incredibly tasty and tender. Soaked in syrup and the most delicate cream. It is impossible to tear yourself away from eating such a delicacy.
It is necessary
- - 7 eggs
- - 100 g flour
- - 20 g starch
- - 150 g granulated sugar
- - 100 g dark chocolate
- - 35 g butter
- - 3 g vanilla
- - lemon zest
- - 1, 5 Art. l. lemon juice
- - 3 tbsp. l. confiture
- - 50 g rum
- - 1 tsp. baking powder
- - 40 g of liquor
- - 750 ml cream
- - 200 g icing sugar
- - 10 g gelatin
- - 200 g savoyardi cookies
- - 100 ml of water
- -a pinch of salt
Instructions
Step 1
Make a chocolate sponge cake. Mix flour, baking powder. Melt 50 g of chocolate. Separate the yolks from the whites. Beat the butter with a whisk and add 65 g of granulated sugar, lemon zest, yolks. Then add chocolate and flour mixture, mix everything well.
Step 2
Whisk the whites with 0.5 tbsp. l. lemon juice. Combine the protein mass with the chocolate, and stir until smooth.
Step 3
Line a baking dish with parchment paper and pour the dough into the baking dish. Place in an oven preheated to 180 degrees and bake for 25-30 minutes. Remove the biscuit from the oven. Cool it down and let it sit for 10-12 hours.
Step 4
Make a vanilla biscuit. Separate 3 yolks from the whites. Mix 60 g flour with starch and 1.5 g vanilla. Whisk the egg whites with 1 tbsp. l. lemon juice and a pinch of salt. Add 80 g granulated sugar, yolks, vanilla flour mass and mix everything well until smooth.
Step 5
Line a baking dish with parchment paper and pour the dough into the baking dish. Place in an oven preheated to 180 degrees and bake for 25-30 minutes. Remove the biscuit from the oven. Cool it down and let it sit for 10-12 hours.
Step 6
Make vanilla cream mousse. Soak gelatin in cold water. Whisk 2 eggs, yolks, 100 g of powdered sugar, vanilla and simmer in a steam bath for about 2-5 minutes. Refrigerate and place in a pot of cold water.
Step 7
Add gelatin to the egg mixture and mix well, add the liquor.
Whisk in 500 ml of cream and combine with yolk cream.
Step 8
Make a syrup. Mix 100 ml of water with 50 g of icing sugar and cook over low heat for about 10-15 minutes. Refrigerate and add rum.
Step 9
Cut the chocolate cake horizontally. Lubricate the bottom layer with warmed jam. Cover with a second crust, soak in syrup, lay out the savoyardi cookies, brush with vanilla cream.
Saturate the vanilla biscuit with syrup and place on top of the vanilla cream, and saturate again with the syrup. Cover the cake with cling film and refrigerate for 6-8 hours.
Step 10
Whisk in 250 ml cream, icing sugar and vanilla. Cream the sides and top of the cake. Decorate the bottom of the cake with almond petals.
