In surprisingly vibrant, old-time Zurich, you can enjoy the famous Sprungli specialty cakes and chocolate cubes. Having prepared the Zurich Cubes, you will appreciate this exquisite cake at the festive table.
It is necessary
- For the test:
- - 8 eggs;
- - 125 g icing sugar;
- - 2 tablespoons of vanillin;
- - a pinch of salt;
- - 40 g of chocolate;
- - 50 g flour;
- - 50 g of cocoa powder;
- - 65 g of almonds;
- - 75 g butter.
- For the cream:
- - vanilla pod;
- - 500 ml of milk;
- - 40 g starch;
- - 3 yolks;
- - 100 g of sugar;
- - 250 g butter;
- - 3 tablespoons of cherry liqueur.
- For decoration:
- - 1 tablespoon of cocoa powder;
- - 50 g of milk chocolate.
- For the baking sheet:
- - butter (for lubrication).
Instructions
Step 1
Separate the yolks from the whites. Whisk the yolks into a stiff foam, whisking while adding the powdered sugar and vanillin. Whisk the egg whites and salt into a stiff foam. Combine the grated chocolate, flour, cocoa and grated almonds, first add the whipped protein, then the whipped yolks.
Step 2
Melt the butter over low heat, but do not let it get hot, then pour a thin stream into the dough, stirring constantly. Grease a baking sheet with butter and line it with paper, which also grease with butter.
Step 3
Spread the dough over a baking sheet and bake on a medium oven shelf at 200 ° C for 35 minutes. Leave the sponge cake on the baking sheet to cool, then turn over and remove the paper. Let the finished biscuit stand for 12 hours.
Step 4
Prepare the cream. About 4 hours before serving, slice the vanilla pod lengthwise, remove the core, add the pod and the halves to 375 ml of milk and bring to a boil. Combine the remaining milk with the starch, three yolks and 50 g of sugar.
Step 5
Remove the boiled milk from the stove and remove the vanilla pods. Add the remaining sugar to the milk, stirring occasionally, then the yolk mixture and boil again. Place the cream in a cold water bath and, stirring constantly, cool it to room temperature.
Step 6
Whisk the softened butter into a lather and bring it to room temperature. Mix butter with vanilla cream and cherry liqueur, adding cream and liqueur in portions (tablespoons).
Step 7
Cut the sponge cake horizontally into 3 layers. Lubricate each layer with butter cream and rejoin the layers so that the cream is on top. Sprinkle the top layer with cocoa powder, spreading it in strips.
Step 8
Refrigerate the sponge cake for 3 hours. Cut the biscuit into 3 * 3 cm cubes before serving. Decorate the cubes with milk chocolate. You can serve Zurich cubes in candy tins.
