This is a Swiss recipe. The cake turns out to be unusual, fragrant, juicy and delicious to madness. You can not even doubt that the result will pleasantly surprise and delight you, as well as your household and guests.
It is necessary
- - 2 tbsp. l. cognac
- - 1 tbsp. l. cocoa
- - 2 tsp coffee
- - 200 ml of water
- - 6 tbsp. l. icing sugar
- - 1 tsp. lemon zest
- - 400 ml cream
- - 600 g of cottage cheese
- - 1 tsp. baking powder
- - 175 g flour
- - 200 g granulated sugar
- - 5 eggs
- - 200 g dark chocolate
- - 75 g butter
- - 100 g of white chocolate
Instructions
Step 1
Make a biscuit. Beat eggs in a mixer, beat until they double in volume. Add granulated sugar and beat for about 10-12 minutes. Sift baking powder, flour and add to the egg-sugar mixture, stir.
Step 2
Cover a baking sheet with baking paper and pour in the dough, spread evenly over the surface. Bake in a preheated oven to 180 degrees for about 20-25 minutes until golden brown. Take out the biscuit and cool it down. Attach a plate and cut an even circle. Chop the cuttings in a blender. Cut the cake into three equal pieces.
Step 3
Prepare the impregnation. Heat water in a saucepan, add coffee and 2 tbsp. granulated sugar, dissolve. Add 1 tbsp. l. brandy and stir.
Step 4
Layer out the chocolate. Dissolve 120 g of chocolate and butter in a water bath. Cool and add cognac.
Step 5
Saturate each cake with impregnation. Lubricate the first crust with a layer of chocolate and refrigerate until the chocolate is completely frozen.
Step 6
Make a cream. Whisk 3 tbsp. icing sugar and cottage cheese, add melted white chocolate and lemon zest, mix and beat with a mixer for about 2-3 minutes. Whisk the icing sugar and cream until stiff. Combine the cream and curd mass, stir until smooth.
Step 7
Lubricate the sponge cake with cream and cover with a second cake layer, grease with cream again. Do this one more time. Grease the sides of the cake liberally. Grate the dark chocolate on a grater. Sprinkle the sides of the cake and the top crust with crumbs and chocolate.
