Truffle cake is an unusually tasty dessert that is rightfully called royal. Delicate sponge cakes soaked in airy butter cream will become a real decoration of the festive table.
To prepare biscuit dough, you will need the following ingredients: 6 chicken eggs, 160 g granulated sugar, 2 tbsp. l. cornstarch, 5 tbsp. l. wheat flour, 2 tbsp. l. bitter cocoa powder, 3 tbsp. l. water, a pinch of salt.
For buttercream glaze: 2.5 cups 25% cream, 200 g sweet chocolate.
For chocolate glaze: 100 ml heavy cream, 5 tbsp. l. sugar, 100 g of bitter cocoa powder, 1 tsp. gelatin, 70 ml of water.
For sugar syrup: 125 g sugar, 125 ml water.
The liquid cream is poured into a deep saucepan. Place the container on medium heat and heat the cream to a light boil, stirring constantly. When the first bubbles appear, the saucepan is removed from the stove. Sweet chocolate is broken into small pieces or grated on a coarse grater and poured with hot cream. The ingredients are mixed until the chocolate is completely dissolved. The container with the frosting cream is covered with cling film and sent to the refrigerator for 12 hours.
It takes a long time to prepare a royal dessert. Therefore, it is easier to prepare the frosting in the evening.
The finished frosting cream is taken out of the refrigerator and whipped with a mixer, gradually increasing the speed. Beat the cream for at least 15-20 minutes until a thick consistency is obtained. 5-6 st. l. cream should be put aside in a separate plate, covered with cling film and put back in the refrigerator. This part is needed to decorate the royal dessert.
The oven is heated to 190-200 ° C. Cover the baking sheet with food foil. Its edges should protrude 1.5-2 cm above the sides of the baking sheet. Wheat flour and cornstarch are sieved through a fine sieve. Chicken eggs gently break and separate the yolks from the whites. Beat the yolks with sugar until the sugar is completely dissolved and the volume of the mass doubles. Bitter cocoa powder is dissolved in boiling water and mixed with whipped chicken yolks. The ingredients are mixed with a mixer until smooth.
A pinch of salt is added to the proteins and beat until a thick white mass is obtained. Wheat flour and cornstarch are combined with a mixture made from cocoa and yolks. The dough is kneaded with a wooden spatula, breaking the lumps. Then whipped proteins are introduced into the biscuit dough, slowly mixing the components.
Pour half of the dough onto foil and spread with a spatula. The layer thickness should not exceed 1 cm. The cake is baked for 10 minutes. The finished biscuit is carefully removed from the baking sheet along with the foil. While it cools down, bake the second half of the biscuit dough. The baked and cooled cakes are removed from the foil, separating with a wide kitchen knife. The cooled cakes are cut into equal rectangles.
During this time, sugar syrup can be prepared. Dissolve the water and sugar in a saucepan, heating the ingredients over medium heat. After boiling, the syrup continues to cook for 2-3 minutes, stirring constantly. The finished syrup should cool to room temperature.
You can determine the readiness of the syrup by dropping it into cold water. The drop should remain soft but retain its shape.
It remains to collect the dessert. The first layer is coated with sugar syrup using a pastry brush. 2 tbsp is applied to the surface of the cake. l. cream glaze, evenly spreading it with a spatula. Put the second layer of biscuit on the cream and grease it with syrup. In this way, all cakes are processed.
It remains to decorate the truffle cake. To do this, you need to prepare a chocolate coating. Dissolve gelatin in warm water and leave for 5 minutes. In a saucepan, mix heavy cream, bitter cocoa powder and sugar. The ingredients are brought to a boil, not forgetting to stir. You need to cook the glaze for 3-4 minutes. The saucepan is removed from the stove and gelatin is poured into the glaze, quickly stirring the mass. After 4-5 minutes, the icing is poured onto the cake, spreading it over the surface and sides of the dessert in an even layer. The cake is placed in the refrigerator for 10-24 hours. The royal dessert should be soaked in syrup and cream.
The cake is cut into portions. The remaining frosting cream is transferred into a pastry syringe and each piece is decorated by squeezing out the cream in the form of a leaf, a lattice, and flowers.
