The cake is named after the Flavian amphitheater in Rome. It turns out to be incredibly tasty, tender, amazing and excellent. Consists of three layers. Smeared with cream, glaze and caramel.
It is necessary
- - 6 eggs
- - 410 g granulated sugar
- - 60 ml of vegetable oil
- - 3 tbsp. water
- - 150 g flour
- - 1 tsp baking powder
- - 30 g cocoa powder
- - 1 tbsp. l. instant coffee
- - 100 ml of water
- - 500 ml cream
- - 500 ml milk
- - 15 g gelatin
- - 150 g white chocolate
- - 1 tsp. lemon zest
- - 1 g vanillin
- - 50 g milk chocolate
- - 40 g butter
- - 125 g dark chocolate
- - a pinch of salt
Instructions
Step 1
Prepare the dough. Combine cocoa, vanillin, flour, baking powder and then sieve.
Step 2
Beat eggs with a mixer until they increase in volume. Pour in 180 g of granulated sugar and beat for another 10-12 minutes. Add 2 tablespoons. hot water and beat, add vegetable oil and beat again.
Step 3
Pour flour mixture into egg mixture and stir until smooth. Dilute coffee in 1 tablespoon. water and add to the mass, mix.
Step 4
Pour the dough into a baking dish. Bake in a preheated oven to 180 degrees, about 40-45 minutes.
Step 5
Remove the biscuit from the oven and cool. Place the dish over the biscuit and smooth. Then leave it for a day to ripen the biscuit. Cut the sponge cake horizontally into three cakes.
Step 6
Make panna cotta cream. Soak gelatin in cold water. Mix 120 g granulated sugar, milk and cream, add lemon zest and put on fire, bring to a boil, stirring constantly. Add gelatin, broken white chocolate and stir well until completely dissolved. Place the cream in cold water to cool and thicken.
Step 7
Place the sponge cake on a platter and brush with 1/2 of the cream, sprinkle with milk chocolate. Cover with a second crust and brush with the remaining cream and sprinkle with chocolate. Cover with a third crust and press down lightly with your hand.
Step 8
Prepare the icing. Melt the dark chocolate and butter in a steam bath. Brush up the cake with icing. Refrigerate for 6-8 hours.
Step 9
Make caramel. Mix 75 ml of water with a pinch of salt and 110 g of granulated sugar. Put on fire and simmer until golden brown. Decorate the cake with caramel.
