Airy, light chocolate-nut cake will appeal to all sweet tooths! A feature of this dish is the absence of wheat flour in the dough recipe.
It is necessary
- For the test:
- - 9 eggs;
- - 2 tablespoons of cold water;
- - 8 tablespoons of granulated sugar;
- - 10 tablespoons topped with chopped nuts (peanuts, almonds, hazelnuts);
- - 4 tablespoons of crushed crackers;
- - 20 grams of butter for greasing the mold.
- For impregnation:
- - 0.5 cups granulated sugar;
- - 3 tablespoons of water;
- - 3 tablespoons of cognac.
- For the cream:
- - 200 grams (pack) of butter;
- - 1 glass of powdered sugar;
- - 1 glass of milk;
- - 2 tablespoons of flour;
- - 2 tablespoons of granulated sugar;
- - 5 tablespoons of cocoa powder;
- - a bag of vanilla sugar.
Instructions
Step 1
Cooking cakes
Beat eggs with cold water, add a pinch of salt for better beating. Without stopping whisking, at low mixer revolutions, add sugar, nuts and crackers. Pour the resulting dough into a greased baking dish. Put in the oven, preheated to 180 degrees, bake for 20-25 minutes, the readiness to check with a wooden toothpick - it should remain dry when the biscuit is punctured. Remove the baked sponge cake immediately from the mold, place on a dish and chill. Then, using a wide and sharp knife, cut the biscuit across into two cakes.
Step 2
Cream preparation
Pour cold milk into a ladle, add sugar, vanilla sugar, flour and cocoa. Grind everything thoroughly until the lumps disappear, put on the stove, bring to a boil and, stirring constantly, boil for 5 minutes. Cool, stirring the mass periodically so that a film does not form on the surface. Beat slightly softened butter with powdered sugar with a mixer; while whisking, add a little chilled milk mixture with cocoa.
Step 3
Impregnation of cakes
Prepare the impregnation: stir the sugar in hot water until completely dissolved, pour in the brandy and stir again. Soak both cakes with the resulting syrup over the entire inner surface.
Step 4
Assembling the cake
Apply an even layer of cream to the bottom cake, cover with another cake, coat the top and sides of the cake with cream. Transfer the remaining cream to a pastry bag or syringe and show all your imagination decorating the cake. You can also use whole and chopped nuts, chocolate pieces, fresh and canned berries and fruits, etc. for decoration.
