Name: RECIPE: Cake with the flavour of a spending cake - Mojačokolada.si
Total time: 1 h 30 min
Ingredients: 50 g eggs (1 M egg); 25 g crystal sugar; 10 g rum sugar; 25 g plain flour; 10 g BAM cocoa powder; 30 g crystal sugar; 30 g plain flour; 65 g of water; 10 g vanilla sugar; 60 g ground walnuts; 50 g milk; 20 g homemade rum; 15 g crystallised sugar; 1 gelatine leaflet; 60 g sweet whipping cream; 2 gelatine leaves; 130 g cottage cheese; finely grated peel of 1 organic lemon; 2 squeezes of BAM vanilla paste; 50 g powdered sugar; 220 g sweet whipping cream; 100 g of water; 120 g crystal sugar; 100 g sweetened condensed milk; 110 g BAM milk chocolate; 3,5 gelatine leaves

Ingredients:

For the cocoa biscuit:

50 g eggs (1 M egg)
25 g crystal sugar
10 g rum sugar
25 g plain flour
10 g BAM cocoa powder

For a light biscuit:

50 g eggs (1 M egg)
30 g crystal sugar
30 g plain flour

To moisten the sponge cake:

65 g of water
10 g vanilla sugar

For the walnut mousse:

60 g ground walnuts
50 g milk
20 g homemade rum
15 g crystallised sugar
1 gelatine leaflet
60 g sweet whipping cream

For the cottage cheese cream:

50 g milk
2 gelatine leaves
130 g cottage cheese
finely grated peel of 1 organic lemon
2 squeezes of BAM vanilla paste
50 g powdered sugar
220 g sweet whipping cream

For mirror glaze:

100 g of water
120 g crystal sugar
100 g sweetened condensed milk
110 g BAM milk chocolate
3,5 gelatine leaves

Instructions:

For baking biscuits:

Preheat the oven to 180 °C. Whisk the egg and sugars on the highest speed for at least 5 minutes. Mix the flour with the cocoa, sift over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 16 cm diameter baking tray lined with baking paper (bottom) and bake for 7-8 minutes. After a few minutes, remove the sponge cake from the baking tray and cool on a wire rack.

Follow the same procedure for the light sponge cake. Cut off the thin top layer of the cooled sponge cake.

For the walnut mousse:

Whip the sweet cream to soft peaks and refrigerate. Soak the gelatine in cold water for 5 minutes. Bring the milk to the boil with the rum and sugar, then strain and dissolve the strained gelatine in it. Pour the boiled milk over the nuts and mix well. When the mixture has cooled to lukewarm, stir in the whipped cream with a spatula in two stages.

Place a sheet of plastic food foil on the base, place a 16 cm diameter ring on top and wrap the foil tightly around it. Place a dark sponge cake on the bottom and moisten it with half of the sugar solution; spread evenly with the walnut mousse. Cover the light sponge with the walnut mousse, press gently with your hands against the cream and moisten with the remaining sugar solution. Place in the freezer for two hours.

For the custard:

Whip the sweet cream to soft peaks. Soak the gelatine in cold water for 5 minutes. Mix the curd smoothly with the sugar, lemon zest and vanilla paste. Bring the milk to the boil and dissolve the strained gelatine in it. Pour it over the cottage cheese cream and mix well. Fold in the whipped cream with a spatula in two steps.

To assemble the cake:

Line the base with plastic food foil, place an 18 cm diameter ring on the foil and wrap the foil tightly around the ring. Separate the frozen core from the ring and place it in the centre of the larger ring.

Stuff the cottage cheese cream into the piping bag. First fill the edge around the centre, then pipe the cream to the top of the ring. Using a palette knife, smooth the surface and freeze the cake for 12 hours.

For mirror glaze:

Soak the gelatine in cold water for 5 minutes. Bring the sugar, water and condensed milk to the boil in a small saucepan and cook until the syrup reaches 103 °C. Remove from the heat, add the strained gelatine and stir until it melts. Pour over the chocolate, wait one minute and blend smooth with a stick blender. Strain the glaze and cover with plastic food film so that it is touching. Place in the fridge.

For icing the cake:

Heat the glaze to 30-32 °C, stir and strain. Separate the frozen cake from the ring, place it on a narrower dish or larger glass and pour over the cake. Allow the excess icing to run off and remove any excess icing hanging from the cake; then, using two palette knives, transfer the cake to a base, decorate as desired and place in the fridge to thaw slowly.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Milk Chocolate Drops, 250g

6,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Recipe book: modern desserts

29,90 €

Bourbon Vanilla Paste, 250 g

19,90 €

Ingredients:

For the cocoa biscuit:

50 g eggs (1 M egg)
25 g crystal sugar
10 g rum sugar
25 g plain flour
10 g BAM cocoa powder

For a light biscuit:

50 g eggs (1 M egg)
30 g crystal sugar
30 g plain flour

To moisten the sponge cake:

65 g of water
10 g vanilla sugar

For the walnut mousse:

60 g ground walnuts
50 g milk
20 g homemade rum
15 g crystallised sugar
1 gelatine leaflet
60 g sweet whipping cream

For the cottage cheese cream:

50 g milk
2 gelatine leaves
130 g cottage cheese
finely grated peel of 1 organic lemon
2 squeezes of BAM vanilla paste
50 g powdered sugar
220 g sweet whipping cream

For mirror glaze:

100 g of water
120 g crystal sugar
100 g sweetened condensed milk
110 g BAM milk chocolate
3,5 gelatine leaves

Instructions:

For baking biscuits:

	Preheat the oven to 180 °C. Whisk the egg and sugars on the highest speed for at least 5 minutes. Mix the flour with the cocoa, sift over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 16 cm diameter baking tray lined with baking paper (bottom) and bake for 7-8 minutes. After a few minutes, remove the sponge cake from the baking tray and cool on a wire rack.
	Follow the same procedure for the light sponge cake. Cut off the thin top layer of the cooled sponge cake.

For the walnut mousse:

For the custard:

To assemble the cake:

	Line the base with plastic food foil, place an 18 cm diameter ring on the foil and wrap the foil tightly around the ring. Separate the frozen core from the ring and place it in the centre of the larger ring.
	Stuff the cottage cheese cream into the piping bag. First fill the edge around the centre, then pipe the cream to the top of the ring. Using a palette knife, smooth the surface and freeze the cake for 12 hours.