Larisa's cake

 Ingredients: Ingredients for the pastry : 19 eggs 19 tablespoons flour 19 tablespoons sugar 1 teaspoon baking powder Ingredients cream: 1 l whipped cream Megle (or hulala) 700 gr chocolate 100 gr pistachios 150 gr ground hazelnuts Other ingredients : cherry jam, coffee, rum essence, 250 ml whipped cream for garnish, chocolate coloring for the icing, a teaspoon honey, oil.

To prepare a delicious cake with sponge layers, we will start by making two layers, one from 7 eggs and the other from 12 eggs. The 7-egg layer will remain whole, while the 12-egg layer will be cut in half, so we have enough layers for the cake.

Preparing the layers requires attention to detail, and once they are ready and cooled, we will take care of the chocolate cream. We will add 700 ml of cream to a saucepan and put it on medium heat. When the cream starts to heat up, we add 700 g of cooking chocolate, stirring constantly until the chocolate is completely melted. It is important to let the mixture come close to boiling, then we will let it cool for at least 12 hours. After it has cooled, the cream will acquire a consistency similar to that of thicker sour cream.

Once the cream has cooled properly, we will use a mixer to whip it at high speed until it becomes fluffy. In another bowl, we will whip the remaining 300 ml of cream and gradually add it to the chocolate cream, continuing to mix to achieve a fine and airy texture. From this cream, we will take 6 tablespoons to keep for decoration.

Next, we will crush the roasted peanuts with a rolling pin and add them to the chocolate cream, along with the crushed pistachios, to add extra texture and flavor. Now, we will prepare the syrup for the layers. We will make a weaker coffee, in which we will add 2 vials of rum essence after it has cooled, to give it an unmistakable aroma.

For assembling the cake, we will start with the 12-egg layer, which we will cut in half. We place one half on the cake tray and soak it well with the coffee syrup. On top of the soaked layer, we spread a generous layer of sour cherry jam (or any other preferred jam), followed by a layer of cream. We continue with the second half of the layer, which we soak again, add jam again, cream, and finally, we finish with the other half of the soaked layer.

To achieve a cake with an elegant appearance, we will cover the exterior with a thin layer of cream, which will serve as a base for the chocolate glaze. We will melt 300 g of cooking chocolate in a double boiler, adding a tablespoon of oil and a teaspoon of honey. We mix well until everything becomes homogeneous. When the glaze is warm but not hot, we pour it evenly over the cake, ensuring it covers all parts.

After the glaze has set, we can start decorating the cake. From the reserved cream, we can form white roses and decorate the cake with them for a refined look. This cake is not just a dessert, but a true culinary masterpiece, perfect for any special occasion.

 Tags:  eggs flour oil sugar fruits honey chocolate sour cherries vegetarian recipes recipes for children