Chocolate and coffee cake in cuffs (+film)

This is probably the last birthday cake this year. At least I hope so, because a lot of them were tired and gave me. Although I have to admit, that was a lot of satisfaction. Today is a very special cake baking. Ready for a birthday party- surprise, for my mother. She was a joy, There were tears and a huge surprise. A tort… Not Coz. I will not tell, it was easy. And even tell, on the contrary. Frills of me did not listen and cake initially looked not so, as I imagined. I was close to surrender. No but my persistence prevailed and won the unruly frills.
I hope, that not only the appearance of, but the taste will encourage you to face this challenge. Sponge cake soaked in coffee and liqueur baileys, superior coffee and chocolate cream. Not too sweet, melts in your mouth. All the guests really enjoyed. I recommend you a very hot.

The recipe for the cake own, frills spied on the web.

Ingredients for the sponge:

• 6 large eggs (separate the yolk and the egg white)
• glass* wheat flour
• 4 heaped tablespoons of potato flour
• 3/4 glass caster sugar

Beat egg whites until stiff, at the end of churning add the sugar in batches, mixing all the time. Then add one egg mix, each. Finally, gently stir in sifted flour (I did it on the slowest speed mixer).

The bottom of the springform pan with a diameter of 26cm parchment paper for baking, Do not grease the sides of the grease or lined paper. Transfer the dough and smooth surface.

Bake at 170 – 175° C for about 30 minutes, or what is called a dry stick. If I ubiliście protein, This sponge cake is not your right to decline, but if you have a problem with falling ladyfingers, in order to, as I used to, should you remove it from the oven and drop on a soft surface (np. on a folded blanket on the floor) from a height of about 60 cm in diameter. Do not be afraid of, this is a brilliant way to nieopadanie sponge cake, and I assure you, it works. Set aside to cool. Quenched sponge cake cut into three rings (it is best to bake a sponge cake the day before, then it is much easier to cut). Each of the discs soaked.

*my glass = 250ml

To soak:

• a glass of lukewarm water
• 2 teaspoon of instant coffee
• 2 teaspoon Baileys (it can also be any coffee liqueur)

Mix all ingredients together and soak the sponge every board.

Ingredients for chocolate cream:

• 250g mascarpone
• 200ml double cream
• 200g dark chocolate

Mascarpone cheese and cream should be well chilled.
Chocolate broken into small pieces and dissolved in a water bath. Set aside to cool.
Beat cream cheese with fondant and fluffy, at the end of churning pour the melted chocolate, mixing all the time.

Ingredients for the mass of coffee:

• 250g mascarpone
• 200ml double cream
• 3 teaspoons coffee dissolved in a minimum volume of water
• 2 tablespoons granulated sugar (or at the discretion of)

Mix all the ingredients together and fluffy.

The first place on top of sponge cake paterze, put on the mass of coffee, align. Cover with a second counter, put him cream chocolate, level and cover the last counter. Put in the fridge to cool.
Prepare the cream-based Swiss meringue.

Swiss Meringue:

• 600g butter, softened, cut into small pieces
• ok.200g large egg proteins
  
• 400g of sugar
• pinch of salt
• ½ teaspoon cream of tartar (Potassium tartrate, I did not add)
  
• selected dye (in my red)
  
• optional optional teaspoon vanilla extract

The type and instructional video can be found in the entry on Cream butter.

A small smear of cream finished the sides and top of cake, postpone the remaining cream into the bag with the tip of the teardrop-shaped (Wilton No 104). The wide part of the side to put butts cake and cream squeeze zigzag sides of cake, from bottom to top. It is part of indescribable, because he shot a short video for you, which will definitely help you work (after finishing the whole sprinkled edible glitter, in fact, he looked just beautiful!):

Photo lot, but I wanted to show you the pictures of the preparation of the pie.

Good luck and bon appetit!

Print this recipe