Cake "Viennese coffee house"
112 120 минут 16 порции
I invite you to beautiful Vienna! The Viennese coffee house is famous worldwide for its unique cakes, rich chocolate flavor perfect cakes and pastries! Enjoy you, dear cooks, this chocolate nut delight, pereneslas at the moment in this romantic and alluring Austria!
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Cake "Viennese coffee house"
- Dark chocolate - 200 g
- Butter - 150 g
- Sugar - 150 g
- Vanilla sugar - 1 Pach.
- Chicken egg - 8 PCs
- Flour - 150 g
- Leavening agent - 1 tsp.
- Powdered sugar - 30 g
- Nougat - 400 g
- Jelly - 350 g
- Glaze - 250 g
Step by step instruction of cooking Cake "Viennese coffee house"
Products with which we will move into a cozy cafes of Vienna!
Chocolate chop and melt in a water bath.
Let the chocolate cool slightly.
Butter (margarine), sugar, vanilla sugar and salt beat until creamy.
Separate eggs into yolks and whites.
The yolks one by one add to the butter cream.
Then enter the melted chocolate, stir.
Mix the flour with baking powder, sift and also added to the dough. Mix well.
8 proteins whisk in the stable foam. On top of the whites evenly sprinkle the powdered sugar, stir.
1/3 protein added to the chocolate batter and gently stir. Then add the remaining whipped whites and gently but thoroughly stir.
The dough pour in a greased and sprinkled with flour a baking dish with a diameter of 26 see
Bake in a preheated 175° oven for 45 minutes.
Gently free the cake from the edge of the form and allow to cool on a wire rack.
Fully cooled Korzh cut with a long knife into three parts.
Here is the hazelnut nougat.
Nougat́ (FR. nougat) is a confection based on honey, nuts and egg whites.
Nougat is a confection traditionally made from sugar or honey and roasted nuts — almonds, walnuts or hazelnuts, but not peanuts. The consistency of nougat can vary greatly — from easy to hard, depending on composition. To make the nougat different taste and aromatic nuances to the product add the lemon zest, cinnamon, vanilla, dried fruits, candied fruits, chocolate.
Melt the nougat in a water bath and cooled.
175 g jelly heated to a homogeneous condition.
Around the bottom of cake install split ring and pour peanut nougat. Gently distributed over the entire surface of the cake.
Cover with a second cake layer, put on top of jelly.
Then cover with the third cake layer and put in the cold for 30 minutes.
175 g jelly heated. Free the cake from the springform ring and completely coat the cake quince jelly.
Put cake in the cold for 1-2 hours until the jelly will not harden.
Melt the couverture in a water bath, allow to cool. Then re-heat to lukewarm and apply on the cake.
To give the cake 2 hours " dry".
Decorate with chocolate, chocolate cream and everything with chocolate!
And here is the piece!
The smell of chocolate?