Friday, December 28, 2012,4:47 AM
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- Layered Chocolate Cakes
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PrintLAYERED CHOCOLATE CAKES
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Beat the egg whites until they form stiff peaks. Cream the butter, setting the beater at the highest speed.
- Add the sugar, vanilla sugar, and the egg yolks at 30 second intervals, beating well after each addition.
- Sift the flour with the cornstarch, combine with the ground almonds and gradually beat this into the butter with the beaters at medium speed.
- Add the cardamom, cinnamon, rosewater, and rum, and then carefully fold in the egg whites.
- Line half of baking pan with nonstick baking paper. Use a dough scraper to spread a wafer-thin layer of the dough on the paper and bake it in a preheated 425°F/21 5°C oven for around 5 minutes.
- Remove the baking pan from the oven, spread another layer of the dough over the first and bake in the same way as the first. Repeat this for 6-8 layers in total.
- Place the layers on top of one another and cut the cake into squares or triangles. Allow to cool.
- Chop up the chocolate couverture, place in a bain-marie or basin over water on a low heat and stir until smooth.
- Pick up the squares or triangles with a fork and dip them in the frosting, holding them up until they stop dripping.
- Place them on a wire rack and use the fork to draw decorative wavy lines in the frosting. Store in an airtight container.
INGREDIENTS
For the dough
- 5 egg whites
- 200 grams softened butter
- 200 grams sugar
- 1 package vanilla sugar
- 5 egg yolks
- 200 grams all-purpose flour
- 6 tablespoon cornstarch
- 75 grams ground almonds
- Pinch of ground cardamom
- 1 teaspoon ground cinnamon
- 1 tablespoon rosewater
- 1 tablespoon rum
For the frosting
- 200 grams couverture (plain, white, or milk chocolate)
6 comments for “Layered Chocolate Cakes”
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wht if i dn't get vanila sugar??
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