This incredibly beautiful cake will decorate any holiday! Such simple decor with meringues and chocolate glaze always delights guests.
A delicious chocolate cake is hidden under the beautiful decoration. Delightful caramel cream with prune chunks perfectly complements the wet chocolate sponge cake... It's bombastically delicious! Be sure that this cake will definitely be remembered by everyone!
Preparing this cake is not too difficult, but it is important to observe some nuances. Of course, I described all of them in detail in a step-by-step recipe. So, following all the recommendations, you will definitely succeed.
Such a beautiful chocolate cake can be prepared as a gift for March 8, birthday or other holiday. Any girl will be pleasantly surprised by such a gift.
Be sure to cook this cake - surprise and delight your family!
Ingredients (1 cup = 200 ml):
Chocolate biscuit "Chocolate on boiling water"
- flour - 2.5 tbsp.
- sugar - 2 tbsp.
- milk - 1 tbsp.
- boiling water - 1 tbsp.
- cocoa - 6 tbsp. l.
- eggs - 2 pcs.
- odorless vegetable oil - 1/2 tbsp.
- soda - 1.5 tsp l.
- baking powder - 1.5 tsp l.
Cream
- cream 33% - 500 ml
- boiled condensed milk - 1 can
- water - 150 ml
- gelatin - 25 g
- Filling
- prunes - 200 g
Meringue
- sugar - 170 g
- egg white - 100 g
- icing sugar - 30 g
- food coloring - pink, blue
Cream Cheese Cake Smoothing
- cream cheese - 600 g
- butter - 200 g
- icing sugar - 200 g
Chocolate glaze
- black chocolate - 50 g
Step by step recipe
Baking a chocolate biscuit
1. First, bake a chocolate sponge cake.
We mix all dry ingredients. Pour 2.5 cups of flour, 2 cups of sugar, 6 tablespoons with a slide of cocoa, 1.5 tsp into a bowl. soda and 1.5 tsp. baking powder for the dough. We mix everything.
2. Break 2 eggs into a separate bowl. Beat the eggs until foam appears.
3. Pour 1 glass of milk to them. Mix a little.
4. Add half a glass of refined sunflower oil to this. Mix everything until smooth.
5. Pour the liquid into the prepared dry mixture and begin to mix with a mixer.
6. Immediately, without ceasing to stir, pour in 1 glass of boiling water. Mix everything with a mixer until smooth. The dough should turn out to be liquid.
7. Pour the prepared dough into a mold, the bottom of which is covered with parchment paper. The diameter of my mold is 21 cm. We put the form in the oven preheated to 180 degrees. We bake for about 1 hour and 20 minutes.
8. Let the baked biscuit cool well and take it out of the mold. Cut the biscuit into 3 identical cakes. Cut off the top of the biscuit, we will not need it for the cake. It can be eaten with tea.
Preparing prunes
9. Let's prepare the prunes for the cake filling.
Wash 200 g of prunes with cold water and pour boiling water for 10 minutes. After 10 minutes, drain the water, and cut the prunes into small pieces.
Cooking caramel cream
10. Pour 25 g of gelatin into a bowl and pour 150 ml of water at room temperature. Mix everything and leave for 10 minutes to swell the gelatin.
11. Pour 0.5 liters of cold cream into a bowl with a fat content of at least 30%. The bowl and whisk must be completely dry and not greasy. Beat the cream first at a low mixer speed, very slowly increase it to maximum.
Beat for a few minutes to medium peaks; a clear pattern should remain on the surface of the cream and disappear when tapped on the bowl. If the cream is whipped to strong peaks, then they are likely to be re-churned and exfoliated in the future.
12. In whipped cream to medium peaks, add 1 can of boiled condensed milk, 1 tablespoon each. Also, be careful not to over-whip the cream.
13. The gelatin is already swollen, we heat it to about 50 degrees in the microwave or on fire.
14. Gradually pour the dissolved gelatin into the cream without turning off the mixer. Stir until smooth.
We collect the cake
15. We fold the cake in a sliding culinary ring. Put an acetate film on the sides of the ring and put the first cake on the bottom. Squeeze the ring to the size of a biscuit. Pour a fourth of the cream onto the cake and put half of the prepared prunes.
16. Cover the prunes with cream on top. We put the second cake.
17. We spread the second part of the prune. Pour out the remaining cream. Cover with the third cake.
18. Cover the cake with cling film and set in the refrigerator for at least 4 hours, or better overnight.
Cooking meringues
19. While the cake is solidifying, prepare the meringue for decoration.
Pour 100 g of proteins into a bowl and add 170 g of sugar. We put a bowl with proteins and sugar on a steam bath. The bottom of the bowl should not touch the water.
20. We heat the proteins with sugar, stirring constantly until the sugar is completely dissolved. The protein temperature should be between 40 and 50 degrees.
21. Remove the prepared proteins with sugar from the heat and immediately begin to beat. Beat at low speed first and gradually increase to maximum. I want to draw your attention to the fact that the bowl in which we beat the meringue and the whisk must be absolutely dry and low-fat, and when dividing the eggs, not a single gram of yolk should get into the white.
The meringue should be dense and keep its shape well. Depending on the power of the mixer, this can take from 7 to 12 minutes.
22. At the very end, when the meringue is completely ready, add 30 g of powdered sugar so that the meringue is more stable and does not lose its shape. Beat with powder for about 1 minute.
23. Transfer the finished meringue to a culinary bag with a closed asterisk attachment. We plant small flowers on a baking sheet covered with parchment paper.
24. We paint the rest of the meringue pink and purple. And in the same way we plant small flowers. For coloring the meringue, I use Amerikolor gel dyes. In pink, painted with Electric pink.
25. And to get a purple color, I added a little blue dye to pink.
26. We put the meringues in the oven and dry on the top + bottom mode with the oven door slightly open at a temperature of 80-90 degrees.
The meringue dries for about 2 hours, sometimes longer.
Cooking cream cheese to flatten the cake
27. The cake is frozen, we are preparing cream cheese to decorate the cake.
Put 200 g of butter at room temperature in a bowl and add 200 g of powdered sugar. Beat everything with a mixer until the butter whitens and increases in volume. This takes about 5 minutes.
28. Put 600 g of cold cream cheese in the whipped butter. Mix everything with a spatula until smooth.
Align the cake
29. We take out the cake from the ring and remove the acetate film. We rearrange the cake on a substrate or a dish on which we will serve it on the table.
30. First, coat the cake with a thin rough layer of cream to nail down the biscuit crumbs.
31. Then we apply the next, already thick layer of cream, with which we level the cake. We align the cake with a pastry spatula, if it is not there, then you can use a plastic corner ruler with an angle of 90 degrees. We put the cake in the refrigerator to freeze the cream.
32. While the light part of the cream hardens, paint the remaining cream in purple. I use blue and pink gel dyes. To get a beautiful purple color, you also need to add white dye to the cream to remove the yellow tint of the cream.
33. Apply the prepared purple cream to the sides of the cake until about the middle. We level it with a spatula.
Put the cake in the refrigerator to freeze.
Cooking chocolate decor
34. In the meantime, let's prepare the chocolate decor. Put the printed vector picture with the girl's drawing in a file and outline all the contours of the drawing with melted chocolate or chocolate icing.
Let the chocolate cool completely at room temperature.
Decorating the cake
35. Take the file with the chocolate picture and turn it over onto the cake. Carefully separate the chocolate from the film so that the chocolate pattern remains on the cake.
36. Finish the small details with melted chocolate right on the cake. Eyelashes, earrings, highlight the eyebrow and pupil a little more.
37. At first I filled the girl's lips with cream cheese, but it didn't turn out as beautifully as I would like. Therefore, I prepared quite a bit of icing and brightened the girl's lips with it. In order to prepare icing, you need to mix a tablespoon of powdered sugar with a few drops of protein. Grind everything well and add a drop of dye.
38. Decorate the girl's hair with cooked meringue flowers. We lay them out beautifully according to hair growth. Put the remaining cream cheese in a culinary bag with an asterisk attachment. Fill the voids between the meringues with cream.
39. Put sugar beads on cream flowers. We also decorate the sides of the cake with sugar beads.
The cake is ready.
The cake turned out to be very tasty and beautiful. It perfectly combines a rich chocolate sponge cake and a delicate cream of whipped cream with condensed milk. And prune pieces perfectly complement this composition.
Video recipe
The recipe is taken from my culinary site. gotovimop.com