The cake is creamy, delicious and incredibly light, perfect for homemade tea!
It is quite simple to prepare, the main thing is that all the ingredients are at home.
Can be cooked as a cake, or in a deep bowl, like a Tiramisu dessert.
You can watch a step-by-step video recipe in my video below
Let's cook!
In a cold, clean, dry bowl, pour 400 grams of chilled cream with a fat content of 30-35%
- Pour 150 grams or 6 with a slide of st. tablespoons of powdered sugar
- 15 grams or 3 tsp vanilla sugar
- 400 grams of chilled sour cream. The fattier the sour cream, the better. I use sour cream with a fat content of 25%
Begin to beat at the minimum speed of the mixer.
Gradually increase the mixer speed to the maximum.
We continue to beat until tender, it took me 6 minutes, the whipping time depends on what power your mixer is.
The finished cream approximately doubles in size and becomes airy.
We need 450 grams of chocolate shortbread cookies.
We will soak the cookies with strong sweet coffee.
I brewed 100 ml of strong coffee in advance, added 2 tsp to it. tablespoons of sugar and cooled.
Grease the plate with a small amount of cream.
Soak the cookies in cold coffee, let them drain, and put them in one layer on a plate.
We install a detachable form with an acetate film on a plate.
If there is no detachable form, then the cake can be prepared in a deep bowl, similar to the Tiramisu dessert.
We will have 4 layers of cream and 5 layers of cookies, so we visually divide the cream into 4 parts.
We spread ¼ part of the cream and level it.
Lay out a layer of soaked cookies.
Next, we will repeat the layers.
- Cream
- Biscuits
- Cream
- Biscuits
- Cream
- Top with a final cookie layer
We put the cake in the refrigerator and make a chocolate fondant.
Pour 30 grams or 3 tbsp into a saucepan. tablespoons of sifted cocoa.
Add 100 grams or 5 tbsp. tablespoons of sugar.
We mix.
Add 65 grams or 6 tbsp. spoons of milk.
Stir until smooth.
We put to cook on the stove over medium heat.
Stirring constantly, cook over medium heat until the sugar is completely dissolved. If you cook over high heat, the mass will quickly boil and the sugar will not have time to dissolve.
Bring to a boil, and boil the mass over low heat for about 1 minute.
Remove from heat, and add 50 grams of butter to the hot mass.
Stir until smooth.
The chocolate fudge is ready.
Let it cool down a bit and cover the cake with it. We distribute evenly.
If there are air bubbles on the surface of the fondant, you can gently pierce them with a wooden skewer.
We cover the cake with cling film and put it in the refrigerator for at least 5-6 hours, I usually put it away for the night.
We take out the finished cake from the refrigerator, remove the form, and the film.
The fondant of the cake is soft, after you remove the film, it will drip a little on the sides of the cake.
For this cake, I cook just such a soft fondant, since the cake is very delicate, and with this fondant it turns out very tasty.
Ingredients designed for cake size 18 x 18 cm, height 8 cm, weight 1600 grams.
The foundation
450 grams - chocolate shortbread cookies
Cream
400 gram – cream 30-35%
400 gram - sour cream
150 grams - powdered sugar (6 with a slide of Art. spoons)
15 grams - vanilla sugar (3 tsp. spoons)
Glaze
30 grams - cocoa (3 tbsp. spoons)
65 grams - milk (6 tbsp. spoons)
100g - sugar (5 tbsp. spoons)
50 grams - butter
Impregnation
100g - strong coffee
12 grams - sugar (2 tsp. spoons)
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Homemade cake "Chocolate whim". Soft, moist and unrealistically delicious cake
I wish you bon appetite and good mood!
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