Fantastic cuts

Last Updated on November 7, 2024

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ingredients

Cocoa cake

4 pcs eggs 80 g granulated sugar 2 tablespoons oil 4 tbsp hot water 100 g plain flour 1 tbsp cocoa

Beige Slice

6 pcs egg whites 150 g granulated sugar 100 g plain flour 100 g chopped nuts 1 cup cherry compote

Cream

6 pcs egg yolks 100 g granulated sugar 300 ml milk 1 packet cream-vanilla pudding 250 g butter 160 g cooking chocolate 50 ml whipping cream 20 g butter

progress

Nuts not only taste great, but the chunks of nuts and cherries are also aesthetically pleasing. You can also use pieces of candied cherries. I make this dessert for Christmas, it is really great.

1.

Cocoa slab: Beat the egg yolks with the granulated sugar until foamy. Progressively add the oil in a thin trickle. Add hot water and sifted flour mixed with cocoa alternately by spoonfuls and continue to beat. Beat the egg whites and a pinch of salt to stiff peaks and fold lightly into the beaten mixture. Pour the batter onto a baking tray lined with greaseproof paper and bake at 180°C for about 15 minutes. Let cool.

2.

Slice the meringue: Bake the meringue in the same tin. Beat the egg whites and a pinch of salt to make a stiff cream. Progressively beat in the sugar. Lightly stir in the sifted flour mixed with the toasted coarsely chopped nuts and the drained pitted cherries. Spread the batter on a baking tray lined with greaseproof paper and bake at 180°C for about 10 minutes. Leave to cool on the baking sheet. Turn out and remove the paper.

3.

Place the cream on top of the cocoa sponge and spread evenly. Reserve a little of the cream. Cover with the meringue sheet, press lightly with the palms of your hands and brush with the rest of the cream. Refrigerate to set. Pour the chocolate glaze over the set pastry. Refrigerate again, preferably until the next day. Cut into slices.

4.

Cream: Beat the egg yolks with the granulated sugar until frothy. Whisk the custard powder in the milk, mix it with the egg yolks and cook everything on a low heat until it thickens. Allow to cool, stirring occasionally. Beat the softened butter and gradually beat in the cooled cream.

5.

Icing: In a hot bath, beat the chocolate, butter and cream until smooth.