Layered cake Poinsettia

Submitted by enr on 23 Dec 2002
# For the base:
150 g sugar
5 eggs
3 tbsp (30 ml) of water
200 g almonds
50 g cocoa
3 tsp (15 g) Nescafe
25 g starch or flour
# For the filling:
200 g strawberry jam
4 tbsp (40 ml) rum
# For the cream:
250 g butter
100 g of powdered sugar
3 eggs
150 g chocolate spread
4 tbsp (40 ml) rum
At the base: yolks separated from the whites. Beat cream with 100 g of sugar and water. Egg whites are broken down with the remaining sugar on snow and add to the egg yolks. Mix almonds, cocoa, coffee and starch and also added to the yolks. The mixture was stirred lightly and poured into a greased cake Teflon mold and baked for 45 minutes in a preheated 160 ° C oven. The base is removed from the mold and leave to cool on a wire rack. After it is cut in the form of 8-beam star and transom cut into 3 separate the base. At the filling: jam mix with rum and the resulting mixture is full star. cream: softened butter mix with powdered sugar. Add the eggs, the chocolate spread and rum. All this is well stirred and one part cream smeared cake removed, and the rest by spraying with a circular hole made strips on top of the star. Decorate optional. cream cake can be prepared as 300 g cream is put to a boil and boil after 2-3 minutes add 150 g dark chocolate and crushed 1 tsp grated orange peel. Stir until chocolate chips are melted completely, add 4 tbsp rum. The mixture is filtered and put in the refrigerator for at least 2 hours, and most preferably overnight. Then stir the chocolate mixture of fluffy cream dabbed cake. This version of the cream is proposed by toti .
0 users
23 Dec 2002


I think this is a magnificent cakes for gourmets.