Anniversary Cake

Ingredients

Directions

1. 1

   Roughly chop 200 g chocolate and melt over a warm water bath while stirring. Leave to cool. Separate eggs. Cream fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in egg yolks one after the other. Add melted chocolate and stir in. Mix flour and baking powder and stir in. Beat the egg whites until stiff, adding 30 g sugar at the end. Fold the beaten egg whites into the dough in 2-3 portions. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Let the cake cool down in the tin for about 15 minutes. Then remove from the tin and let it cool down on a cake rack for about 3 hours. Coarsely chop 300 g chocolate. Heat the cream in a saucepan, remove from the heat and melt the chocolate while stirring. Put the chocolate cream in a bowl, let it cool down, then chill for about 1 hour. Cut the cake twice horizontally. Put about 2/3 of the chocolate cream in a mixing bowl. Stir with the whisk of the hand mixer for about 1 minute until creamy. Spread the chocolate cream on the bottom cake base and cover with the middle cake base. Warm 200 g jam and 3 tbsp. cognac while stirring. Spread the jam on the middle cake layer and cover with the top layer. Chill the cake for about 1 hour. Heat 350 g jam and 2 tbsp. cognac while stirring and pass through a sieve. Spread the cake all around and let it dry in a cool place for about 2 hours. Coarsely chop 300 g chocolate coating and melt it together with the coconut oil over a warm water bath while stirring. Allow to cool a little, then cover the cake with the chocolate coating. Leave in a cool place, preferably overnight. Keep the rest of the chocolate cream in a cool place. Coarsely chop 100 g of chocolate coating and melt over a warm water bath while stirring. Spread the chocolate coating as a thin layer on a marble board and baking tray and leave to stand in a cool place. Then scrape chocolate rolls with a spatula, place on a large plate and refrigerate. The next day, stir the remaining chocolate cream for about 1 minute until creamy and place in a piping bag with a star-shaped spout. Decorate the cake with 16-20 tuffs, chocolate shavings and gold leaf. Keep cool until serving or giving away

2. 2

   On 20 pieces:

3. 3

   waiting time approx. 16 hours