chocolate cake with meringue

Name: chocolate cake with meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 100 g soft butter; 135 g fine sugar; 2 packages Bourbon vanilla sugar; 1 pinch Salt; 3 Eggs (size M); 100 g Flour; 2 teaspoons (approx. 10 g) Baking Powder; 4 tablespoons (approx. 40 g) whipped cream + 135 g whipped cream; 200 g Dark chocolate; 350 g Mascarpone; 75 g redcurrant jelly; 1/2 cube (approx. 12 g) Coconut oil; 1 Protein; 1 small knife point cornstarch; 1 TEASPOON Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Disposable piping bag

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

100 g soft butter
135 g fine sugar
2 packages Bourbon vanilla sugar
1 pinch Salt
3 Eggs (size M)
100 g Flour
2 teaspoons (approx. 10 g) Baking Powder
4 tablespoons (approx. 40 g) whipped cream + 135 g whipped cream
200 g Dark chocolate
350 g Mascarpone
75 g redcurrant jelly
1/2 cube (approx. 12 g) Coconut oil
1 Protein
1 small knife point cornstarch
1 TEASPOON Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Disposable piping bag

Directions

1
Cream butter, 75 g sugar, 1 packet vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other, alternating with 1 tablespoon of flour each. Mix remaining flour and baking powder, stir in 4 tbsp. cream briefly.
2
Put the dough into a greased and flour-sprinkled springform pan (approx. 18 cm Ø) and smooth it down. In a preheated oven, 2nd rail from below (electric cooker: 175 °C/ circulating air: 150 °C/ gas: s.
3
manufacturer) bake for about 30 minutes. Cover if necessary in the last 5 minutes. Take the cake out of the oven and let it cool down on a cake rack for 2-3 hours.
4
Coarsely chop 140 g chocolate and melt over a warm water bath, let cool for 10-15 minutes. Beat 75 g cream until stiff and chill. Stir mascarpone and 1 packet of vanilla sugar until creamy.
5
Add the liquid chocolate at once and stir in. Fold in whipped cream.
6
Remove the cake from the pan and cut through horizontally twice. Spread about 1/3 of the mascarpone chocolate cream on the bottom cake layer, place the middle layer on top. Mix the jelly and carefully spread on the middle cake layer.
7
Cover with the third bottom. Spread the rest of the mascarpone cream all around the cake, chill for about 30 minutes.
8
Coarsely chop 60 g chocolate, place in a pot with 60 g cream and coconut oil. Melt at low heat while stirring. Allow the glaze to cool for 10-15 minutes, spread over the cake, chill for about 2 hours.
9
Beat the egg whites until stiff, adding 60 g sugar at the end, continue beating for 1-2 minutes. Stir in starch and lemon juice. Pour meringue mixture into a piping bag with a large perforated spout.
10
Decorate the cake with tuffs. Briefly scorch with a crème brûlée burner. Chill for about 1 hour.