Gingerbread biscuit cake with chocolate cream

Name: Gingerbread biscuit cake with chocolate cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 500 g Whipped cream; 1 go. tablespoon espresso powder (instant); 200 g Dark chocolate; 6 Eggs (Gr. M); 7-10 Tbsp Salt; 150 g Sugar; 100 g Flour; 50 g Cornstarch; 2 tablespoons (20 g) + some cocoa; 1 package Baking Powder; 300 g white couverture; 50 g Dark chocolate coating; 10 g Coconut oil; 7-10 Tbsp Cocoa powder and stencils; baking paper; 1 small freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

500 g Whipped cream
1 go. tablespoon espresso powder (instant)
200 g Dark chocolate
6 Eggs (Gr. M)
7-10 Tbsp Salt
150 g Sugar
100 g Flour
50 g Cornstarch
2 tablespoons (20 g) + some cocoa
1 package Baking Powder
300 g white couverture
50 g Dark chocolate coating
10 g Coconut oil
7-10 Tbsp Cocoa powder and stencils
baking paper
1 small freezer bag

Directions

1
Bring cream and espresso to the boil, remove from the heat. Break the chocolate into pieces and melt in it while stirring. Let it cool down. Cover and chill for about 3 hours. Separate eggs. Beat the egg whites, 3 tablespoons of cold water and 1 pinch of salt until stiff, adding sugar.
2
Beat the egg yolks separately. Sift flour, starch, 2 tablespoons of cocoa and baking powder on top and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the sponge cake mixture into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes. Take out and cool down. Cut the base 3 times horizontally. Whip the chocolate cream for about 1 minute until creamy. 1⁄3 Spread the cream on the 1st cake base, place the 2nd cake base on top. 1⁄3 Spread the cream on top. 3. lay the base on top, spread the rest of the cream on top. Finish with the fourth base. Coarsely chop the chocolate coatings separately.
3
Cut the base 3 times horizontally. Whip the chocolate cream for about 1 minute until creamy. 1⁄3 Spread the cream on the 1st cake base, place the 2nd cake base on top. 1⁄3 Spread the cream on top. 3. lay the base on top, spread the rest of the cream on top. Finish with the fourth base. Coarsely chop the chocolate coatings separately. Melt the white couverture and coconut oil in a hot water bath. Cover the cake with it. Melt the dark couverture, put it into a freezer bag and cut off a small corner at the bottom. Decorate the cake with it. Chill for about 1 hour. Dust the angels and stars on the cake and cake plate with cocoa using cutters or a stencil
4
Melt the white couverture and coconut oil in a hot water bath. Cover the cake with it. Melt the dark couverture, put it into a freezer bag and cut off a small corner at the bottom. Decorate the cake with it. Chill for about 1 hour. Dust the angels and stars on the cake and cake plate with cocoa using cutters or a stencil