Grand Duchess Luise cake

Ingredients

Directions

1. 1

   Grating chocolate. Separate eggs. Cream 80 g fat, 75 g sugar, vanillin sugar and rum. Stir in the egg yolks one by one. Mix almonds, baking powder and chocolate, stir in. Beat egg whites until stiff and fold in portions

2. 2

   Pour the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/ gas: level 2) for approx. 35 minutes. Remove the base from the tin, let it cool down

3. 3

   Mix pudding powder, 20 g sugar and 3 tbsp. milk. Boil up the rest of the milk. Stir in pudding powder, bring to the boil briefly. Let it cool down

4. 4

   Cut the truffle pralines into small pieces. Cut the base crosswise. Stir 125 g butter until creamy. Stir in pudding by the spoonful. Spread butter cream on the bottom cake layer. Sprinkle truffle pralines on top. Place the 2nd cake layer on top and press down. Put the cake in a cool place for about 1 hour

5. 5

   Cut the chocolate into small rolls with a peeler. Roughly chop the chocolate coating. Bring 30 g sugar and 6-7 tbsp water to the boil. Remove the pot from the stove. Add couverture and stir until the icing is shiny. Immediately coat the cake with the icing all around. Draw contours with a spoon. Decorate the cake with the chocolate rolls and pralines. Leave the cake to dry and put it in a cool place until you serve