Ice crystal cake (nut mocha cake)

Name: Ice crystal cake (nut mocha cake)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g Dark chocolate; 800 g Whipped cream; 150 g Marzipan raw mass; 4 Eggs (size M); 1 pinch Salt; 150 g Sugar; 150 g Flour; 2 TEASPOONS Baking Powder; 100 g Hazelnut and pecan kernels; 200 g Almond kernels; 200 g cherry jam; 75 ml Espresso; 200 g white couverture; 10 g Coconut oil; 7-10 Tbsp Cling film; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g Dark chocolate
800 g Whipped cream
150 g Marzipan raw mass
4 Eggs (size M)
1 pinch Salt
150 g Sugar
150 g Flour
2 TEASPOONS Baking Powder
100 g Hazelnut and pecan kernels
200 g Almond kernels
200 g cherry jam
75 ml Espresso
200 g white couverture
10 g Coconut oil
7-10 Tbsp Cling film
baking paper

Directions

1
Chopping chocolate. Heat cream, remove from heat. Add the chocolate and let it stand for about 5 minutes. Then stir everything vigorously until the chocolate is completely melted. Put 600 ml of chocolate cream in a bowl and cover directly on the surface with foil. Pour the rest of the chocolate cream into a second bowl and cover it as well. Chill for at least 6 hours, preferably overnight. Form approx. 50 small balls from the marzipan. Put aside overnight covered with a tea towel
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. water and salt with the whisks of the hand mixer until stiff. Let sugar trickle in. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture and fold in carefully. Put the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Let it cool down on a cake rack
3
Chop nuts and almonds. Roast in a pan without fat. Take out and let cool down. Remove the base from the pan, cut through horizontally twice. Place a cake ring around the lower cake base. Spread jam on top, leaving a rim of about 1 cm free. Whip 600 ml chocolate cream with the whisk of the hand mixer. Fold in 200 g nut-almond mixture. Spread half of the chocolate cream on the bottom base and smooth it down. Place the middle base on top and soak with half the espresso. Add the rest of the cream and smooth it down. Place the top cake layer on top and sprinkle with the rest of the espresso. Remove the cake from the ring
4
Whip the rest of the chocolate cream and spread on the cake. Press the rest of the nut mixture onto the edge of the cake. Chill the cake for about 2 hours. Chop the chocolate coating and carefully melt with coconut oil over a warm water bath. Dip marzipan balls into the chocolate coating with a fork. Drain, place on a piece of baking paper and allow to set. Decorate the cake with the marzipan balls
5
waiting time approx. 14 hours