Lumumba Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the fat in a small pot, let it cool down a little. Separate the eggs. Beat the egg whites until stiff, adding sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder. Sieve onto the egg cream and fold in. Finally fold in the melted fat. Line the bottom of a springform pan (26 cm Ø) with baking paper. Put the mixture on top and smooth it down.

2. 2

   Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let cool down on a cake rack. Remove from the form, cut in half horizontally once. Place a cake ring around the bottom base. Soak the gelatine in cold water. Chop whole milk and 100 g dark chocolate coating, melt over a warm water bath, let cool down a little. Whip 500 g whipped cream until stiff. Stir 2 tablespoons of cream into the couverture. Squeeze the gelatine, warm it up with the liqueur in a pot, dissolve. Stir into the chocolate cream. Fold in the remaining cream. Spread about half of the cream on the base and smooth it down. Place the second cake layer on top. Put the rest of the cream on top and smooth it down. Chill for at least 2 hours. Chop 50 g chocolate coating and melt over a warm water bath. Mix cream setting agent and vanilla sugar.

3. 3

   Squeeze the gelatine, warm it up with the liqueur in a pot, dissolve. Stir into the chocolate cream. Fold in the remaining cream. Spread about half of the cream on the base and smooth it down. Place the second cake layer on top. Put the rest of the cream on top and smooth it down. Chill for at least 2 hours. Chop 50 g chocolate coating and melt over a warm water bath. Mix cream setting agent and vanilla sugar. Whip 250 g of cream until stiff, allowing the cream firmer to trickle in. Remove the cake from the ring. Spread the edge of the cake with about half of the cream. Pull a cake comb through the cream. Pour the rest of the cream into the middle of the cake, spread a little. Put the couverture in a disposable piping bag, cut off a small corner. Decorate the cake with chocolate strips and gold and silver beads. Keep cold until serving

4. 4

   Whip 250 g of cream until stiff, allowing the cream firmer to trickle in. Remove the cake from the ring. Spread the edge of the cake with about half of the cream. Pull a cake comb through the cream. Pour the rest of the cream into the middle of the cake, spread a little. Put the couverture in a disposable piping bag, cut off a small corner. Decorate the cake with chocolate strips and gold and silver beads. Keep cold until serving

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
350 kcal

CARBS
23 g

FATS
25 g

PROTEINS
5 g