Pharisee Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Stir coffee powder with 1 tbsp. hot water until smooth. Separate the eggs. Beat the egg whites until stiff, adding 100 g sugar and salt. Stir in egg yolks and coffee briefly. Mix flour and baking powder, sieve over the egg cream and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Remove from the oven, let cool on a cake rack

2. 2

   Soak gelatine in cold water. Bring milk and 100 g sugar to the boil in a saucepan. Remove from the stove. Whisk egg yolks with approx. 4 tbsp. hot milk. Then stir into the remaining milk. Heat carefully while stirring until the egg-milk becomes creamy (do not boil!). Pour through a sieve into a bowl. Squeeze the gelatine and dissolve in the hot egg-milk. Stir in 4 tablespoons of rum. Put it in a cold place

3. 3

   Remove the base from the mould and cut through horizontally twice. Place a cake ring around the lower cake base. Whip 250 g cream until stiff. When the cream starts to gel, fold in the cream. Spread about half of the cream on the cake base and smooth it down. Place the second cake base on top. Spread the rest of the cream on top and cover with the top cake layer. Sprinkle with 4 tablespoons of rum. Chill for at least 2 hours

4. 4

   For the chocolate rolls, chop the couverture and carefully melt over a warm water bath. Spread the chocolate thinly on a board or upside-down baking tray. Leave to solidify in a cool place. Use a spatula to scrape off the rolls. Whip 350 g cream until stiff. Remove the cake from the ring and spread the cream all around. Decorate with the chocolate rolls

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
22 g

FATS
18 g

PROTEINS
6 g