Schoko-Karamell-Torte

Name: Schoko-Karamell-Torte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 190 g Flour; 1 TEASPOON powdered coffee; 30 g Icing sugar; 1 pinch Salt; 60 g Butter; 6 Eggs (size M); 100 g Dark chocolate coating; 245 g + 4 tablespoons sugar; 60 g + 2 tablespoons cornflour; 15 g Cocoa powder; 1 glass (720 ml) Sour cherries; 1 package gelatine crystals; 650 g Whipped cream; 2 Egg yolk (size M); 4 TABLESPOONS chocolate liqueur; 200 g Mascarpone; 150 g flaked almonds; 50 ml Caramel syrup; 1 package Cream stabiliser; 7-10 Tbsp Oil; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

190 g Flour
1 TEASPOON powdered coffee
30 g Icing sugar
1 pinch Salt
60 g Butter
6 Eggs (size M)
100 g Dark chocolate coating
245 g + 4 tablespoons sugar
60 g + 2 tablespoons cornflour
15 g Cocoa powder
1 glass (720 ml) Sour cherries
1 package gelatine crystals
650 g Whipped cream
2 Egg yolk (size M)
4 TABLESPOONS chocolate liqueur
200 g Mascarpone
150 g flaked almonds
50 ml Caramel syrup
1 package Cream stabiliser
7-10 Tbsp Oil
baking paper

Directions

1
Knead 90 g flour, coffee, icing sugar, salt, butter and 1 egg. Line a springform pan (26 cm Ø) with baking paper. Roll out the dough, put it into the baking tin and chill for about 30 minutes. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes, remove from oven and let cool off. Coarsely chop 50 g chocolate coating, melt over a warm water bath, spread on the base
2
Beat 5 eggs and 175 g sugar until white-frothy. Mix 100 g flour, 60 g starch and cocoa, fold in. Line a springform pan (26 cm Ø) with baking paper. Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes, let cool down. Cut the sponge twice horizontally. Cover the short pastry base with a cake ring. Place the first sponge cake on top
3
Drain the cherries and collect the juice. Mix 6 tablespoons of juice with 2 tablespoons of starch. Bring the rest of the juice to the boil, stir in the starch and simmer for about 1 minute. Fold in the cherries and let it cool down. Spread on the first sponge cake. Put the 2nd sponge cake on top. Let the gelatine swell according to the instructions on the packet. Heat 50 g cream and 70 g sugar. Whisk 2 egg yolks, stir in sugar cream, dissolve half of the gelatine in it. Stir in 2 tbsp. liqueur and mascarpone. Beat 150 g cream until stiff, fold in. Spread on the 2nd base. Place the 3rd cake layer on top. Put them in a cold place. Whip 200 g cream until stiff. Coarsely chop 50 g chocolate coating, melt, add 2 tbsp. liqueur, stir in the rest of the gelatine. Fold in the cream. Spread on the cake. Chill for about 2 hours.
4
Meanwhile roast the almonds with 4 tablespoons of sugar, syrup and a little water for about 10 minutes. Spread the mixture on oiled baking paper, roll out, immediately cut out 6 triangles and 12 rectangles. Whip the rest of the cream until stiff. Let the cream firmer trickle in. Pour cream into a piping bag with star spout and squirt 12 tuffs onto the cake. Spread the rest of the cream on the edge of the cake. Decorate the cake with brittle
5
waiting time approx. 2 hours