Swiss Montelino Cake

Name: Swiss Montelino Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 g Flour; 20 g Icing sugar; 75 g soft butter; 5 Egg yolk (size M); 1 pinch Salt; 250 g Dark chocolate; 2 packages (150 g each) Montelino, stuffed crispy mountains; 25 g + 1 teaspoon sugar; 1 package Vanillin sugar; 375 g Whipped cream; 2 Protein (size M); 7-10 Tbsp white couverture; 7-10 Tbsp Cling film; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 g Flour
20 g Icing sugar
75 g soft butter
5 Egg yolk (size M)
1 pinch Salt
250 g Dark chocolate
2 packages (150 g each) Montelino, stuffed crispy mountains
25 g + 1 teaspoon sugar
1 package Vanillin sugar
375 g Whipped cream
2 Protein (size M)
7-10 Tbsp white couverture
7-10 Tbsp Cling film
7-10 Tbsp Grease

Directions

1
Knead the flour, icing sugar, butter, 1 egg yolk, salt and 2 tablespoons of cold water into a smooth short pastry. Wrap in foil and chill for about 30 minutes. Grease a springform pan (26 cm Ø ) and roll out the dough on it. Place a springform pan rim around the base and prick the base several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 14-15 minutes. Let the base cool down, remove from the springform pan and place on a cake plate.
2
Place a cake ring around the base and let the base cool down. Roughly chop the chocolate and melt it on a hot water bath. Unroll Montelinos, except for 6 pieces. Spread 2-3 tablespoons of liquid chocolate on the short pastry and spread the Montelinos on the base. Whip 4 egg yolks, 25 g sugar and vanillin sugar until creamy white. Beat 250 g cream and egg white separately until stiff. Stir the cooled chocolate into the egg yolk cream, first the cream, then the egg white. Pour the chocolate mousse onto the base with the Montelinos and spread it out in a wavy pattern. Chill the cake for 3 hours. Carefully halve the remaining Montelinos. Whip 125 g cream and 1 teaspoon sugar (5 g) until stiff. Pour into a piping bag with a star-shaped spout.
3
Stir the cooled chocolate into the egg yolk cream, first the cream, then the egg white. Pour the chocolate mousse onto the base with the Montelinos and spread it out in a wavy pattern. Chill the cake for 3 hours. Carefully halve the remaining Montelinos. Whip 125 g cream and 1 teaspoon sugar (5 g) until stiff. Pour into a piping bag with a star-shaped spout. Remove the cake from the cake ring and decorate with cream tuffs and Montelinos. Cut fine rolls from the white chocolate coating with a peeler and sprinkle over the cake
4
waiting time approx. 3 1/2 hours