Truffle cream cake

Name: Truffle cream cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 5 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 100 g chopped almonds; 50 g crushed almonds; 50 g Flour; 2 coated Tsp Baking Powder; baking paper; 200 g Dark chocolate; 70 g Butter; 250 g Whipped cream; 4 Egg yolk (size M); 3 TABLESPOONS strong coffee or espresso; 70 g Sugar; 3 TABLESPOONS Brandy; 250 g Marzipan raw mass; 50 g Icing sugar; 7-10 Tbsp Icing sugar; 100 g Dark chocolate; 40 g Sugar; 70 g Whipped cream; 40 g Butter; 150 g Dark chocolate coating; 7-10 Tbsp Cocoa powder

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

5 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
100 g chopped almonds
50 g crushed almonds
50 g Flour
2 coated Tsp Baking Powder
baking paper
200 g Dark chocolate
70 g Butter
250 g Whipped cream
4 Egg yolk (size M)
3 TABLESPOONS strong coffee or espresso
70 g Sugar
3 TABLESPOONS Brandy
250 g Marzipan raw mass
50 g Icing sugar
7-10 Tbsp Icing sugar
100 g Dark chocolate
40 g Sugar
70 g Whipped cream
40 g Butter
150 g Dark chocolate coating
7-10 Tbsp Cocoa powder

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. For the dough, beat the eggs, sugar, vanillin sugar and 3 tablespoons of hot water to a thick cream. Mix almonds, flour and baking powder and fold in. Fill the dough into the form, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 30-35 minutes. Remove the base from the form and let it cool down. Chop chocolate for the filling. Bring butter and 70 g cream to the boil, remove from the heat and melt the chocolate in it. Whip the egg yolks, coffee, brandy and sugar into a cream.
2
Stir in the chocolate mixture. Put in a cool place. As soon as the mixture begins to set, whip the rest of the cream until stiff and fold in. Cut the almond base 1 x horizontally. Spread 2/3 of the cream on the bottom cake base. Place the remaining cake base on top. Spread the cake with the remaining cream and refrigerate for about 2 hours. Knead marzipan and icing sugar. Roll out half to a strip (approx. 5 x 70 cm). Roll out the rest of the marzipan round (26 cm Ø). Cover the cake with marzipan. Chop the chocolate. Heat up with sugar, cream and butter while stirring. Let it cool down lukewarm and pour over the cake. Spread the edge of the cake in a wave shape.
3
Roll out half to a strip (approx. 5 x 70 cm). Roll out the rest of the marzipan round (26 cm Ø). Cover the cake with marzipan. Chop the chocolate. Heat up with sugar, cream and butter while stirring. Let it cool down lukewarm and pour over the cake. Spread the edge of the cake in a wave shape. To decorate, melt the chocolate coating and spread 2/3 of it approx. 1 mm thick on a cooled marble board or baking tray. Allow to cool. Use a spatula to scrape off fans and rolls. Spread the rest of the couverture on leaves (e.g. of fresh laurel, ivy or Russian wine) and allow to set. Peel off the chocolate leaves. Decorate the cake with chocolate leaves, fans, n-rolls and cocoa. Results in about 16 pieces
4
To decorate, melt the chocolate coating and spread 2/3 of it approx. 1 mm thick on a cooled marble board or baking tray. Allow to cool. Use a spatula to scrape off fans and rolls. Spread the rest of the couverture on leaves (e.g. of fresh laurel, ivy or Russian wine) and allow to set. Peel off the chocolate leaves. Decorate the cake with chocolate leaves, fans, n-rolls and cocoa. Results in about 16 pieces