Truffle cream cake / Maximiliantorte

Name: Truffle cream cake / Maximiliantorte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 100 g Flour; 150 g crushed almonds; 1 1/2 TSP. Baking Powder; 200 g Hazelnut nougat; 300 g Dark chocolate coating; 300 g cold butter; 250 g Wild cranberries (from the glass); 250 g Whipped cream; 100 g flaked almonds; 5 Milk chocolate bar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
100 g Flour
150 g crushed almonds
1 1/2 TSP. Baking Powder
200 g Hazelnut nougat
300 g Dark chocolate coating
300 g cold butter
250 g Wild cranberries (from the glass)
250 g Whipped cream
100 g flaked almonds
5 Milk chocolate bar

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, ground almonds and baking powder, fold carefully into the egg cream. 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: not suitable/ gas: level 2) for approx. 30 minutes. Let cool down on a cake rack. For the nougat cream chop nougat and 100 g couverture.
2
Melt both carefully over a warm water bath. Leave to cool at a lukewarm temperature. Cut butter into pieces and whisk until white-creamy. Stir in the melted nougat-chocolate mixture and whip to a frothy cream. Divide the sponge cake base twice horizontally. Place a cake ring or springform pan rim around the bottom cake base. Stir cranberries until smooth and spread on the cake base. Set aside some nougat cream (5-6 tablespoons) for the rim coating (room temperature). Spread half of the remaining cream on the cranberries and smooth it down. Place the second base on top, add the remaining cream and smooth it down. Place the last cake layer on top. Chill overnight. For the chocolate cream, chop 200 g chocolate coating finely. Bring the cream to the boil, remove from the stove. Melt the chocolate coating in it. Put the cream in a clean, dry bowl and let it cool down. Cover with cling film and leave at room temperature overnight.
3
Place the second base on top, add the remaining cream and smooth it down. Place the last cake layer on top. Chill overnight. For the chocolate cream, chop 200 g chocolate coating finely. Bring the cream to the boil, remove from the stove. Melt the chocolate coating in it. Put the cream in a clean, dry bowl and let it cool down. Cover with cling film and leave at room temperature overnight. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Whip the chocolate cream with the whisk of the hand mixer until creamy. Pour over the cake and smooth it down. Remove the cake from the ring. Use a cake comb to draw through the surface. Spread the edge of the cake with nougat cream set aside. Press almond flakes to the edge. Divide the chocolate bars diagonally once with a warm knife. Stick the chocolate bars into the surface of the cake
4
Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Whip the chocolate cream with the whisk of the hand mixer until creamy. Pour over the cake and smooth it down. Remove the cake from the ring. Use a cake comb to draw through the surface. Spread the edge of the cake with nougat cream set aside. Press almond flakes to the edge. Divide the chocolate bars diagonally once with a warm knife. Stick the chocolate bars into the surface of the cake