Viennese coffee house cake
easy
75 mins
75 mins
Ingredients
- 150 g soft butter
- 150 g Flour
- 200 g Dark chocolate
- 8 eggs , 150 g sugar (Gr. M)
- 1 package Vanillin sugar, salt
- 1 slightly heaped Tsp baking powder
- 3 tablespoons (30 g) Icing sugar
- 400 g Nut nougat (firm to cut)
- 175 g + 175 g quince jelly
- 250 g Dark chocolate coating
- 1 package (150 g) Decorative cream "Chocolate"
- 7-10 Tbsp Mini chocolates
Directions
- 1
Grease a springform pan (26 cm Ø; approx. 8 cm high) and dust with flour. Break chocolate into pieces. Melt in a hot water bath, cool down a little. Separate the eggs. Cream 150 g butter, sugar, vanillin sugar and 1 pinch of salt. Stir in egg yolk. Add chocolate while stirring. Sift 150 g flour and baking powder on top and stir in briefly
- 2
Beat the egg whites until stiff, allowing the icing sugar to trickle in. Stir 1/3 beaten egg white into the dough, fold in the rest. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 45 minutes. Cooling down
- 3
Cut the cake base 2x horizontally. Dice the nougat, melt in a hot water bath, cool down for about 30 minutes. Place the cake ring around the bottom cake base. Spread the nougat on top. Place 2nd cake base on top. Heat 175 g jelly and spread on top. 3. place the cake base on top and chill for at least 1 hour
- 4
Heat 175 g jelly, spread on the cake. Chill for 2 hours. Chop the chocolate coating. Melt half in a hot water bath, he-raise. Stir in the rest of the chocolate coating and cool. Heat it up again until it is lukewarm. Cover the cake with the chocolate coating. Let it dry.
- 5
Spray decorative cream as tuffs onto the cake and decorate with pralines
Nutrition Facts
480 kcal
54 g
24 g
8 g