Viennese coffee house cake

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4.1 7
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 2 bars (à 100 g) dark chocolate
  • 150 g Butter or margarine
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 8 Eggs (size M)
  • 150 g Flour
  • 1 slightly heaped Tsp baking powder
  • 30 g Icing sugar
  • 2 packets (200 g each) firm nut nougat mass
  • 350 g Quince jelly
  • 250 g Dark chocolate coating (or 150 g dark chocolate and 100 g whole milk chocolate)
  • 1 (150 g) bag chocolate decor cream, nut nougat taste, soft and firm
  • 8 Mini chocolates to decorate
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Roughly chop the chocolate and melt it on a warm water bath. Let it cool down a little. Put fat, sugar, vanilla sugar and salt into a mixing bowl and whisk until creamy. Separate the eggs and stir in the egg yolks one after the other. Add chocolate while stirring. Mix flour and baking powder, sieve onto the egg foam and stir in briefly. Beat the egg whites until stiff, add icing sugar little by little.

  2. 2

    First stir 1/3 of the beaten egg white into the chocolate dough, then carefully fold in the remaining beaten egg white. Put the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Take out and remove the cake from the edge of the springform pan. Let the cake cool down in the mould on a cake rack. Remove the cake from the tin and cut through horizontally twice. Melt the nut nougat on a hot water bath and let it cool down. Heat 175 g quince jelly. Place a cake ring around the lower cake base, place the nougat mixture on top and smooth it down. Cover with the second base and spread the jelly on top. Cover with the third cake layer and chill the cake for about 30 minutes. Meanwhile heat 175 g jelly and let it cool down a little. Remove the cake from the cake ring and spread the jelly all around.

  3. 3

    Melt the nut nougat on a hot water bath and let it cool down. Heat 175 g quince jelly. Place a cake ring around the lower cake base, place the nougat mixture on top and smooth it down. Cover with the second base and spread the jelly on top. Cover with the third cake layer and chill the cake for about 30 minutes. Meanwhile heat 175 g jelly and let it cool down a little. Remove the cake from the cake ring and spread the jelly all around. Chill the cake for at least 1 hour (jelly must be firm and dry). Coarsely chop the chocolate coating and melt it on a warm water bath. Allow the chocolate coating to cool, then reheat it and cover the cake evenly with it. Leave to dry in a cool place (at least 2 hours). To decorate, knead the Chocolate Décor Cream well in the bag and unscrew the star-shaped spout. Spray 16 tuffs onto the cake and decorate with mini chocolates

  4. 4

    Chill the cake for at least 1 hour (jelly must be firm and dry). Coarsely chop the chocolate coating and melt it on a warm water bath. Allow the chocolate coating to cool, then reheat it and cover the cake evenly with it. Leave to dry in a cool place (at least 2 hours). To decorate, knead the Chocolate Décor Cream well in the bag and unscrew the star-shaped spout. Spray 16 tuffs onto the cake and decorate with mini chocolates

Nutrition Facts

KCAL
580 kcal
CARBS
67 g
FATS
30 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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