Aristocrat Cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Products for making a cake. The eggs must be very fresh and cold. Then they will beat well.

2. STEP 2

   

   Let the butter soften. It should be very, very soft. If it is frozen, it is better to leave it at room temperature overnight and prepare the cake in the morning.

3. STEP 3

   

   Very carefully separate the whites from the yolks. It is important that not a drop of yolk gets into the whites. Otherwise, they won't fluff up. To avoid such a nuisance, I separate each egg into a separate bowl. I then pour each white into a clean, dry bowl, wiped with a slice of lemon (for better whipping of the whites). I also put the yolks in a separate bowl (3 pieces, we won’t need a fourth).

4. STEP 4

   

   Having separated the whites from the yolks, we begin to beat them, adding sugar 1 tablespoon at a time until we have poured out the entire glass.

5. STEP 5

   

   Beat the whites until stiff peaks form. You can add a few drops of lemon juice as you beat for better whipping. The sugar should dissolve. But this doesn't always work out. When sugar crystals remain in the whites, they turn into caramel on the underside of the cake when baked. Sometimes this does not affect the taste of the cake, but sometimes it is felt in the cake layers. I don’t even know what it depends on. Therefore, the sugar must be very fine and completely dissolved.

6. STEP 6

   

   Draw a circle on baking paper. For this I use a lid d21 cm.

7. STEP 7

   

   Transfer the paper to a baking sheet.

8. STEP 8

   

   Place half of the protein mass in a circle, going a little beyond the border. This is necessary so that after cutting the finished cake we have crumbs for sprinkling. We also prepare the second flatbread. At first I baked one cake at a time, beating 2 egg whites with 1/2 cup sugar. But it took a lot of time to bake. Now I bake both cakes at the same time.

9. STEP 9

   

   We put the baking sheets in the oven and bake and dry the cakes at a temperature of 100 degrees. 1.5 -2 hours in a slightly open oven, changing the position of the baking sheets after 1 hour. I have a special device in my oven to fix the door in the desired position. If there is no such device, insert a matchbox between the door and the wall of the oven.

10. STEP 10

    

    While the cakes are baking, prepare the cream. Heat the milk, add sugar and cocoa. Mix.

11. STEP 11

    

    Over low heat, bring the sugar and cocoa to dissolve. Don't boil! Cool slightly.

12. STEP 12

    

    Lightly beat the yolks, pour into chocolate milk, and bring until thickened. Don't boil! Cool completely.

13. STEP 13

    

    Grind with butter, adding in small portions.

14. STEP 14

    

    Wash the prunes and soak in hot water for 30 minutes.

15. STEP 15

    

    Drain the water and dry on a paper towel.

16. STEP 16

    

    Cut into strips.

17. STEP 17

    

    Take the finished flatbreads out of the oven. They should be completely dry, hard, and make a ringing sound when lightly struck with a finger. Carefully separate the paper and cut it to size with a sharp knife. The cakes are very fragile; you cannot put pressure on them. But if they break, don’t be too upset - they will be put together with cream.

18. STEP 18

    

    Grind the cake scraps into crumbs.

19. STEP 19

    

    Three chilled chocolate (you can keep it in the freezer while the cakes are baking). Mix.

20. STEP 20

    

    Assembling the cake. Spread half of the cream onto the crust. Prunes on top. Cover with the second cake layer.

21. STEP 21

    

    Coat the top and sides with cream.

22. STEP 22

    

    Sprinkle with crumbs and immediately put in the refrigerator for several hours, preferably overnight.

23. STEP 23

    

    Pour coffee or tea and enjoy the incredible deliciousness.