Swan Lake cake with meringue and whipped cream

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Ingredients for meringue. A handful of hazelnuts (30 g) is needed for the meringue.

2. STEP 2

   

   Dry the entire hazelnut (250 g) in the oven for 10 minutes at 170 degrees, cool and peel.

3. STEP 3

   

   Grind to medium size crumbs.

4. STEP 4

   

   Separate the whites from the yolks, transfer the whites to a mixer bowl (or bowl, glass or stainless steel). add a pinch of salt and start whisking.

5. STEP 5

   

   Add sugar little by little during the process.

6. STEP 6

   

   Line a baking pan with parchment and place the protein mixture into it. Flatten with a spoon.

7. STEP 7

   

   Sprinkle with a handful of hazelnuts and smooth over. put the meringue in the oven, preheated to 110 degrees, for 2 hours. After 2 hours, turn off and, without opening the door, leave until completely cool.

8. STEP 8

   

   Ingredients for the biscuit.

9. STEP 9

   

   Mix flour, baking powder and cocoa. Mix and sift.

10. STEP 10

    

    Divide the eggs into yolks and whites. Place the yolks all together.

11. STEP 11

    

    Beat the whites with a pinch of salt until foamy. This can be done not only with a dough mixer, but also with a regular mixer, blender or whisk. Add sugar little by little and beat until smooth and stiff peaks form. If you have a blender, continue cooking with a hand whisk or spatula; if you have a mixer, put on the dough attachment, and in the dough mixer, reduce the speed to minimum, otherwise the protein foam will settle during the kneading process. Add the yolks and stir until smooth.

12. STEP 12

    

    Add the dry mixture of flour, cocoa and baking powder.

13. STEP 13

    

    Knead the dough until smooth. The main thing is not to over mix the dough with proteins and leave as much air in it as possible.

14. STEP 14

    

    Line two 23 cm diameter molds with parchment and spray with oil. Spread the dough equally into both.

15. STEP 15

    

    Bake at 175 degrees for 25-30 minutes. Cool.

16. STEP 16

    

    Ingredients for syrup.

17. STEP 17

    

    Add sugar and brandy to the water, stir until the sugar is completely dissolved.

18. STEP 18

    

    Ingredients for cream.

19. STEP 19

    

    Mix cocoa powder, instant coffee and a spoonful of boiling water until smooth.

20. STEP 20

    

    Beat room temperature butter until white. Add condensed milk.

21. STEP 21

    

    Add cocoa with coffee.

22. STEP 22

    

    Add cream. If you don't have whipped cream, whip whipping cream or regular cream with a thickener.

23. STEP 23

    

    Assembly. Place the first cake layer and pour syrup over it.

24. STEP 24

    

    Spread with cream and jam.

25. STEP 25

    

    put meringue and spread with cream.

26. STEP 26

    

    Place the second cake layer, soak and grease with cream.

27. STEP 27

    

    Coat and smooth the cake with cream.

28. STEP 28

    

    Sprinkle with chopped nuts.

29. STEP 29

    

    Make a curly border from the cream.

30. STEP 30

    

    Place candies on the border and pour melted chocolate over them. Place in the refrigerator for 8 hours.

Comments on the recipe

Ira

07.09.2023

4.7

Valeria, what a holiday for those with a sweet tooth! Delicious chocolate and nut treat, with condensed milk and jam. Cakes soaked in syrup with cognacmmm... Well, it must be sooooo tasty! Thank you very much for the recipe!