Wine Dome cake

Category: Confectionery

Ingredients
Biscuit:
Sugar	150 g
Eggs	5 pieces.
Flour	100 g
Starch	100 g
Vanillin (or pod)	on the tip of a knife
Lemon zest	1/2 lemon
Salt	1 pinch
Baking powder	2h l. without slide
Cream:
Orange jelly	4 tbsp. l.
Rum	10 tbsp. l.
Milk	250 ml
Eggs	2 pcs
Butter	250 g
Sugar	100 g
Dark chocolate	200 g
Chopped almonds	3 tbsp. l.

Cooking method

Biscuit:
Separate the whites from the yolks.
Grind the yolks with sugar and vanilla in cream. Add lemon zest.
Beat the whites (in a fat-free bowl) into a strong foam (until the volume increases by 3 times). Place on yolk cream.
Sift flour with starch and baking powder., Gently adding and mixing (from bottom to top) to the egg white with yolks.
Put greased parchment paper in a d = 26 cm form. Put the dough on it.
Oven in an oven preheated to 180 degrees. Do not remove immediately.
Cool the sponge cake on a kitchen stand overnight (or at least 4 hours), covered with a napkin.
Cream:
Bring the cream milk to a boil.
Carefully pour in the egg-sugar mixture with constant stirring.
Remove from heat and cool.
Beat the softened butter into a lush cream. Combine with milk mass.
Assembly:
Use a sharp knife to cut off 1 cake (1/3 of the biscuit height). Apply a thin layer of jelly to it.
Cut the remaining biscuit into pieces and soak in rum.
Stir with butter cream (of which 4 tablespoons leave for decoration) and add 2 tbsp. tablespoons of almonds.
Place the crust on a greased jelly and form a dome.
Refrigerate for 1.5 hours.
Smooth the surface of the dome.
Melt the chocolate with 1 spoon of rast. butter and pour over the cake.
Squeeze out the strips of the remaining cream, flowers.
Sprinkle the top with almond crumbs. Decorate the sides with almond slices.

Time for preparing:

within 20 ~ 30 minutes (depending on the oven)

Note

For the cake, you can use any jelly: lemon, orange, tangerine, red currant. Replace rum with nutmeg wine. Beat the yolks with the whites for 15 minutes until they are white and bulky. Baking powder replaced with soda (1/3 tsp) Also baked well

Feofania

Very gorgeous!

Irina Dolars

The cake was made according to a recipe from a German magazine. And they already know a lot about temptation: victory: And I tried prunes with whipped cream on a delicate biscuit for the first time in Dresden (the GDR still existed then). That's when I felt a "craving" for the magical world ~~arts~~ unforgettable tastes of confectionery

Husky

Something I didn't quite understand everything connected with jelly 4 tablespoons - is it gelatin, or ready-made jelly? And apply the jelly while still warm, so that it saturates the cake? Or do we apply a thin layer of jelly - already cured?

Irina Dolars

The recipe refers to the finished jelly. I think it's confiture. The first time I used orange jam. I applied it a little warm. Then I applied the lemon jam cold. Another time I tried homemade red currant. I cooked it like this: washed the berry; warmed it up, stirring it in a saucepan to make it easier to squeeze out the juice. Rubbed through a sieve. I added sugar to the warm juice, stirred until it dissolved, and in jars. 1400 juice is obtained from 2 kg of berries. To them sugar 2100gr. It turns out a jelly-like jam. And there was no gelatin