Cake "Royal" chocolate

Category: Confectionery
Kitchen: Jewish
Royal Chocolate Cake

Ingredients

Nut biscuit
Meringue cake:
Protein 3 pcs.
Sugar 3/4 cup
Starch 1 tbsp. l.
[/ b] Chocolate layer: [/ b]
Dark chocolate 150 g
Milk 1.5 tbsp. l.
Butter 150 gr.
Yolk 2
Cognac or brandy 1 tbsp. l.
Creamy chocolate top and sides:
Dark chocolate 150 g
Cream 35% 250 ml
Lemon cream:
Yolk 3 pcs.
Vanilla sugar 1 tsp
Milk 250 ml
Starch 1 tbsp. l.
Sugar 80 g
zest of 1 lemon, cut with a ribbon + juice of one lemon
White chocolate (grate) 100 g
Cream 35% + 1 tbsp. l. sah. powders 250 ml
White chocolate for decoration 50 g
Dark chocolate for decoration 60 g
Raspberry flavored gummi candy
Chocolate chips for boards.
Nut crust impregnation:
Raspberry syrup 2 tbsp. l.
Cognac or brandy 1 tbsp. l.
Water 3 tbsp. l.

Cooking method

  • Meringue cake:
  • Beat the whites into a thick foam and gradually add sugar and starch, beat the meringue. When you turn the bowl down, it should stay in place.
  • Draw a circle on baking paper using a 26 cm diameter mold. Place the meringues in it and bake in a cold oven at 100⁰C for 2 hours (I would recommend baking the meringues Ø 24 cm, since I had to trim the sides slightly)
  • I bake walnut biscuit and meringue the day before.
  • Lemon cream:
  • Dissolve starch, yolks, sugar, vanilla in milk. Add lemon zest and juice. put on low heat and cook, stirring constantly until thickened. Cool, remove the zest.
  • Whip cream with powder until firm peaks, mix with grated chocolate.
  • Combine the cream with the custard and mix well.
  • Chocolate interlayer:
  • Melt the chocolate with milk in the microwave or steam bath, add butter. Mix well and add the yolks to the slightly cooled chocolate and mix. Allow to thicken, but do not harden.
  • Chocolate butter cream:
  • Melt the chocolate in a micro or steam bath.
  • Whisk the cream and gently combine with the chocolate with a spatula.
  • Assembly:
  • Cut the nut sponge cake horizontally into 2 cakes.
  • Lightly saturate the syrup with a brush and apply half of the lemon cream.
  • Cover with the meringue crust and spread with a chocolate layer. put in the refrigerator for 15 minutes, and then apply the remaining lemon cream on top (I made a cake without lemon cream on the meringue and it was my mistake, so I write in the recipe as it should be!) The ingredients are given for 2 layers of lemon cream.
  • Soak 2 nut crust as well as the 1st, cover the cake with it.
  • Smear the top and sides with chocolate butter cream, refrigerate and set well, and then decorate.
  • How to decorate a cake is your imagination. I made small white chocolate baskets, filled them with melted dark chocolate / chocolate + butter / and some ready-made candies.
  • I made a large basket out of dark chocolate and filled it with white.
  • Chocolate spirals:
  • Put the melted and cooled chocolate on a silicone tape and divide into strips using a special comb (you can gently slide it with a fork). Allow time for the chocolate to set.
  • Twist the ribbon with a spiral and place in the refrigerator, carefully release from the ribbon just before decorating the cake.

The dish is designed for

12

Note

I will never forget the CHOCOLATE ROYAL CAKE served at Jewish weddings along with nutty chocolate tubes! How could I try to reproduce the recipe for this amazing cake! The cake, although time consuming, is worth it, especially since the biscuit and meringue cake can be prepared in advance! Good luck!

Lady with @
And where did the food norm go?
natapit
Thank you! already edited!
Lady with @
natapit, thank you)
Feofania
super cake! Unusually beautiful!
natapit
Feofania! thank you very much!
Liubasha
And the cream will not curl if you add lemon juice to the milk and boil. It worries me. I somehow prepared a similar cream before and the milk became flakes, I no longer risked it.

Reason for editing: quote correction
Tanushechka
The cake is gorgeous. Especially bastard from the cream, it turned out without any incidents. Thanks for the recipe !!!!!
AnnaCha
I made a cake according to this recipe. All "spare parts" turned out right. But one "BUT": the cakes had to be cut thinner. Mine were poorly saturated .. it turned out rather dry.
Hazelnut biscuit that I baked in a large baking dish:

Royal Chocolate Cake

In the background is a meringue.
Collecting the cake:

Royal Chocolate Cake

Well, this is the finished result:

Royal Chocolate Cake

I did it all back in December ..

natapit
thanks for the detailed report, yes, the cakes are too thick, they should have been cut!
Daryushka
Didn't the meringue melt from direct contact with the lemon custard?
AnnaCha
The meringue seems to have melted all the same .. I don't remember exactly. This is one of my first cakes
Tyetyort
Natasha, please specify the weight of the eggs and flour, otherwise I only measure on the scales. And is sugar not enough for meringue? Is the lemon cream really oil-free?
Tyetyort
Royal Chocolate Cake

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