Cake "Temptation"

Category: Confectionery
Cake Temptation

Ingredients

Biscuit:
Vanilla on boiling water for 4 eggs
Impregnation:
Caramel sauce 240 g
Interlayer:
Biscuits 1/3 of the norm
Cream:
Fat sour cream 400 g
Mascarpone 250 g
Powdered sugar 50 g
Ganache 200 g
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The form Ø = 23 cm

Cooking method

  • Cooking a biscuit according to the recipe Vanilla sponge cake on boiling water by irza
  • We cut it into two layers.
  • Impregnate Caramel sauce .
  • The caramel sauce should not be thick. Therefore, we either cook in milk, or if it is not for long with cream.
  • Cake Temptation
  • Cake cookie dough Chocolate temptation from Ilona.
  • Cake Temptation Cake Temptation Cake Temptation Cake Temptation
  • Cream:
  • We need a ganache made from dark chocolate and cream.
  • Cream ratio 35%: chocolate - 1: 1
  • Heat the cream, put the pieces of chocolate in it, stir until the chocolate is completely dissolved.
  • I made the ganache in advance, so I put it in the freezer and frozen it.
  • Before cooking, I took it out in advance, brought it to room temperature.
  • Beat with a mixer.
  • Cake Temptation Cake Temptation
  • Thick sour cream is whipped with a mixer along with powdered sugar
  • Cake Temptation Cake Temptation Cake Temptation
  • Mascarpone is added to it (optional). You can do without it, but then you need to take more sour cream for the amount of mascarpone
  • Cake Temptation Cake Temptation Cake Temptation
  • Whipped ganache is added to this mass. Stirred at medium speed.
  • Cake Temptation Cake Temptation
  • The cream is very thick and embossed. Keeps shape well. I laid it out on the cake and stretched it, leveled it over the top of the cake.
  • Assembling the cake:
  • We cut the biscuit into two layers, soak it.
  • We coat with cream.
  • Cake Temptation
  • Laying the Chocolate Temptation biscuit cake.
  • Cake Temptation Cake Temptation
  • Top with a second layer of cream and a biscuit.
  • Cake Temptation
  • Cover the top and side of the cake with the remaining cream.
  • Sprinkle the side of the cake with biscuit crumbs.
  • We put it in the refrigerator.
  • Cool and decorate with fruit, as you wish.

The dish is designed for

weight 2.1 kg, Ø 23 cm, ↑ = 6 cm

Cooking program:

oven

Note

In order for the cake to cut well and not crumble, it must be allowed to soak well. Then the cake becomes soft and perfectly cut.
Since I was making a portioned cake, I needed to quickly cut and decorate it. I had it soaked for no more than an hour, so it was hard to cut.
The cake was eaten the next day. The cake disappeared, dissolved, but there remained a layer with chocolate and the taste of the cookie itself.
The cream in combination with this chocolate layer and biscuit is very suitable under the name "temptation".
I was told that the portions are very small and therefore we take for ourselves the second piece.
Those who came later were advised to take two pieces at once.
This is how he looked in section.

Cake Temptation

Chef
The cake lives up to its name
And New Year's heading, to which I added it
olesya26
Lyudochka THANKS !!! per recipe, already in the bookmarks. In the near future I will try to bake
Svetlanaur
I also got it! Already in the bookmarks. I will definitely bake this yummy!
Shahzoda
mmm .. what a cake!
VictoriaCam
Damn it, I thought, I decided on the cake on the road, but here is such a temptation :-) now sit and suffer :-)
Lyudochka, you go for a biscuit weighing 540-600 grams of impregnation as much as 240 grams. Do you always soak like that or just this cake? Please look at the topic of impregnation, I just asked a similar question there. You write that the cookie dissolves, but the layer is clearly visible in the photo. Is it a cut the next day?
Husky
Vika, usually on a cake 23 cm in diameter, I am impregnated with an ice cream + caramel sauce no more than 180 grams. But there was one sauce, it is still denser than with the addition of ice cream. So more went.
This amount of impregnation (ice cream + caramel sauce) 230-250 grams goes to a cake with a diameter of 28 cm.
No, this is a cut of the cake somewhere in an hour or two, now I don't remember exactly. I let it freeze a little and began to cut it, since I still needed to decorate it in portions.
The next day, I did not see the layer of cookies, but only felt it.
Ilona
Quote: Husky
The next day, I did not see the layer of cookies, but only felt it.
Dissolved yet!
Husky
Quote: Ilona
Dissolved yet!
But the taste remained.
Ilona
Well this is the most important thing!
Naroma
Husky, Luda! I'm baking your cake. Can I ask a child's question? Upper soak the cake and turn it over? So that the impregnation is not from above, but from below? It seems to me so in the cut ... Sponge cakes I rarely bake cakes, always the snag is how to soak the top cake ...
Husky
Quote: Naroma
Soak the top cake and turn it over?
Natalia, I always cut the biscuit and soak the inner sides of the biscuit. Cut and spread out two halves of the biscuit with the inside side up. Saturate the inside and turn it inside the cake. It turns out that the impregnation is inside the cake, not on top. How correct I am not going to say. I just do it.
Naroma
Thank you, I will do so!
Naroma
Thank you very much for the recipe !!! It was very tasty !!
Cake Temptation
Cake Temptation
ElenaS
Husky, Luda, good evening! I have a question about the caramel sauce impregnation. I realized that it should not be very thick, but apparently not very liquid, not like sugar syrup .. so still ... what is the consistency? Should the sauce be absorbed into the crust or lay on it in a thin layer?
Husky
Quote: ElenaS
Should the sauce be absorbed into the crust or lay on it in a thin layer?
Lena, from the photo you can see that the sauce soaks the sponge cake, and does not lie on top.
Albina
Ludmilawhat an interesting cake 🔗 biscuit + biscuit layer.
ElenaS
Quote: Husky

Lena, from the photo you can see that the sauce soaks the sponge cake, and does not lie on top.
Oh. Well, I watched it so carefully.


Added Friday 20 May 2016 10:03 PM

Husky, Lyudmila tell me, I would like to bake such a cake for my other daughter. but I do not want to cover with mastic, but I want a waffle picture on the cake. what kind of cream would you advise, but I need a pink cream to align and I also wanted to decorate the picture around with flowers of different mastic. so that this cream, which the cake will be lined with, would be friends with a waffle picture and mastic flowers (or make flowers from the same cream). is there such a cream? advise pzht, I will be very grateful
Juli-Lev
Done, I'll unsubscribe later as reviews. Cream without mascarpone, it's hot here, I decided to make a cream lighter, for reliability I put 10 grams of gelatin. Top with glaze on gelatin.
Cake Temptation




Yummy, very, very straightforward, I recommend, the girls ate and took supplements, there was nothing to fot
Juli-Lev
Husky, Ludmila, please tell me, this cake can be frozen completely, it will not lose its taste?
Husky
Juli-Lev, Yulia, can be frozen. Nothing will happen to him. There is nothing to freeze there. The only thing I can’t give a guarantee for freezing is the glaze. I don’t remember if I ever froze such a frosting.
Juli-Lev
I separately froze the remaining glaze and used it, everything is ok, I haven't tried it on the cake.
Husky
I also freeze all the glaze and its remains. But it's not on the cake. There is no certainty that it will remain the same shiny after defrosting.
echeva
can I have a question about the liver? I want to use off-the-shelf .. what do you recommend? shortbread? biscuit?

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