04 April 2010


For the cake
8 eggs
8 tablespoons of sugar
10 tablespoons of flour
1 teaspoon of vanilla extract
2 tablespoons of sugar
For the filling and decoration
1 litre of heavy whipping cream
2 teaspoons cream stabilizer
20 grams of gelatin
3 tablespoons milk
2 large tablespoons honey
For the topping
100 grams of dark chocolate
50 grams butter

For the cake, beat 4 whole eggs, 4 egg yolks, sugar and vanilla extract. In another bowl, beat the remaining egg whites with 2 tablespoons additional sugar. Fold the egg whites into the yolk mixture and sift in the flour. Pour into a large baking pan (30x36 cm) and bake it, in a preheated oven, at 180˚C (350˚F), for about 10 minutes. Bake two of these sheets, and then split them into two parts, so that you have 4 layers in the end.
For the topping, melt chocolate and butter in a double boiler. For the filling, whip well chilled cream with the cream stabilizer until stiff peaks form. Sprinkle gelatin over 10 tablespoons of water and let it stand for about 10 min; then put the pan over medium heat, dissolve the gelatin and mix it with honey and milk. Mix the gelatin mixture with the whipped cream. Brush the chilled cake layers with chocolate, and leave them for about 30 min, until chocolate cools and hardens. After that, fill the layers with cream filling, leaving enough cream mixture to cover the filled cake. You can soak the cake layers with a bit of milk if they appear dry.


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