Biedermeier Cake for Sara for Her Birthday

Preparations

1. Gently melt the chocolate for the cake base in the lukewarm oven – heat the butter in the lukewarm oven – line the bottom of a 26-inch cake tin with baking paper – oven to 180 degrees preheating – separate the eggs

Cake base

1. Stir the softened butter together with the icing sugar for about 10 minutes – then stir in the egg yolks one by one – beat the egg white into snow and then stir in the granulated sugar spoon by spoon – continue beating vigorously – stir the cooled but still soft chocolate into the butter – lastly flour alternately fold in the snow with the whisk – pour the mixture into the prepared cake tin and bake at 180 degrees O / U heat for about 25 minutes (chopsticks test)

Pudding mass

1. Mix the sugar with vanilla sugar – mix the pudding powder with some of the sugar mixture and then stir with a few spoons of the cold milk until smooth – bring the remaining milk to the boil with the remaining sugar mixture – add the pudding powder and cook briefly – then remove from the stove and keep warm

Nougat cream

1. Let the gelatine sheets soak in cold water – cut the nougat into small cubes – remove half of the hot pudding mixture (keep the rest closed and warm) – add the pressed gelatine and the nougat cubes to the hot pudding mixture and stir with the mixer until everything dissolves well – let cool for approx. 1 hour – then whip the cream until stiff – stir the nougat mixture well again – then fold in the brittle and cream – remove the cake base from the form – place a cake ring about 22 cm on the cake base – fill in the nougat cream and add about 2 – Chill for 3 hours

chocolate cream

1. Let the gelatine sheets soak in cold water – gently melt the chocolate in the lukewarm oven – stir the put back, still hot pudding and the soft chocolate with the mixer until smooth – squeeze out the gelatine well and warm it up gently – then mix with the chocolate cream – at least 30 min . Chill – then whip the cream – then stir the chocolate cream again well and fold in the cream – now remove the small cake ring and place the 26 cm cake ring over the cake again – this creates a cavity on the edge of the cake that is now filled with the chocolate cream – the rest of the Spread the cream evenly over the top of the whipped nougat mixture – chill for approx. 2 – 3 hours

Preparing the ganache glaze

1. Chop the couverture into small pieces and melt it gently in the lukewarm oven – mix cocoa powder with a spoonful of granulated sugar (this makes it easier to dissolve) heat milk with honey and the cocoa mixture – pour over the warmed couverture – add ice-cold butter and mix it all well mix – let the mixture cool down

Apply the cream layer and ganache glaze

1. Whip Steiff cream and apply a thin layer evenly on the chocolate cream – then carefully spread the cooled but still liquid ganache glaze on the cake surface with a tablespoon – chill for at least 2 hours

Almond crust

1. Roast the almond flakes in a pan without fat, stirring constantly, until light brown – then let them cool – finally, carefully remove the glaze from the cake ring with a knife, lift the ring and decorate the edge of the cake with the almond flakes