Arab Cream Cake

Preface

1. I have deliberately set the recipes for the shortcrust pastry base, the nut meringue bases and the mocha cream separately so that they are individually available later in my “Basic folder”, because with each individual recipe you can conjure up so many different cakes / pies.
2. For this extraordinary cake you need the recipes … Basics – shortcrust pastry base for a cake, Basics – nut meringue base and Basics – mocha cream to fill. It is advisable to make the bases and the mocha cream the day before. assembling and finishing the cake should only happen on the day on which it is actually consumed. Because … if you put the nut meringue bases and the mocha cream together one day in advance, the nut meringue bases will soften and lose their crunch, which is what depends on this cake.

Assembling the cake

1. First we soak the gelatine leaves in sufficiently cold water. (I use 1 sheet of gelatine per 100 ml of cream) the firmness is completely sufficient. In the meantime, we chop the roasted hazelnuts into small pieces with a knife. Now we set up a suitable pot with a little water (we will need it later as a water bath to dissolve the gelatin).
2. The shortcrust pastry base is placed on a cake slice and the top of the shortcrust pastry base is evenly coated with smooth currant jam.
3. Now carefully place the 1st meringue base on the shortcrust pastry base, spread the mocha cream about 3mm thick on the top, then proceed in the same way with the 2nd and 3rd meringue base. Finally, the entire outside of the torso is coated with a little mocha cream and smoothed out. Now distribute the chopped hazelnuts evenly over the top of the torso. Now we put a cake ring over the torso and set it aside for a moment.
4. We now squeeze out the soaked gelatine leaves well, put them in a suitable container and slowly dissolve them in a hot water bath. To process it should not be hotter than “blood temperature”, you can measure it when you bend your little finger and then lightly dip the back of your finger into the mass.
5. We now whip 800 ml of the well-chilled cream loosely. Put about 1/4 of the whipped cream in a separate bowl, add the dissolved gelatin while stirring quickly with a whisk and stir everything briefly but vigorously, then add the rest of the cream and mix everything well. We now fill the cream into the cake ring, smooth the top and put it in a cool place for about 45 minutes, preferably in the refrigerator.
6. To serve, we whisk the rest of the cream loosely without sugar and proceed with the gelatine in exactly the same way as described above.
7. We now get the cake torso out of the cooler, take a long, smooth knife that we dipped in some water beforehand and carefully drive it around the inside of the cake ring, separating the cake ring from the cream torso, now we carefully pull the cake ring up away. Now brush the torso clean with about 2/3 of the whipped cream, peel off the edges and divide them into 16 even pieces.
8. We fill the rest of the cream into a dressage sack which we have equipped with a 10 star nozzle. About 2 cm from the outer edge, we now put a double rosette in the middle of each cake piece and garnish it with a mocha bean.