Chocolate – Caramel – Cake

You start by separating the eggs. Break the eggs separately from each other. Start by whipping the egg whites. Add a pinch of salt at the beginning and a little sugar at the end. Beat it up until it is frothy.

Continue with the egg yolk - plum these pieces into the egg white mass - with about 50 grams of powdered sugar, stir with and with the egg white to a creamy mass. I stir and mix this in my food processor because it takes a long time for the dough to have the right consistency. Preheat the oven to 230 degrees O / U heat.

Mix the flour with cocoa powder and baking powder, sift it over the egg mixture and then - SHORT - fold it in. Check that there are no nodules in the dough and then put it directly into the appropriate mold / s. I took a 26 form and filled it to three quarters. I always bake the rest of the dough in advance in mason jars for dessert use. Spread it well and evenly with a spatula or an angled palette. The baking time for the sponge cake is 8-10 minutes. Now a hint !!!! Always process the sponge dough quickly, otherwise it will lose volume and not become loose and fluffy.

Heat the milk - do not boil. Then add the chocolate and melt it in. As soon as milk and chocolate have combined, the starch is mixed with some cold cream and stirred into the hot milk. Now bring to the boil and see what the degree of bonding is. It should end up being a thick pudding. So the mass is too thin, then rework with starch. Only now do they add sugar and honey. Let the mass cool down quickly in the freezer.

Once the cream has cooled down, the cream is whipped. Then carefully lifted it under the pudding mixture. Chill again until it is processed. A little tip from me - the cream becomes particularly fluffy if you put two to three tablespoons of quark in it. However, it is a matter of discretion whether it is necessary.

First bring the cream to the boil and remove it from the stove. Now chop the chocolate and add it to the cream. Please make sure that everything (the chocolate) is covered. Now just let it stand for a few minutes. Now the mixture is stirred well and then stir with a hand blender to bind the mixture. Make sure that you do not incorporate any air.

The ganache works particularly well if you let this mixture stand at room temperature overnight. On the following day, stir briefly with a hand mixer and the caramel syrup and continue processing immediately.

First of all, you should now decide whether you want to make the cake with or fruit - today I reached for bananas and peaches (pickled with vanilla from my own supply). Cut the baked sponge cake into three equally thick slices. Take a cake ring and place it on a cake plate. Now it starts >>>> Soak sponge cake slices with eggnog. First plate in the ring and spread with jam. Cover generously with cream and put the next slice of sponge cake on top - jam - cream - and ........ then the third - jam - cream and put in the freezer for 1 hour.

Stir the ganache again and heat it up slightly. Take the cake out of the freezer and let the ganache run onto the cake in a circular motion from the center. If everything is good and evenly distributed on the top layer of cake, small noses that run off will start to form. That's how it should be. Spread the zebra rolls and leave them in the refrigerator for another 15 minutes. Ready to cut 🙂