- 150 g Flour
- 25 g Baking cocoa
- 3 teaspoon Baking powder
- 0,5 Teaspoon N. Baking soda
- 75 g Sugar
- 50 ml. Edible oil
- 130 ml Mineral water
- 1 Teaspoon Pomegranate cider vinegar
the caramel biscuit
- 3 piece Eggs, size L
- 75 g Brown sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Oil
- 1 tablespoon Milk
- 1 pinch Salt
- 3 tablespoon Caramel syrup
- 80 g Flour
the caramel meringue cream platter
- 75 g Sugar
- 3 teaspoon Caramel syrup
- 2 teaspoon Water
- 2 piece Egg white Gr. M.
- 70 g Butter cubes (room temperature)
- 3 tablespoon Gelatine FIX white
Chocolate Cloud Cream
- 400 g Food starch
- 300 ml Milk
- 75 g Sugar
- 1 tablespoon Baking cocoa
- 600 g Milk chocolate
- 250 ml. Cream 30% fat
- 75 g Butter
- Sifted powdered sugar
- Powdered sugar
- Silver food coloring
the chocolate biscuit
- You start by preheating the oven to 180 degrees O / under heat. Grease a small springform pan (20 cm) (e.g. baking spray) and line it with baking paper.
- First, the dry ingredients (flour, cocoa, sugar, baking powder and baking soda) are sifted - mixed in a bowl. Then add the oil, mineral water and vinegar. All ingredients are now briefly mixed together. I do it with this dough without any technical aids - i.e. manual labor.
- Then quickly pour the dough into the prepared mold and smooth it out nicely. Bake for about 30 minutes, take out of the oven and let cool down. Then take it out of the mold and cut into the desired sheet thickness.
the caramel biscuit
- Preheat the oven to 180 degrees O / U heat. Line a mold (20s) with baking paper. This time, pour the dough first the liquid and then the dry ingredients (production as with the chocolate sponge cake, only with other ingredients) into the mold, smooth it out and bake for about 20-25 minutes.
- Take the baked sponge cake out of the oven and let it cool down. Then take it out of the mold and cut into the desired sheet thickness.
Caramel Meringue Cream Mirror
- Put the sugar, syrup and water in a saucepan and mix. Then heat the mass (without stirring!) To approx. 160 degrees. A termometer is important here. If you don't have a grain of coarse salt in the - if it is surrounded by bubbles all around - the mass is approx. 150 degrees. A golden brown caramel should result if the heat is right.
- In the meantime (during which the caramel is formed), beat the egg whites into egg whites (in the kitchen machine to have your hands free) and then gradually pour in the hot caramel in a fine stream.
- CAUTION !!! Don't hit the blender sticks. Keep mixing until the mixture has cooled down and has combined well. When the mixture has cooled to approx. 30 degrees, gradually stir in the butter (at best in small cubes).
- It's a bit of a challenge and a delicate matter too. So handle something here with feeling. Do not overmix the mass. Visual inspection is important - if you look good you stop. If you have the impression that the mass seems too thin, add the Gelatine Fix directly. Now put the mixture on cling film and fill it on a plate (approx. 2 cm high) in the freezer to cool completely for 30 minutes. If it works - then simply turn the cake upside down on the bottom when the cake is stacked and just peel off the foil.
- You should definitely soak the pot in which the caramel was made with hot water, because this way it can be cleaned easily afterwards.
Chocolate cloud dream cream
- The buttercream will succeed even if you rarely make cakes. The main ingredients are pudding, butter, and sugar. But what shouldn't be missing? Chocolate. Today it is a chocolate buttercream without any eggs.
- First of all, get the butter out of the fridge - so that it gets room temperature. Then they prepare a pudding from cornstarch, milk and sugar.
- Mix the milk briefly with the cornstarch, baking cocoa and sugar. Then cook on the stove to a pudding, stirring constantly. Heat water in a second kettle and place a bowl in it. In here they let the chocolate melt.
- The pudding needs to cool completely (but not in the refrigerator). So that no skin forms, you either stir it from time to time - or cover the bowl with cling film. Once the pudding and butter are at room temperature, they can start.
- The right temperature is essential for a great cream! The softened butter is beaten lightly with a little powdered sugar. Now add the whipped cream to the chocolate, fold in slightly and then stir it into the pudding. Now pour this mixture into the whipped butter, ladle-at-a-time. To do this, let the food processor run all the time (lowest setting. At the end, you may also want to add some Gelatine Fix. Your eye is asked for here. Make sure that everything takes on again when it is refrigerated. Put some of the cream in a second bowl off - you brew that later to brush on.
So now it is layered
- Spread a little caramel syrup on the biscuit and then a plate / layer of the caramel meringue cream and then chocolate cream. The next floor. Repeat everything until everything is used up and layered. Then they spread the cake.
- Whoever is lean can make a silvery icing like me and decorate the cake with it.