John Myers
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Semi-frozen Grillage Cake
The perfect semi-frozen grillage cake recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry base:
- 120 g Flour
- 80 g Cold butter
- 40 g Sugar or powdered sugar
- 1 pinch Salt
- Vanilla sugar
For the sponge cake base:
- 2 Pc. Eggs
- 80 g Sugar
- 80 g Flour
- 0,25 tsp Baking powder
- 1 pinch Salt
For the meringue base:
- 8 Pc. Chilled egg whites
- 180 g Sugar
- 180 g Powdered sugar
- 90 g Food starch
- 1 pinch Salt
- 60 g Chopped nuts or brittle
- 500 g Dark chocolate couverture
For the cream filling:
- 500 ml Whipped cream cold
- 3 leaf Gelatin
- 90 g Sugar
- 8 Pc. Chilled egg yolks
Also:
- 200 g Jam red
- 500 ml Whipped cream
- 3 packet Cream stabilizer
- Dark chocolate, grated
- Brittle
- Preheat the oven to 200 ° C.
- For the shortcrust pastry base, quickly knead the flour, butter, sugar, salt and vanilla sugar, wrap in foil and refrigerate for 30 minutes. Then roll out the dough and cut out a base with the cake ring (diameter 26 cm). Prick the bottom with a fork and bake for about 12 minutes, then let cool down.
- Separate the eggs for the sponge cake. Beat egg whites and sugar until stiff; fold in the egg yolks. Mix the flour, baking powder and salt, sift over the dough and fold in carefully. Spread the dough in the dough ring on a baking sheet lined with baking paper (optionally place in a baking pan) and bake at 150 ° C for about 18 minutes. If you like, the sponge dough can be made one day in advance.
- For the meringue base, place the egg whites in a clean, fat-free bowl and whip up with fine sugar, ideally with a food processor. Sieve powdered sugar, cornstarch and salt. Gradually add so that a firm, smooth mass is formed. Do not add the sugar all at once, otherwise the snow will become greasy and will not be able to build up volume. If necessary, put chopped nuts or brittle under the finished snow.
- Preheat the oven to 120 ° C.
- Pour the meringue into a piping bag and spiral onto two baking trays up to a diameter of 26 cm. Alternatively, the mixture can be spread onto the baking sheet using a cake ring. Then remove the cake ring, otherwise the meringue will stick too strongly after the baking process. Bake for about 50 minutes. After the baking time, turn the oven down to 70 ° C and bake for another 30 minutes. Now leave the oven ajar and let it dry at 50 ° C for at least 4 hours, but preferably overnight. Then coat the surfaces with liquid chocolate and let it solidify.
- Whip the cold cream until stiff, then prepare the gelatine according to the packaging and add to the cream. Then put the solid cream in the refrigerator. Beat the egg yolks with the sugar over the water bath until the sugar dissolves. Put the mixture in the food processor and whip until it becomes a white, creamy mixture. Carefully fold in the cold cream and process quickly.
- To finish, coat the shortcrust pastry base with red jam, then place the sponge cake on top. Now attach a cake ring. Spread on a third of the cream filling. Place the first meringue on top of the cream filling with the chocolate side up. Spread on a third of the cream filling again and cover with the second meringue base, now the chocolate side down. Spread the rest of the cream on. Put the finished cake in the freezer for at least 3 hours, or better overnight, until it has hardened.
- Beat the cream with the cream stabilizer until stiff. Then add the brittle and the grated chocolate. Take off the ring and brush the cake with the cream again. Apply the cream decoratively using a piping bag and nozzle. Finally sprinkle the whole thing with chocolate chips and brittle. Let thaw for at least 15 minutes before serving.
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