Cake "Swiss"
Delicate, very soaked biscuit, chocolate layers and cottage cheese cream - this is a delicious dessert! Surprise your loved ones with this sweet gift!
Ingredients
Servings 8- chicken egg - 5 pcs.
- sugar - 200 g
- flour - 175 g
- ice water - 3 tbsp. l.
- cognac - 2 tbsp. l.
- cocoa powder - 1 tbsp. l.
- instant coffee - 2 tsp.
- water - 200 ml
- powdered sugar - 8 tbsp. l.
- lemon peel - 1 tbsp. l.
- cream (33%) - 400 ml
- cream cheese (mascarpone) - 500 g
- bitter chocolate - 200 g
- butter - 70 g
- white chocolate - 100 g
- peach confiture (or any other) - 150 g
Cooking
Step 1
Bake a biscuit. Beat eggs well, gradually adding sugar. Beat for at least 10-15 minutes until light and fluffy. Add the sifted flour, mix gently with a spatula or mixer at low speed, pour in 3 tbsp. l. ice water, stir. Pour onto a baking sheet covered with parchment and bake at 180 degrees for 12-15 minutes, until slightly golden. After turning off the oven, open it slightly and let the biscuit stand in it for another 7-10 minutes, then take it out, turn it over on a towel and remove the parchment, cool.
Step 2
Prepare the sponge cake. 200 ml. bring water to a boil, add 2 tbsp. l. sugar and instant coffee, stir, pour 1 tbsp. l. cognac and cool. Melt dark chocolate with butter in a water bath, add 1 tbsp. l. cognac, cool slightly.
Step 3
At the biscuit cake, cut off the fried edge on all sides and cut it into three long cakes. Grind the biscuit scraps into crumbs. Soak each cake with impregnation. Spread a layer of chocolate on top and refrigerate for 15-20 minutes to harden the chocolate.
Step 4
Prepare cream. Beat the mascarpone in a mixer with 4 tbsp. l. powdered sugar, add fresh lemon zest and melted white chocolate. Beat well-chilled cream with the remaining powdered sugar until stable peaks and combine these two masses with a mixer. It turns out a thick, moderately sweet cream.
Step 5
Get the cakes with chocolate and start collecting the cake on a dish or tray. Put one cake, put a layer of cream on the chocolate, then the second cake. On chocolate, apply a layer of peach jam, a layer of cream, then a third cake. Cover the top and sides generously with cream. Sprinkle the sides with biscuit crumbs. Place in refrigerator for 2-3 hours.