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Cake "Swiss"

Author
Cookinero 1 Nov 2022
21490
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!

How to cook Cake "Swiss"

Step 1

Cake "Swiss"

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

Cake "Swiss"

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

Cake "Swiss"

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

Cake "Swiss"

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

Cake "Swiss"

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.

Cake "Swiss" - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the mascarpone with cream cheese. Make sure the cream cheese is well-chilled and drained of any excess liquid for the best consistency.
This cake is best stored in the refrigerator. It will stay fresh for up to 3-4 days. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out.
This recipe doesn't contain gelatin. It is vegetarian friendly.
When melting chocolate with butter, use a double boiler or a heat-safe bowl set over a simmering pot of water. Ensure the bowl doesn't touch the water, and stir frequently until smooth. Avoid getting any water into the chocolate.
While you can freeze the cake, the texture of the cream might change slightly upon thawing. If freezing, do so without the biscuit crumbs on the sides. Wrap the cake tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving, then add the biscuit crumbs.
Yes, you can substitute the cognac with rum extract or vanilla extract for a non-alcoholic version. Use about 1 teaspoon of extract for each tablespoon of cognac.
Yes, any type of jam that compliments chocolate and cream will work well. For example, you can use raspberry, apricot, or cherry jam.

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