Hailing from Galicia, Pischinger cake is a wafer-based delicacy filled with chocolate and nut cream. Prepare it using our express recipe.
Ingredients
Pischinger cake
- Butter – 200 g
- Wafers – 160 g
- Chocolate and nut cream – 400 g
Glaze
- Butter – 15 g
- 30% Cream – 100 ml
- Dark chocolate – 200 g
Additionally
- Hazelnuts – 30 g
- Pecans – 30 g
Preparation
Soften the butter and aerate it by beating it at high speed in a mixer. Occasionally, stop the mixer and scrape off any excess butter from the paddle and the sides of the bowl. Add the chocolate and nut cream to the aerated butter. Beat again until all the ingredients are combined, forming a smooth, uniform cream. If you’re using large, square wafers, slice them in half lengthwise to obtain rectangular sheets.
Place the first wafer on a wooden board. For added stability, you can spread a thin layer of the prepared cream on the underside of the wafer. Spread a portion of the cream evenly over each wafer, covering the entire surface. Cover the cream layer with another wafer, and repeat the process until you’ve used all the prepared wafers.
Spread any excess cream that oozes out between the wafers over the sides of the cake. If there’s still too much cream, use a spatula to remove it and use it when spreading the next layer. Cover the assembled cake with cream on all sides. Smooth out the cream using a spatula.
Transfer the cake to the refrigerator for about 25-30 minutes to allow the cream to set. In a saucepan, heat the cream until it simmers. Add the chopped dark chocolate. Heat and stir until the ingredients are combined. Add the butter and stir again. You should end up with a smooth, glossy glaze. Allow the glaze to cool slightly.
Place the chilled cake on a wire rack for glazing, using a baking sheet lined with parchment paper underneath. Pour the slightly cooled glaze over the cake, starting from the edges so that the glaze drips down the sides, covering them. Leave a small amount of glaze for decoration. Place the cake in the refrigerator to allow the glaze to set.
Make a cone from parchment paper and fill it with the remaining glaze. Pipe the glaze onto the top of the cake in decorative patterns. Decorate with hazelnuts and pecans.
