Do you like kogel-mogel? Now you can recreate the taste of this simple dessert by preparing a two-layer cake with a bottom layer made of biscuits. Make it and share childhood memories with your loved ones!
Ingredients
Biscuits
- Biscuits – 20 pieces
Cocoa Layer (Dark)
- Eggs – 6 pieces
- Sugar – 5 tablespoons
- Cocoa powder – 3 teaspoons
- Butter – 100 g
- Water – 130 ml
- Gelatin – 2 teaspoons
Vanilla Layer (Light)
- Sugar – 5 tablespoons
- Eggs – 2 pieces
- Butter – 100 g
- Vanilla – 6 g
- Water – 130 ml
- Gelatin – 2 teaspoons
- Eggs – 6 pieces
For Decoration
- White chocolate – 100 g
- Dark chocolate – 100 g
Preparation
Step 1: Beat Egg Whites Combine sugar in a saucepan with 50 ml of water and bring to a boil to make syrup.
Beat egg whites in a bowl of a stand mixer until stiff peaks form. While beating, gradually pour in the hot sugar syrup.
Step 2: Prepare the Cocoa Layer (Dark) Soak gelatin in 80 ml of water and let it swell, then dissolve it in the microwave. Let it cool slightly.
Mix melted butter in a bowl with cocoa powder using a whisk. Add the soaked, melted, and cooled gelatin, and mix again.
Transfer a small portion of the beaten egg whites to the cocoa base and mix thoroughly. Pour the cocoa mixture into the bowl with the beaten egg whites and mix with a whisk until you get a smooth cocoa mixture without lumps.
Line the bottom of a mold with biscuits. Pour the cocoa mixture over the layer of biscuits and smooth it out on top with a silicone spatula. Place the mold in the refrigerator for at least 45 minutes to set the cocoa layer.
Step 3: Beat Egg Yolk Mixture Combine sugar in a saucepan with 50 ml of water and bring to a boil to make syrup.
Mix egg yolks with whole eggs in a stand mixer bowl. Add vanilla seeds and beat until fluffy. While beating, pour in the hot sugar syrup.
Step 4: Prepare the Vanilla Layer (Light) Soak gelatin in 80 ml of water and let it swell, then dissolve it in the microwave. Let it cool slightly.
Mix melted and slightly cooled butter in a bowl with the dissolved gelatin using a whisk. Transfer a small portion of the beaten egg yolk mixture to the prepared base and mix thoroughly. Pour the vanilla mixture into the bowl with the beaten egg yolks and mix with a whisk until you get a uniform vanilla mixture.
Pour the mixture into the mold over the set cocoa layer and refrigerate again for at least 45 minutes until set.
Step 5: Decorate the Kogel-Mogel Cake Melt the dark chocolate in a water bath or in the microwave. Use a vegetable peeler to make curls from the white chocolate.
Remove the set cake from the mold and transfer it to a serving plate. Decorate the top with curls of white chocolate. Pour the melted dark chocolate into a paper cone. Seal the top of the cone and cut off the tip. Pipe the chocolate onto the cake, creating irregular patterns.
