Nutty cake with cream and chocolate-nut topping will delight your taste buds!
Ingredients
- Eggs – 5
- Sugar – 130 g
- Wheat flour – 130 g
- Potato starch – 30 g
- Baking powder – 1.5 teaspoons
- Milk chocolate with nuts – 200 g
- Caramel – 400 g
Punch
- Water – 150 ml
- Sugar – 150 g
- Vanilla – 1 pod
Cream
- Whipping cream (30% fat) – 600 ml
- Powdered sugar – 60 g
- Gelatin – 8 g
- Water – 40 ml
Chocolate-nut topping
- Milk (3.2%) – 150 ml
- Honey – 40 g
- Gelatin – 5 g
- Water – 20 ml
- Milk chocolate with nuts – 200 g
Preparation
Beat eggs with sugar until fluffy. Grease the cake tin with a small amount of melted butter. Sprinkle the form evenly with flour. Add sifted flour, potato starch, baking powder, and ground or grated chocolate to the beaten eggs, gently mix. Transfer the prepared batter to the cake tin. Bake at 170°C (with convection) or 180°C (without convection) for about 30 minutes. Boil water for the punch with sugar (boil for about 30-40 seconds after boiling), add vanilla seeds, and leave to cool completely.
Boil milk with honey. Add previously soaked gelatin, mix until completely dissolved. Then add chocolate pieces. Mix everything and set aside to cool (observe the topping, it must be cool but still liquid).
Remove the cooled sponge cake from the tin. Trim the top layer, then cut in half. Place the bottom part of the sponge cake in the cake tin. Pour cold water over the gelatin and let it swell. Then dissolve it. Whip the cream. Add sifted powdered sugar to it. Transfer a portion of the cream to a bowl with dissolved gelatin and mix well. Add the mixture to the rest of the cream. Mix everything thoroughly.
Drizzle the bottom sponge cake with the punch. Spread the caramel cream on the bottom. Then spread 3/4 of the cream. Cover with the second part of the sponge cake, drizzle with the punch. Cover the top with cream (leaving a little to cover the sides). Chill the cake in the fridge until the cream sets. Remove the cake ring, cover the sides with cream. Refrigerate for 1 hour. Pour the topping over the cake.
