Swiss cake

Description

This is one of the favorite cakes of my husband because he is very tender, moist, flavorful and insanely delicious! Nothing will more to write, prepare and enjoy their favorite! Cake, Sony accountant and me a little bit adapted.

Ingredients

Cognac

2 Tbsp
Cocoa powder

1 Tbsp
Instant coffee

2 tsp
Water

200 ml
Powdered sugar

6 Tbsp
Lemon peel

1 tsp
Cream

400 g
Cream cheese

600 g
Leavening agent

1 tsp
Flour

175 g
Sugar

200 g
Chicken egg

5 piece
Dark chocolate

200 g
Butter

75 g
Jam

100 g
White chocolate

100 g

Cooking

sponge cake: beat Eggs with a mixer until the volume increases 2 times.

Still whisking, gradually add sugar 200 g, beat at least 10 minutes In three steps add the sifted with the baking powder and the flour and stir with a spatula.

The finished batter should flow off the blades with tape.

Pour the batter into the pan 38х40 cm, covered with baking paper.

Bake for 17-20 minutes in preheated oven at 180" C. be Guided by your oven!

The finished cake to turn on a clean sheet of baking paper, release paper on which it was baked, trim the edges, they'll come in handy for decorating sides of cake.

Cut the cooled cake into 3 equal parts, leave on paper.

Impregnation: heat the water, dissolve it in 2 tbsp of sugar and coffee, add 1 tablespoon of brandy. A layer of chocolate: On the steam bath melt the chocolate 120 gr. butter, cool, add 1 tablespoon of brandy.

To impregnate with a brush all three layers and spread with butter melted chocolate, put in the refrigerator so the chocolate froze.

Cream: blend the cottage cheese with 3 tbsp icing sugar, add zest and melted on a steam bath white chocolate, stir and whip. Whip the cream with the remaining sah. powder to stable peaks. Carefully fold cream and cottage cheese.

To spin a couple of times with a mixer to a mass of "married."

Lubricate the cake with frozen chocolate cream.

Cover with the second Korzh and it also put the cream, third layer, first lubricating jelly (not a must! but I like raspberry aftertaste), and then apply the cream.

Then cream. Coat with cream sides of cake.

Sprinkle top cocoa and dark chocolate 80 g, Boca decorate with biscuit crumbs, which make the cutting edges of the biscuit.

Help yourself!

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