Cake Viennese coffee house

Description

I invite you to beautiful Vienna! The Viennese coffee house is famous worldwide for its unique cakes, rich chocolate flavor perfect cakes and pastries! Enjoy you, dear cooks, this chocolate nut delight, pereneslas at the moment in this romantic and alluring Austria!

Ingredients

Dark chocolate

200 g
Butter

150 g
Sugar

150 g
Vanilla sugar

1 pack
Salt
Chicken egg

8 piece
Flour

150 g
Leavening agent

1 tsp
Powdered sugar

30 g
Nougat

400 g
Jelly

350 g
Glaze

250 g

Cooking

Products with which we will move into a cozy cafes of Vienna!

Chocolate chop and melt in a water bath. Let the chocolate cool slightly.

Butter (margarine), sugar, vanilla sugar and salt beat until creamy.

Separate eggs into yolks and whites. The yolks one by one add to the butter cream.

Then enter the melted chocolate, stir. Mix the flour with baking powder, sift and also added to the dough. Mix well.

8 proteins whisk in the stable foam. On top of the whites evenly sprinkle the powdered sugar, stir.

1/3 protein added to the chocolate batter and gently stir. Then add the remaining whipped whites and gently but thoroughly stir.

The dough pour in a greased and sprinkled with flour a baking dish with a diameter of 26 see Bake in a preheated 175° oven for 45 minutes.

Gently free the cake from the edge of the form and allow to cool on a wire rack.

Fully cooled Korzh cut with a long knife into three parts.

Here is the hazelnut nougat. Nougat (FR. nougat) — pastry based on honey, nuts and egg whites. Nougat is a confection traditionally made from sugar or honey and roasted nuts — almonds, walnuts or hazelnuts, but not peanuts. The consistency of nougat can vary greatly — from easy to hard, depending on composition. To make the nougat different taste and aromatic nuances to the product add the lemon zest, cinnamon, vanilla, dried fruits, candied fruits, chocolate.

Melt the nougat in a water bath and cooled.

175 g jelly heated to a homogeneous condition.

Around the bottom of cake install split ring and pour peanut nougat. Gently distributed over the entire surface of the cake.

Cover with a second cake layer, put on top of jelly.

Then cover with the third cake layer and put in the cold for 30 minutes.

175 g jelly heated. Free the cake from the springform ring and completely coat the cake quince jelly. Put cake in the cold for 1-2 hours until the jelly will not harden.

Here is the couverture. Easier to say - it's the same chocolate, but with a greater degree of fusibility, when heating replaces the glaze. Dare to make your observations. Next time I will cover the top of the cake is chocolate frosting, because the couverture hardens instantly and when cutting the cake having a slight problem in aesthetic terms. But I did strictly according to the recipe and used couverture. Couverture chopped.