Cake chocolate-coffee meringue

Description

Hello everyone! Today you are treated to a spectacular chocolate cake with coffee and cream flavor. Really like this cake to chocoholics and coffee lovers. Not difficult to prepare the cake literally melts in your mouth. Well, I baked it in honor of the birthday of the younger son on the table for guests. Recipe Elena Latushkina.

Ingredients

Coffee natural

200 ml
Rum

1 Tbsp
Thickener for cream

20 g
Powdered sugar

9 Tbsp
Cream

500 g
Mascarpone

250 g
Egg white

2 piece
Leavening agent

1 tsp
Vanilla

1 pack
Chicken egg

5 piece
Cocoa powder

60 g
Starch

60 g
Flour

100 g
Sugar

330 g
Chocolate milk

200 g

Cooking

First you need to bake small meringues. They are going to decorate the cake. I baked them the day before baking the cake. Make the Swiss meringue. Two proteins are mixed with 130 g of sugar and beat with a mixer in a water bath for 10 minutes until stiff peaks.

Otkryvaem meringues on a baking sheet pastry syringe. Sprinkle top with cocoa (using a sifter). We dry our the meringue in a preheated oven at 100* 1.5 hours

Bake the biscuit. Egg whites to separate from jilkov and whip to a froth with half the sugar

The whisk yolks with the other half of sugar and vanilla into the white mass

In a separate bowl, mix flour, cocoa, baking powder and starch

Gently mixed the dry mix to the egg (I whisk). I baked the cake in multivarka mode Pastries to 40 minutes. You can bake in the oven at t 180* 40 minutes

When ready the sponge cake to cool on a wire rack

While the cake cools make the cream. Whisk the cream with the icing sugar and fixer for cream to soft peaks, then mixed the mascarpone. 1/4 of the white of the cream will separate into a separate bowl and add 2 tablespoons sifted cocoa

Next you need to make coffee, cooled (I added a spoonful of sugar). In cold coffee, add the rum (you can substitute liqueur)

The cooled sponge cake divided by three layers

Put the cake together. The bottom cake is generously impregnated with coffee syrup

Then spread half of the white cream and sprinkle with grated chocolate

Then comes the second layer. It is also good to soak the syrup, brush the second half of the white cream and sprinkle with chocolate. The top half just need to soak and cover with the second cake.

To cover the entire cake brown cream delayed, to align. Decorate with melted chocolate (you can just pour on top of cake), I painted a chocolate thread. Put the meringue. To give the cake soak at room temperature for 2 hours, then put into the refrigerator. Enjoy your tea!

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