Protein-sponge cake with cream marble

Description

Marble cream is a lyrical image, this is the first thing that came to my mind when I joined liquid chocolate with whipped cream. I don't strictly adhere to the recipe when you start making a cake, working on inspiration and you never know what you will get as a result. In the proposed recipe, the result was good, in my opinion. Let's see what say the jury...

Ingredients

Chicken egg

11 piece
Flour

1 cup
Sugar

2 cup
Leavening agent

1 pack
Almonds

2 cup
Walnuts

1 cup
Chocolate milk

100 ml
Cream

400 ml
Jam

1 cup
Butter

100 g
Condensed milk

3 Tbsp
Liqueur

1 Tbsp

Cooking

The cake consists of sponge cake and protein-almond cakes. Both have to be baked two days ahead. Protein-almond cake separate the whites from the yolks (hard use for another dish), whisk, gradually adding the sugar. Get a thick, shiny mass.

Protein sugar mass add a Cup of ground almonds and stir gently from the bottom up. Spread the mass on baking paper and dry the cake in the oven at T 120* for 2 hours.

I left the cake in the turned off oven overnight to dry.

Bake the sponge cake: mix the egg yolks with sugar, add flour, baking powder, knead the dough, beat the whites into a thick foam, gradually mix with the dough. Biscuit bake at T 180* for 45 minutes to Leave for the day. Sponge cake cut into two layers and soak with the liqueur.

Cream vzbit in dense foam, add the melted chocolate and stir.

You can add lemon juice or liqueur. Prepare the buttercream: beat the softened butter, add condensed milk, a spoonful of liqueur.

Sponge cake grease jam, leave for 20 minutes to absorb, then spread cream and chocolate cream, on top of the available kernels, cover with a second biscuit crust, press slightly. Upper Korzh grease with a thin layer of oil cream, cover protein cake, grease again with butter cream.

Sides of cake coat with cream. Pour into the palm of almond, cut into thin plates and carefully obleplivaet sides of cake. The top I decorated with chocolate beads. Left over night in the fridge. Sponge cakes soaked in cream, was soft and protein-hazelnut cake was dry and crispy. Good combination of the two textures. Try it!

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