Liqueur and chocolate fancy cake

1. 

egg white 6 pcs • egg yolk 6 pcs • powdered sugar 3.5 oz (100 g) • water 3.25 tbsp (50 ml)

Beat egg whites into dense foam. Beat egg yolks with sugar into foam and blend water in.

2. 

flour medium 4.25 oz (120 g) • baking powder for gingerbread 0.25 oz (10 g)

Blend flour with baking powder in ...

3. 

... and gently blend egg whites foam in.

4. 

unsalted butter • flour medium

Pour the dough on baking tin (35x30cm), floured and greased with butter.

5. 

Bake at 355°F (180°C) for about 15 -20 minutes. Use a wooden skewer to check whether the pastry is baked. Insert it into the pastry and the end should be dry and not sticky when it comes out. Let the cake base cool.

6. Chocolate and liqueur butter cream

semi skimmed milk 1,5% 1.05 quart (1000 ml) • vanilla pudding - powder 4.25 oz (120 g) • sugar granulated 2 oz (60 g)

Blend pudding powder with sugar in milk and cook denser pudding. Cool it in a water bath to the room temperature.

7. 

unsalted butter 7 oz (200 g) • powdered sugar 2 oz (60 g)

Beat butter with sugar.

8. 

cooking chocolate 7 oz (200 g)

Melt chocolate over a water bath.

9. 

Put pudding in a bowl and blend in at first chocolate ...

10. 

egg liquer 10 tbsp (150 ml)

... then eggnog...

11. 

... and at the end embed butter in.

12. Finish the dessert :)

egg liquer 6.75 tbsp (100 ml)

Pour liqueur on the cake base and use brush to spread it over.

13. 

Lay on smooth chocolate cream and place dessert in the refrigerator for one hour.

14. 

whipping cream (30-33% fat) 2.1 cup (500 ml) • cream stabilizer 0.75 oz (20 g) • powdered sugar 1 oz (30 g)

After one hour whisk whipping cream with stabilizer and sugar. Spread it evenly over the cream.

15. 

chocolate • sunflower oil

Decorate to your fantasy with melted chocolate mixed with a little oil. When the chocolate stiffens, it should not be too solid, otherwise it will be hard to cut the dessert and decoration will crack.