Rye Cracker Cake with Chocolate Cream
Baking and Desserts • European
Description
Rye Cracker Cake with Chocolate Cream
Ingredients
- Sugar 20 oz
- Egg white 7 pieces
- Starch film 1 tablespoon
- Rye Bread 3 tablespoons
- Wheat Flour 1 tablespoon
- Milk 10 fl oz
- Vanillin ¼ teaspoon
- Liquid dark chocolate 5 oz
- Butter 10 oz
- Cocoa Powder 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 210°F.
Step 2
Whisk 6 egg yolks with 500 g of sugar. Beat the egg whites until stiff peaks form. Mix the crushed crackers with starch and yolks, then gently fold in the beaten egg whites.
Step 3
Line a baking tray with parchment paper, grease it, pour in the prepared batter, and sprinkle with flour. Bake for 30 minutes.
Step 4
Allow the finished cake layer to cool, cut it in half, and layer with cream. To make the cream, mix 360 ml of milk with 100 g of sugar. Add 1 egg, place over heat, and stir constantly until thickened. Then let it cool and add vanillin, melted chocolate, cocoa, and butter.
Step 5
Whip thoroughly.
Step 6
Drizzle the finished cake with melted chocolate.
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