Layer Cake with Fruit Jam
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Ingredients
for
1
- For the base
- 7 ozs semi-sweet chocolate (60-70% cocoa solids)
- 3 ½ ozs coffee flavored Chocolate (40-50% cocoa solids)
- 6 eggs
- 1 pinch salt
- 1.333 cups sugar
- 4 tsps strong Espresso
- 1.333 cups Margarine
- 1 ¼ cups flour
- For the topping
- ½ cup Corn starch
- ½ cup sugar (scant)
- 3 ½ cups milk
- 1 Vanilla bean
- 1 cup butter (scant)
- For the fruit compote
- 1 ripe Mango
- ½ Papaya
- 2 untreaded Limes
- sugar (to taste)
- Fresh herbs (for garnish, e. g. mint)
Preparation
Kitchen utensils
1 Sieve, 1 Small bowl, 1 Measuring cups, 2 Pots mit Deckel, 1 Cutting board, 1 Brush oder Küchenpapier, 1 Small knife, 1 Peeler, 1 Teaspoon, 1 Non-stick pan, 1 Wooden spoon, 1 Can opener, 1 Immersion blender
Preparation steps
1.
For the base, break up the chocolate and melt over a hot, but not boiling bain-marie. Meanwhile separate the eggs and beat the egg whites with the salt until they form stiff peaks. Beat the egg yolks with the sugar and the espresso until thick and foamy and the sugar has dissolved.
2.
Remove the chocolate from the heat and stir the margarine into it a few small pieces at a time. Then fold into the egg yolk mixture. Sift the flour over and fold in with the beaten egg whites.
3.
Turn the batter into a greased and floured baking pan and bake in a preheated oven (180°C/350°F) for 25-30 minutes.
4.
Meanwhile mix the cornstarch and sugar smoothly with a little of the milk. Slit the vanilla bean open and scrape out the seeds. Put the rest of the milk into a pan with the vanilla bean and seeds and bring to a boil. As soon as the milk boils remove the pan from the heat and stir in the mixed cornstarch. Return to the heat and briefly return to a boil, stirring constantly. Remove from the heat, take out the vanilla bean and let cool slightly, stirring. Then gradually stir in the cold butter.
5.
Take the cake out of the oven, let cool slightly, then turn out onto a cake plate. Put the sides of the baking pan around the cake and spread the vanilla cream smoothly on top of the cake.
6.
Chill the cake for at least 5 hours.
7.
Peel the mango, cut the flesh away from the pit and dice. Peel the papaya, remove the seeds and dice the flesh. Wash the limes, finely grate the peel and squeeze the fruit. Put the diced fruit into a pan with the lime juice and peel. Heat and simmer for about 5 minutes. Sweeten to taste. Put into jars, seal well and let cool.
8.
Cut the cake into pieces and serve decorated with a little fruit compote and herbs of your choice.
