Pet Cake
Base: Start this culinary adventure by melting the butter together with the chocolate in a double boiler. Make sure to stir constantly to prevent the ingredients from burning. Once the mixture becomes smooth and shiny, add the sugar. Continue stirring over the double boiler until the sugar completely dissolves, achieving a fine texture. This step is essential for obtaining a fluffy base. After the sugar has dissolved, remove the bowl from the heat and let it cool down well. It is important to be patient to avoid cooking the eggs when adding the yolks. Add one yolk at a time, stirring vigorously after each addition until each is fully incorporated. Then, add a few drops of rum or rum essence for a special flavor. Finally, sift the flour and incorporate it into the mixture. At the end, add the beaten egg whites using the folding method, using a spatula to maintain the air in the egg whites. Transfer the mixture to a springform cake pan (28 cm in diameter), which you have lined with parchment paper. Preheat the oven to 170 degrees and bake the base for about 40 minutes or until it passes the toothpick test. Once baked, remove the base and let it cool on a wire rack. Cream: Now we start with the delicious cream. Whisk the eggs together with the sugar and vanilla sugar in a double boiler, stirring constantly. This combination will achieve a creamy consistency, similar to a custard. When ready, set aside and let it cool, covering it with plastic wrap to prevent a crust from forming. In another bowl, whip the butter well with a mixer until fluffy and airy. Incorporate the sifted cocoa, gently mixing to avoid losing air in the mixture. Then, add one tablespoon of the cooled egg cream, homogenizing well after each addition. Repeat this process until you finish the entire cream. Finally, add the coarsely chopped walnuts, which will provide a pleasant contrast, and the cherries along with the raisins, ensuring they are well-drained. Pour the cream into the springform cake pan lined with plastic wrap, making sure the wrap extends over the edges of the pan for easier removal later. Place the cooled base on top of the cream and cover everything with plastic wrap. Leave in the refrigerator until the next day, to set well. When it's time to serve, invert the cake onto a platter, remove the wrap, and decorate as desired, either with chocolate glaze, coconut flakes, whipped cream, or various sugar or chocolate figures. Enjoy each slice and savor the unique combination of flavors!
Ingredients
- Base:
- 80 g butter
- 100 g chocolate
- broken into pieces
- 80 g sugar
- 2 eggs
- rum / rum essence
- 2
- 3 tablespoons of flour Cream:
- 8 eggs
- 12 tablespoons sugar
- 2 tablespoons vanilla sugar
- 300 g butter
- softened
- 100 g cocoa
- sifted
- 100 g walnuts
- roasted and coarsely chopped
- 150 g sour cherries from cherry liqueur / cherries from jam / from compote
- well drained
- 100 g raisins soaked in rum / candied orange peel Decoration: chocolate (for glazing) coconut whipped cream (optional)
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