Cake Three pleasures

Today we will bake a delicious, original and truly chic dish cake Three pleasures. This cake is dedicated to all lovers of delicious pastries, because everyone will find something special for themselves in it. Coconut, nut, chocolate cake harmoniously combines coffee cream into one melody, simultaneously emphasizing each taste.

Cook with us! But be happy!

Three pleasures cake – ingredients

For the brown cake:

For the nut cake:

For the coconut cake:

For the cream:

For registration:

An interesting video on the topic – How to make chocolate sprinkles:

Cake three pleasures – preparation

We separate the whites from the yolks. Beat the protein well, gradually add sugar, continue to beat. Add yolks one by one, constantly beating. Sift flour, cocoa and baking powder into the egg mass, mix gently. Cover the bottom of a removable round mold (24 cm) with parchment and pour the dough. Put in the oven heated to 180 degrees for 25 minutes.

Now let’s deal with the nut cake. Nuts are ground in a meat grinder. Beat the egg whites to a firm foam, gradually add sugar, beat to a thick, tender mass (like meringue). Add nuts, flour, starch and baking powder, carefully mix into the protein mass. Transfer to a form lined with parchment. Bake in the oven at 180 degrees for 25 minutes.

For the coconut cake, we also beat the egg whites, gradually add sugar, beat everything together until stiff peaks form. Add coconut shavings, starch, baking powder and gently but thoroughly mix everything into the protein mass. We put everything in a mold and bake at 180 degrees for 30-35 minutes.

When all the cakes are ready, we start preparing the cream. First, brew coffee in 1/3 cup of boiling water. Drain the coffee, pour cognac to the coffee.

Mix eggs and sugar in a pan, put this pan on a steam bath and beat with a mixer until thickened (it will take 5-7 minutes). Leave to cool.

Beat the softened butter to a soft cream, gradually mix the cooled egg mixture into the butter cream (add a tablespoon at a time, constantly whisking). Next, pour coffee and cognac into the cream in a thin trickle, while continuing to whisk.

We collect the cake. Our bottom cake will be coconut cake, smeared with cream, brown cake, cream, nut cake, cream. The top and sides of the cake are also smeared with cream. Sprinkle grated chocolate on top, biscuit crumbs on the sides.

Cake Three pleasures finished. Bon appetit!

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