This cake we ate on Pesach
Caramelized caramel crusty crust, hazelnuts in combination with chocolate ganache,
meringue shortcake with hazelnuts and chocolate mousse covered with chocolate icing.
Very, very tasty cake and not difficult to prepare according to the recipe of Ruth Oliver with my changes
On round shape with a diameter of 24
Korzh basis
300 g sugar (1 and 1/2 cup)
3 plates of matzo (100 g)
100 g dark chocolate
100 g butter
100 g (1 cup) pecan nuts in caramel (cut into large pieces)
Milk chocolate ganache
100 ml cream 38%
100 g milk chocolate
Meringue shortcake with hazelnuts
150g of hazelnut
150 grams of powdered sugar (1 and 1/4 cup)
3 squirrels
150 g (3/4 cup) sugar
Dark chocolate ganache
100 ml cream 38%
100 g dark chocolate
Chocolate mousse
300 g dark chocolate
120 ml 9 1/2 glasses) of milk
360 ml (1 and 1/2 glasses) cream 38%
2 tbsp sugar
Chocolate glaze
150 ml cream 38%
100 g dark chocolate
30 g butter
Cooking Korzha meringue
in a mixer cup, beat the proteins from 150 g of sugar to steady, smooth peaks.
In a blender, chop the nuts in a place with powdered sugar.
Gently connect with the protein mass from top to bottom.
On baking paper draw a circle with a diameter of 22.
Turn the pattern on the baking sheet.
Lay out all the protein mass and smooth out.
Bake at 150 degrees for 1 hour. Cool.
Cooking Basics
pour sugar into a griddle and let it melt to golden caramel.
Pour on the matzo and let cool.
Melt butter and chocolate, mix.
Break the matzah into small pieces, pour it over the chocolate, add the nuts and stir.
Put the mass on the bottom of the form and level.
Put in 1 hour in the fridge.
Milk ganache
lay the sides of the form acetate (confectionary tape)
Smash the chocolate into pieces and pour with hot cream, stir and allow to cool slightly.
Pour the cake on the base and put in the refrigerator for 30 minutes.
On top of the ganache we put the meringue cake and put it in the fridge.
Dark chocolate ganache
chocolate to break into pieces pour hot cream stir.
Allow to cool slightly and pour on top of the meringue.
Refrigerate for at least 30 minutes.
Chocolate mousse
Melt the chocolate with milk and stir until smooth, cool.
Whip cream with sugar until firm, fluffy.
Gently slowly (in portions), add the cream and stir until smooth.
Pour on dark chocolate evenly.
Put in the fridge for at least 4 hours (preferably at night)
Chocolate glaze
Warm up the cream and pour over them the broken chocolate and butter.
Stir until smooth. Cool.
Pour chocolate mousse on top and refrigerate until the icing hardens.
My notes:
I will make this cake by replacing the matzo with wafer cakes covered with caramel.
The meringue is crunchy on the bottom and on the top, but like a zephyr inside, it should be.
Cake decorated with chocolate chips (I experimented with staining with gel paints)
The article is based on materials .
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