Wenceslas grilling cake

12 servings
3 hours 25 min

Let's start with a biscuit. We will cook it like this:
1. Separate the yolks from the proteins. Beat the yolks with 100 grams of sugar until white.

2. Beat the whites to peaks, add the rest of the sugar and beat to densities.

3. Mix whipped squirrels and yolks together.

4. The dry ingredients are also mixed together and sieved into an egg blend.

5. Knead the dough with a spoon until uniform, moving from top to bottom, saturating it with air.

6. Take a baking dish with a diameter of about 20 cm. Grease on all sides inside with oil and sprinkle with flour. Pour into the dough form.

7. Bake the biscuit for 25 minutes in the oven preheated in advance to 200 degrees Celsius. While the biscuit is baked, we will deal with the cream:
1. Cook milk and sugar syrup. To do this, heat the milk, pour sugar into it and, stirring, ensure that all the crystals dissolve. After that, the finished syrup must be poured into a bowl, covered with film and cooled.

2. Beat the oil of room temperature to lightness.

3. Then add the syrup a little, without stopping to beat.

4. Then add the cognac and beat a little more until smooth. Divide the cream into three parts - one small part to decorate and two roughly equal parts to fill and coat. Mix the part intended for filling with fruits. Cake assembly:
1. Cut the biscuit into three cords.

2. Rinse the lower bark on top with a thin layer of cream to tie together the biscuit crumbs. Then put half the fruit cream in an even layer. Cover everything with medium bark.

3. Rinse the medium cake with a thin layer of cream on top and evenly lay out the second half of the cream with fruits. And put the top cake on top.

4. Coat the cake evenly on top and side with cream left specially for this. While grilling is being prepared, the cake can be refrigerated. Now you can move on to preparing cake decorations. First, let's cook the grilling crumbs:
1. Peel the nuts and fry in the oven at 180 degrees for 15 minutes. Grind.

2. Combine the sugar with a body of water and, stirring, bring to a boil on moderate flamm.

3. Cook for about seven minutes until caramelized. It is very easy to check - remove the pan from the heat and drip the contents from the spoon onto the ice. The finished caramel will take in a crisp mass and will not stick to the teeth.

4. Pour the chopped nuts into a pot of ready-made caramel, mix quickly and pour everything over the parchment. Let it freeze.

5. Crush the frozen grill into 3-5 mm crumbs. We prepare cream and chocolate jewelry:
1. Paint part of the decoration cream to the required yellow color.

2. Melt the chocolate and use a cornet to draw non-parchment melted chocolate petals. Let it freeze. We go directly to the decoration of the cake:
1. Sprinkle the cake generously with grilling crumbs so that the cream is not viewed.

2. Use a cooking bag to remove the flower from above the cake with tinted cream. Garnish with frozen chocolate petals. The cake is ready, you can serve immediately or keep in the refrigerator until served. Fun holidays!