Rococo Cake
It stands to its name. It’s playful in texture, rich in flavor and compelling in look. For those who like to have an elegant and luscious desert.
INGREDIENTS:
CAKE
8 eggs
8 tablespoons sugar
8 tablespoons flour
2 tablespoons cacao
BOILED SUGAR SYRUP
1/3 cup sugar
1/3 water
2 tablespoons dark rum
FILLING
1 cup (250gr) sugar
1 cup (250gr) milk
125 gr butter
2 cups walnut pieces, finely ground
1 tablespoon confectioners’ sugar
DECORATION
1 cup confectioners’ sugar
½ cup (125 gr) butter
2 tablespoons cacao
2 egg yolks
Walnut pieces, finely ground
PREPARATION:
Whisk the egg yolks and half of the sugar in a large bowl until thick and pale in color. In another mixing bowl whisk the remaining sugar with the egg whites until soft peaks. Stir half of the egg whites into the egg yolk mixture. Gently fold in the flour with the cacao. Then add the rest of the egg whites mixture very carefully.
Grease the bottom and sides of 8.5” pan, sift bit flour, and tilt the pan so bottom and sides are evenly coated. Turn over; tap the bottom to remove any excess flour.
Preheat oven to 350. Bake the cake for 35-40 min until a skewer comes out clean.
Remove from the oven and let it rest for 10 min. Slice the cake horizontally with long serrated knife in half.
For the filling, in sauce pan warm up the milk with the 1 cup sugar. When sugar is completely dissolved add the finely ground walnuts. Mix well and let it cool. Gently fold in the whisked butter with confectioners’ sugar.
Transfer to a plate. Lightly sprinkle the bottom cake layer with rum flavored sugar syrup. Once it’s soaked well spread the filling. Cover it with the second syrup soaked layer. For decoration whip the egg yolks with confectioners’ sugar, butter and cacao until soft. Spread out the cream evenly over the top and sides of the cake, using spatula. To finish, sprinkle the finely ground walnuts.
