Ice Crystal Truffle Cream Cake

Ingredients

Directions

1. 1

   Break the chocolate into pieces for the filling. Heat the cream, but do not boil. Remove from heat, add chocolate and melt while stirring. Spread the chocolate cream on two mixing bowls and let it cool down.

2. 2

   Cover and leave to cool for at least 3 hours.

3. 3

   For the sponge cake, line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 1 pinch of salt and 3 tbsp. water with the whisks of the mixer until stiff, adding sugar.

4. 4

   Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mass and carefully fold in. Pour into the mould and smooth it down. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

5. 5

   manufacturer) Bake for 20-25 minutes. Remove the sponge cake from the oven and let it cool in the mould.

6. 6

   In the meantime, roughly chop the nuts and almonds. Roast in a pan without fat. Take out, let cool down. Briefly whip the chocolate cream from a bowl with the whisks of the mixer. Fold in approx. 200 g nuts.

7. 7

   Carefully remove the sponge cake from the mould, cut through horizontally twice. Spread the jam on the lower base. Spread half the chocolate-nut-cream on the jam. Place the middle cake base on top and press down lightly.

8. 8

   Sprinkle with approx. 4 tablespoons of espresso. Spread the rest of the chocolate-nut cream on top. Place the upper base on top and press down carefully. Sprinkle with the rest of the espresso.

9. 9

   Whip the rest of the chocolate cream with the whisk of the mixer. Spread the cake all around. Carefully press the remaining nuts all around the edge of the cake. Chill the cake for about 2 hours.

10. 10

    Decorate with chocolate marzipan balls.