Truffle Cake

For the truffle cake, heat whipped cream with instant coffee, but do not boil. Chop cooking chocolate. Dissolve in hot whipped cream at low temperature while stirring. Place chocolate cream in icebox for one night.

Separate eggs. Whip the egg whites with salt until stiff. While doing so, slowly sift in 50 g sugar. Whip egg yolks with remaining sugar, vanilla sugar and 3 tablespoons warm water until creamy.

Mix cornstarch, flour, baking powder, cocoa. Strain over the egg cream. Pour the snow on top. Add both with a whisk. Preheat the oven to 175 °C.

Cover the bottom of the cake springform pan with baking paper. Pour in sponge mixture, smooth out and bake for about 30 minutes. Later turn out onto a cake rack to cool. When cool, cut base diagonally into three pieces with a kitchen knife.

Stir chocolate topping until creamy. Drizzle the sponge cake layers with cherry brandy.

Heat the jam. Spread on the bottom and middle parts. Spread some chocolate cream thinly on all bottoms. Place on top of each other. Spread cream all around the cake. Mark 16 pieces. Press shaved chocolate to edge. Use piping bag to pipe remaining cream onto each cake piece.

Decorate the truffle cake with the chocolates. Decorate the center of the cake with shaved chocolate as well as sugar pearls. Dust with the fine sugar.

Preparation Tip:

The truffle cake can also be decorated with brittle all around, if desired.

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