The history of this cake is only indirectly related to Switzerland. The fact is that chocolate is used as an impregnation for cakes in such a dessert, which this country is famous for, along with cheese and watches. Our article presents a step-by-step recipe (with photo) of the Swiss cake. It turns out to be very tender, soaked, with an incomparable flavor of melted ice cream. When cooking, it is recommended to follow the step by step instructions.
Gourmet Swiss Cake
Want to surprise your guests with an unusual holiday dessert? Then prepare for them a large, beautiful and very tasty Swiss cake with curd cream and a chocolate layer between the biscuit cakes. Indifferent after such a treat will definitely not remain.
The process of making a cake consists of five main stages. First bake a biscuit and cut it into three layers. Then they are impregnated with syrup, layered with chocolate, greased with cream and decorate. Everything is very simple, if you follow the sequence of actions given by the recipe.
To prepare a biscuit, you need to prepare the following ingredients:
- large eggs - 5 pcs.;
- flour - 175 g;
- granulated sugar - 200 g;
- baking powder - 1 tsp.
Using a mixer, you can make dough from these products to bake the base for the cake. And so that the cakes do not turn out dry, they need to be soaked in syrup. It is prepared from the following ingredients:
- water - 200 ml;
- sugar - 2 tbsp. l .;
- cognac - 1 tbsp. l .;
- instant coffee - 2 tsp.
The following products are required for the chocolate layer:
- dark chocolate - 120 g;
- butter - 75 g;
- cognac - 15 ml.
To prepare an air cream, you must have at hand the following ingredients:
- cream 33% - 400 ml;
- powdered sugar - 6 tbsp. l .;
- curd cream cheese - 600 g;
- white chocolate - 100 g.
To decorate the cake you will need:
- dark chocolate - 80 g;
- cocoa - 1 tbsp. l
Optionally, for the layer of the upper crust, you can use berry jam from raspberries or strawberries. It will need exactly 100 g.
Step 1 - Cooking the Cake
According to the recipe, the Swiss cake may have a rectangular or round shape. The second option will be presented in the article.
The process of making a cake begins with kneading the dough and baking a biscuit. Step by step it can be represented as follows:
- Sift flour and baking powder into a clean and dry bowl.
- Beat the eggs separately with a mixer until the volume is doubled.
- Pour in all the sugar provided for in the recipe. Continue whisking for another 10 minutes. Egg mass should become snow-white and glossy.
- Preheat the oven to a temperature of 180 ° C. Tighten the bottom of the baking dish with parchment paper.
- Pour the dough into the mold and send to the oven for 35 minutes. Willingness to check with a wooden skewer.
- Remove the finished biscuit from the mold, cool and cut into 3 cakes.
Step 2 - Impregnation of Biscuit
Sponge cakes are usually dry enough, which can ruin the overall impression of the dessert. To make the cake tender, soft and juicy, professional confectioners use impregnation. It can be sugar syrup, water with honey dissolved in it, jam, compote, etc. In general, all that can make cakes soft.
Impregnation for the Swiss cake is prepared as follows:
- Pour water into the stewpan and bring it to a boil on the stove.
- Remove the dishes from the heat. Add sugar and instant coffee. Mix thoroughly so that no grains remain.
- Pour a tablespoon of brandy.
- Put the cakes on parchment and soak them with hot coffee syrup. Leave the sponge cake in this form for at least 30 minutes.
Step 3 - Chocolate Layer
Swiss cake has its own highlight - a crispy layer of real, dark chocolate. It is this layer that makes the taste of dessert more interesting.
To prepare a chocolate layer in this way:
- Prepare a water bath.
- In a saucepan located on top, melt chocolate and butter broken into pieces. Cool slightly. Add a spoonful of cognac for flavor if desired.
- Using a silicone spatula, apply a warm mass to the cakes soaked in syrup.
- Put the biscuits in the refrigerator to freeze the chocolate layer.
Step 4 - Cake Cream
When preparing it, a certain sequence of actions should be observed:
- Melt white chocolate in a water bath.
- Put the curd cheese in a bowl and mix it with half the icing sugar specified in the recipe.
- Add warm white chocolate and mix.
- Whip the cream with the remaining powdered sugar.
- Carefully introduce the cream into the curd mass and mix with a spatula with folding movements from the bottom up.
But the popular culinary blogger Olga Matvey for the Swiss cake is preparing a slightly different cream. First, she whips the high-fat cold cream with powdered sugar, and only then gently mascarpone intervenes in this mass. The cream is light and pleasant to taste.
Step 5 - Assembly and Decoration
After the cream is ready, you can proceed to the design of the cake "Swiss". First, cakes with a frozen chocolate layer should be removed from the refrigerator. And then you should adhere to this procedure:
- Put the first cake on the cake stand. Top with a thick layer to distribute the curd cream.
- Cover with a second crust and again grease it with a creamy mass.
- Perform the same action with the third cake, but before lubricating it with cream, apply berry jam on top of the chocolate layer.
- The remaining cream should grease the top and sides of the cake. At will, with the help of a pastry bag to make curly jewelry.
- Sprinkle the cake with cocoa powder and grated chocolate (chips). Optionally, you can use cherry or cranberry berries to decorate the cake.
How to make a Swiss carrot cake?
The next dessert will surely appeal to all lovers of low-calorie dishes. But from this carrot cake becomes no less tasty than the original.
The cooking process consists of the following steps:
- Melt the butter (150 g) and cool to room temperature.
- Hazelnuts (200 g) and walnuts (100 g) dry in the oven for 10 minutes or fry in a pan.
- Grate the carrots (500 g).
- Grind hazelnuts in a blender to the consistency of flour, and chop walnuts with a knife.
- Sift flour (1 tbsp.) With baking powder and cinnamon (1 tsp each) and add to the nut mass.
- Combine with carrots and mix so that it falls off on all sides in a flour mixture.
- Beat eggs (4 pcs.) With sugar (1 tbsp.) In a lush foam. Combine with the carrot portion of the dough.
- Add melted butter and mix again.
- Pour the dough into one large mold with a diameter of 26 cm or divide it into 2 parts and bake two cakes at the same time. Depending on this, bake for 40-50 minutes or until dry with a toothpick.
- For cream, combine mascarpone with powdered sugar (100 g) and vanilla. Beat with a mixer and apply on carrot cake. As a layer, you can use orange jam. First you need to smear it on a cake, and after that apply the cream. Decorate as you wish.