Cake Machine
12 servings
600 minutes
The cake-car is a true masterpiece of pastry art, impressing not only with its taste but also with its stunning presentation. Its multi-layered structure resembles a complex mechanism where each element harmoniously combines with the others. Rich chocolate layers are infused with deep coffee notes, while delicate creamy layers with vanilla and jam create a balance of flavors – from light sweetness to rich cocoa. This dessert is perfect for festive occasions as it can be decorated like a real car, astonishing guests not only with its taste but also with its visual effect. The cake-car is a symbol of creativity and craftsmanship that transforms ordinary baking into a true work of art.
1
Beat the eggs with a pinch of salt and sugar, add condensed milk, flour, cocoa, and baking powder. Bake for 20-30 minutes on a large flat tray at 200 degrees.
- Chicken egg: 5 piece
- Salt: 0.3 teaspoon
- Sugar: 2 tablespoons
- Condensed milk: 1 jar
- Wheat flour: 1 glass
- Cocoa powder: 3 tablespoons
- Baking powder (raising agent): 1.5 teaspoon
2
In a small pot, mix cocoa powder, sugar (to taste), and starch. Add coffee, chocolate, and butter. Heat over medium heat, stirring, until boiling; cook for 1 minute. Remove from heat. Add vanilla sugar. Place in the refrigerator for 2 hours (I put it in the freezer for 15 minutes).
- Cocoa powder: 3 tablespoons
- Sugar: 2 tablespoons
- Starch: 1.5 tablespoon
- Strong (dark) coffee: 0.8 glass
- Dark chocolate: 200 g
- Butter: 3 tablespoons
- Vanilla sugar: 2 teaspoons
3
Heat the cream until boiling. Add chocolate and stir until dissolved. Transfer to a bowl, cool, and refrigerate for 2 hours (I again keep it in the freezer for about 15 minutes). Whip the cream with a mixer until soft peaks form.
- Cream 30% fat: 1.5 glass
- Dark chocolate: 200 g
4
We cut rectangles from the cake, cut them in half again, and do the same with smaller rectangles (total — 4 larger and 4 smaller rectangles). We stack them on top of each other and spread the creams in the following order: cake — chocolate filling — cake — jam — cream — cake — chocolate filling — cake — cream.
- Jam: 0.5 glass
5
Coat the top and sides of the cake with the remaining cream, place it in the refrigerator for a long time. Once the cream sets, smooth it out with a spatula, cover it with fondant, and decorate.
- Sugar paste (fondant/gum paste): 700 g
