Rye cracker cake with chocolate cream
8 servings
45 minutes
Rye cracker cake with chocolate cream is a wonderful combination of simplicity and sophistication. The recipe for this dessert originates from European culinary traditions, where crackers were used to create a soft and aromatic texture. A light sponge made from whipped egg whites and rye crackers serves as the perfect base for the rich chocolate cream. The cream, made with milk, eggs, cocoa, and melted dark chocolate, gives the cake a velvety tenderness with deep chocolate notes. This dessert is ideal for cozy family tea times and festive tables, creating an atmosphere of warmth and enjoyment. The finished cake is covered with melted chocolate, giving it an appetizing appearance and unforgettable taste.
1
Preheat the oven to 100 degrees.
2
Beat 6 egg yolks with 1.5 cups of sugar. Whip the egg whites into a strong foam. Mix the crushed breadcrumbs with starch and yolks, then gently fold in the whipped egg whites.
- Sugar: 2.5 glasss
- Chicken egg: 7 pieces
- Starch: 1 tablespoon
- Rye croutons: 3 tablespoons
3
Line the baking tray with parchment paper, grease it with fat, place the prepared dough, and sprinkle with flour. Bake for 30 minutes.
- Wheat flour: 1 tablespoon
4
Cool the baked cake, cut it in half, and layer with cream. To prepare the cream, mix 1 cup of sugar with milk. Add 1 egg, place on heat, and stir constantly until thickened. Then let it cool and add vanilla, melted chocolate, cocoa, and butter.
- Sugar: 2.5 glasss
- Milk: 1.5 glass
- Chicken egg: 7 pieces
- Vanillin: 0.3 teaspoon
- Dark chocolate: 200 g
- Cocoa powder: 1 tablespoon
- Butter: 240 g
5
Whisk thoroughly.
6
Pour melted chocolate over the finished cake.
- Dark chocolate: 200 g
