How to cook a cake "Colosseum"

How to cook a cake "Colosseum"

The cake is named after the Flavian amphitheater in Rome. It turns out incredibly tasty, delicate, amazing and excellent. It consists of three cakes. It is smeared with cream, icing and caramel.

How to cook a cake "Colosseum"

You will need

  • - 6 eggs
  • - 410 g of granulated sugar
  • - 60 ml of vegetable oil
  • - 3 tablespoons water
  • - 150 g of flour
  • - 1 tsp. baking powder
  • - 30 g of cocoa powder
  • - 1 tbsp. L. instant coffee
  • - 100 ml of water
  • - 500 ml cream
  • - 500 ml of milk
  • - 15 g of gelatin
  • - 150 g of white chocolate
  • - 1 tsp. lemon peel
  • - 1 g of vanillin
  • - 50 g of milk chocolate
  • - 40 g of butter
  • - 125 g of dark chocolate
  • - a pinch of salt

Instructions

1

Prepare the dough. Mix cocoa, vanillin, flour, baking powder and then sow.

2

Whisk the egg mixer until the volume increases. Pour 180 g of granulated sugar and whisk for another 10-12 minutes. Add 2 tablespoons hot water and whip, pour in the vegetable oil and whisk again.

3

Pour the flour mixture into the egg mixture and mix to a uniform consistency. Dilute coffee in 1 tbsp. water and add to the mass, mix.

4

Pour the dough into the baking dish. Bake in preheated oven to 180 degrees, about 40-45 minutes.

5

Remove the biscuit from the oven and cool. Attach the dish to the biscuit and straighten it. Then leave for a day so that the biscuit is ripe. Cut the biscuit into three cakes horizontally.

6

Prepare the panna cotta cream. In cold water, soak gelatin. Mix 120 g of granulated sugar, milk and cream, add lemon zest and put on fire, bring to a boil, stirring constantly. Add gelatin, polished white chocolate and stir well until completely dissolved. Put the cream in cold water so that it cools and thickens.

7

Put the biscuit on a dish and grease 1/2 of the cream, sprinkle with milk chocolate. Cover with a second crust and grease with the remaining cream and sprinkle with chocolate. Cover with a third crust and lightly press down with your hand.

8

Prepare the icing. Melt the steam bath with dark chocolate and butter. Lubricate up the cake with icing. Place in the refrigerator for 6-8 hours.

9

Prepare the caramel. Mix 75 ml of water with a pinch of salt and 110 g of granulated sugar. Put on fire and cook until golden brown. Decorate the caramel cake.

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