Cake "Turkish coffee house"

Impregnated hazelnut biscuit, coffee cream and chocolate icing - this cake will appeal to lovers of the classics.

Ingredients

• For biscuit:
• 6 eggs
• 1 cup of sugar
• 3 tbsp. l. flour
• 200 g walnuts
• For decor:
• 250 g chocolate
• 50 g butter
• walnuts
• For impregnation:
• 150 ml strong coffee
• 4 tbsp. l. Sahara
• 50 ml brandy
• 150 ml strong coffee
• 250 g cream, 35% fat
• 1.5 tbsp. l. gelatin
• 2 tbsp. l. Sahara
• 1-2 tbsp. l. cognac

Directions

1. Step 1
2. Preheat oven to 180 ° C. Brush with butter and flour on a 24 cm high-sided round pan.
3. Step 2
4. Grind the walnuts into small crumbs using a coffee grinder.
5. Step 3
6. Beat the yolks and sugar with a mixer until a fluffy light mass is obtained. The sugar should be completely dissolved. Add flour and stir with a spatula. Then add the nut crumbs and stir again.
7. Step 4
8. Photo of the recipe: Turkish Coffee House Cake, step # 4
9. Whisk the whites separately until soft peaks. Pour the mixture of yolks, flour and nuts over the whites and stir gently with a spatula from top to bottom.
10. Step 5
11. Photo of the recipe: Turkish Coffee House Cake, step # 5
12. Pour the dough into a mold and bake the biscuit until tender, 25-30 minutes. Check that the biscuit is done with a wooden stick. The biscuit should be elastic when pressed and begin to move away from the walls of the mold. Cool the sponge cake in a mold, then gently turn over. Cut into 2 cakes.
13. Step 6
14. Prepare the cream. Pour gelatin with 60 ml of cold water and leave for 5-7 minutes. When the gelatin swells, melt it over medium heat, stir well and, if necessary, strain through a fine strainer. Cool slightly.
15. Step 7
16. Whip cold cream with sugar until soft peaks, pour in coffee and brandy in a thin stream, and then, without stopping whisking, add gelatin. Put the cream in the refrigerator until it starts to harden, 10-15 minutes.
17. Step 8
18. For impregnation, mix cold coffee with sugar and cognac.
19. Step 9
20. Photo of the recipe: Turkish Coffee House Cake, step # 9
21. 9. Place the crust on the dish, cut side up and apply the impregnation with a brush. Place the cream in a pastry bag and spirally onto the crust. Saturate the second cake and place on top of the cream. Place the cake in the refrigerator for 2-3 hours.
22. 10. Melt the chocolate and butter in the microwave in pulses of 10 seconds, stirring well each time. Pour chocolate over the cake and let it set a little. Garnish with walnuts.