Cake "Alpine"

Cake "Alpine" is a very tasty and elegant biscuit cake with a delicate butter cream.

Ingredients

• For the biscuit:
• Flour - 250 g
• Butter, melted - 80 g
• Eggs - 4 pcs.
• Yolks - 3 pcs.
• Sugar - 250 g
• Vanilla sugar - 2 teaspoons
• Butter - for greasing the mold
• For oil cream "Tenderness":
• Yolks - 5 pcs.
• Sugar - 50 g
• Cream - 200 ml
• White chocolate - 200 g
• Butter, softened - 400 g
• For syrup:
• Sugar - 150 g
• Water - 150 g
• For decoration:
• Chocolate

Directions

1. Let's prepare the syrup for soaking the biscuit. We brew the main syrup for impregnation. But you can use another syrup, according to your taste.
2. Pour 150 grams of sugar into a saucepan, pour 150 milliliters of water. We put the saucepan on the fire, stir until the sugar dissolves. Bring to a boil and cook the sugar syrup until transparent. Cool the finished syrup.
3. Let's make a biscuit. Break 4 eggs into a bowl, add 3 yolks, 250 grams of sugar and 2 teaspoons of vanilla sugar. We put in a water bath and, stirring all the time, heat up to a temperature of 40 degrees Celsius.
4. Beat the warmed egg-sugar mixture with a mixer at high speed for 10 minutes.
5. Sift 250 grams of flour into the whipped mixture. Gently, by hand, mix in one direction until a homogeneous biscuit dough is obtained.
6. Add 80 grams of butter to the dough. To do this, put a few tablespoons of biscuit dough in a bowl with melted butter, mix, return to the bowl with dough and gently mix again in one direction.
7. We spread the finished biscuit dough in a detachable form with a diameter of 24 centimeters, lined with baking paper and greased with oil. We bake a biscuit in a preheated oven at a temperature of 180 degrees Celsius for 30-40 minutes (do not open the oven during baking).
8. We take out the finished biscuit from the oven, let it cool slightly. We spread it on a wooden board and let the biscuit rest for at least 7 hours.
9. Prepare oil cream "Tenderness". We put a bowl of white chocolate in a water bath - we need 200 grams of chopped white chocolate. Stirring occasionally, melt the chocolate.
10. In a separate saucepan, bring 200 milliliters of cream to a boil.
11. Pour 50 grams of sugar into a saucepan with a thick bottom, melt and cook for one minute until dark brown. Constantly stirring the caramel, pour in the boiled cream. We turn off the fire.
12. Separate the yolks from the whites of five eggs. We put the proteins in the refrigerator, they will not be useful to us in this recipe. While stirring the yolks all the time, pour in the hot caramel in a thin stream. We return the mixture to the pan and, stirring all the time, bring it to a temperature of 68-70 degrees Celsius.
13. Pour the hot sauce into the bowl of a stand mixer and beat until the sauce is cool and just lukewarm. Add melted warm chocolate, beat for another minute.
14. Without stopping beating, gradually add 400 grams of soft butter. Beat at high speed until you get a fluffy cream. Oil cream "Tenderness" is ready.
15. Let's start assembling the cake. Cut the biscuit into 3 equal cakes.
16. We soak the cakes with prepared syrup. Put the crust on a dish.
17. Spread 1/4 part of the prepared butter cream on the cake, level it.
18. We put the second cake, 1/4 of the cream and level it.
19. We put the third cake, cover the sides and top of the cake with 1/4 cream, level it.
20. We draw a spiral on the surface of the cake with cream.
21. We decorate the sides of the biscuit cake with butter cream with a chocolate pattern. To do this, we apply an ornament in the form of a ribbon on parchment paper with a pencil, a little higher than the cake and a little longer than the circumference of the cake (if necessary, 2 ribbons can be prepared to achieve the required length). We turn the paper over and proceed to drawing the pattern with melted chocolate.
22. We send paper ribbons with chocolate ornaments to the refrigerator for a few minutes. The chocolate should cool slightly, but not become hard.
23. We take out paper ribbons with chocolate ornaments from the refrigerator, wrap them around the cake with chocolate inside. We smooth, slightly pressing.
24. We put the cake in the refrigerator for 15 minutes, take it out and carefully remove the paper.
25. With the remaining cream, we make a border on the surface and at the base of the cake.
26. Cut the biscuit cake with butter cream with a warm and sharp knife.
27. We serve a very tasty, elegant Alpine cake for a sweet table, with tea or coffee.