Chocolate Cake Folk

3. March 2015

It's been a while since I baked a cake with the working name "Folk" according to the beautiful flower rolls, but I still could not finish to finish the recipe, which would be a pity if it was lost somewhere in unfinished files with me in computer, and a few dozen of them I have.
This coated cake has everything I like. The cream is just fine, not too much butter, but full of flavor due to chestnut purée, vanilla and rum. The sponge smells intensely with a lemon peel and its structure is perfectly classical. In addition, it is fully coated with marzipan, which is cocoa-colored to chocolate color.

I would just like to add that it is very important to use the flavoring ingredients. Surely do not omit the lemon peel, vanilla and rum according to your taste. In the resulting cake, these little things really do a lot and move yours a lot in front of the common desserts.
When I invented the cake, I came out of a cream according to my grandmother Jiřina, who was an unbeatable baker and a confectioner, so you who know what you have my cook you know him. The cake also has a bit of my family, heart, taste, and tradition.)
For some, it could be marzipan and work to discourage it, so I want to encourage you, encourage and reassure you that even without marzipan is the cake for it, it will simply be covered with only that delicious cream and will certainly be so unsurpassably good. Alternatively, add chocolate sauce or ganache instead of marzipan.)
Do not limit the size of the mold. I have chosen a narrow 18 cm to make the resulting cake higher because I like it and I find it more modern. If you care for an average of 24, it probably will not be on three layers, but just two and proportionally divide the cream. You can help yourself with that.) Do not bind anything and even drop the coffin with coffee or extra rum for more.

90 minut - porce

Postup

Preheat the oven to 180 ° C. Cut the sides of the 18 cm diameter mold with butter and unpack the bottom with baking paper. Smooth the butter with sugar into a light, fluffy foam. Then, gradually turn each egg one by one. Beat another 2 - 3 minutes. Now sift the flour, baking powder, bark, and gently stirring smoothly. The dough just has to be moved, mold the spatula and bake it in the oven. The finished dough can test the skewer, it should come out dry. The care will be about 55 minutes.

Meanwhile, prepare a cream. I'm going out of the recipe for a light, but honest buttery cream from my grandmother Jirina, who was a perfect baker and a confectioner, so those who have a cook already know him.
Boil custard (vanilla or cocoa), but with half the amount of milk to be a good base for a solid cream. Before it gets cold, add 1 to 2 tablespoons of butter, and occasionally mix while shaking, that's why they do not make lumps in the pudding. Remove the remaining butter with sugar and cocoa into the creamy fluffy mass. Once done, mix carefully cold pudding, rum and chestnut purée. You can put the cream in the refrigerator so long before the sponge is ready.

Put the finished sponge out of the mold after a while and allow it to cool completely on the grid. If your body jumps during baking, do not be afraid to cut off the overflowing bumps first. The sponge is really delicious due to the lemon peel, so it will not end up in the basket.) If it is already at room temperature, cut it into three layers of equal strength and you can start filling it. Place the first coat layer on a pad or flat plate, then spread the cream. Now another layer of the body and cream, then spread the last layer of the body and the remaining cream over the entire surface of the cake. Almost ready made cake to relax in the refrigerator and now just marzipan.

On the work area, start marving the marzipan and gradually add the cocoa until the marzipan has the desired color. Spread the prepared material into a circle, instead of crushing the flour. If you want to use a decorative roller , the first roller with a smooth roller should only be 8 mm. Take the last stroke with a gentle pressure roller. If this does not happen for the first time, no fear, you can combine marzipan again in a ball and blow it again. How to make a cake with marzipan is best to see, so instead of complicated descriptions I attach a link to a video where the whole process is shown. It looks simple, but with a little exercise you can do it too. What is important is not to have a marzipan too thin to not crack. Put the finished cake to cool and serve.)