Charles cake

Preparation steps

• The principle of making yellow and dark biscuit is the same. Separate the egg yolks from the egg whites and beat the egg whites with a mixer into a solid batter, gradually adding sugar and then the egg yolks. Add flour and baking powder afterwards and mix lightly with a spatula into the mixture. Add a tablespoon of cocoa and melted dark chocolate to the dark biscuits.
• Line a 26 cm diameter cake tin with baking paper and pour the mixture. Gently flatten with a spatula and place in the oven at 180 degrees for about 15-20 minutes, until lightly browned. While one biscuit is baking you have time to prepare the other and the next. Baked biscuits should be about 1 cm thick.
• Immediately after removing the biscuit from the oven, pour over the topping you have prepared by boiling the milk and adding hazelnut liqueur or even another one you like. If you think that 1 dl of topping is a little free, add a little more especially for dark biscuits because they are more compact than yellow.
• For the white cream, boil 0.5 l of milk and mix sugar and flour in the rest of the milk and boil this mixture in boiled milk. Cool the cream, stirring occasionally, and whisk the butter well into it.
• For the chocolate cream, melt the chocolate, sugar, butter and milk over a low heat and stir in the roasted ground hazelnuts and ground biscuits. Cool everything.
• At this point, you can also make ganache cream just enough to tighten up enough to decorate the cake. Melt the chocolate in the sweet cream over a low heat, without boiling, and add the butter to the melted and smooth mass, which will give the cream an extra shine. Allow to cool to room temperature.
• Before you start stacking the cake, you need to prepare rolls of yellow biscuit and dark cream. Separate the yellow biscuit from the baking paper and cut into 8 equal triangles. Coat each triangle with chocolate cream and roll it into a roll (like when making rolls). Another option is to prepare the rolls by separating about 8 tablespoons of cream from the chocolate cream and cooling it well, then form small rolls about 5 cm wide and 1.5 cm thick and wrap them in a biscuit triangle. I think that way the rolls in the cross section of the cake would be “tidier”.
• The cake is arranged as follows: on the base on which you will serve the cake, place a cake ring and in it the first dark biscuit, then 1/2 white cream, then 8 rounds of yellow biscuit in a circle all the way along the edge of the ring. They are just enough to fill the whole circle in a hoop with a diameter of 26 cm. Then put the chocolate cream in the middle. If the cream has tightened in the meantime so that it is not lubricating, feel free to heat it a little, but over a low heat. Flatten and coat everything together with 1/4 of the white cream. Place another dark biscuit on top of this layer, press everything lightly over the baking paper to make the layers fold and coat with the remaining 1/4 of the white cream. I’m sorry I didn’t paint the procedures but there was no time for that this time. In the next performance I will definitely correct that.
• Leave the cake to cool well and set, preferably overnight. In that case, make ganache decorating cream about 1-2 hours before decorating.
• Once the cake has cooled, remove the hoop around the cake and you can decorate it as stated in the recipe or choose some other decoration that you like. This is a solid chocolate and very tasty cake and is also suitable for decorating with fondant.
• I'll just mention it because it's a bit funny now, but believe me it wasn't at the time ... on the way to the place where the celebration took place she survived a "landing" from the back seat of the car under the front. The consequences are almost not even seen, except for a little crackling ganache cream, so you can plan transport in extreme conditions :-).