DAMA cake
While making this cake, I was reminded of the anecdote that reigns around car manufacturers; The Italians are the best designers, the Germans have the first place to make the engine, while the French are in charge of comfort. It has something to do with cakes as well. The French are masters of puslica, cream, etc. The Germans (Austrians) masters the dough, and the Italians the decorators. Try to convince yourself.
Preparation steps
- Making a cardboard scheme
- Join the two A4 pieces of cardboard with duct tape and draw a circle around the rim of the cake pan. Use a ruler to draw squares of the desired size. Use a scalpel to carve out every other square and carefully remove it.
- Dough Put egg yolks with 10 dag of sugar in a bowl and beat with a mixer to get a light, frothy mixture.
- In another bowl, make softened butter (less than one piece) with a wooden spoon to make it frothy, add 10 dag of sugar and mix. Add the egg mixture and mix well.
- Beat the egg whites with a little salt until stiff.
- Stir the flour into the mixture alternately with the snow.
- Finally, stir in the yeast (set the pinch aside) and the vanilla sugar.
- Now divide the mixture into two parts: one should be more abundant than the other. To that smaller portion, add the cocoa mixed with the remaining sugar (5 dag) and the yeast you set aside.
- Coat the cake pan well with butter and flour, then place the piles with a spoon, first the dark mixture, leaving gaps between the piles, and then put the yellow mixture in the empty spaces.
- Bake at about 160 degrees C for about 35 minutes, and the last 10 minutes at 180 degrees C. Carefully remove the baked cake from the mold and place on a wire rack to cool well.
- Pastry Cream Whisk the egg yolks with the sugar, add the flour, a pinch of salt and vanilla sugar, then dilute with warm milk, adding it a little while stirring constantly. Cook the cream over low heat to make it thick. Cool it.
- Beat the sweet cream very firmly, mix it into the pastry cream and combine lightly.
- Cut the cake horizontally and soak both leaves in liqueur. Coat the bottom sheet with plenty of cream, and leave a little for the edge.
- Place the top of the dough, and the edge of the cake with a spatula generously coat with cream and apply sliced almonds firmly adhering with your fingers to stick well.
- Sprinkle the cake generously with sugar. Now put the cardboard scheme on the cake and sprinkle with cocoa mixed with a little sugar. Carefully lift the cardboard and move the cake to the appropriate plate.
