Jing-Yang cake

The recipes for our "mignonne" and "Violet-Love" and my handles are responsible for this cake :) I called it Jihg-Jang cake because of the lid I made from dark and white chocolate! I combined the ingredients of our masters and as a final result I got a big, rich cake with a strong taste. Personally, this is one of my favorites and the most delicious cake among cakes !!!

Preparation steps

I made the crust according to this recipe
Chocolate biscuit according to this recipe
Cream according to this recipe
Prick the chocolate biscuit with a fork and soak it in sugar syrup, a little water and chocolate, which we melt over a low heat.
Cut the rind into two parts.
Fill the cake in the following order:
Meringue crust, then chocolate and hazelnut filling, then chocolate biscuit topped with syrup, then cappuccino filling and other meringue crust!
Coat with the cream you left from the total filling and leave to cool and set!
Coat the whole cake with icing except the surface.
Pour the melted white and dark chocolate on baking paper and draw a yong-yang sign, leave it in the fridge to harden and then place it on top of the cake.
Decorate as desired! The surface of the cake

Serving

Thanks for the wonderful recipes for mignonne and Violet-Love!

Ingredients

Dough - for two crusts

5whites
250 gr.sugar
1 tbspflour
1 tbspvinegar

Chocolate biscuit

3 wholeeggs
3 tbspbrown sugar
3 tbspflour
1.5 tablespoonscocoa
1/2 bagbaking powder
1 teaspoonchocolate essences
1 dcl.oils
a pinch of salt

Base cream

1 l.milk
5zumanaca
9 tablespoonssugar
9 tablespoonsdensity
2vanilla sugar
250 gr.margarine

Chocolate cream

150 gr.chocolate
a handful of roasted hazelnuts

Cappuccino cream

1 bagnes coffee
150 gr.chopped chocolate

Decor

whip cream
white and dark chocolate for the lid

Chocolate syrup

a little sugar
a little water
3chocolate bar

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