Monte kocke II

I modified this one a bit to my taste, so here ...

Preparation steps

Beat the egg whites into a solid batter, then gradually add the sugar, the egg yolks, then mix a little more and add the other ingredients. Bake in a medium-sized tin for about 170 minutes, about 10 minutes, it won't take longer because the biscuit is thinner. Still warm biscuit pour milk or, if desired, some fine liqueur - I'm not for children ...
White cream; Boil the milk from which we previously took a little to stir the density and sugar and boil the mixture in hot milk. In order to cool down faster, I poured it into a large tin and covered it with a transparent foil and handed it out to the hurricane.
Black cream; Heat the cream gradually with the chocolate but do not allow it to boil. Mix everything well so that the chocolate melts nicely. Pour this mixture over the white cream and leave it in the cold overnight!

Serving

I put that stretchy ring for baking the cake around the already baked biscuit so that no cream spilled on the edges of the biscuit, but the cake looked like one huge jumbo cube after I removed the ring ....

Ingredients

Biscuit

5 eggs
5 tablespoons sugar
1 vanilla pod
7 tablespoons flour
2 tablespoons cocoa
2 tablespoons ground hazelnuts
1/2 baking powder
1/2 dl oil
1/2 dl milk

White cream

1 liter of milk
12 tablespoons density
2 vanilla sugar
1 cream margarine

Black chocolate cream ganache

1/2 liter of sweet cream (hole or sania)
30 dkg dark chocolate min.50% cocoa

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