Spezi cake

Preparation steps

• For the biscuit, mix the dry ingredients in one bowl and the wet ingredients in the other. Pour the wet ingredients into the dry ones and combine the mixture. You can with a whisk or mixer. Divide the mixture into three parts and bake three crusts. Bake in a round mold measuring 24 cm. Baking temperature is 170C-20min or 180C-10 min, depending on your oven. Place the crusts to cool in the refrigerator when lukewarm.
• Place one biscuit crust on a serving tray, place a cake ring around the crust and gradually arrange the cake. First make cola jelly. In 100 ml of cola, mix the thickener and raspberry or vanilla pudding powder. I used raspberries to get a fruity taste. Put 400 ml of cola on the fire and add the whipped pudding + thickener, cook until it thickens. Pour 300 ml of the mixture immediately over the biscuit, and we will use the rest for the cream. Store the rest in the refrigerator to cool well.
• Mix the well-chilled cola jelly, add the rum, mix, pour in the whipping cream and beat until the whipped cream is beaten. Spread the cream over the jelly immediately. Put another biscuit crust. Place the cake in the refrigerator while you prepare the orange juice jelly.
• In 100 ml of orange juice, work out the pudding powder + thickener. Put 400 ml of juice on the fire and pour the elaborate powder and cook in the juice until it thickens. I didn’t put sugar in the cooking of both jellies because the cola is quite sweet, and I used the juice purchased sweetened, so I didn’t need extra sugar. Pour 300 ml immediately over the biscuit, and put the rest to cool. In the well-chilled jelly, add the orange liqueur, mix and pour in the whipping cream. Beat until the whipped cream is beaten. Spread the cream over the jelly. Cover with the third crust of the biscuit.
• To coat the whole cake, melt the chocolate in the cream, place lukewarm to cool. When the mixture hardens, beat with a mixer until creamy and coat the whole cake. I finished the cake with a mirror glaze. If you decide to leave the mirror icing cake in the hoop, coat the back crust of the biscuit with a thin layer of chocolate cream. Place the cake in the refrigerator while you make the mirror icing. Stir the gelatin in the water and wait for it to swell. Meanwhile, bring to a boil water, sugar, chocolate. Cook until it boils and the sugar dissolves. Pour over cocoa powder, in a separate bowl and stir. Add the gelatin and stir until the gelatin melts. Pour the cooled cream over the well-chilled cream. Leave in the refrigerator until the gelatin is compressed. Take out the hoop, trim the sides of the cake and decorate as desired.
• Decorate the cake as desired. I used grated white chocolate, smartis candies, rubber sticks, hazelnut balls — white, dark chocolate.