Cow patch cake
Come in on my beautiful country life.
My sister, with her dear family had left and already stood with me the next visit to the house ...
That's why I came up with something very special ...
Inspired by our animal neighbors ... cow-patch cake
I was very happy about this visit, because it was our old friends from the city, whom we had not seen for a long time. They wanted to see my life in the mountains, between the beautiful meadows and the "wild" animals, and enjoy a country day with us.To bring them closer to our country life, I wanted to conjure up a rural food message to our coffee party in the afternoon instead of serving a food trend. It should become an infinitely beautiful day for her, so I tried to let her share in my love for this wonderful alpine world. There is hardly a better time to visit us. The world outside is currently in full bloom and color, full of scents and birdsong and is therefore intoxicating for all our senses. To accompany this natural idyll, I just lacked a delicacy that can melt on the tongue. Inspired by our direct animal neighbors in front of the house, the cows, I opted for a chocolaty cow-cake as a coffee supplement. The idea with a garden "cow picnic" was thus born.
In this cow-cake I have two creams connected together, which is why you see the ingredients 2 different creams listed.
Preheat oven to 175 ° C.
Grease baking tray or mold well with baking spray.
For the dough, melt the chocolate and butter with 100 g of sugar over a hot water bath.
Allow the melted chocolate to cool
(so that the yolks do not falter!)
Separate the eggs. Stir the egg yolks with the flour and baking powder under the liquid cooled chocolate mass.
Beat the egg whites very stiff while pouring in the 50 g icing sugar.
Carefully lift the egg whites under the chocolate mixture.
Distribute the dough evenly in the baking tray and bake in the middle oven for about 30 minutes.
Remove from the oven and let the chocolate in the baking tray cool down.
Meanwhile, for the mousse, soak the gelatin in cold water for about 5 minutes.
Bring about 100 ml milk with vanilla sugar to boil. Express the gelatine and dissolve in the hot milk.
Stir in remaining milk.
Put everything in a large container and lightly gel in the refrigerator.
Beat the egg whites with a pinch of salt until stiff, pouring in the sugar.
Beat the cream semi-rigid and lift it under the slightly gelled milk, then carefully fold in the egg whites.
Cream Nr. 2
Mix yoghurt with sugar. Soak the gelatine according to the package instructions and mix with the yoghurt.
Beat the cream until stiff and lift it under the yoghurt cream.Mix yoghurt with sugar. Soak the gelatine according to the package instructions and mix with the yoghurt.
Beat the cream until stiff and lift it under the yoghurt cream.
Now cream no. 1 under the cream no. Mix 2.
Distribute the resulting mousse onto the cooled cake and smooth it out. Put the cake in the refrigerator for 2 - 3 hours
Dark chocolate in a water bath melt together with the butter.
Decorate the cake with chocolate "cow marks".
I did not make the chocolate too liquid and helped me shape it with wate sticks.
Then put it in the fridge again for about 10 minutes.
Serve the cake with a knife, which is always dipped in hot water in between, cut.
Have fun and good luck!