Cake "White Night"

Category: Confectionery
Cake White Night

Ingredients

Biscuit:
Eggs 5 pieces
Butter 100 g
Simple sweet chocolate 100 g
Powdered sugar 75 g
Sugar 100 g
Flour 100-120 g
Baking powder 1 tsp
Soda 0.5 tsp
Cocoa powder 3 tbsp. l.
Vanillin
Mousse:
Eggs 3 pcs
Simple sweet chocolate 150 g
Butter 80 g
Sugar powder 1 tbsp. l.
Interlayer, impregnation:
Rum (cognac, vodka) 6-8 st. l
Cherries 15-20 pcs.
Instant coffee 1 tsp
White cream:
Cream 500 g
Gelatin 10-15 g
________________________ ________ _____________
Baking dish Ø 22 cm

Cooking method

  • Instead of chocolate, I used chocolate bars, which are sold without wrappers. If you take chocolate with a high cocoa content, then need to increase the amount of sugar.
  • First, soak cherries in rum for a few hours (15-20 pieces are enough), I stood at night. You can take enough alcohol to cover the berries.
  • Biscuit "Chocolate base for cake":
  • 1. Beat butter with powdered sugar.
  • 2. Whisk yolks at room temperature until pale yellow with half the sugar. (We put the squirrels to cool in the refrigerator)
  • Cake White Night Cake White Night
  • 3. Melt the chocolate, add vanillin to it.
  • 4. Add slightly cooled chocolate to the butter, mix and add the whipped yolks.
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  • 5. Prepare a mixture of flour (I took 120 g of flour because the eggs were large), soda, baking powder, cocoa. We sift.
  • Cake White Night
  • 6. Take out the cold proteins and beat with the other half of the sugar.
  • Gently mix (bottom to top) with a spatula the egg whites with the chocolate mixture and the dry ingredients, which must be added gradually!
  • Cake White Night Cake White Night White night cake
  • We spread the dough in a mold to dia. 22 cm and bake at 180 ° C. Dry splinter test.
  • White night cake White night cake
  • Mousse:
  • We act according to the biscuit scheme: separate the whites from the yolks. We put the proteins in the cold. Beat the butter until white. Melt the chocolate. Mix the slightly cooled chocolate with butter. Beat the yolks until light yellow and combine with the chocolate mass.
  • Beat the cooled whites with powdered sugar until peaks.
  • Gently, stirring from bottom to top, combine proteins with shock. mass. The mousse is ready.
  • I added 15 g of gelatin dissolved in water (eggs are large, I was afraid that the mousse would not solidify). Cover the mousse and put it in the refrigerator for a short time, it will be easier to spread.
  • Cake White Night White night cake White night cake
  • Assembly:
  • Putting the cake together, preferably in a split form. Cut the biscuit into 3 cakes, thicker for the lower part, thinner for the upper ones.
  • White night cake There are no more photos. They put out the electricity, and it was after midnight, I collected it by candlelight.
  • We take out the cherries from the rum. Warm up the filling slightly, add instant coffee. This biscuit does not need intensive soaking, 1-2 tbsp. a spoon is enough for one cake.
  • Soak the first cake, apply all the cooled mousse to it.
  • Cover with the second soaked crust.
  • Throw berries on the surface. Put in the cold.
  • In the meantime, prepare the buttercream (I already did this in the morning, when the light came on, the cake stood in the refrigerator all night). I had vegetable cream, some very delicate, so I fixed them with 15 g of gelatin.
  • Then we put some of the cream on the berries, cover with the third cake, cool for a couple of hours. Remove the split form and top with the remaining butter cream.
  • White night cake
  • I forgot to weigh it, I came to my senses when two pieces were still intact, they are 400 g. Judging by the fact that they are a little more than a quarter of the cake, then its weight was about 1.5 kg

The dish is designed for

Ready cake weight ≈1.5 kg, ↑ 7.5 cm, Ø≈22 cm

Note

The cake is not for those with a sweet tooth. Even though I didn't use dark chocolate, it still wasn't very sweet. I liked it - chocolate and not sweet, and my husband asked for a sweeter cake next time. He's a lover of things that stick together

Catwoman
Thanks for the recipe, cakes are not allowed, but I would have eaten the unsweetened one a little, taken it to the bookmarks.
LLika
Helen, to your health!
nink
Thanks for the recipe-interesting! Cakes such I know, bake-delicious, but into 3 parts I will not cut ... Toko into 2 ...: crazy: Very mousse interested.
marakata
Wow thanks a lot!!!!! very interesting cake
Arka
Lika, a very beautiful cut turned out!
lunova-moskalenko
I took it to the bookmarks. It seems not difficult to prepare. You can bake for your birthday. Thank you.
Ilona
Nice cake! And most importantly chocolate!
LLika
Girls, thank you very much for the plus signs.

Ninok, and what is not cut into 3 cakes? Can the number of products be smaller or the shape of a larger diameter?
Melanyushka
LLika, thanks for making this cake a separate recipe. I noticed it in the topic on cream cakes, and now here's a very detailed recipe, I will definitely try to make it now.
And congratulations on the first hundred thanks!
LLika
Suma get off, I did not notice that 100 thanks. "White Night" - anniversary cake
Baby
I liked the recipe! Bookmarked it! Thank you!!!
Zhivchik
Lika, awesome cake!
Just a question. What gelatin do we take?
And mus (eggs), as I understand it, without heat treatment?
LLika
Tanya, gelatin was taken by TM "Mriya".
And eggs, yes, without heat treatment, well, while God had mercy, how much we have already overeating homemade mayonnaise, and my husband sometimes drinks raw eggs, but how long I live thu-thu Nitsche from eggs did not cling to us

P. S. And if it's really scary, then natapit there are cakes with cream mousse. I think the cake will not be worse
Zhivchik
Quote: LLika

Tanya, gelatin was taken by TM "Mriya".

No, no ... not the name. Regular Gelatin or Instant Gelatin? It is important.

And eggs ... when I beat them with sugar, I always eat.
Quote: LLika

P. S. And if it's really scary, then natapit there are cakes with cream mousse. I think the cake will not be worse

I did it on cream (not natapit) - I like it. But I also want to try this. Taste, it turns out different.
LLika
Instant

White night cake

Unfortunately, we have no other.
Zhivchik
Quote: LLika

Instant

Unfortunately, we have no other.

Thank you!
LLika
Tanyusha, peki. Then you must brag
Zhivchik
Quote: LLika

Tanyusha, peki. Then you must brag

Lika, I do not promise in the near future. But if anything, then, of course, I will report.
karenn
Do you have a proven cream mousse recipe?
Ilona
Quote: karenn

Do you have the perfect cream mousse recipe?
karennplease be more precise.
karenn
I want a mousse recipe with cream, not raw eggs. The main thing is not to drip, but to keep the shape ...
Ilona
LLika
Quote: karenn

Do you have a proven cream mousse recipe?
No, I have never done it on cream

ilonnnathanks for the hint girl
Ilona
Do not mention it.
BecHywka
was going to figure out this cake for the weekend. I like everything, a little confused by instant coffee in the recipe (I don't like the taste).
If the addition of coffee is not important, then what can replace the impregnation?
And yet, since the cake will be eaten by children, and raw eggs are present in the mousse recipe, I went to the Internet in search of something more "safe".
Found something similar

Ingredients
- 225 g dark chocolate (70% cocoa)
1/3 cup (80 ml) milk
- 3 tbsp. tablespoons of sugar
- 1/8 teaspoon salt
- yolks of 2 eggs, slightly beaten
- proteins of 4 eggs
- 1 cup heavy cream, chilled

Dessert preparation:
Place the beating bowl and whisk in the refrigerator for a while.
Melt the chocolate in a water bath. Then remove from heat and let cool slightly.
Combine milk with sugar and bring to a boil in a small ladle. Pour hot milk into the whipped yolks in a thin stream, continuing to stir slightly. (heat treatment of yolks) It is very important to add just a little milk, otherwise the yolks may curdle.
Add melted chocolate and beat until smooth.
Pour egg whites into another mixing bowl and place in a saucepan of boiling water. (proteins are processed here with heat) Beat the whites for about 2 minutes. Then add salt and beat until hot peaks form. Add 1/3 of the whipped proteins to the chocolate mixture and stir well, then gently transfer and mix the remaining 2/3.
Now remove the chilled bowl and whisk from the refrigerator. Pour the cream into a bowl and whisk until the cream forms into firm lances. As with the whites, stir in 1/3 first, then what remains.


Do you think this option is "safe"? Or is it better to look for a recipe without eggs?
Ilona
Here the eggs are heat-treated, you can not be afraid.
All I want to ask is, what about the eggnog? He's made from raw eggs, are we eating nothing? or tiramisu, there are also raw yolks in the recipe
BecHywka
In general, I am reporting.
The cake came out great. Not everything worked out as planned, but tasty, so tasty!)))
To begin with, the question is: why did the top of the biscuit turn out very tiny? I cut it well (I cut it with a thread), but the top is horror ((
I wanted a beautiful snow-white cake, but it turned out with black crumbs.

The mousse also did not work out according to the recipe that I found. When trying to beat the whites in a water bath, they turned into an omelet. (wet meringue turns out without problems) I also don't understand what is the reason.
I ended up buying gelatin, adding it to the cream, slightly warming it up to dissolve the gelatin and pouring it into the rest of the whipped cream. Mousse froze, everything worked out))

cutter White night cake
Zhivchik
LLika, in white cream only cream and gelatin? No sugar?
LLika
Tanya, in cream I had vegetable (for whipping) and they, as a rule, are already initially sweetish. I worked with them for the first time, so I was afraid to add other ingredients.
Zhivchik
Quote: LLika

Tanya, in cream I had vegetable (for whipping) and they, as a rule, are already initially sweetish. I worked with them for the first time, so I was afraid to add other ingredients.

Lika, thanks, understood)
So I will add to taste)
Zhivchik
Lika, many thanks for the recipe for such a delicious and delicate cake.

Cake White Night
LLika
A-a-a-h, Tanhow beautiful it turned out

I'm glad I liked it, otherwise I went into the topic, I didn't see a report from you, well, I think, probably the cake did not justify its praises.

I took natural cream with sugar. powder and gelatin? You can write how you cooked, what if the information will be useful to someone. I’m on vegetable.
Zhivchik
Quote: LLika

probably the cake did not live up to its praises.

Not, on the contrary. Such a delicious cake .. The way I like it. The cakes are not heavy knocked down, but light, porous, tender. And the soufflé ... it's something. And the combination of cakes with several types of cream is fabulous)
Quote: LLika

I took natural cream with sugar. powder and gelatin? You can write how you cooked, suddenly information will be useful to someone. I’m on vegetable.

I wanted to take our Pereyaslovskiy cream (the most natural) 36%, but changed my mind, because it was fatty. And she took sour cream 25%, beat it with sugar to taste, which she rubbed a little in a mortar, and added gelatin.

The only thing I didn’t like was that I couldn’t pour a layer of white jelly evenly.
No, no ... this is not in any way a claim to the recipe, but most likely to me.
She took the form with a diameter of 26 cm (no other). The cake turned out to be so tall that the last cake was on an equal footing, and there was nowhere to put the white layer.
Maybe it was necessary to build up the shape somehow, but I don’t know how.
Kamusik
Tanya, thanks for the details!
And to build up is elementary, you take any dense paper and on top with foil. I put it in the form and you will be happy. Or you can make it out of a plastic corner, which are sold in stationery for documents, so you will have a lifetime for you!
Zhivchik
Quote: Kamusik

And to build up is elementary, you take any dense paper and on top with foil. I put it in the form and you will be happy. Or you can make it from a plastic corner, which are sold in stationery for documents, so you will have a lifetime for you!

Tanyush, Thank you)
Kamusik
Quote: Zhivchik

Tanyush, Thank you)

Come again .
LLika
Quote: Zhivchik

The only thing I didn’t like was that I couldn’t pour a layer of white jelly evenly.
Well, I don’t know, I don’t know, what a flat top you have, it already shines, nowhere is the tubercle visible. Unless it was possible to use all the white cream, it didn't fit.

I had a "standing" one on cream with gelatin, so I just smeared it on the cake, didn't pour it.
Zhivchik
Quote: LLika

Well, I don’t know, I don’t know, what a flat top you have, it already shines, nowhere is the tubercle visible. Unless it was possible to use all the white cream, did not fit.

I had a "standing" one on cream with gelatin, so I just smeared it on the cake, didn't pour it.

Lika, I wanted the white layer and the top white to be the same thickness.
Yeah ... leveling it as best she could.

No, I do not recognize vegetable cream.

Tanyusha Kamusik, I also remembered. I soaked the cakes with a mixture (I dissolved sugar + coffee + cognac in hot water) - 3-4 tablespoons for each cake.
Oh, and I also added vanillin to the white cream for desserts.
Kamusik
Girls, hello everyone! I made this cake, today they took a sample! MEGA cake is delicious! There were small digressions - the cake was baked from "Moroccan" (I liked it), I threw cherries with all my heart, and impregnation was made from alcoholized cherries (preparation for the winter) with coffee. I thought we'd get drunk on one cake! But nothing went fine. Maybe next time I will not add gelatin to the thick mousse was. We must try for comparison. In short, everything is cool and delicious! And here is the photo

White night cake

White night cake

Thank you!
LLika
Wow Tanya, what a beauty.

Quote: Kamusik

Maybe next time I will not add gelatin to the thick mousse was. We must try for comparison.
The main thing is the basic recipe, and everyone is free to add something of their own, favorite or more suitable in terms of products.
So, girls, cook, enjoy the taste and please the guests.
lunova-moskalenko
Quote: Kamusik

Girls, hello everyone! I made this cake, today they took a sample! MEGA cake is delicious! There were small digressions - the cake was baked from "Moroccan" (I liked it), I threw cherries with all my heart, and impregnation was made from alcoholized cherries (preparation for the winter) with coffee. I thought we'd get drunk on one cake! But nothing went fine. Maybe next time I will not add gelatin to the thick mousse was. We must try for comparison. In short, everything is cool and delicious! And here is the photo
Thank you!
Oh, thanks for the morning tea. So the main thing is on time. Tanya, such beauty. The roses are so gorgeous. And how did you drag him so white? I'm out!

Reason for editing: removing a photo from a quote.
Kamusik
Nadia, this is the same cream inside.
lunova-moskalenko
Quote: Kamusik

Nadia, this is the same cream inside.
Nifigase !!! And I thought it was like mastic. Listen, can this cream take the road in a couple of hours calmly? Will it float?
Kamusik
Easy! I stood on the table (now it's hot in the apartment) much longer! Go for it!
lunova-moskalenko
Quote: Kamusik

Easy! I stood on the table (now it's hot in the apartment) much longer! Go for it!
Well, maybe for the weekend, if the son comes. And so I have a kurnik on my agenda today or tomorrow.
The only thing is that my form is large by 28 cm. Can a biscuit be baked in a slow cooker?
Kamusik
I think the multicooker is not enough. It will be very tall. I have a 26cm shape.
lunova-moskalenko
Quote: Kamusik

I think the multicooker is not enough. It will be very tall. I have a 26cm shape.
Here, and I have it 2 cm wider. I'm afraid these 2 cm will be in surplus. And so let it be high! Or not worth it?
By the way, Angela originally had a recipe for a 22 cm shape.
Kamusik
Nadia, it's up to you. My cake is not from this recipe, it is higher. Maybe the original cake will be lower? I got a cake with a height of 10 cm.
ledi
Oh, already drooling! Angela, what if you replace the cream of cream with the cream of charlotte? We have a problem with cream, they are only on the market and you can rarely buy them sweet, they are already sold as separator sour cream

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