Cake "Eva" (+ video)

Category: Confectionery
Eva cake (+ video)


Classic biscuit
Egg 3 pcs
Sugar 0.5 stack
Flour 0.5 stack
Baking powder 0.5h l.
Chocolate biscuit
Egg 3 pcs
Sugar 0.5 stack
Flour 0.5 stack
Cocoa 1 tbsp. l.
Baking powder 0.5h l.
Egg 3 pcs
Sugar 1 stack.
Cocoa 2 tbsp. l.
Milk 1 stack.
Butter 180g
Cognac 1 tbsp. l.
Cherry 100g
Sugar 1 tbsp. l.
Cognac 2 tbsp. l.
Praline 100g

Cooking method

For a classic biscuit, beat the whites into a strong foam.
Beat the egg yolks with sugar until light colored.
Add flour and baking powder, stir.
Add whipped egg whites into the dough in parts. You can add vanillin to taste.
Put in a mold for keypops, 1 teaspoon per cell and bake in an oven preheated to 180 degrees. 5 minutes until cooked. It turned out 20 biscuits.
Pour the remaining dough into a 20cm mold and bake the cake for about 20 minutes, until a dry toothpick is used.
For a chocolate sponge cake, beat eggs with sugar, add flour mixed with cocoa and baking powder, knead the dough.
Pour into a 20cm mold and bake the cake for about 20 minutes until tender.
Sprinkle the frozen cherries with brandy and sprinkle with sugar.
For the cream, mix eggs, sugar and cocoa until smooth, add milk.
While stirring, bring to a boil and thicken. Remove from heat.
Dip small biscuits into the still hot mass with the convex side and immediately roll in praline. Put in the refrigerator.
Add soft butter to the cooled custard and, if desired, brandy and beat.
Drain the syrup from the defrosted cherries to soak the cakes.
Place one third of the cream on the soaked chocolate crust and smooth. Place small biscuits under each cherry.
Put the light crust on a cake stand, soak in syrup, put half of the remaining cream on it. Arrange the remaining cherries and sprinkle with the remaining pralines.
Place the chocolate crust on top.
Smooth the sides of the cake with the remaining cream. Transfer the leftovers to a cornet with an asterisk attachment and decorate the cake.


Another dessert from the book Festive table, from the section Sweet table for special occasions. Sponge cake with classic light and chocolate biscuits, chocolate custard, drunk cherry and caramelized nuts. Despite the rather unpretentious composition, it turned out to be a very tasty cake. I ate it for 5 days and came to the conclusion that the longer it stands, the tastier it becomes. I showed the praline recipe for this cake Culinary recipe (by tatyana1): Walnut praline (+ video).

Tatyana, thanks for the hard work and video.
It looks very nice, maybe I'll use it.
Gala, the work just seems painstaking. The cake is not complicated.

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