Praline cake

Category: Confectionery

Ingredients
For filling:
500 g whipping cream
100 g nut nougat (I just ground the caramelized nuts in a coffee grinder)
300 g ready-made chocolate glaze (medium bitter) (I took 300 grams of chocolate)
1-2 tbsp. l. orange liqueur (2 tbsp. L. Cognac)
For the test:
150 g ready-made chocolate glaze (medium bitter) (chocolate)
100 g wheat flour
25 g starch
3 tsp baking powder for dough
125 g granulated sugar
1 pack. vanilla sugar
3 eggs
100 g soft butter or margarine
For decoration:
400 g whipping cream
2 pack. fixer for cream
3 tbsp. l. sah. powders
cocoa powder
Belgian sweets

Cooking method

one . The filling for the cake is prepared the day before. Bring the cream to a boil, remove the saucepan from heat. Dissolve the nut nougat and the chopped glaze while stirring.
Add liqueur, stir, transfer the mass to a bowl, cover with cling film, cool and refrigerate overnight.
2. To prepare the dough: break the icing into pieces, melt in a saucepan in a water bath and cool slightly. Mix flour with starch and baking powder. Sift.
Add granulated sugar, vanilla sugar, eggs, butter or margarine, beat until smooth (2 minutes, max, speed), add the melted glaze at the end.
Put the dough in a split form (D 24 cm), grease and cover the bottom with baking paper, smooth. Place the dish on the wire shelf in the oven.
Kneading the dough as usual. Whipped sl. butter with sugar and van. sugar. Then there are eggs, one at a time. Beat. In another bowl, mixed all the dry ingredients. In three steps I poured dry into liquid, quickly mixed with a spoon. Melted chocolate was added last.
Oven 180 ° C (with preheating).
A slow cooker is an hour and a half.
3. Place the baking dish on a wire rack lined with baking paper and cool the crust. Remove the paper from the top of the crust, turn it over and cut it in half horizontally.
Cut into three cakes.
4. Beat the filling with a mixer to a creamy consistency. Put the bottom of the cake on a dish, grease it with cream, cover with the other half of the cake. Lightly crush the cake and refrigerate.
2 tbsp. l. brandy mixed with 2 tbsp. l. orange syrup, and drizzled over the cakes before filling the filling.
5. Whip the cream together with the fixative until thick (added 3-4 tablespoons of powdered sugar), grease the surface and edges, give a nice shape with a paper comb. Put the cake in the refrigerator again. Sprinkle with cocoa and garnish with Belgian chocolates before serving.