121. "Three creams" cake (French recipe)

Today is the eighth of March — International Women's Day! So I want to congratulate all the women who read my blog on this spring holiday, wish them a life as sweet as the "Almondy" almond cake, and share the French recipe for the "Three creams" cake. Details and photos are under the cut ;).

Cooking time ≈ 35 minutes.

Ingredients:

• 3 chocolate sponge layers for the cake
• 2 tsp ground coffee
• 100 g dark chocolate
• 370 ml cream (I used 35%)
• 250 g mascarpone cheese (what to replace mascarpone with is explained in the tiramisu recipe)
• 4 chicken egg yolks (or 18 quail ones)
• 120 g sugar
• 2 tbsp icing sugar
• 3 tbsp cocoa

First let's make the first cream: whisk the yolks and sugar firmly until the mass is fluffy and the sugar has completely dissolved, then add the mascarpone and whisk for another 2–4 minutes.

Carefully soak the first, main layer with espresso (you can brew it with the espresso recipe I posted), but don't overdo it — there's no need for the layer to go soggy. Then spread the yolk cream on it and dust it with cocoa.

Cover with a layer. The second cream will simply be whipped cream. Whip 200 ml of cold cream over ice until it thickens slightly, then add the icing sugar and whip until you have a firm cream.

Spread the cream on the layer and smooth it out.

Sprinkle the third and last layer with espresso and finish the pyramid. Make the ganache: heat 170 ml of cream in a bain-marie, but don't boil it. As soon as it's close to boiling, add the chocolate broken into small pieces and, stirring constantly, wait for it to turn into an emulsion, i.e. a completely smooth and glossy substance.

Coat the whole cake with the finished ganache and put it in the fridge for at least an hour, at most overnight.

If you like, decorate it with fruit and enjoy.

Bon appétit!