Grillagetorte cake

Category: Confectionery
Kitchen: german
Grillagetorte cake

Ingredients

FOR BISCUIT
Egg 1 PC
Hot water 1 tbsp. l.
Sugar 40 g
Vanillin
Flour 15 g
Corn starch 15 g
FOR WITHOUT
Egg whites 4 things
Sugar 160 g
Nuts (hazelnuts or walnuts) 90 g
Powdered custard (can be substituted with starch) 20 g
FOR CREAM
Cream at least 30% fat 600 g
Gelatin 11 g
Chocolate drops, black or chocolate 60 g
Powdered sugar 60 g
FOR DECORATION
Nuts 20 g
Black chocolate 20 g
FOR WHIPPING PROTEINS AND CREAM (optional)
Lemon juice 2 tbsp. l.

Cooking method

  • 1. Cooking a biscuit cake. Beat the egg with hot water for a minute, add sugar and vanillin, beat for another 2 minutes. Add flour + starch in small portions and knead. According to the recipe, there is still a baking powder 0.5 tsp. - I didn’t add. We bake in a preheated oven for 10-15 minutes at a temperature of 1700FROM.
  • Grillagetorte cake Grillagetorte cake
  • 2. Cooking meringues. Beat the whites with lemon juice (1 tablespoon) until stiff peaks. Gradually add sugar (1-2 tbsp. L.), Beating without stopping until the mass becomes smooth. Fry the nuts (I used walnuts) in a pan and chop in a blender until they are coarse (not crumbled). Cool nuts and mix with starch. Gently mix the proteins with the nut mixture. Cover the baking sheet with paper, lay out a layer of meringue of any shape (the meringue will break in pieces). Bake in a preheated oven at 1300From about 40 min. The meringue must be baked right away - otherwise the proteins can "shrink". Cool the finished meringue and break into large pieces (in the original - grind with a blender to a coarse fraction).
  • Grillagetorte cake Grillagetorte cake Grillagetorte cake
  • 3. Prepare the cream. Whip cream with lemon juice (1 tablespoon), add powdered sugar at the end and beat a little more. Pour gelatin with water (2 tbsp. L.), Add 50 ml of cream (from the total) and cook in a water bath until the gelatin dissolves. We introduce into the cream in a thin stream, stirring constantly. We send it to the refrigerator for an hour.
  • 4. Assembling the cake. We put the biscuit cake, put on a split ring on it. I didn't have the right diameter, I made a ring out of cardboard and parchment paper. In the original, the cake is prepared with a diameter of 24-28 cm per 1 liter of cream. I reduced the diameter of the cake and the amount of food.
  • Mix half of the broken meringue with half of the chopped chocolate (30 g) and 6-8 tbsp. l. cream. We spread it on the cake. Top - a thin layer of cream, then again a layer of meringue + chocolate + cream, top - just cream. Decorate with chopped chocolate, nuts, cream stars (this is the classic look of this cake).
  • We send it to the freezer for 3-4 hours. Remove from the freezer 20-30 minutes before serving. I sent it to the refrigerator for an hour - the cake is quite soft and in this case, you need to cut it carefully.
  • Grillagetorte cake Grillagetorte cake Grillagetorte cake Grillagetorte cake
  • Grillagetorte cake
  • Grillagetorte cake
  • Grillagetorte cake

The dish is designed for

cake with a diameter of 18 cm

Time for preparing:

3 hours + curing 3 hours

Cooking program:

stove, oven

Note

The earliest written evidence in literature about Grillagetorte is found in Bohemia (1839) and Bavaria (1890), on the Lower Rhine - at the beginning of the 20th century.
The ingredients in this cake may vary. The main ingredients are sugar, egg whites, butter, chocolate, nuts, and whipped cream.
In the Cologne region and the Lower Rhine, the Grillagetorte is a semi-frozen cake called "shards of ice" (Bezeichnung Eissplittertorte) or Havana cake (Havannatorte). The cake is common in the region of the Lower Rhine and in Cologne. Outside these limits, the cake is practically unknown. As a synonym, Grillaschtorte is applied corresponding to the pronunciation of the word. The very origin of the word Grillagetorte is still a mystery. The word "grillage" can come from the word "grill" or, more likely, from the word "brittle".
The cake turns out to be delicate, airy - if put in the refrigerator, and similar to ice cream - if frozen. In any case, this is an exquisite dessert that can decorate any festive table.
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lungwort
Wonderful! Sasha, where do all these sweets go? It is simply impossible not to eat them, but what if you eat everything every day? You can't get through the door. We'll have to become Winnie the Pooh.
Pulisyan
Natasha, Thank you! In general, I bake once a week - we cannot eat more, and there is not much free time. Last week there were guests - so they all ate. And this cake - it was necessary to add cream, so I prepared a small, modest one for the family ...
If there was more free time and everything would be eaten up very quickly, it would be possible to bake more often - the process itself delays me
tuskarora
Sasha, the cake is very, very cute! Induces an unrestrained appetite.
Pulisyan
Helen, Horo-oh-oh-oh-oh-oh-oh-oh-oh-oh-so cake .... gobbled up all!
Sindi
I would also ,Sashul, did not refuse such a delicacy .. it looks like Kiev in taste, probably?
How to swing to make such a masterpiece ...
Bul
Alexandra, how I love these cakes! As always, you are on top! Maybe take a chance and do it? But scary, I'm not very friendly with cakes, they don't work out as beautifully as in recipes! Thank you too!
Vaneska
Sasha, the cake is excellent and requires repetition. I was just looking for something similar, quickly and tastefully. I have a question: is it possible to replace gelatin with agar, do you think?
Pulisyan
Gulya, Yulia, Marina, ladies, thank you!
Quote: Sindi
it looks like Kiev in taste, probably?
not quite .... In "Kiev" the filling is not so wet, so the meringue crunches. Here the meringue does not crunch or crunch very weakly (a lot of moisture). : girl-th: Nutty and chocolate flavors dominate in delicate buttercream. Sponge cake - so that the piece has a hard bottom.
Quote: Bulia
Maybe take a chance and do it? But scary I am not very friendly with cakes
Yulia, the main thing here is to be able to work with protein. Well, the cream, of course, should not fail (in any case, a safety net with gelatin). It's worth the risk. I, too, was afraid of meringues and cream before. Now I took a chance and ... every time my hands itch to beat something.
There is a special aesthetic pleasure in this. Try it - then you can't pull it off by the ears!
Quote: Vaneska
is it possible to replace gelatin with agar, what do you think?
Marina, it is quite possible. The original uses a cream fixer. I didn't have the opportunity to buy. I added a little gelatin, without fanaticism. The cream came out fluffy, but not dense like jelly.
Vaneska
Sashul, I'm bringing you a thank you
The cake is delicious, it went off with a bang, a lot of compliments and enthusiasm. A very good combination.
I'm worried about the structure. I had it homogeneous without pronounced layers. Should the meringue crunch be felt somehow or not?
Here's my handsome, ready to take out:
Grillagetorte cake
Pulisyan
Marina, what a beautiful! Glad you liked it!
My cake did not crunch (or crunched weakly), but the layers were separately seen and felt - nuts (against the background of something delicate - remnants of meringue crunch) + chocolate and a layer of airy cream. Apparently the recipe was not supposed to crunch.
I myself wondered about the crunch of meringues in creams. In short, the meringue should dry for several days before smearing with cream + other nuances. The author of the recipe did not talk about this, apparently the crunch was not meant.
In more detail, you can read here - cake "Kievsky"
Vaneska
So it shouldn't crunch. Thank you for the reference, Kievsky baked for a long time, even when it was difficult to get cashews, it must be repeated. But I still like the whipped cream, so I gave myself to your recipe. Now this is my favorite
Pulisyan
This recipe also seemed to me successful! I will repeat it too!
lungwort
Quote: Pulisyan
me More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=401083.0the process itself delays
Likewise, which is problematic for both the figure and the family.

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