Very tasty and easy cake preparation in 3 colors, from dark chocolate, milk chocolate and white chocolate. Very tasty and everyone adores it, the cake is a real hit in Serbia.
Ingredients: mold 26 cm, easy, 50 min.10 persons
Biscuit:
3 eggs
3 Tbsp sugar
1 .5 Tbsp flour
3 Tbsp cocoa
1/2 bag of baking powder/ 5 g
2 Tbsp rum or chocolate liqueur
Chocolate creams:
200 g of dark chocolate
200 g of milk chocolate
200 g of white chocolate
900 ml whipping cream (300 ml per each cream)
2 cream fixes
Decorating:
50 g of sliced milk chocolate
Preparation:
Biscuit:
Separate the egg yolks in a bowl, put 2 different bowls of egg whites.
Place the egg whites in a mixing bowl and whisk with the sugar until stiff.
Then gradually add the egg yolks one by one and after each mix with a mixer.
When the yolks are well combined, gradually add the flour mixed with the baking powder, mix briefly, then add the cocoa and mix again with a mixer.
Coat the cake tin with 26 cm of margarine and sprinkle with cocoa.
Pour the mixture into a mold and flatten with a spatula.
Bake the biscuit for 10 minutes in a preheated oven at 170 C.
Then take the biscuit out of the mold and cool.
Creams:
Melt the dark chocolate with 300 ml of whipping cream on a steamer, stirring constantly.
Transfer the warm cream to another bowl and leave to cool.
Repeat this process with the rest of the milk chocolate and 300 g of cream, as well as white chocolate with 300 g of cream.
Put all these 3 bowls of chocolates in the fridge to cool for 2 hours.
Cake Processing:
Place the biscuit on a larger tray and sprinkle it with rum diluted in a few tablespoons of water.
Place a pre-oiled ring of mold around the biscuit.
Take all 3 creams out of the fridge. And rework each one separately with a mixer into a frothy cream.
Make dark chocolate into a frothy mass with a mixer and put it as the first cream on the biscuit.
Mix the milk chocolate well to get a thick frothy cream, add the cream fix halfway through the mixing.
Carefully apply the milk chocolate cream over the dark cream.
Mix the cooled white chocolate well to get a thick frothy cream, add the cream fix halfway through the mixing.
Put the white cream on top of the cake and smooth everything well with a spatula.
Cool the cake overnight in the refrigerator for 24 hours.
Decorate the cake with sliced milk chocolate before serving.
2. Recipe 3 Colors Cake
Ingredients:
Biscuit:
400 g ground biscuits
250 g butter
150 ml of milk
Chocolate creams:
200 g of dark chocolate
200 g of milk chocolate
200 g of white chocolate
900 ml whipping cream (300 ml per each cream)
2 cream fixes
Decorating:
50 g of sliced milk chocolate
Description:
This recipe is crusts with ground biscuits, by melting butter and grinding biscuits and adding milk and mixing into a uniform and compact mixture.
Leave the mixture for 30 minutes in the refrigerator, and then place it in a mold and flatten it with the help of the bottom of the glass, so that the crust is firmer and more compact.
Creams do the same procedure as in the first recipe.
3. Recipe 3 Colors, Creamy Cake
Ingredients: mold 28 or 26 cm, easy
For the first layer, Biscuit:
500 g ground biscuits with cocoa or some other (50 g for sprinkling, 450 g for cake)
180 g butter or margarine
200 ml of orange juice
For the first fill:
200 g of dark chocolate for cooking
300 ml sweet sour cream
For the second fill:
200 g milk chocolate
300 ml sweet sour cream
For the third fill:
200 g of white chocolate in the video for eating in the kitchen
300 ml sweet sour cream
For glaze:
100 g dark chocolate
100 ml of sweet sour cream
If is necessary, if it is too thick depending on the chocolate, add a little oil.
See the procedure for biscuit in recipe 2 for creams is the same procedure as in recipe 1.
Recipe 3 Colors, Creamy Cake
Ingredients:
Bark:
3 eggs
3 Tablespoons sugar
2 Tablespoons cocoa
1 Tablespoon flour
5 g baking powder
Fill:
500 ml of sweet sour cream
500 g cream cheese
200 g powdered sugar
150 g of dark chocolate
160 g of milk chocolate
160 g of white chocolate
Preparation:
Bark:
Separate the 3 egg whites from the yolks and place them in separate bowls.
Whisk the egg whites with a mixer, then add six degrees of sugar and constantly stir the two until you get a firm and frothy mixture.
Then add the egg yolks one by one and stir constantly.
When the mixture nicely combined, add flour, cocoa and baking powder,
Stir it all with a spatula until you get a combined mixture and compact.
When you have combined it well, pour it
Take a greased cake tin 26 cm, put on the bottom of the baked paper and close the ring. Pour the mixture and flatten with a cake knife. Put to bake in a preheated oven at 180 degrees, 20 minutes.
When the crust done, take it out of the oven and leave it to cool.
Cream:
Melt all 3 chocolates in separate bowls in the microwave.
Put cream cheese in a deeper bowl and add powdered sugar and mix everything well with a spatula and set aside.
In another deeper bowl, place the sweet sour cream and whisk with a mixer, until the mixture becomes firm and compact — like softer whipped cream.
Then add the whipped cream cheese to the whipped sweet cream and mix it all well with a spatula until well combined. Finally, whisk with a mixer. Divide the whipped cream cheese and sweet sour cream into 3 equal parts.
Mix each special part with cooled chocolate, you should get 3 different creams, mix with a spatula.
When all 3 creams well combined, take the mold, and with the help of a brush, apply a little milk on the crust.
Then put the dark chocolate, then flatten nicely with spatula.
The milk chocolate and finally flatten with spatula
White chocolate last and flatten nicely with spatula.
When you have completed all 3 levels, you are left with the decoration. You can decorate the decoration as you wish with whipped cream, grated chocolate or chocolate flakes as you like.
Buon appetito!
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