I assure you that this exquisite cake has a magical taste! I made it as a surprise for the birthday of my colleague and close friend. I and many of my colleagues believe that this is one of the most delicious cakes we have ever eaten. I highly recommend it! The combination of creamy vanilla-lemon mousse combined with fragrant chocolate and crispy bed of biscuits, butter and almonds is simply a feast for the palate! Enjoy!
2 packs cocoa biscuits
150 g butter
150 g roasted peeled almonds
For the white cream:
500 g mascarpone cheese
1 cup liquid pastry cream
1/2 cup granulated sugar
2 p vanilla
rind of 1 lemon
For the chocolate cream:
150 ml liquid pastry cream
1 1/4 chocolate
12 whole cherries from cherry jam
Start by preparing the base of the cake.
Pour both packs of biscuits in a blender and grind them together with the previously melted butter and roasted almonds. You'll get slightly sticky biscuit crumbs. Line the baking dish with a baking paper, trying to cover the sides as well and spread the crumbs into it gently with a spoon. Shape the base. It is very important not to stuff the crumbs too much, because when the cake gets firm in the fridge then won't be able to cut it. Our aim is that the base is crunchy and soft. Put the pad to tighten in the refrigerator while preparing the white cream.
Beat the cream to snow, then gradually add the sugar, without ceasing with mixer until the sugar is completely melted. Pour that into the mascarpone mixture and again mix well. Flavor with vanilla and lemon zest.
Spread the white cream onto the cake base. Leave it to tighten back in the fridge.
To prepare the chocolate cream put the liquid pastry cream to warm on the stove. Then break the chocolate in it. Stir until a homogeneous mixture and a deep brown color. Allow the cream to cool and pour onto the white vanilla-lemon cream.
Cool the cake in the refrigerator overnight to tighten. Sprinkle with bitter cocoa and decorate with chopped almonds and whole cherries from the cherry jam.