Cake ”Swan Lake”

Delicious and spectacular chocolate cake with nut meringue will brighten any occasion. You will have to work a little, but there is nothing complicated, and everyone can cook.

Ingredients

For the biscuit:

Eggs – 6-7 pcs.
Sugar – 120 g
Flour – 130 g
Cocoa – 30 g
Vanilla sugar – 1 sachet
Baking powder – 1 teaspoon

For meringue:

Proteins – 5 pcs.
Sugar – 250 g
Walnuts – 150 g
Vanilla sugar – 1 sachet

For buttercream:

Butter – 400 g
Condensed milk – 600 g
For the biscuit:
Cognac – 1 tbsp

For buttercream:

Cream – 250 g
Powdered sugar – 100 g

For glaze:

Cream – 100 g
Sugar – 130 g
Gelatin – 6 g
Water (for syrup) – 50 ml
Butter – 15 g
Cocoa – 30 g
Chocolate – 50 g

For Swan Meringue Cakes:

Protein – 1 pc.
Sugar – 60 g

Directions

Beat the eggs with sugar for 10 minutes.
Add vanilla sugar at the end.
Add dry ingredients in three steps, sifting through a sieve: flour, cocoa, baking powder. Mix from top to bottom.
We spread the dough into molds of 26 cm and 15 cm.
We bake for 30 minutes at 180 degrees. Let the finished biscuit cool down, and then remove it from the mold.
After the biscuits have rested for 5-6 hours, cut them into 2 parts.
Preparing meringue products.
Dry the nuts in a pan over low heat for 6 minutes, stirring every 2 minutes.
Grind in a blender into crumbs, but not into flour.
Beat the whites with a pinch of salt until foamy, then gradually add sugar and beat for 10 minutes.
Add chopped nuts to the proteins in several stages, mixing from top to bottom.
Draw circles of the same dia on the parchment as the chocolate cakes. We spread the meringue on the prepared parchment. You should get two circles with a diameter of 25 cm and two circles with a diameter of 14 cm. Bake for 25 minutes at 160 degrees, leave in the oven for another 1 hour.
We prepare products for buttercream.
Beat the butter white, stopping in the process and cleaning off the mass from the walls. Gradually, without stopping whipping, add condensed milk in a thin stream. Add cognac at the end.
Gathers a cake with a diameter of 26 cm. Put the biscuit, grease with cream of butter and condensed milk.
Put nut meringue on the biscuit, grease it again with buttercream. Then another meringue cake and cream.
Put the biscuit on top again and grease with a thin layer of buttercream.
In the same way, we collect a cake of a smaller dia. We put it in the refrigerator for 15 minutes.
We prepare products for buttercream, which will be needed for leveling the cake and for the “swans”.
Whip cold cream with icing sugar.
Set aside a small portion of the swan cream. With the bulk, we align both tiers of the cake.
We prepare products for the glaze. Soak gelatin in cold water in a 1: 5 ratio.
Heat the cream, bring to a boil and remove from heat.
We cook sugar syrup from water and sugar. From the moment of boiling, cook for 3 minutes.
Add butter, cocoa, gelatin to the hot cream. We mix.
Break the chocolate into small pieces and add to the prepared mixture. We mix.
Add syrup to the mixture, pouring in a thin stream.
Strain and cool to 36 degrees.
Pour the icing into a cornet or pastry bag. We make a hole a few mm.
Pour the icing along the edges of the cakes in a zigzag pattern and make smudges. We cover both tiers of the cake. We send it to the refrigerator.
When the glaze hardens, place the tier on the tier. To do this, it is best to use cocktail sticks so that the bottom tier of the cake does not crumble (see the video recipe).
We prepare products for “swans”.
Beat the protein with sugar, place the “necks” and “wings” on a baking sheet, sprinkle with powdered sugar, bake at 100 degrees for 1 hour and leave in the oven for another 1 hour.
(For a more detailed cooking process, see the link in the ingredients.)
We make shells on the cake out of buttercream, attach the “wings” and “necks”. Place the “swans” on the cake from right to left.
The Swan Lake cake is ready! There is no limit to joy, especially for children!

Enjoy your meal!

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