Chocolate-Glazed Boucher Cake
by Editorial Staff
Boucher cake is biscuit cakes, combined with buttercream and covered with chocolate glaze.
Cook: 2 hours (your 1 hour)
Servings: 15
Ingredients
- Wheat flour – 100 g
- Sugar – 100 g
- Eggs – 5 pcs.
- Sugar – 150 g
- Butter – 250 g
- Condensed milk – 3 tbsp
- Cognac – 1 teaspoon
- Milk – 2 tbsp
- Sugar – 100 g
- Cocoa powder – 3 tbsp
- Butter – 25 g
- Condensed milk – 1 tbsp
Directions
- Separate the whites from the yolks.
- Grind the yolks with sugar (0.75 total) until the sugar grains disappear, and beat the mass until the volume increases by 2-3 times. At the end of whipping, add sugar gradually.
- In another dish in the cold, beat the whites with a broom until the volume increases by 4-5 times.
- Whipped yolks with sugar are mixed with 1/3 of the whipped whites.
- Then add flour and mix the mixture slightly. Stir the dough in a circular motion “from top to bottom” and very gently.
- After that, add the rest of the whipped proteins and mix the mixture until a homogeneous dough is formed.
- Preheat the oven.
The finished dough is immediately transferred to a jig bag and through a tube with a large dia is deposited on a baking sheet in the form of round cakes. Or layout the dough with a spoon – as you like.
The Boucher cake is baked for 15-20 minutes at a temperature of 190-200 * s.
- Recipe for cream for cake “Boucher”: grind butter with sugar, condensed milk, and cognac. Beat with a mixer (3-5 minutes).
- Recipe for chocolate icing on the Boucher cake: mix sugar with cocoa.
- Milk, sugar mixed with cocoa powder, and butter are mixed with condensed milk.
- Put on very low heat. While stirring, heat until the sugar is completely dissolved and a uniform brown mass is obtained.
- Round billets of “Boucher” biscuit are divided into two parts. One part of the blanks are turned over with the convex part down, and the smooth side is smeared with cream.
- The second part of the blanks is glazed with chocolate glaze. Sponge cake circles are dipped in a warm liquid mass and placed on paper until the glaze hardens and hardens.
- Then the glazed circles are placed on the circles smeared with cream.
Chocolate-coated Boucher cake is ready.
Enjoy your meal!
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