chocolate cream cake
Time
Total preparation time: 30 min.
ingredients
- 1 Vienna floor
- 3 cups of whipped cream (600 g)
- 3 plates of milk chocolate (300 g)
- Jam or marmalade for painting
preparation
- Put the cream in a saucepan, break the chocolate into small pieces and pour into the cream.
- Bring the chocolate cream to a boil while stirring, allow to cool and then refrigerate for 24 hours.
- The next day, beat the chocolate cream until stiff and cool. Hold back some cream for garnish, I always fill a cake syringe.
- Place the first Vienna soil on a cake plate, brush well with jam or marmalade.
- Cover the second floor and brush with some of the cream (not too much).
- Lay the third floor on top and sprinkle with the remaining cream and garnish.
- Depending on the occasion, I place mocca beans, chocolate flakes, cherries or half marzipan potatoes on the cream dabs.
This cake is the hit with my grandchildren.
