Feb 9, 2021

Cake Reform

Cake Reform

Original recipe Reform cake, no need to write much about it, everyone knows that is fantastic! An ideal cake for the New Year and Christmas holidays. Read more about advising this cake. Follow recipe.

Ingredients: medium, total time: 110 min.

Ingredients for 3 barks, divide in 3:

12 egg whites
300 g of sugar
300 g unpeeled ground almonds/or hazelnuts or walnuts

Fill:

12 yolks
12 Tablespoons sugar (better 9–10)
2 bars of cooking chocolate
200 g butter

reform-cake-on-silver-plate — Cake Reform

Preparation:

Bark:

The crust is baked in a shallow rectangular pan that arrived with a stove. I advise you to grease the baking tray with butter and then stick baking paper on it. The oven is heated to 200 °C.
Egg whites are placed in a large whisk, add a pinch of salt. Stir with a mixer on the highest speed until they become quite firm, only then gradually add sugar, stirring all the time.
White eggs must be very firm. Finally, stir in the almonds with a spoon, i.e., hazelnuts.
Immediately pour and flatten on a baking sheet.
The crust is baked relatively briefly, in an oven with a fan for no longer than 15 min. It's done when it gets dark.
When you pour the crust mass into the tin, it may seem that not everything will fit and that the crust will be too thick. During baking, it may grow even more, but you should not worry about that: during cooling, it will fall to the ideal thickness (about 7 mm).
Once cooled, remove the curved edges with a knife and eat if you desired :)
Cut the crust into three strips, making sure that they can comfortably fit on a rectangular tray, i.e., cake reform plate.
Don't forget that the filling should come around them. Filling:
Before you tackle the ingredients, first prepare the pots for cooking bain marie. One larger and one smaller, water in the larger enough to touch the bottom less.
Put egg yolks, sugar in a whisk bowl and mix about 10 min., until the sugar is well mixed and the mixture is foamy. The longer it is stirred, the firmer it will be, the firmness is what will prevent it from leaking in the end, just steam cooking does not play a crucial role here.
Steam the filling in a bowl, stir with a hand whisk, and at the same time add the broken chocolate. After the chocolate melts, cook with stirring for only 2 minutes, until the mass becomes even thicker. Then remove from the steam and stir for another minute. Cover and allow cooling.
Remove the butter from the refrigerator to room temperature. If you mix the butter into the hot filling with a food processor, the color will be darker. If you whisk it with a mixer into the cooled filling, it will be much lighter.
Divide the filling into 2 smaller and 1 larger part. Fill the crusts and arrange them one on top of the other, and for the most part cover the whole cake. Decorate as desired.