Sofya Malova

Saved 2/9/17 6:12 AM from cakes

"Мелодия" cake; very beautiful and tasty  See details »

 

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  • 00:00: Good day! Welcome to my channel! Today I'm making a "Melody" cake. This cake has light and dark colours: white and dark chocolate which create their own unforgettable melody Let's get started!
  • 00:34: For the light sponge cake we'll need eggs 50 g each 60 g of sugar, 80 g of flour, 65 g of milk 50 g of veg oil (flavourless and tasteless)
  • 01:05: and a pinch of salt, divide the sugar into 10 g and 50 g divide the eggs into whites and yolks add a pinch of salt to the yolks, 10 g of sugar whip up till light and pale in colour gradually add the veg oil thoroughly mixing every time then gradually add the milk
  • 01:39: and mix with a mixer well add in the flour and briefly mix with a mixer till smooth and runny batter wash the beaters of a mixer well so that they are dry and clean firstly whip up the whites without the sugar till soft peaks form
  • 02:12: and then gradually add in 50 g of sugar and whip up till stiff peaks form mix in 2-3 batches the whipped whites into the yolks gently, carefully, with folding motions from the bottom to the top, from the edges to the centre like we usually make a sponge cake batter
  • 02:42: I have runny batter like this I'm going to bake the sponge cake on a 30x40 cm baking tray which I've lined with parchment, even out the batter bake in a 170-180 degree Celsius for about 20 min if you press on the centre and your finger doesn't sink - it's done
  • 03:13: or with a toothpick unserted into the centre, it should be clean let it cool slightly, cover it with a clean piece of parchment or a towel quickly invert it discard the parchment put the parchment the clean side down and roll it in loosely
  • 03:46: and let it cool like this make the second one the same way So, I've prepared two sponge cake rolls for the cream we'll need 500 ml of heavy whipping cream
  • 04:17: 100 g of bittersweet chocolate for the dark cream and and a bar of white chocolate (I used 85 g) and 75 g of Nutella for the dark layer the both creams are made the same way for each cream take 250 ml of heavy whipping cream bring the cream to a boil and add the dark chocolate to it
  • 04:49: let it sit for 3-5 min to melt the chocolate then mix till smooth and put into the fridge for 2-3 hours (or more) for the white cream take 250 ml of heavy whipping cream bring to a boil, add in the white chocolate let it sit for 3-5 min to melt the chocolate then mix till smooth
  • 05:20: and put into the fridge for 2-3 hours (or more) it must cool down otherwise it won't whip up take your first mixture and whip up till stiff peaks form add in the Nutella, mix and our dark cream is ready roll out the roll and cut into strips
  • 05:53: 6 cm width they must be cut evenly so the cake is even so I have 5 strips out of one roll strips 6 cm width and 40 cm length spread a half of the dark cream
  • 06:24: and even it out, roll in like this roll in the first strip the second one put on a piece of parchment and let it sit roll out the second roll cut it the same way
  • 06:54: spread the cream the same way with the rest of the cream and stick the strips like this put this construction into the fridge for 1-1.5 hours to cool down so the layers stick to each other for the dark sponge cake we'll need 4 middle-sized eggs, 90 g of bittersweet chocolate
  • 07:24: 120 g of sugar, 80 g of flour 90 g of butter, 1 tsp of vanilla sugar and a pinch of salt divide the eggs into the whites and yolks melt the chocolate and let it cool to toom temperature, sift the flour whip up the softened butter
  • 07:55: add a couple of tbsp of sugar the vanilla sugar and mix till light then on a time add in the yolks mix well every time add in the cooled to room temperature melted chocolate
  • 08:27: mix with a mixer well wash the beaters of a mixer so they are dry and clean add a pinch of salt and firstly whip up till soft peaks form then gradually add the rest of the sugar and whip up till stiff peaks form gradually fold in the whites into the chocolate mixture
  • 09:00: add a few tbsp of the whites just to loosen it out and fold in the rest of the whites very carefully save the volume we achieved then mix in the flour
  • 09:31: also fold it in very carefully from the bottom to the top, from the edges to the centre I have it like this I'm going to bake the cake in a special ring which is the same with the diameter of the huge roll made of the light sponge cake that we made (21cm)
  • 10:01: put into the pan, bake in a 170-180 degree Celsius oven for 35-40 min a toothpick unserted into the centre, it should be clean put the cake onto a cooling rack and let it cool completely once it's cooled, you cn remove the ring
  • 10:35: I will collect this crust I will crumble it and use for the decorting the cake discard the parchment and cut into 2 layers it's nice and spongy inside take your cream and white chocolate out of the fridge and whip up till stiff peaks form
  • 11:08: and we now only need to assemble the cake, put the first dark layer on a serving dish you can soak the cake with some sugar syrup, but I won't cause it's moist as is spread about 1/4 of all the whie cream put the huge roll on top, another 1/4 of the cream another chocolate layer
  • 11:40: cover the cake with the rest of the white cream decorate the cake however you want I sprinkled some almond leaves over the sides as well as some crumbles on top as well, whipped up another 100 g of heavy whipping cream with some icing sugar, put the whipped cream into the piping bag with a figure tip
  • 12:10: and decorated like this put the cake into the fridge for 1-1.5 hours to cool down it's very beautiful have a nice meal! Thanks for watching! Bye!
  • 12:41: