Giant delice cake

 

Giant delice cake: the best snack ever in a giant version that the whole family will love!

A delicious cake perfect for any kind of occasion! 

 

Biscuit:

• 5 eggs

• 80g flour

• 30g corn starch

• 150g sugar

• 40g cocoa powder

• 1 pcg vanilla sugar

Cream:

• 250g mascarpone

• 150g fat cream (30% and above)

• 90g powdered sugar

• 1 pcg vanilla sugar

Syrup:

• 200ml water

• 150g sugar

• 1 tsp vanilla

Glaze:

• 200g dark chocolate

• 300g hazelnut cream

• 50g vegetable oil

 

Form size 15x28 cm. Height 5 cm.

 

Separate yolks and whites. Beat the yolks to a creamy white color.

 

Start whipping whites, add sugar, whisk until soft peaks. Add whipped egg yolks, beat until completely combined. Sift half the flour, corn starch, cocoa powder and vanilla sugar, mix with a spatula. Sift the remaining flour and this time mix with a whisk.

 

Grease the mold (approximately 28x20 cm.). Pour the dough. Bake for 25-30 min at 175C/340F. Let it cool.

 

In a saucepan, combine water, sugar, and vanilla extract. Bring to a boil over medium heat and boil for 3-4 minutes.

 

Add the powdered sugar and vanilla sugar to the cream, beat until slightly thick, add the mascarpone and beat until a smooth cream is dense.

 

Turn the biscuit over, cut off the top, cut into two parts.

 

Soak the first part of the biscuit with syrup. Put the cream, cover with the second part of the biscuit and press lightly to spread the cream. Remove excess and fill voids. Soak the second biscuit with syrup. Put in the refrigerator for 2 hours.

 

dark chocolate, melt in a water bath or in the microwave. Mix until smooth, add vegetable oil and mix again.

 

Cover the baking sheet with parchment, put 2-4 cups, place the cake on them, pour the icing, distribute it so that the sides are also covered, while the excess drains. Leave for a while, so that the glaze grabs a little. With the remaining glaze make a decorative pattern in the form of intersecting waves.

 

Cool at least 1 hour before serving.

 

Enjoy !