Cointreau truffle cake

For 16 pieces
  • 2 Eggs (size M), 1 pinch of salt
  • 125 g Sugar
  • 50 g flour
  • 30 g Starch
  • 1 coated TL baking powder
  • 2-3 TL + some cocoa
  • 750 g whipped cream
  • 200 g semi-bitter couverture
  • 10 g Butter
  • 6 sheets white gelatine
  • 2 packet Vanillin-Sugar
  • 4-6 EL Cointreau (orange liqueur)
  • Mini truffles and possibly peeled untreated.
  • Orange peel
  • baking paper
60 minutes
Line the springform pan (26 cm Ø) on the bottom with baking paper. Separate eggs. Beat the egg white, salt and 3 tablespoons of cold water until stiff, sprinkling in sugar. Beat in the egg yolks one by one. Sift the flour, starch, baking powder and 2-3 teaspoons cocoa on top, fold in. Brush into the mold. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 20 minutes. Cooling down
Heat 150 g cream (do not boil!). Roughly chop the couverture and melt in it while stirring. Stir in butter and let cool for about 20 minutes until it becomes a little thicker. Close a cake ring or springform pan around the cake base. Spread the truffle mixture on it (do not whip!). Approx. Chill for 2 hours
Soak gelatine in cold water. Whip 500 g of cream until stiff, sprinkling with vanillin sugar. Subject to Cointreau. Squeeze out the gelatine, dissolve over a mild heat. Stir in 3 tablespoons of cream one after the other, then fold into the rest of the cream. Spread on the truffle cream and chill for approx. 4 hours
Whip 100 g cream until stiff. Fill into a piping bag with a star nozzle. Sprinkle the cream tuffs on the cake. Dust the cake with cocoa and decorate with mini truffles and orange peel
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 4 g protein
  • 21 g fat
  • 21 g carbohydrates


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