CANES CAKE

INGREDIENTS FOR BISCOPT:

4 eggs, large
3/4 cup sugar
3/4 cup cake flour
3/4 teaspoon baking powder
pinch of salt
INGREDIENTS FOR THE ALMOND LAYER:

200 g flaked almonds
approx. 400 g kajmak
MASCARPONE CREAM INGREDIENTS:

400 ml 30% cream
300 g mascarpone cheese
3 tablespoons powdered sugar
INGREDIENTS FOR CHOCOLATE CREAM:

400 ml 30% cream
5 tablespoons of chocolate cream e.g. nutella *
2 teaspoons of gelatin
1/4 cup water
INGREDIENTS FOR PONCHES:

1 cup of tea
2 tbsp lemon juice
2 tbsp sugar
ADDITIONALLY:

1 packet of round biscuits
Cocoa to empty
* chocolate cream can be replaced with melted dessert chocolate approx. 150 g (the mass is worth sweetening to taste)

1 cup with a capacity of 250 ml.

Form with dimensions 25 × 35 cm lined with baking paper.

Eggs should be at room temperature.
Sift the flour together with the powder into the bowl. Proteins are separated from yolks and mixed with a pinch of salt into stiff foam. At the end of mixing, add sugar after a spoon, until the mass is thick and shiny. Then add one yolk and mix at low speed only to combine. In a few small portions, add dry ingredients and mix gently with a spoon or spatula to combine, so that the foam does not fall too much. Put into a mold and bake at 175 C for about 35-40 min. to the so-called browning and dry stick. Take out, cool and lightly soak with a punch.
Almond flakes roast in a dry frying pan, then combine with kajmak and put on sponge cake.
Mix the cream with mascarpone into a very thick cream. Finally, combine with sifted powdered sugar and put on kajmak. We put the biscuits in a punch for a moment and put them on cream.
Pour gelatin with cold water and leave to swell. Then heat for a moment in the microwave, mix and leave to cool. Mix the cream into a thick cream, then add a spoonful of chocolate cream (if the mass is not sweet enough, you can add a little powdered sugar) and finally pour in a small stream of gelatin. We lay out on biscuits, wrap in foil and put in the fridge overnight. Sprinkle with cocoa before serving.