Its the most difficult thing I’ve ever created in my life.
Even making the flying rocket made of soda bottles was less of a challenge.
I mean, how easy is a cake that requires
creaming and the separation of egg yolks and whites, and the beating of 150g of egg whites to soft peaks??!! And making praline paste without a food processor? It was hard.
Dobostorte, in the match between you and me, you win. Even if I did manage to construct you.
Click picture to enlarge.
MUST READ: Additional recipe notes
- For my matcha-infused version, brush the following matcha syrup over each face of the cake pieces before assembling. Its from Evan’s Kitchen Ramblings.
1/ matcha powder
40g caster sugar
Combine all ingredients and heat in saucepan until sugar and matcha powder have dissolved completely. Set aside and leave to cool. Soak lightly the bottom-most and top-most cakes on only one side, and the other 3 on both sides.
- You need not get rid of all the praline chunks in the praline paste for this recipe. In fact, the cake will taste better with small chunks of crunchy praline in the mousse butter cream!
- Remember to make sure gelatin is fully dissolved before proceeding with step 2.
- Place cake in freezer to keep. The cake will NOT freeze due to high fat content. Serve straight from freezer.
- Refrigerate mousse butter cream for at least 1/2 hour before use.
- Cake melts easily at room temperature. Do not leave at room temperature for more than 10 minutes.
- You may use 200g of vegetable shortening (room temperature) instead of butter for mousse butter cream in step 4.
That’s it! Take note of all these and your cake will (hopefully) be fine!