Triangular Cake

This is my last entry for this month’s FBI Rukavice, event created by mamajac of Cooks and Bakes. To conclude my Odyssey into Gaga’s kitchen, I think the photos from my posts say it all. And in the future, you can expect even more of Gaga’s wonderful cakes to be tested here at Palachinka. I am totally addicted

The recipe that follows is a scaled version of the original. Even though, due to my inexperience with the new mold, I had some leftover creams which were devoured in the form of trifles the same evening I made the cake.

Triangular Cake
(original recipe)

White filling: 250 ml milk, 3 Tbsp corn starch, 50 g sugar, 60 g butter, 60 g powdered sugar

Cook milk, sugar and corn starch on low heat stirring continuously until very thick. Beat butter and powdered sugar creamy and beat in cooled cream. Leave in the fridge.

Yellow filling: 200 ml milk, 2 Tbsp corn starch, 4 egg yolks, 4 Tbsp sugar, 50 g butter, 50 g powdered sugar

Cook milk, sugar,corn starch and yolks on low heat stirring continuously until very thick. Beat butter and powdered sugar creamy and beat in cooled cream. Leave in the fridge.

Brown filling: 60 g ground hazelnuts (walnuts, almonds, dessicated coconut or ground plazma biscuits can do as a substitute), 2 1/2 Tbsp boiling hot milk, 25 g dark chocolate, 30 g butter

Pour milk over hazelnuts and let it rest for about half an hour. In a double boiler melt chocolate with butter and add to the hazelnuts. Leave in the fridge.

Biscuit: 5 egg whites, 5 Tbsp sugar, 2 Tbsp cocoa powder, 2 Tbsp flour, 1/2 Tbsp baking powder, a pinch of salt

Beat egg whites and salt with an electric mixer until very stiff. Add sugar and beat more. Incorporate flour, cocoa powder and baking powder with a whisk. Line 30 x 37 cm baking pan with a baking paper and spread the batter on it. Bake in a preheated oven on 180°C for about 10-15 minutes (it’s done when a toothpick inserted comes out clean).

Assembling: 8 wafer rolls (I used Papadopoulos Caprice Viennese wafers with praline filling, u Beogradu ih ima u Tuš hipermarketu)

When the biscuit is cooled cut 2 5 x 37 cm rectangles, one 6,5 x 37 cm and one 4 x 37 cm rectangle. Grease triangular log mold (this is for a 37 cm long with the vertical section height of 4 cm) and line it with baking paper with enough paper coming over the sides so contents can be enclosed fully. Place 5 x 37 cm rectangles on the sides. Place a layer of brown filling on the bottom, followed by yellow filling. Try to make those layer the same height. Let it rest in the fridge for a half an hour. Place the 4 x 37 cm biscuit rectangle over the yellow filling and pres slightly. Now place white filling over the biscuit but not to the top and line two rows of wafer rolls. With a toothpick press rolls to sink into the white cream. If there is some more space left fill it with the white cream. Top with the remaining biscuit rectangle and leave in the fridge like that for 2-3 hours. After that, fold over baking paper and turn the mold upside down. Leave in the fridge overnight. Just before the serving make half of the measure of Chockylit‘s Valrhona Ganache and pour over the cake.

Important notes on this cake

1. Mold: This kind of mold is sold at the tinsmith’s shops in Serbia. I accidentally ran into a tinsmith at the farmers market around the New Years day and bought this and the same wavy mold for 200 din which is approximately a little less than 3$

2. Yellow filling: In the original recipe to this filing should be added some chopped Pâte de Fruit candies and chocolate covered cream banana dessert.

3. Wafer rolls: You can use any wafer rolls you like, but it would be great to match them with the taste of the brown filling. For example, if you use cappuccino flavored rolls, add some cappuccino to the brown filling. And what I’ve discovered while making tuiles for the DB this month, they’re not to difficult to make.

4. While assembling, try to achieve that the middle biscuit is on the middle of the mold’s height.