This cake is one of the most delicious I have ever made. Simply delicious!

ingredients

Musli ICA ar 50% augļu un riekstu 750g

12 Olas

750 grami Dabīgais jogurts

315 grami Milti (man bija 90 g pilngraudu kviešu milti + 75 g griķu milti + 75 g kukurūzas milti + 75 g zemesriekstu milti)

75 grami Kakao

21 grami Soda

Saldinātājs pēc vajadzības

Musli ICA ar 50% augļu un riekstu 750g

250 grami Upenes

15 grami Kukurūzas ciete

70 grami Ūdens

Saldinātājs pēc izvēles

Musli ICA ar 50% augļu un riekstu 750g

800 grami Kokosriekstu piens 18%,

620 grami RED melnā šokolāde bez cukura

Musli ICA ar 50% augļu un riekstu 750g

200 grami Piens 2%

25 grami Sausais piens

25 grami Kakao

8 grami Želatīns

Saldinātājs

Vanilīns

Saldinātājs pēc izvēles

preperation

1. Mix all dry ingredients.

2. Add the yoghurt and sweetener to the eggs and beat.

3. Mix the two masses, stir and pour into the tin.

4. Place in an oven preheated to 170-175 °C and bake for ~45 minutes. (The baking time depends on how big and deep your tin is. If the tin is smaller, the sponge will be thicker, so the baking time will be longer).

5. Cut off the "cap" of the sponge cake and cut it into three rounds of equal thickness. "The 'cap' is cut into pieces, placed on a baking sheet and dried at 100-120 °C for ~1 hour. Grind the dried pieces (they will be used to form the sides of the cake).

6. Pour the coconut milk into a saucepan and heat (but do not boil!).

7. Add the chocolate broken into pieces. Stir until the mixture is smooth.

8. Pour the liquid cream into a pastry bag, cool and place in the fridge.

9. Place the first sponge cake on the base. Surround the sponge cake with a pastry ring lined on the inside with an acetate sheet.

10. Place 1/2 of the blackcurrant jam (~150 g) in the middle of the sponge and squeeze the chocolate cream (~300 g) around it. Smooth and place the other biscuit on top, place the second half of the blackcurrant jam (~150 g) in the middle and squeeze the chocolate cream (~300 g) around it.

11. Place a third sponge on top and apply a layer of cream. Cover the cake tin with cling film (to prevent the cream from drying out).

12. Put the remaining cream ~200-250 g in the fridge. It will be used for the sides of the cake.

13. In the morning, prepare the glaze - pour 50 g milk into a bowl, add 8 g gelatine and leave to swell.

14. Pour the remaining 150 g of milk into the saucepan, add the 25 g of milk powder and stir to soften the milk powder slightly.

15. Add cocoa, sweetener, vanilla and, stirring with a pastry brush, heat and bring to a boil until the mass thickens slightly.

16. Stir the swollen gelatine into the hot cocoa mass until it dissolves and the cocoa icing is smooth. Pass through a strainer and set aside to cool (cover the icing with cling film so that it touches the warm mass - this will prevent a film from forming on the icing as it cools).

17. Wait until the icing has cooled to 30-32 °C and then pour it on the cold cake just out of the fridge. Place back the cake in the fridge to set the icing.

18. When the icing has set, take the cake out of the fridge, and remove the pastry ring and acetate sheet.

19. Spread the cream on the sides of the cake, smooth it out and cover with the crumbs of the crumbled sponge cake.

20. Decorate as you like. I found it very elegant without any extra decorations.