Autumn Cake

Baking and Desserts | World cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

Autumn Cake

Ingredients

Liquid dark chocolate - 7.1 oz
"Jubilee Cookies" - 10.6 oz
Light Raisins, Seedless - 3.5 oz
Gelatin - 1.2 oz
10% cream - 13 fl oz
20% Sour Cream - 10.6 oz
Powdered Sugar - 7.1 oz
Red Grape Juice - 10.6 oz
Red Grape Juice - 7 fl oz
Milk - 3 fl oz
White Chocolate - 3.5 oz

Step by Step guide

Step 1

Soak the raisins in hot water for 30 minutes. Then drain, rinse, and dry them. Dissolve 25 g of gelatin in 100 ml of water. Dissolve the remaining gelatin in grape juice. Crush the cookies into crumbs. Melt the dark chocolate in a water bath. Add the cookies and raisins to the chocolate and mix. I also added a bit of cream as it was too dry. Line the bottom and sides of a 22 cm (I used 26 cm) springform pan with parchment paper.

Step 2

Pour the chocolate mixture into the pan, smooth it out, and place it in the refrigerator. Grate the white chocolate on a coarse grater. Whip the sour cream with sugar. Add the grated chocolate and the gelatin dissolved in water. Mix well. Whip the cream until stiff peaks form. Gently fold it into the sour cream mixture.

Step 3

Pour the mixture over the chocolate base in the pan, smooth the surface, and return it to the refrigerator for at least 1.5 hours. Gently heat the gelatin dissolved in juice, stirring constantly, then let it cool. Wash and dry the grapes. Cut each berry in half and remove the seeds (I used seedless grapes). Arrange the grapes on top of the cake. Generously brush the top of the cake with the gelatin mixture and refrigerate until fully set, about 3 hours. Enjoy your meal!