Chocolate Cream Filling: French Beret Cake Recipe


Separate egg white and yolk. Put egg white and sugar in a bowl. Beat both ingredients until smooth. Beat the mass until the cream becomes white. Add the egg yolks and a pinch of vanilla bean to the creamy egg-ice mixture. Hit the mass one more time.

Now add the flour and cocoa to the mixture. To do this, sift the flour and cocoa into the egg mixture. Mix the mixture carefully.

Pour the finished batter into a small 14 cm springform pan or spread it on a baking tray lined with baking paper.

Bake the dough in the oven at 180 degrees Celsius for 20 minutes.

Pay attention to the cooking time;
If the dough is baked on a baking sheet, it only needs 12 minutes at 180 degrees Celsius.

Until then, prepare the chocolate cream.

To prepare the chocolate cream, put 150 grams of dark chocolate and 150 grams of cream in a box. Melt the dark chocolate in the cream. Stir continuously while the cream melts. Leave the finished cream to cool – for example in the refrigerator.

Important: the cream should be cooled before further processing, but it should still be a little liquid.

When the cream is cold, take it out of the refrigerator. Add another 100 grams to 150 grams of fresh cream to the cream. Whip the cream into a smooth chocolate cream and set aside until ready to use.

Prepare the syrup from 50 ml of water and 2 tablespoons of rum. If you don’t want to add alcohol, instead of the syrup made from water and pomegranate, you can simply use cold black coffee or milk for the biscuit base.

When the biscuit base is baked, remove the finished cake from the oven.

  • If the sponge cake is baked in the oven: cut the sponge cake horizontally into 3 circles / 3 layers.
  • If the biscuit base is baked on the tray: cut 3 circles of the same size from the biscuit base. To do this, place a plate on the base of the cake and cut around the plate.

Brush all the biscuit rounds with a syrup made from 50ml water and 2 tablespoons rum, or alternatively cold coffee or milk.

Place the first round of sponge cake on a table and spread the chocolate cream on top. Place the second sponge cake circle on top, press down a bit and spread again with chocolate cream. The last round of the sponge cake is the top of the cake. Place this third sponge cake circle on top and press again. Use a spatula to spread the chocolate cheese around the cake.

Now cover the entire cake with the rest of the chocolate cream. Put the finished cake in the refrigerator for 10 minutes to cool.

While the cake is cooling, decorate with chocolate sprinkles!

Aurelius Useful tips

You can also make a biscuit base with spelled flour.

The cake freezes beautifully and thaws at room temperature.

Although the cake is small, it is enough for 4-5 people. If you want to bake a bigger cake, simply double the size and you have a big cake for 8-10 people!

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