Candle Cake - New Year's Cake
Impress your guests with this spectacular and delicious cake shaped like a candle. Chocolate biscuit, sour cream frosting, and peanuts create an unforgettable taste.
Ingredients
- Cream200 ml
- Glucose syrup30 ml
- Baileys Irish Cream50 ml
- Vegetable oil10 ml
Instructions
17 steps- 1
Prepare the biscuit: Whisk eggs, sugar, and a pinch of salt until light and thick.
10 min
- 2
In a separate bowl, mix flour, cocoa powder, and cornstarch. Sift.
5 min
- 3
Gently fold the dry ingredients into the egg mixture using a silicone spatula.
5 min
- 4
Line a baking pan with foil and pour in the batter. Bake at 170°C for 50 minutes.
50 min
170°C
- 5
Wrap the cooled biscuit in plastic wrap and refrigerate overnight.
- 6
Prepare the cream: Place sour cream in cheesecloth and strain overnight in the refrigerator.
- 7
Add heavy cream and powdered sugar to the strained sour cream. Whisk until light and fluffy.
10 min
- 8
Prepare the ganache: Melt the chocolate in a double boiler.
5 min
- 9
Mix glucose syrup into the cream and bring to a simmer, but do not boil.
5 min
- 10
Add the cream mixture to the melted chocolate and stir well. Cool to 40°C, add butter, and whisk.
10 min
- 11
Refrigerate the ganache to thicken.
60 min
- 12
Assemble the cake: Divide the biscuit into 3 layers. Moisten the first layer with Baileys, spread cream, sprinkle with peanuts, and repeat.
20 min
- 13
Refrigerate the cake overnight.
- 14
Cover the cake with ganache and refrigerate again.
15 min
- 15
Melt the chocolate for the glaze and mix with oil.
5 min
- 16
Transfer the glaze to a piping bag and pour it over the top and sides of the cake to create a candle effect.
10 min
- 17
Insert a candle into the center of the cake.
2 min
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes