Homemade biscuit cake with coulis, ganache, cream roses and chocolate decor

Introduced today, a homemade biscuit cake with peach coulis, which is in the center under a layer of soft ganache, is decorated with chocolate decor with multi-colored cream roses. Cooked for a birthday, New Year or other family holiday, it will undoubtedly be a wonderful sweet end to any celebration, but for this you will have to work hard. Step-by-step decorated preparation and decoration of a not simple, but very tasty biscuit cake in the photo recipe in front of you.

Cake Ingredients:

• 1 serving of Genoise chocolate biscuit ;
• ½ portion of the classic Genoise biscuit;
• 1 serving of protein custard with butter and cream ;
• fat-soluble food colors (green, blue, pink);
• 1 chocolate cake decor;
• 1/3 teaspoon of golden kandurin;
• gold confectionery beads;
• 0.5 teaspoons of colored sugar.

For the dark chocolate ganache:

• 150 grams of chocolate 72%;
• 1 st. a spoonful of invert syrup ;
• 1 st. a spoonful of cane sugar;
• 20 grams of sweet cream butter 82%;
• 220 grams of 33% cream.

For the peach coulis:

• 1 can (560 grams) canned peaches
• 250 ml of water;
• 2 tbsp. spoons of sugar;
• 2 tbsp. spoons of fresh lemon juice;
• 8 grams of gelatin + 60 ml of water.

To soak the cakes:

• 1 teaspoon caramel extract;
• 2.5 st. spoons of brown sugar;
• 200 ml of boiling water.

How to make a biscuit cake with coulis, ganache, cream roses and chocolate decor

The day before preparing the cream and collecting the cake, we prepare Genoise chocolate biscuit .

Similarly, we prepare the classic Genoise biscuit. We use the same recipe as for the chocolate biscuit, only we replace the portion of cocoa with wheat flour. I baked a white cake on a baking sheet, and then cut out a biscuit of the size I needed with a pastry ring.

Peach coulis with lemon juice for cake

Pour gelatin with water, mix and set aside.

Set aside 4 peach slices and cut them into pieces. Boil water with sugar and the remaining peach slices for two minutes. Then, we break through the entire mixture with a submersible blender until a homogeneous consistency. Immerse the pieces of chopped peaches into the resulting mixture and boil everything together again for two minutes, turn off the heat. We wait until the contents in the saucepan reach 80-75 degrees and lower the swollen gelatin into the mixture. Stir the mixture until the gelatin is completely dissolved. Cool down to 40 degrees. Now, the peach coolie can be transferred to a confectionery ring (d = 24 cm), the bottom of which is covered with cling film. We put it in the freezer for the night.

Dark chocolate ganache

We combine invert syrup, sugar, butter, cream in a saucepan with a thick bottom and heat to 65-70 degrees. Turn off the heat and dip the chocolate pieces into the hot solution. We wait until it melts completely. Stir with a wooden spatula, cool slightly (up to 40 degrees).

Cooking protein-custard with butter and cream .

Then, mix the ingredients for soaking the cakes and generously coat all the biscuit cakes with the resulting mixture.

How to assemble and decorate a biscuit cake

We put one chocolate cake on a golden stand. We apply 3 tablespoons of cream and distribute it over the cake. We put a peach coolie on top and coat it on the sides with cream, since it is smaller in diameter than the cake itself.

We spread the chocolate ganache that has reached 40 degrees on a peach coolie.

Put the second chocolate biscuit cake on top, apply the cream on top and on the sides. Smooth out the cream with a spatula.

Then, put the cake of a classic biscuit (I have it smaller) in the center, grease with cream, cover with a second cake and coat with cream on top and sides. It turns out here is such a design, as in my photo.

I usually prepare a beautiful and delicate chocolate decor

Therefore, I simply put the decor on the cake and put it away in the cold. When the decor has frozen, remove the parchment from it.

On the bottom of the cake, put a drop of melted chocolate and glue the beads.

Decorate the top of the cake with pink and blue roses and green leaves and sprinkle with colored sugar.

Lubricate the chocolate decor with golden kandurin. But, if you do not have it, then you can skip this procedure. 😉

Well, our not simple, but very tasty homemade biscuit cake is ready! It remains to wait for the appropriate moment of celebration and accept the praise of admiring guests. 🙂