Grilled Wenceslas cake

Let's start with a biscuit. We will prepare it like this:

1. Separate the yolks from the whites. Beat the yolks with 100 grams of sugar until white.
2. Whisk the proteins to peaks, add the rest of the sugar and whisk until dense.
3. Whipped whites and yolks mix together.
4. Mix the dry ingredients together and sift into the egg mixture.
5. Knead the dough with a spoon until smooth, moving from top to bottom, saturating it with air.
6. Take a baking dish with a diameter of about 20 cm. Grease all sides inside with oil and sprinkle with flour. Pour the dough into the mold.
7. Bake the sponge cake for 25 minutes in a preheated oven to 200 degrees Celsius.

While the biscuit is being baked, let's do the cream:

1. Cook the syrup from milk and sugar. To do this, warm up the milk, pour sugar into it and, stirring, make sure that all the crystals dissolve. After that, the finished syrup should be poured into a bowl, covered with a film and cooled.
2. Beat the butter at room temperature until light.
3. Then gradually add the syrup, without stopping whipping.
4. Then add the cognac and beat a little more until smooth. Divide the cream into three parts - one small part for decoration and two approximately equal parts for filling and coating. Mix the part intended for filling with fruit.

Cake assembly:

1. Cut the sponge cake into three cakes.
2. Spread the bottom cake on top with a thin layer of cream to bind the biscuit crumbs. Then put half of the cream with fruit in a uniform layer. Cover everything with a medium cake.
3. The middle cake should also be smeared on top with a thin layer of cream and evenly spread the second half of the cream with fruit. And put the top cake on top.
4. Evenly coat the cake on top and on the side with the cream left specially for this. While the grill is being prepared, the cake can be put in the refrigerator.

Now you can proceed to the preparation of decorations for the cake.

First we will prepare the grilling crumbs:

1. Peel the nuts and fry them in the oven at 180 degrees for 15 minutes. Grind.
2. Combine sugar with water and, stirring, bring to a boil over moderate heat.
3. Cook for about seven minutes until caramelized. It is very simple to check - remove the pan from the heat and drip the contents from the spoon onto the ice. The finished caramel will take on a crispy mass and will not stick to the teeth.
4. Pour the chopped nuts into a saucepan with the finished caramel, mix quickly and pour everything on the parchment. Let it freeze.
5. Grind the frozen grillage into a crumb of 3-5 mm.

Preparing cream and chocolate decorations:

1. Part of the cream for decoration is tinted to the desired yellow color.
2. Melt the chocolate and use a cornet to draw the petals of melted chocolate on parchment. Let it freeze.

Go directly to the cake decoration:

1. Sprinkle the cake liberally with grilling crumbs so that the cream is not visible.
2. Using a colored cream with a cooking bag, remove a flower from the top of the cake. Decorate with frozen chocolate petals.

The cake is ready, you can serve it immediately or keep it in the refrigerator before serving.

Happy holidays!