4 Seasons Cake




Rating: 3.39 / 5.00 (983 Votes)


Total time: 1 hour

For the first dough:





For the second dough:







For the third dough:







For the fourth dough:






For the first cream:





For the second cream:





For decoration:






For the marinade:






Instructions:

For the 1st cake layer, beat eggs and powdered sugar until fluffy and carefully fold in flour. Bake at 180 °C for approx. 12-15 minutes.

For the 2nd cake base, beat eggs and powdered sugar until foamy, mix in breadcrumbs, grated hazelnuts and flour and stir in. Bake at 180 °C for approx. 12-15 minutes.

For the 3rd cake layer, beat eggs and powdered sugar until foamy, mix in breadcrumbs, grated walnuts and flour and stir in. Bake at 180 °C for approx. 12-15 minutes.

For the 4th cake layer, beat eggs and powdered sugar until foamy, mix flour with cocoa and stir in. Bake at 180 °C for approx. 12-15 minutes.

For the first cream, whip patisserie cream with cream stiffener and stir in melted white chocolate.

For the second cream, whip patisserie cream with cream stiffener and stir in melted dark chocolate.

For the marinade, mix rum and water, add sugar and lemon juice to taste. Soak hazelnut sponge cake with marinade and spread with 1/2 chocolate cream.

Place cocoa sponge on top, soak with marinade and spread with raspberry jam.

Place white sponge cake on top, soak with marinade and spread with 1/2 white cream.

Place walnut sponge on top, soak with marinade and spread with white cream (set aside some cream for decoration for top of cake).

Spread the remaining dark cream on the edge of the cake and sprinkle with chocolate flakes. Use a star nozzle to pipe white dots onto the surface of the cake.

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