Quick recipe info
Serves: approx. 12–14
Preparation time: 45 minutes
Baking time: 35–40 minutes
Chilling and assembly time: 60 minutes
Total time: approx. 2.5 hours
One-meter cake: the legendary Czechoslovak classic that always impresses recept
- Easy to prepare
- 12 portions
- 150 minutes
The one-meter cake is a typical dessert that never lets you down on a festive table. The combination of moist sponge, delicate cream and chocolate glaze creates a flavor that evokes classic homemade baking.
It looks impressive, slices into beautiful two-colored pieces and tastes exactly as we remember from childhood. Although it appears complicated, its preparation is surprisingly simple. You only need common ingredients, patience and the right procedure. This tried-and-true recipe will reliably lead you to a result that the whole family will enjoy.
For 12 portions
Ingredients
Sponge batter:
Vanilla cream:
Syrup for brushing:
Chocolate glaze:
Preparation procedure
- Sponge batter In a larger bowl, whisk the yolks, warm water, oil and vanilla sugar. Add the sifted flour mixed with the baking powder. In another bowl, whisk the egg whites with a pinch of salt into a foam, then gradually add the sugar and whip into a stiff meringue. Carefully fold the meringue into the yolk mixture. Divide the batter into two parts. Stir the cocoa into one of them. Pour both batters into two "srnčí hřbet" pans. Bake at 180 °C for 35–40 minutes. Let cool completely.
- Cream From the milk, pudding powder and sugar, cook a thick pudding. Let it cool completely. Whip the softened butter into a foam and gradually beat in the cold pudding, vanilla extract and rum. The cream must be smooth and fluffy.
- Syrup Mix the hot water with the sugar, dissolve and after it has slightly cooled add the rum.
- Cake assembly Cut the baked sponge cake layers into equal rounds or slices. Lightly brush each piece with the rum syrup and stack light and cocoa pieces alternately with cream one after another to create the „meter“. Cover the entire surface of the cake with the remaining cream.
-
Chocolate glaze
Melt the chocolate with the fat in a double boiler. Let the glaze cool to about 33 °C so it is smooth and glossy.
Pour it over the entire cake and let it set in a cool place.
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