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Tricky Layered Cake


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Tricky Layered Cake


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Tricky Layered Cake

This is a brilliant idea to serve the most traditional layered cake in the most exclusive way..... As I always say-its all about serving...


  • Ready Time : 0 min



    Swiss Roll

    • 10 eggs, separated
    • 2 cups sugar
    • 3 tablespoons oil
    • 2 cups flour
    • 2 tsp vanilla extract

    Ganache Cream

    • 6 ounces pareve bittersweet chocolate
    • 2 tablespoons margarine
    • 4-ounce(1\2 container) Rich’s RichWhip
    • 1 tablespoon good-quality liqueur

    Chocolate-orange cream:

    • 2 eggs
    • 2 tablespoons instant vanilla pudding powder
    • 4 1\2 ounces bittersweet chocolate
    • 4-ounce(1\2 container) Rich’s RichWhip
    • 1 tsp grated orange zest
    • 1 tablespoon good-quality orange liqueur


    • 5 oz white chocolate
    • chocolate transfer sheet-optional


    Make the cake: Preheat oven to 400°F. Whip egg whites with sugar until stiff. With mixer running slowly, add yolks, oil, flour, and vanilla. Transfer batter to 2 10½ x 15½ inch pans lined with parchment paper and bake for 15 minutes.

    Make Ganache: Melt chocolate and margarine in microwave. Add Rich Whip and beat with a handheld whisk until a smooth, shiny cream forms. Add liqueur.

    Make Chocolate-orange cream: With a mixer, beat eggs with vanilla pudding powder for 6 minutes. Melt chocolate. Mixing slowly, add melted chocolate to beaten eggs. In a separate bowl, whip RichWhip. Fold chocolate mixture into whip. Fold in orange zest and liqueur until completely combined

    Assembly: divide swiss roll to three spread on 2 of them ganache,wait 15 minutes and spread chocolate orange cream,layer them up in order to get cake, ganache,cream cake, ganache, cream and cake.  Freeze for 2 hours and cut to small cubes

    For decoration:melt chocolate and spread evenly on a chocolate transfer sheet(or parchment paper)wait 2-3 minutes until chocolate dries and cut to cubes same size like cake.freeze for 5 minutes and release

    Put the cake when layers are standing up not laying as usual and stick with a little bit of cream the chocolate square on top.

    About Efrat Libfroind


    Efrat Libfroind, highly acclaimed pastry chef and graduate of elite international cooking schools, is a sought-after lecturer in Israel and abroad whose recipes appear regularly in Binah magazine and the English-language Hamodia. She speaks on a wide range of culinary themes, from food technology to gourmet cuisine. Her creations are renowned for their intricate, award-winning designs. For more about Efrat, visit her website.




    2 Responses to Tricky Layered Cake

    1. avatar says: jraphi

      Can this cake be made with cream, butter etc.?

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