Gaby
Ingredients:
Dough:
- 4 eggs
- 3 cups sugar
- 3 cups sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
- 1.5 tsp ammonia
- 1.5 tsp baking powder
- 3 cups flour
- 4 tbsp cocoa powder
Filling:
- 3 egg yolks
- Sugar to taste
- 1 packet vanilla sugar
- 1 tbsp flour (heaping)
- 1 tbsp cornstarch (heaping)
- 300-350 ml milk
- 450-500 g butter (about 1 to 1.1 lbs)
- 1-2 tbsp cognac
- 2 packets cherry jelly
- 10 pieces chocolate-covered marshmallows
- Canned cherries (optional)
Pan size: 18 x 33 cm (approximately 7 x 13 inches).
Dough Preparation
Beat the whole eggs well with the sugar, then add the sour cream mixed with ammonia and continue to beat. In a separate bowl, combine the sifted flour, baking powder, and cocoa powder, gradually adding this mixture (in 3-5 additions) to the egg-sour cream mixture while mixing with a hand mixer. Divide the dough into 3 parts and bake the layers one at a time. Bake at 180°C (about 350°F) for approximately 20-23 minutes.
Filling Preparation
Lightly beat the egg yolks with a few tablespoons of sugar using a whisk, then add the vanilla sugar, flour, and cornstarch, whisking to avoid lumps. Gradually pour in the milk while stirring well. Place the mixture over low heat and cook, stirring constantly, until it thickens. I never measure the sugar in the filling with spoons or cups; I always do it “by eye.” So, when the mixture warms up a bit, I taste it to check the sweetness. If it’s not sweet enough, I add a little more. The mixture should be quite sweet, as it will be combined with unsweetened butter, balancing the flavor later. Beat the butter at room temperature and add the cooled custard mixture one spoonful at a time. Finally, add the cognac and mix well again. You’ll need a lot of filling for this cake, so make sure to fill the gaps between the halves of the marshmallows well.
Dissolve 2 packets of cherry jelly in hot water (not boiling!), using half the amount of water indicated on the package. Line the baking pan used for the layers with plastic wrap, pour in the jelly, and place it in the refrigerator to set.
Assembling the Cake
Assemble the cake as follows: layer – filling – jelly – filling – layer – filling – marshmallow halves cut side down, placing cherries (if desired) between the marshmallows – filling – layer. Decorate as desired (I used a thin layer of filling and grated chocolate).
