Method
Sift the flours, cocoa powder and yeast in a bowl. In another bowl, beat the eggs with sugar and fresh cream. p 5 min.
Mix the dry ingredients with the liquid ones and pour the mixture into a high sided mould that can be opened (18-20 cm diameter). p 5 min.
Bake at 160° for 40 minutes. To check cooking, put a knife in the middle of the cake: if it’s dry, it’s ready. p 40 min.
Take the cake out of the oven and let it cool. Then cut in the middle in to create two discs and stuff with the marroni cream. p 3 min.
Prepare the glaze by adding a few drops of fresh cream (or milk, or water) to the powdered sugar and whisk gently until you obtain a thick mixture. Gently pour the glaze on the cake and decorate with the crystalized violets. p 7 min.
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