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Tricky Layered Cake

swiss layer

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...

  • ServingsServings


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.

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