Rapid Cake

For the Rapid cake, first mix the batter for the two layers. To do this, mix half of each of the specified ingredients well with the help of a food processor, mix in the lemon sugar for one cake layer and orange sugar for the other.

Pour the batter into a greased round baking pan and bake at 180 degrees for about 50-60 minutes. (test with chopsticks)

For the ganache, bring whipped cream to a boil, then remove from heat and add the small chocolate pieces.

Then stir well and firmly so that the chocolate pieces are completely dissolved. Transfer the liquid mass into another container and let it rest overnight.

The next day, whip this mixture with a hand mixer, pour about half of the white ganache into another container and add green food coloring here and stir again.

Spread the white ganache on the first cake, cut the second cake layer once, put one part already on the part that was already spread with ganache, then spread with green ganache and put the last part of the cake on top.

Spread with the remaining ganache on the outside and cover with rolled fondant.

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