INGREDIENTS
- For the mass:
- – Butter 300 g.
- – Sugar 270 g.
- – Almendras 300 g.
- – Flour 0000 300 g.
- – Pinch of salt.
- For the ganache:
- – Crema 370 cc.
- – Milk 110 cc.
- – Chocolate topping 540 g.
- – Dulce de leche pastry chef 130 g.
- – Butter 110 g.
- For the whipped cream:
- – Crema doble 500 cc.
- – Sugar 50 g.
- Decor:
- – Frozen crimson fruits 350 g.
- – Some contemporary strawberries and blueberries.
- – Mint leaves.
ALMOND, CHOCOLATE AND RED FRUITS CAKE with whipped cream, ganache and mint leaves
PROCEDURE:
1. Course of the almonds till there’s one half finely floor and one other half with small items.
2. Beat the butter with the sugar till white.
3. Add the almonds, flour, and a pinch of salt to the cream, combine all of the components.
4. Stretch 3 doughs between two items of parchment paper to five mm thickness and place within the fridge for half-hour.
5. Take away the dough from the fridge and reduce 24 cm diameter discs, inserting the discs with their mould in place on plates with parchment paper.
6. Place within the freezer till the dough freezes.
7. Bake in a 180ºC oven for 8 to 10 minutes, till smooth golden brown.
8. As soon as the tops have cooled, assemble the cake.
9. For the ganache: Warmth the milk with the cream till it boils.
10. Pour the milk and cream right into a bowl with beforehand chopped chocolate topping, the dulce de leche and the butter.
11. Combine the ganache to acquire an excellent emulsion.
12. Reserve with plastic wrap in touch till it reaches the specified consistency.
13. For the cream: Place the cream in a bowl, add the sugar and whip the chantilly, reserve within the fridge till use.
14. For the meeting: We place a disk as a base, beautify with the ganache, whipped cream and crimson berries, thus assembling 3 flooring.
