INGREDIENTS
- Efficiency:
1 20 cm pie.
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 models.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- – Banana 3 models.
- Dulce de leche filling:
- – Dulce de leche 400 g.
- – Milk cream 200 g.
- Chocolate Ganache:
- – Chocolate 200 g.
- – Dulce de leche 200 g.
- – Milk cream 200 g.
BANANA, DULCE DE LECHE AND CHOCOLATE CAKE To be happier, we go away you the recipe for this cake and its unimaginable mixture of flavors, with sponge cake, crammed with dulce de leche and chocolate ganache
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Maintain at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encompassing flour. Taste with vanilla and lemon zest.
3. Separate a small a part of the shake, add the milk, as soon as included add it to the remainder of the preparation.
4. Pour onto a plate with the bottom lined with silicone paper or place banana slices on 3 20 cm waists.
5. Prepare dinner in a preheated oven at 170° C, approx. 10 minutes.
6. Take away from the oven, let cool.
Dulce de leche filling:
Beat the cream with the dulce de leche till chantily, reserve within the fridge.
Chocolate Ganache:
1. Carry the cream with the dulce de leche to a boil and pour over the finely chopped chocolate. After a second, combine with a whisk till a steady combination is achieved.
2. Place within the fridge till it has a steady texture, place in a bag with a clean nozzle.
3. Reserve within the fridge till you assemble the cake.
For meeting:
1. Fill the primary disk with a spiral of the dulce de leche cream after which the following spiral of the ganache.
2. Repeat this successively till all the cake is roofed, sowing with mini truffles.
3. Repeat like this with the second flooring.
