INGREDIENTS
- Sponge cake:
- – Egg 3 items.
- – Corn starch 125 g.
- – Sugar 125 g.
- – Vanilla essence 1 tsp.
- Stuffed:
- – Crema 160 cc.
- – Dulce de leche 140 g.
- – Butter 80 g.
- To brighten the skin:
- – Chocolate Ganache.
- – Crema chantilly c/n.
BLACK AND WHITE CAKE WITHOUT TACC stuffed with dulce de leche with cream and on the skin ganache and chantilly cream, a bomb
PROCEDURE:
1. Froth the eggs and incorporate the cornstarch, sugar and vanilla essence with enveloping actions.
2. Bake in a tall pan, buttered and with cornstarch, for about 20 minutes.
3. Minimize into 3 circles. Reserve.
4. For the filling: Combine the cream with the dulce de leche. Then add the pomade butter.
5. Make a ganache by melting the chocolate.
6. Between disc and disc, enhance with the dulce de leche, butter and cream combination. On the skin, enhance with the ganache and marble with chantilly cream to present it a black and white impact. End with peaks of the candy cream and chantilly cream.
