INGREDIENTS
- For 1 20 cm pie.
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 items.
- – Salt 1 pinch.
- – Flour 0000 210 g.
- – Bitter cacao 40 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- – Frozen purple fruits (to plant).
- Crema:
- – Agency cream cheese 500 g.
- – Dulce de leche pastry chef 300 g.
- – Syrup.
- – Sugar 100 g.
- – Water 200 cc.
- -Zest of 1/2 orange.
- For meeting:
- – Dulce de leche confectioner in a sleeve.
- – Strawberries 500 g.
- – Blueberries 1 blister.
Have a look at this spectacular CHOCO CAKE, DULCE DE LECHE AND RED FRUITS To benefit from the candy because it deserves we depart you the step-by-step under..
PROCEDURE
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Preserve at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the flour with the encompassing cocoa . Taste with vanilla.
3. Separate a small a part of the shake, add the milk, as soon as integrated add it to the remainder of the preparation.
4. Pour onto a plate with the bottom lined with silicone paper or into 3 20 cm waists. Lined with aluminum foil brushed with melted butter. Plant with purple fruits (not many)
5. Cook dinner instantly in a preheated oven at 170° C, roughly 12 to fifteen minutes.
6. Take away from the oven, let cool.
7. For the syrup: Deliver the water, sugar and citrus peel to a boil for one minute.
8. For the cream: Combine the cream cheese with the dulce de leche, beat till built-in and put aside chilly.
9. To assemble: Intersperse sponge truffles soaked in syrup with cream. Within the middle of every ground make a small spiral of dulce de leche. Beautify with manga to style and end with purple fruits . Depart the cake semi bare. Take pleasure in it! .
