INGREDIENTS
- For a mega cake of 40×30 cm.
- Genois (makes 2 plates measuring 40×30 cm):
- – Egg Uni. 12 items.
- – Sugar 240 g.
- – Orange Zest Unit. 2 items.
- – Vanilla essence 1 cdita.
- – Flour 0000 240 grams.
- – Bitter cacao 50 g.
- – Butter 60 g.
- – 50 cc oil.
- Syrup:
- – Water 400 cc.
- – Sugar 200 g.
- – Orange liqueur 20 g.
- Chocolate Ganache:
- – Crema 150 g.
- – Ddl pastry chef 150 g.
- – Semi-sweet chocolate 150 g.
- Chocolate mousse with out gelatin:
- – Crema 200 g.
- – Sugar 80 g.
- – Yolk 50 g (roughly 2/3 unit, estimate that every yolk weighs roughly 20 grams).
- – Semi-bitter chocolate 300 g.
- – Crema 600 g.
- Crema Chantilly:
- – Crema 300 g.
- – Impalpable sugar 30 g.
- – Powdered milk 1 tablespoon.
- – Vanilla essence 1 cdita.
- Termination:
- – Dulce de leche confectioner.
- – Raspberry marmalade.
- – Pastry tub for Biscuit base.
- – Pink fruits (frozen or contemporary) 300 g.
That is how the birthday cake is ready for Xime! With ganache, cream, dulce de leche and crimson fruits.
PROCEDURE:
1. Make an English cake with the cream, sugar and yolks
2. Pour the preparation over the chopped chocolate, combine, if obligatory Combine.
3. Let it cool and add the cream midway by way of.
4.Cowl the bottom of the croustillante, place the raspberry cream within the middle, and end overlaying with mousse. Easy. Take to freeze.
Genoise:
1. Beat the eggs with the sugar in a bain-marie till they attain 45ºC, take away from the warmth and beat till stiff and at room temperature. Add the zest and vanilla essence.
2. Sift the flour and cocoa and add it to the batter in 2 batches and with enveloping actions.
3. Lastly, add the melted butter and oil, equating densities with a premix.
4. Distribute the batter on two 40×30 cm plates with silicone or buttered parchment paper.
5. Bake at 180°C for about 12 to fifteen minutes.
6. Unmold and let cool on a rack.
Syrup:
1. Place all of the components in a saucepan. Carry to a boil for two minutes and put aside. Add the cocoa off the warmth.
Chocolate Ganache:
1. Carry the cream with the ddl 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 takes on a sleeve texture. Place in a bag with a clean nozzle quantity 9. Reserve chilly till you assemble the cake.
Mousse:
1. Make an English cake with the cream, sugar and yolks
2. Pour the preparation over the chopped chocolate, combine, if obligatory Combine.
3. Let it cool and add the cream midway by way of.
4. Use instantly.
Crema chantilly:
1. Combine the cream with the sugar and the essence, beat till chantilly and reserve within the
fridge.
Armed:
2. Organize the genoise on a presentation tray. On the bottom, brush with tub and let it crystallize. Flip over and body.
3. Drizzle with syrup, cowl with a skinny layer of raspberry jam and canopy with mousse, prime with raspberries or crimson berries and shut with the opposite cake. Drizzle with syrup.
Cowl with a skinny layer of ganache or pastry dulce de leche and place within the freezer, keep away from freezing, we should cool it properly to attain neat cuts.
4. Cowl with the chantilly cream, making diagonal cylinders with the assistance of a clean nozzle N 10. Cool and reduce the perimeters with a knife moistened with water in every reduce.
5. Adorn with macarons and crimson berries
