INGREDIENTS
- Sponge cake:
- Claras 8
- Sugar 350
- Flour 200 g
- Butter 200g
- Vanilla
- Chocolate cream
- Mascabo sugar 100 gr
- Milk 500 cc.
- Buds 8
- 300 g semi-sweet chocolate
- Crema
- Orange zest
- Crema chantilly 500gr
- Powdered sugar 2 tbsp
- Contemporary strawberries (blueberries/strawberries/cherries)
Irresistible chocolate and contemporary fruit cake:
1-Preheat the oven to 175 levels, soften the butter and let it cool with out solidifying. Beat the egg whites till foamy and add the sugar little by little till you’ve a agency meringue.
2-Combine the sifted flour, then the melted butter and pour into three equal rings.
3-For the chocolate cream, make a Worcestershire sauce and pour over the chocolate. Let it sit for a couple of minutes in order that the chocolate melts.
4-Combine and place within the fridge.
5-Beat the cream with the powdered sugar and the orange zest.
6-To assemble, fill the primary cake with the chocolate cream. Fill the second layer with the cream and place the chosen fruit combine, place the final layer and canopy the complete cake with the cream. Enhance nevertheless you want!
