Varied recipes

CHOCOLATE AND RED FRUITS CAKE

INGREDIENTS

  • Makes a 22 to 24 cm cake.
  • Chocolate and pink fruit biscuit:

    Makes 4 discs.

  • – Butter 225 g.
  • – Sugar 225 g.
  • – Eggs 5 items.
  • – Entire milk 300 cc.
  • – Vanilla essence c/n.
  • – Flour 0000 245 g.
  • – Corn starch 60 g.
  • – Baking Powder 5 g.
  • – Sodium bicarbonate 2 g.
  • – Bitter cacao 110 g.
  • – Salt 1 pinch.
  • – Frozen pink fruits 250 g.
  • Chocolate cream:

    do when assembling the cake.

  • Makes a 22 to 24 cm cake.
  • For the custard:
  • – Milk cream 200 g.
  • – Yolks 4 items (80 grams).
  • – Sugar 80 g.
  • To complete the cream:
  • – Semi-sweet chocolate 330 g.
  • – Milk cream 600 g.
  • To brighten:
  • – Contemporary raspberries 2 blister.
  • – Strawberries.
  • – Blueberries.
  • – Chocolate slabs and chocolate macarons.
  • Shiny glaze:
  • – Water 75 cc.
  • – Sugar 140 g.
  • – Glucose 140 g.
  • – Callebaut bitter cacao 50 g.
  • – Impartial glitter 55 g (non-compulsory).
  • – Unflavored gelatin 21 g.
  • – Water to hydrate the gelatin 100 cc.

CHOCOLATE AND RED FRUITS CAKE with chocolate cream and glossy frosting to be happier!

PROCEDURE:

  1. Cream the butter along with the sugar till the colour pales.
  2. Add the eggs one after the other.
  3. Intersperse the marginally heat milk with the flour, corn starch, baking powder.
  4. baking and sifted baking soda, in three strokes.
  5. Should you use the blending machine, change the balloon to the paddle.
  6. Pour the combination into 4 22cm cake plates or moulds. In diameter, sow with
  7. frozen berries and bake at 180°C for 8 to 10 minutes.

Chocolate cream:

  1. Make a custard and pour it scorching over the finely chopped chocolate. Anticipate it to soften and blend effectively with a wire whisk. Add the remaining cream (600 grams) and
  2. Reserve.

To assemble the cake: on the waist with acetate:

  1. Prepare in a mould (the place the muffins have been cooked) one of many
  2. biscuit discs. If the mould is a waist mould (with out a base), place a backside of aluminum foil.
  3. Make a spiral of dulce de leche. Cowl with 1 / 4 of the cream
  4. chocolate. Place one other disc and repeat the chocolate cream cowl. Repeat the sequence. End with very clean and even chocolate cream.
  5. Place within the freezer till frozen.
  6. Unmold and coat with freshly melted glaze (heat at 30 levels) in order to not soften the chocolate cream.
  7. Adorn with macaron caps and recent fruit. Shut the aspect with chocolate slabs.

Shiny glaze:

  1. Place the water and sugar in a saucepan. Dissolve, add glucose, and convey to 105°C.
  2. Add the sifted cocoa and blend. Soften the glitter gel and incorporate it.
  3. Hydrate the gelatin within the water and dissolve at 50°C. add the dissolved gelatin to the
  4. glaze and move by a blender.
  5. Reserve till prepared to make use of.

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