INGREDIENTS
- Sponge cake:
- – Eggs 3.
- – Vanilla essence 1/2 tsp.
- – Orange zest 1/2 tsp.
- – Impartial settle for 170 g.
- – Milk 330 g.
- – Sugar 430 g.
- – Flour 0000 300 g.
- – Margo cocoa 70 g.
- – Baking powder 1 tsp.
- – Sodium bicarbonate 1 tsp.
- – Salt 1/2 tsp.
- Stuffed:
- – Dulce de leche pastry chef 1 kg.
- Ganache:
- – Milk cream 200 cc.
- – Semi-sweet chocolate 150 g.
- – Butter 50 g.
CHOCOLATE CAKE stuffed with dulce de leche
PROCEDURE:
1. Butter 3 22 cm molds and place a disk of butter paper within the
base of every one in order that the cake takes off properly.
2. For the sponge cake: in a bowl, beat the eggs with the vanilla essence, orange zest, oil and milk.
3. In a separate bowl, combine the dry elements (flour, cocoa, baking powder,
baking soda and salt) and sift.
4. Pour the dry elements into the liquid bowl and blend with a wire whisk.
till there aren’t any lumps left.
5. Divide the combination into three components and put one in every 22-size mildew.
6. Prepare dinner in a preheated oven at medium temperature for twenty minutes
approx.
7. Place a layer of sponge cake on the cake plate and canopy with caramel.
pastry milk Place the second layer of sponge cake, dulce de leche
pastry chef and canopy with the remaining sponge cake.
8. Let the assembled cake relaxation within the fridge in order that it units properly for 2 hours.
9. Ganache: Put the cream in a small pot and warmth it. As soon as scorching, pour it over the chocolate, let the temperature drop for about 10 minutes and add the butter; Combine by homogenizing the preparation and funky.
