The mix of flavors on this cake may be very recent and authentic. The fruit mixture used right here was strawberry and mango, however it may be different with recent peaches, kiwi, pink fruits, or others.
8 servings
Components for the cake:
– Six eggs.
– Six tablespoons of 0000 flour (baking flour).
– Six tablespoons of sugar.
– Three tablespoons of butter.
– 150 gr. of fine high quality semisweet chocolate.
Components for the stuffing:
– 500 gr. of strawberries.
– 2 very ripe mangoes.
– 6 tablespoons of sugar.
– a 4 centimeter piece of recent ginger, peeled and chopped very effective.
– 500 gr. of milk cream.
– A cup of water
Cake preparation:
– Warmth the oven to low temperature. Butter and flour a medium spherical cake pan, ideally detachable.
– In a steel bowl, place the chopped chocolate with the butter. Soften in a really mild double boiler, or within the microwave, stirring till effectively dissolved.
– Separate the yolks from the whites. Put the yolks in a bowl with the sugar, beat with an electrical mixer till the preparation may be very white and foamy.
– Add the melted chocolate, beat effectively.
– Add the flour with a sieve, in 3 times. Beat effectively after every addition.
– In one other bowl, beat the egg whites till stiff. Add to the yolks and chocolate preparation and beat till mixed.
– Place the preparation within the mildew, prepare dinner in a moderate-soft oven till the cake is completed, roughly 40 minutes. When a toothpick caught in it comes out clear and dry, take away it from the oven and let it cool.
Preparation of the filling:
– Make a syrup with 4 tablespoons of sugar and water. Prepare dinner them in a small pot till the sugar dissolves. Add the ginger and let it boil for a minute. Flip off the hearth.
– Wash the strawberries, take away the stems and minimize them into slices. Place in a bowl with half of the ginger syrup, let marinate for 20 minutes.
– Peel the mangoes, minimize them into skinny slices, place in a bowl with the remainder of the syrup, let marinate for 20 minutes.
– Beat the heavy cream till whipped, sweeten with two tablespoons of sugar and put aside.
Cake meeting:
– Pressure the mango and strawberries, saving the syrup from the marinade.
– Lower the cake into three layers, rigorously (the layers might be very skinny).
– On the serving platter, place a layer of sponge cake and brush with the reserved ginger syrup. Unfold with a layer of chantilly cream, cowl with mango slices, and unfold with extra cream.
– Brush the second layer of sponge cake with the syrup and place it on the cream, with the moistened aspect down. Brush once more with syrup.
– Unfold with cream, cowl with strawberry slices, unfold with extra cream.
– Brush the final layer, cowl the strawberries and cream with it (with the moistened aspect down). Brush the surface of the cake.
– Unfold the cake with the leftover cream and place the remaining strawberries and a few mango slices on it, contrasting the colours.
– Brush with the remaining syrup.
– Go away the cake within the fridge for a minimum of 4 hours earlier than consuming.
