INGREDIENTS
- Grate 1 22 cm cake.
- Sponge cake:
- – Sugar 375 g.
- – Egg 7 items.
- – Salt 1 pinch.
- – Flour 0000 375 g.
- – Milk 190 cc.
- – Butter 120 g.
- – Vanilla essence to style.
- -Zest of 1 orange.
- – Frozen purple fruits or raspberries 300 g.
- Chantilly cream:
- – Crema 500 cc.
- – Impalpable sugar 100 g.
- – Milk powder 50 g.
- – Orange zest 1 unit.
- For meeting:
- – Chocolate ice cream c/n.
- – Almond toast c/n.
- – Crimson fruits.
CHOCOLATE ICE CAKE with chantilly cream, almonds and purple berries
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Maintain at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encircling flour.
Taste with vanilla and orange zest
3. Separate a small a part of the shake, add the milk, as soon as included add it to the remainder of the preparation.
4. Pour into 3 22 cm waists and sow the purple fruits
5. Prepare dinner in a preheated oven at 170° C, approx. 10 minutes.
6. Take away from the oven, let cool.
Chantilly cream:
1. Beat the cream with the sugar, milk and orange zest, add chantilly.
2. Place in a sleeve and reserve.
For meeting:
1. To assemble, make a ribbon of cream and fill with ice cream, sprinkle with almonds and repeat this successively with the remainder of the sponge muffins.
2. Adorn the highest with the cream and end with the chosen fruits.
