INGREDIENTS
- For a mildew of twenty-two cm in diameter.
- Damaged mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 items (100 g).
- – Vanilla extract 1 cap.
- – Flour 0000 200 g.
- – Almond flour 50 g.
- – Bitter cacao 50 g.
- Creamy black and white choco:
- – Milk 250 cc.
- – Yolks 4 items.
- – Sugar 70 g.
- – Gelatin 14 g (7 g for each).
- – Whipped cream 250 g (125 g for each).
- – Chocolate blanco 100 g.
- – Chocolate negro 100 g.
- Deck:
- – Strawberries 500 g.
- – Blueberries 1 blister.
- – Mango 1 computer.
- – Glitter gel c/n.
Double chocolate and contemporary fruit cake with shortcrust pastry, with creamy white and darkish chocolate with strawberries and blueberries
PROCEDURE:
1. Sandblast the butter, sugar, flour, almond flour and bitter cocoa, all beforehand sifted.
2. Add the yolks and vanilla, combine and pulse till all of the substances are homogenized.
3. Stretch to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and kind cake waists by reducing a ribbon the peak of the facet and producing the bottom of the identical mildew design. Freeze. Cowl with aluminum foil, making a fold on the high to carry the dough so it would not fall.
5. Cook dinner at 160° C for 8 to 10 minutes, rigorously take away the paper and proceed cooking till its floor turns into opaque. Let cool.
Creamy black and white choco:
1. Carry the milk to a boil with half the sugar.
2. Combine the yolks with the remainder of the sugar. Progressively add the recent milk, stirring consistently.
3. Cook dinner till reaching 83°C. (Till it thickens with out boiling). Pour half of the preparation over the finely chopped white chocolate, and the opposite half over the darkish chocolate. Let each soften and blend properly individually.
4. Incorporate half of the beforehand hydrated gelatin into every of the preparations.
5. Mix half of the half-whipped heavy cream with the white chocolate combination and mildew it into the cake. Place within the freezer till the gelatin coagulates.
6.When the earlier preparation has taken form, add the opposite half of the cream to the darkish chocolate cream and canopy the cake rigorously. It is best to attain nearly to the sting of the dough.
7.Reserve within the fridge till able to serve.
8.Adorn with loads of fruit overlaying the complete floor.
