INGREDIENTS
- Makes a 22 to 24 cm cake.
- Chocolate and pink fruit biscuit:
Makes 4 discs.
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 models.
- – 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.
- – Frozen pink fruits 250 g.
- For the chocolate ganache:
- – Semi-sweet chocolate 500 g.
- – Milk cream 500 g.
- – Dulce de leche 500 g.
- For meeting:
- – Raspberry marmalade.
- – Contemporary raspberries 2 blister.
- – Strawberries.
- – Blueberries.
GOURMET CHOCOLATE AND RED FRUITS CAKE
PROCEDURE:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs separately.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. In case you use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 22 cm molds. in diameter, sow with frozen berries and bake at 180°C for 8 to 10 minutes.
Chocolate Ganache:
1. Deliver the cream with the dulce de leche to a boil and pour over the chocolate and let it relaxation for just a few seconds.
2. Combine and blend, avoiding incorporating air to attain an ideal emulsion.
3. Reserve at room temperature or fridge till it takes form.
For meeting:
1. Fill the sponge desserts, alternating with a spiral of the chocolate cream and a spiral of the raspberry sweet.
2. Superimpose the second cake and repeat the sequence till completed.
3. Masks the cake and canopy the highest with pink berries.
