INGREDIENTS
- Chocolate and purple fruit biscuit:
- Makes 4 discs.
- Butter 225 gr.
- Sugar 225 gr.
- Eggs 5 un.
- Entire milk 300 cc.
- Vanilla essence c/n
- Meals 0000 245 gr.
- Corn starch 60 gr
- Baking Powder 5 gr.
- Sodium bicarbonate 2 gr.
- Bitter cacao 110 gr.
- Salt 1 pinch
- Frozen raspberries and blueberries 250 grams
- For the custard:
- Milk cream 200 gr
- Yolks 4 un. (80 grams)
- Sugar 80 gr
- To complete the cream:
- Semi bitter chocolate 330 gr
- Milk cream 600 gr
- TO DECORATE:
- recent raspberries
- Strawberries
- Blueberries
- Chocolate slabs and chocolate macarons
- Shiny glaze:
- Water 75 cc
- Sugar 140 gr
- Glucose 140 gr
- Bitter Cacao 50 gr
- Impartial gloss 55 gr (non-obligatory)
- Unflavored gelatin 21 gr
- Water to hydrate the gelatin 100 cc
Spectacular CHOCOLATE AND RED FRUITS CAKE. Meals of the gods. Right here the recipe
Chocolate and purple fruit biscuit:
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 flour, corn starch, baking powder and
sifted baking soda, in three strokes.
4. For those who use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 22cm cake plates or moulds. In diameter, sow with purple fruits
frozen and Bake at 180°C for 8 to 10 minutes.
Chocolate cream:
1. Make a custard and pour it scorching over the finely chopped chocolate. Watch for it to settle and
combine properly with a wire whisk. Add the remaining cream (600 grams) and put aside.
To assemble the cake: on the waist with acetate
1. Prepare one of many biscuit discs in a mildew (the place the biscuits had been cooked). Yeah
The mildew is waist (with out base) place a backside of aluminum foil.
2. Make a spiral of dulce de leche. Cowl with 1 / 4 of the chocolate cream. Place
one other disc and repeat the chocolate cream cowl. Repeat the sequence. End with cream
very clean and even chocolate
3. Place in freezer till frozen.
4. Unmold and coat with freshly melted icing (heat at 30 levels) in order to not soften the cream.
chocolate.
5. Embellish with macaron caps and recent fruit. Shut the aspect with chocolate slabs.
Shiny glaze:
1. Place the water and sugar in a saucepan. Dissolve, add the glucose, and convey to
105°C.
2. Add the sifted cocoa and blend. Soften the glitter gel and incorporate it.
3. Hydrate the gelatin in water and dissolve at 50°C. Add the dissolved gelatin to the glaze and go
for smoothie
4. Reserve till prepared to make use of.
