INGREDIENTS
- Grate 1 22 cm cake.
- Sponge cake:
- – Sugar 375 g.
- – Egg 7 models.
- – Salt 1 pinch.
- – Flour 0000 375 g.
- – Milk 190 cc.
- – Butter 120 g.
- – Vanilla essence to style.
- -Zest of two tangerines.
- Coconut and chocolate cream:
- – Whites 100 g.
- – Sugar 175 g.
- – Butter 260 g.
- – Chocolate blanco 120 g.
- – Grated coconut 1 cup.
- Chocolate glaze:
- – Milk cream 160 g.
- – Water 300 cc.
- – Sugar 130 g.
- – Glucose syrup 110 g.
- – Bitter cocoa powder 80 g.
- – Unflavored gelatin 20 g.
- For meeting:
- – Dulce de leche confectioner.
- – Chocolate and coconut cream.
- – Chocolate glaze.
- – Chocolate macaron.
- – Raspberry.
- – Gold mud.
MANDARIN, COCONUT AND DULCE DE LECHE CAKE exploded with taste! Sponge cake, chocolate, frosting, tangerines! Discover all these flavors and extra on this candy recipe that awaits you
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Hold at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encompassing flour. Taste with vanilla and tangerine 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 4 22 cm waists.
5. Prepare dinner in a preheated oven at 170° C, approx. 10 minutes.
6. Take away from the oven, let cool.
Coconut and chocolate cream:
1. Make a Swiss meringue with the egg whites and sugar at 55 levels.
2. Beat the butter till white.
3. Soften the white chocolate and let it cool. Mix the three elements and beat till you obtain a easy and glossy cream. Add grated coconut.
4. To assemble, intersperse sponge muffins with cream, and make a spiral of jam. Adorn with piping with chantilly cream and end with grated coconut.
Chocolate glaze:
1. Place the water, cream, and sugar in a saucepan. Dissolve, add glucose, and convey to 105°C.
2. Add the sifted cocoa and blend.
3. Hydrate the gelatin in water and dissolve at 50°C. Add the dissolved gelatin to the glaze and cross by a mixer.
4. Reserve till prepared to make use of.
5. It is necessary that the cake is chilly till it’s time to frost. Ideally, use it at 30ºC.
For meeting:
1. Fill the sponge muffins with the chocolate cream and dulce de leche, interspersing a spiral of every one, repeat this manner with all of the sponge muffins.
2. Cowl your entire cake with the chocolate cream and place within the freezer for about half-hour.
3. Bathe with the glaze till your entire cake is roofed.
4. Adorn with some chocolate and raspberry macarons.
