INGREDIENTS
- For a 23 cm mould.
- Traditional sponge cake:
- – Eggs 7 models.
- – Sugar 210 g.
- – Flour 0000 210 g.
- – Salt 1 pinch.
- – Vanilla essence 1 cup.
- Meringue disc:
- – Whites 3 pcs.
- – Sugar 180 g.
- – Cocoa 3 tablespoons.
- – Peanuts to sprinkle.
- Milk chocolate ganache:
- – Crema 200 g.
- – Milk chocolate 400 g.
- – Peanut paste 150 g.
- – Crema 100 cc.
- For meeting:
- – Dulce de leche confectioner
- – Strawberries
- For the chantilly cream:
- – Crema 200 cc.
- – Impalpable sugar 20 g.
- – Powdered milk 1 tbsp.
- – Vanilla essence 1 cup.
- For the syrup:
- – Water 200 cc.
- – Sugar 200 g.
- – Peel of an orange.
I adopted the entire recipe for this spectacular milk chocolate and peanut cake! With a traditional sponge cake, meringue disc, chocolate ganache, syrup… and extra flavors!
PROCEDURE:
Traditional sponge cake:
1. Beat the eggs with the sugar till white. Taste with vanilla.
2. Add the flour with the beforehand sifted salt in 2 or 3 occasions with
actions.
3. Pour right into a beforehand buttered mould.
4. Cook dinner within the oven at 180 levels for 35 to 40 minutes.
5. Unmold and funky on a rack.
6. As soon as it has cooled, make two cuts with a serrated knife.
Meringue disc:
1. Make a Swiss meringue by inserting the egg whites and sugar in a double boiler.
2. Beat till you get a really agency meringue. Add the sifted cocoa and
combine with spatulas.
3. Make a disc of the identical diameter because the sponge cake. Dry within the oven at 100ºC for 60 minutes.
4. Let cool.
To brighten:
Milk chocolate ganache:
1. Place the cream in a saucepan and convey to a boil.
2. Pour over the finely chopped chocolate, ensure that the cream comes into contact with all of the chocolate, combine till you obtain a easy and glossy cream.
3. combine and end with the peanut paste.
4. Combine till it is extremely homogeneous.
5. Place within the fridge for an hour or a half, add the remaining 100 g of cream and beat with an electrical mixer till easy.
6. Use to assemble the cake.
For meeting:
1. Deliver all of the components to a boil and allow them to cool.
2. To assemble, place a cake disk, soak it with syrup, cowl with dulce de leche, place the meringue disk and place the sweet once more in order that the subsequent cake sticks.
3. Cowl with one other disc and soak, cowl with ganache.
4. Cowl with the final sponge cake, soak, masks with ganache and
Adorn with rosettes of chantilly cream and strawberries.
