INGREDIENTS
- For a 20 cm diameter cake.
- Composition:
- 1. Viennese cocoa sponge cake.
- 2. Chocolate ganache.
- 3. Crema chantilly al chocolate.
- 4. French merengue document.
- 5. Chocolate fins.
- 6. Chocolate shavings.
- 7. Rum syrup.
- Viennese cocoa sponge cake:
- – Eggs 250 g.
- – Sugar 150 g.
- – Flour 140 g.
- – Bitter cacao 15 g.
- – Baking powder 5 g.
- – Butter 20 g.
- – Vanilla essence c/n.
- Chocolate cream:
- – Milk cream 450 g.
- – Chocolate 100 g.
- French meringue document:
- – Whites 30 g.
- – Sugar 60 g.
- Rum syrup:
- – Sugar 100 g.
- – Water 100 cc.
- – Ron 30 g.
Mill cake with Viennese cocoa sponge cake, chocolate cream, French meringue and rum syrup .. A spectacular temptation learn to put together it at residence following the step-by-step beneath.
PROCEDURE:
Viennese cocoa sponge cake:
1. Combine the eggs and sugar in a machine till reaching the letter level.
2. Take away 1 / 4 of the batter, add the nice and cozy melted butter and blend.
3. Mix the 2 mixtures and fold within the sifted dry components.
4. Pour right into a buttered and floured 20cm diameter ring.
5. Bake at 180oC for about 25 minutes.
6. Unmold on a rack and funky.
Chocolate cream:
1. Warmth the cream and pour over the chopped chocolate.
2. Let it relaxation chilly.
3. Beat till you obtain a agency and sustained cream.
4. Retailer within the fridge till used.
French meringue document:
1. Pour the egg whites with 50% of the sugar into the mixer bowl.
2. Whisk till reaching a meringue level.
3. Pour the meringue right into a bowl.
4. Add the remainder of the sugar within the type of a rain bathe.
5. Combine with round actions with the assistance of a rubber spatula.
6. Pour 18cm diameter discs with a clean spout on a plate lined with a silicone sheet.
7. Dry in a 100ºC oven for about two hours.
8. Let cool and retailer in a dry place lined with movie.
Rum syrup:
1. Make a syrup with the water and sugar till it boils.
2. Let it cool a bit of and add the rum.
Meeting and ornament:
1. Reduce the cake in half.
2. Place a cake disc on a cardboard base and soak with syrup.
3. Pour chocolate cream over the sponge cake.
4. Prepare the meringue disk on the chocolate cream and spoon the chocolate cream on prime.
5. Place the second cake disk and soak with syrup.
6. Coat the dessert with a skinny layer of chocolate cream with the assistance of a spatula and mark 8 parts.
7. Cowl the edges with chocolate shavings with the assistance of a cornet.
8. Pipe a rosette of chocolate cream and place a cherry painted with glitter gel on each.
9. Adorn with the fins forming a windmill.
