INGREDIENTS
- Sponge cake:
- – Whites 8 items
- – Sugar 350 g
- – Flour 200 g
- – Butter 200 g
- – Vanilla
- Chocolate cream:
- – Mascabo sugar 100 g
- – Milk 500 cc.
- – Yolks 8 items
- – Semi-sweet chocolate 300 g
- Crema:
- – Orange zest
- – Crema chantilly 500 g
- – Impalpable sugar 2 tbsp
- – Contemporary strawberries (blueberries/strawberries/cherries)
Put together this tremendous contemporary cake for warm days! Superb for candy lovers, with chocolate, cream and the fruits that you simply like probably the most.
PROCEDURE:
1. Preheat the oven to 175 levels, soften the butter and let it cool with out solidifying. Beat the egg whites till foamy. Add the sugar little by little till you will have a agency meringue. Combine the sifted flour after which the melted butter.
2. Pour into three equal rings.
3. For the chocolate cream, make a Worcestershire sauce and pour over the chocolate. Let it sit for a couple of minutes in order that the chocolate melts. Combine and put within the fridge.
4. Beat the cream with the powdered sugar and orange zest.
5. To assemble, fill the primary cake with the chocolate cream.
6. Fill the second layer with the cream and place the chosen fruit combine, place the final layer and canopy the complete cake with the cream. Enhance as you want.
