INGREDIENTS
- Sponge cake:
- – Butter 250 g.
- – Eggs 4 models.
- – Sugar 440 g.
- – Flour 250 g.
- – Baking powder 1 tbsp.
- – Milk 200 cc.
- Buttercream:
- – Whites 200 g.
- – Sugar 400 g.
- – Butter 450 g.
- Fillings:
- White chocolate ganache and cookies:
- – Crema 100 g.
- – White chocolate protection 200 g.
- – Oreos cookies.
- Black ganache:
- – Crema 200 g.
- – Chocolate topping 100 g.
- – Butter 50 g.
- – Dulce de leche confectioner.
- Drip:
- – Crema 200 cc.
- – Chocolate topping 100 g.
- – Colorant.
- – Sprinkles/sprinkles to brighten.
Drip cake! Drizzle cake with sponge cake, buttercream and spectacular fillings Have you ever ever made it?
PROCEDURE:
1. For the cake, beat the butter with the sugar till creamy and white. Add the eggs one after the other and fragrance with the essence.
2. Lastly, the flour with the baking powder and the milk alternating with the flour. Combine nicely till every little thing is mixed.
3. Divide the combination into 4 greased 16 cm molds.
4. Prepare dinner in a reasonable oven for about 15-20 minutes.
5. For the ganache, warmth the cream and pour over the chopped chocolate, let it sit for a couple of minutes and blend till every little thing comes collectively.
6. As soon as prepared, pour the chopped cookies into the white chocolate ganache. Let cool.
7. For the butter, make a syrup at 118ºC and pour over the egg whites, beat till cool. Add the butter little by little and beat
8. For the drips, warmth the cream and pour over the chocolate. Combine and colour.
