INGREDIENTS
- For a 20 cm mildew.
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 items.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 60 cc.
- – Ardour fruit pulp 60 g.
- – Butter 80 g.
- – Vanilla essence to style.
- -Zest of 1 lemon.
- Syrup:
- – Sugar 100 g.
- – Water 200 cc.
- – Lime peel.
- For meeting:
- – Peaches in syrup or contemporary.
- – Ardour fruit jam 200 g.
- – Strawberries, blueberries, blackberries, raspberries (no matter fruit you get).
- – White choco slabs with coconut (rectangular as excessive because the cake).
- – Coconut flakes.
- For the syrup:
- – Water 200 cc.
- – Sugar 200 g.
- – Pores and skin of a lemon.
- For the white chocolate ganache:
- – Crema 200 cc.
- – Chocolate blanco 300 g.
- – Crema 400 g.
January 12 is the day of the pastry chef, and we have a good time it by making ready this WHITE CHOCOLATE AND PASSION FRUIT CAKE with syrup, white chocolate ganache and fruits. Comply with the step-by-step under and revel in it at residence
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk and pulp. Hold at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encompassing flour. Taste with lemon 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 onto a plate with the bottom coated with silicone paper or sprinkle with grated coconut on 3 20 cm waists.
5. Prepare dinner in a preheated oven at 170° C, roughly 10 minutes.
6. Take away from the oven, let cool.
For the syrup:
1. Convey all of the elements to a boil and allow them to cool.
2. To assemble, place a cake disc, soak it with syrup, cowl with jam with out reaching the sting, sow with peach, make a twine with the whipped ganache.
3. Cowl with one other disc and soak, and repeat the method.
4. Cowl with the final sponge cake, soak, cowl with cream and embellish with loads of fruit.
5. The meeting have to be neat. Cowl all the facet with chocolate slabs.
For the white chocolate ganache:
1. Make a ganache with the cream and chocolate.
2. Refrigerate till it crystallizes. Add the remaining 400 grams of cream and beat till stiff.
3. Reserve chilly till used.
