INGREDIENTS
- For a 24 cm mildew.
- Traditional sponge cake:
- – Eggs 7 models.
- – Sugar 210 g.
- – Flour 0000 210 g.
- – Salt 1 pinch.
- – Lemon essence 1 cup.
- Swiss white choco cream:
- – Butter 400 g.
- – Whites 160 g.
- – Sugar 265 g.
- – Chocolate 180 g.
- – Grated coconut to style.
- For the syrup:
- – Water 200 cc.
- – Sugar 200 g.
- – Pores and skin of a lemon.
- For meeting:
- – Raspberry marmalade
- – Strawberries, blueberries, figs, raspberries (no matter fruit you get).
WHITE CHOCOLATE, COCONUT AND RASPBERRY CAKE with syrup, Swiss white choco cream and the recipe for the traditional sponge cake in order that it seems very fluffy and scrumptious I adopted the entire recipe under
take pleasure in it!
PROCEDURE:
Traditional sponge cake:
1. Beat the eggs with the sugar till white. Taste with essence or zest.
2. Incorporate the flour with the beforehand sifted salt in 2 or 3 instances with actions.
3. Pour right into a beforehand buttered mildew.
4. Prepare dinner within the oven at 180 levels for 35 to 40 minutes.
5. Unmold and funky on a rack.
6. As soon as very chilly, make two cuts with a serrated knife.
Swiss white choco cream:
1. Soften the chocolate and let it cool (it ought to lose temperature)
2. Make a Swiss meringue with the egg whites and sugar. Add little by little to the comfortable butter and proceed mixing.
3. End with the choco (with out temperature) and taste with coconut.
4. Combine till homogenized.
For the syrup:
1. Carry all of the substances to a boil and allow them to cool.
For meeting:
1. To assemble, place a sponge cake disc, soak it with syrup, cowl with jam with out reaching the sting, make a ribbon with the Swiss cream.
2. Cowl with one other disc and soak, and repeat the method.
3. Cowl with the final sponge cake, soak, cowl with cream and adorn with loads of fruit.
4. The meeting have to be neat. Cowl your entire facet with grated coconut.
