INGREDIENTS
- Coloured sponge cake:
- – Butter 120 g.
- – Sugar 225 g.
- – 40 cc oil.
- – Mild blue dye c/n.
- – Vanilla essence.
- – Eggs 2 models (120 g).
- – Flour 0000 250 g.
- – Entire milk 250 cc.
- – Vinagre 20 g.
- – Bicarbonate of sodium 1 tbsp.
- Relleno creamcheese:
- – Cream cheese 30% fats content material 200 g.
- – Chocolate blanco 500 g.
- – Glucose 20 g.
- – Butter 20 g.
- – Cream cheese emulsion 1 tbsp.
WORLD CAKE FOR THE CHAMPIONS We already received the third… Comply with the recipe beneath and luxuriate in it at house
PROCEDURE:
Coloured sponge cake:
1. Beat the butter with the sugar, add the oil, the coloring and the vanilla emulsion.
2. Proceed beating at low velocity till homogenized.
3. Combine the milk with the vinegar and baking soda. Add these substances to the coloured combination together with the sifted flour at low velocity.
4. Bake for 18/20 minutes at 170°C in a 20×30 plate beforehand oiled and lined with parchment paper.
Relleno creamcheese:
1. Soften the chocolate in a bain-marie with the glucose and butter.
2. When it’s prepared, let it cool, add the emulsion and cream cheese, combine and put aside.
