INGREDIENTS
- CHOCOLATE AND RED FRUITS BISCUIT :
- Makes 4 discs.
- Substances:
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 items.
- – Complete milk 300 cc.
- – Vanilla essence c/n.
- – Flour 0000 245 g.
- – Corn starch 60 g.
- – Baking Powder 5 g.
- – Sodium bicarbonate 2 g.
- – Bitter cacao 110 g.
- – Salt 1 pinch
- – Frozen raspberries and blueberries 250 g.
- CHOCOLATE CREAM :
- Makes a 22 to 24 cm cake.
- For the custard:
- – Milk cream 200 g.
- – Yolks 4 items. (80g).
- – Sugar 80 g.
- .
- To complete the cream:
- – Semi-sweet chocolate 330 g.
- – Milk cream 600 g.
- GLOSSY GLAZE :
- – Water 75 cc.
- – Sugar 140 g.
- – Glucose 140 g.
- – Callebaut bitter cacao 50 g.
- – Impartial gloss 55 gr (elective).
- – Unflavored gelatin 21 g.
- – Water to hydrate the gelatin 100 cc.
Right here is the entire recipe for XIME’S BIRTHDAY CAKE , to have fun stuffed with sweetness!
Strive it at house to accompany your family members’ birthday, could they get pleasure from it! .
Makes a 22 to 24 cm cake.
Process:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs one after the other.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. Should you use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 22cm cake plates or moulds. in diameter, sow with frozen berries and bake at 180°C for 8 to 10 minutes.
Chocolate cream:
1. Make a custard and pour it scorching over the finely chopped chocolate. Anticipate it to soften and blend properly with a wire whisk. Add the remaining cream (600 grams) and put aside.
TO ASSEMBLE THE CAKE:
1. Prepare one of many biscuit discs in a mould (the place the biscuits had been cooked). If the mould is a waist mould (and not using a base), place a backside of aluminum foil.
2. Make a spiral of dulce de leche. Cowl with 1 / 4 of the chocolate cream. Place one other disc and repeat the chocolate cream cowl. Repeat the sequence. End with chocolate cream.
3. Place in freezer till frozen.
4. Unmold and coat with freshly melted glaze (heat at 30 levels) in order to not soften the chocolate cream.
5. Embellish with macaron caps or contemporary fruit.
Process:
1. Place the water and sugar in a saucepan. Dissolve, add glucose, and convey to 105°C.
2. Add the sifted cocoa and blend. Soften the glitter gel and incorporate it.
3. Hydrate the gelatin in water and dissolve within the microwave. Add the dissolved gelatin to the glaze and move by means of a mixer.
4. Reserve till prepared to make use of.
