This is something really "delicious" ...
cake for 8-10 people
For the sponge cake
3 eggs 150 gr.
75gr caster sugar. 00
flour 75gr of potato starch
30g cocoa
Two teaspoons of baking powder for cakes
For the cream ganache
150 gr. white chocolate
500ml double cream cake
A packet of hazelnuts
A tube of liquid chocolate for decorations
procedure
Make the sponge by beating the eggs with sugar until the mixture is quite swollen and frothy. Mix the two flours and adds them slowly, slowly to the mixture stirring with a fork from the bottom up to prevent the dough apart. Also add the sifted cocoa and then the yeast. Pour into a buttered mold and dusted with flour and bake at 160 degrees for about 30 minutes.
the sponge out of the oven, remove it from the mold and let it cool (it is advisable to prepare the stuffing the day before). After having removed the crust and upper trim the edges, cut the bread in half dispagna obtaining two discs. Wetted by a liquid prepared by dissolving 2 tablespoons sugar with 150ml of water and adding a glass of rum.
Prepare the cream ganache: Boil 100ml of cream and add the chopped white chocolate and stir until it is melted and well blended. Cool completely the cream. Assemble the remaining cream and add some cream to try to mix it slowly with the turning fork from bottom to top. Pour half the cream on sponge cake base and cover with another disc that must also be held with the remaining cream.
With the aid of a pastry bag to decorate the cake using the remaining whipped cream, a bit of liquid chocolate to dessert that you will find ready to supermarket and hazelnut cake and put it on the edge of the previously coated with the cream (of course free rein to the imagination of all staff in order to get the decorations that you prefer).
Place the cake in the refrigerator for at least two hours before consumption.
GOOD DESSERT!
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