Chocolate cream cake
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For the countertop: I separated the egg white from the yolk. The yolks are mixed with 10 tablespoons of hot water and a pinch of salt. Whisk the egg whites with the sugar, vanilla sugar and then incorporate the yolks into them. After this operation, add the walnuts and flour (mixed with baking powder) gradually, mixing with a wooden spatula (not with the mixer). When the dough is thick (not to run, but not too hard) put it in a tray lined with baking paper. I used a rectangular tray of about 35x26 cm. Bake for 20-30 minutes on medium heat (check with a toothpick).
The top is syruped (after it has cooled) with syrup made of water + sugar + rum essence and orange peel.
For the cream between the countertops I prepared cream with the taste of truffles and rum according to the instructions + 200g nuts given by machine
I decorated the cake with simple chocolate cream, prepared according to the instructions.
With whipped cream and chocolate decorations I decorated the outside of the countertop. (Decorate according to everyone's imagination)
The (edible) flowers I used were from a professional confectioner.