Ingredients.
* For chocolate — oil sponge cake (form 22 cm in diameter)
6 large eggs room t (my weight — 343 g)
130 g of sugar (160 g for a sweet tooth)
a pinch of salt
100 g flour
30 g of potato starch
1 teaspoon baking powder
1 tablespoon cocoa (25 g)
50 g butter
6 large eggs room t (my weight — 343 g)
130 g of sugar (160 g for a sweet tooth)
a pinch of salt
100 g flour
30 g of potato starch
1 teaspoon baking powder
1 tablespoon cocoa (25 g)
50 g butter
CHOCOLATE — CREAM CAKE
* For the impregnation of cakes:
150 ml cream (I — 10%)
50 g of chocolate (I — Nutella)
150 ml cream (I — 10%)
50 g of chocolate (I — Nutella)
* For the cream.
chilled cream (33-35%) — 500 ml
powdered sugar — 3 to 4 tablespoons
vanillin
chilled cream (33-35%) — 500 ml
powdered sugar — 3 to 4 tablespoons
vanillin
* Prepare cake
* Preparation of impregnation.
Cream to warm to hot, add the chocolate chips and stir until smooth. Cool.
* Preparation of impregnation.
Cream to warm to hot, add the chocolate chips and stir until smooth. Cool.
* Preparation of butter cream.
*** Whipped cream is different splendor, tenderness and lightness. It is very tasty and has a delicate, creamy taste.
Pour cream into a bowl.
Beat on low speed of mixer until they begin to thicken.
When (not keep their shape, and traces swim cream immediately at this point) on the surface of the cream will be traces of the mixer blades, increase mixer speed to moderate and add sifted confectioners’ sugar, vanillin.
Continue to whip until the starts of the blades stay sharp relief, after whipping mixer speed increased to the maximum.
As soon as there was a distinct relief — immediately stop beating. Further whipping cream will become liquid, exfoliate and eventually vzobyutsya in oil!
*** Be whipped only very cold (I keep the cream in the zero zone), heavy cream, not less than 32% fat.
Before whipping bowl for whipping (preferably stainless steel) and a blade mixer is also desirable to hold in the refrigerator.
If the cream is well chilled (but not podmorozheny), they begin to thicken after only 2-3 minutes. Total time whipping — about 5 minutes.
*** Whipped cream is different splendor, tenderness and lightness. It is very tasty and has a delicate, creamy taste.
Pour cream into a bowl.
Beat on low speed of mixer until they begin to thicken.
When (not keep their shape, and traces swim cream immediately at this point) on the surface of the cream will be traces of the mixer blades, increase mixer speed to moderate and add sifted confectioners’ sugar, vanillin.
Continue to whip until the starts of the blades stay sharp relief, after whipping mixer speed increased to the maximum.
As soon as there was a distinct relief — immediately stop beating. Further whipping cream will become liquid, exfoliate and eventually vzobyutsya in oil!
*** Be whipped only very cold (I keep the cream in the zero zone), heavy cream, not less than 32% fat.
Before whipping bowl for whipping (preferably stainless steel) and a blade mixer is also desirable to hold in the refrigerator.
If the cream is well chilled (but not podmorozheny), they begin to thicken after only 2-3 minutes. Total time whipping — about 5 minutes.
* Assembling the cake.
Sponge cake cut into 3 cakes, impregnate each cake and smear with cream.
The remaining cream on top and sides of cake.
Decorate the cake to your liking (I sprinkle the cake in an oven-dried and chopped pecans).
After assembly, the cake you need to put in the fridge for a few hours.
Sponge cake cut into 3 cakes, impregnate each cake and smear with cream.
The remaining cream on top and sides of cake.
Decorate the cake to your liking (I sprinkle the cake in an oven-dried and chopped pecans).
After assembly, the cake you need to put in the fridge for a few hours.
The cake is ready, enjoy your tea!
Author: Angela’s Dream
CHOCOLATE — CREAM CAKE