A birthday cake for Nicole's daughter.
Chocolate cakes with two kinds of cream Dulce de leche and meringue and mousse with white chocolate.
shape with a diameter of 20 cm
85 g of bitter chocolate (I took 56%)
85 g of butter
2 tbsp milk
1 cup of flour (142 g)
3 \ 4 cups of sugar (150 g)
30 g of cocoa
1/2 tsp. salt
1 tsp baking powder
pinch of soda
2 large eggs
3/4 cup (150 ml) of yogurt
1 tsp vanilla extract
For meringues:
2 protein
0.5 cups of sugar
lemon juice
For mousse with white chocolate:
2 boxes (500 ml) of cream
400 g of chopped white chocolate
10 g of gelatin
For cream with Dulce de leche and meringue:
300 g of soft butter
400 g Dulce de leche (you can take boiled condensed milk)
150-200 g of ready meringues
Preparation of mousse with white chocolate:
Preparation of mousse:
Heat the cream almost until boiling, pour in the white chocolate and mix well until smooth.
Cool in the refrigerator for at least 4 hours (preferably left overnight)
Preparation of chocolate cake:
Heat in an oven to 165 degrees.
Melt the butter and chocolate in a stew-pan in a water bath, cool it.
In a bowl, sift flour, a pinch of soda, salt, sugar, cocoa mixed together.
In another bowl, mix the whisk of eggs, milk, yogurt and vanilla extract, add chocolate
oil mixture and connect together.
Add the dry ingredients, mix until a smooth thick dough.
Put the dough into a mold, smooth it and put it in the oven.
Bake for 30-35 minutes, the cake is ready to check with a stick, it should be dry.
Cool for 15 minutes in the form, and then turn top down and cool completely.
grating.
Preparation of meringues:
Beat the mixer with whites until soft foam with a few drops of lemon juice, add the sugar gradually, continue to whisk until a firm, smooth mass.
Spread the mass with a spoon on a baking tray covered with paper.
Bake at 110C (turbo) until hardening, about 2 hours.
Cool off
Preparation of cream with Dulce de leche and meringue:
We beat the butter with Dulce de leche until lush.
We break the Beeze not very finely and add it to the cream, mix it.
Cake assembly:
Cut the chocolate cake in half.
If you like strongly moist cakes you can soak up syrup.
We put the cake on the dish.
We put the removable sides, we lay with acetate film.
Spread the cream with Dulce de leche and meringue, level.
We put in the refrigerator for 1 hour.
We get mousse with white chocolate from the refrigerator.
Gelatin pour water (30 ml) stir and let it swell.
We beat the white chocolate mousse with a mixer, heat the gelatin and add it gently to the mass whilst continuing.
Spread on the cream with Dulce de leche and meringue.
Cover with chocolate cake, a little pressing it into the mass.
We put it in the refrigerator for the night.
Make the glaze chocolate poured on top.
We decorate at will.
The article is based on materials .
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