very tender cakes in combination with whipped cream and chocolate.
Very tasty and easy to prepare.
for the cake:
6 eggs of room temperature (divided into proteins and yolks)
120 g black chocolate 56%
1/4 cup (50 g) + 2 tbsp (25 g) of sugar
for cream:
375 ml of cream 38%
3 tbsp icing sugar
for decoration:
grated chocolate
Cooking cakes:
heat the oven to 175 degrees.
Melt chocolate in a microwave or in a water bath.
Split eggs into whites and yolks.
Beat yolks from 1/4 cup of sugar for 5 minutes to a light, fluffy mass.
Mix with cool chocolate with a mixer at medium speed.
Squirrels beat until frothy and gradually add 2 tablespoons of sugar, beat until shiny, smooth mass
Add to the yolk mass 1/4 of the protein mass and gently connect with a spatula
Add the remaining protein mass and combine
Sprinkle baking sheet with vegetable oil and cover with baking paper.
Remove mass and smooth out
Bake for 15-18 minutes.
We take out from the oven we turn over on baking paper, carefully remove the paper on which the cake was baked
and let cool completely and put in the fridge for half an hour
Preparation of cream:
whip cream with powdered sugar until resistant peaks
Assembly and decoration:
We take the cake from the refrigerator, cut into equal strips (it turned out 3)
Whipped cream is placed in a pastry bag with a star nozzle.
Put the cake on a plate from the top we set off the strips of cream, cake, cream, cake, cream and sprinkle with grated chocolate on top
Have a nice tea party!
source www.shirley-nemesh
The article is based on materials .
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