Truffle Cake

Truffle Cake

Truffle Cake

Truffle Cake

 

Chocolate Truffle Cake — delicious, moderately sweet, not fat, just perfect! Prepare cake easy — biscuit, cream Charlotte and original powder.

 

Composition (form d 18 cm):

Sponge cake:

  • 4 eggs
  • 120 g flour
  • 120 g sugar

 

Soaking syrup:

  • 100 g water
  • 100 g sugar

 

Cream Charlotte:

  • 180 g butter
  • 30 g eggs
  • 160 g sugar
  • 100 ml milk
  • 1 sachet of vanilla sugar
  • 1 tablespoon cognac
  • 25 g cocoa powder

 

Truffle Crumb:

  • 80 g lipstick
  • 20 g cocoa powder
  • 5 g butter

 

Cooking:

Sponge cake: Preheat the oven to 340 f. Shape the mould with the oiled bakingpaper. Beat the eggs with sugar in lush bright mass. Sift flour and add eggs, mix gently. Put the dough into the mold and spread evenly. Bake 3035 minutes. When checking the wooden stick should be dry. Give a sponge-cake cool completely and stand 810 hours.

Impregnation: 100 g sugar pour 100 ml of water and boil it, cool. For this cake not flavored syrup.

Charlotte cream: Mix one egg yolk and a little protein (egg is not an integer, as the recipe must be 30 g) and 100 ml of milk. Drain. Add 160 g sugar and put to cook in skillet on medium heat. While stirring bring to a boil and cook 45 minutes until thick and large white bubbles, which cover the entire surface. On the type and thickness of the finished syrup is a little similar to the condensed milk, only more transparent and yellow. Pour the syrup into a small dish and cool, stirring from time to time.

Whip cream 180 g butter with the vanilla pod in sugar in lush bright mass. Adda tablespoon of syrup, whisking carefully each time. Once you have used half the syrup-add 25 g of cocoa powder, thoroughly beat and again slowly add syrup.

At the end, add a spoonful of cognac. Ready made cream a smooth, sleek, shiny,easy to remove from mixer and beater well holds form.

Truffle Crumb: melt 80 g lipstick with a piece of butter (5 g), no means not heating. Remove from heat and add 20 g cocoa powder. Quickly and carefully stir. Cooled and hardened mass grate or crushing fingers.

Sponge cake cut into two pie shells, soak each Shortcake syrup (just pour a table spoon on cake). Then the bottom cake grease cream, cover the top and coat the entire cream Shortcake cake. Sprinkle the finished crumbBoca first, then the top. And in the fridge (I set the cake overnight).

You may enjoy this recipe — Devil cake

 

You can leave a response, or trackback from your own site.

Leave a Reply