Birthday Cake Christophe fields

Birthday Cake Christophe fields

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Prepare the chocolate mousse casting give very cold cream in a bowl. Beat cream gently to be at first and then flogged faster and faster in the branches of the whip. Reserve in the fridge.

Melt the chocolate in a water bath until smooth, warm texture.

In a saucepan, mix the sugar with the water. Boil.

In a bowl, whisk the eggs and egg yolks. Pour the boiling syrup wiped over with an electric mixer until light and creamy foam.
Add melted the cold whipped cream and chocolate. Mix well by inverting the foam.
Reserve in the refrigerator until ready to serve.

Preheat oven to 210 ° C. Prepare the Spekulatius Seven of the icing sugar and flour in a bowl. Mix the almonds and powder.

In another bowl, beat the egg whites with the help of an electric mixer by. The sugar in the ranks
When the egg whites are meringue, stir the flour mixture into the rain.
Mix gently.

Pour the mixture into a piping bag. Make 3 discs with a diameter of your form (ca. 24 cm diameter) on a sheet of parchment paper. Place the mixture on the parchment paper discs. Bake for 15 to 20 minutes. Cookies must be cooked to perfection.

Line shape (the one you used to make the discs) with plastic wrap lightly moistened
Put Put a CD of sponge cake.
A layer of chocolate mousse, then cover with the second slice of biscuit.
Put a layer of chocolate mousse and place the circle of the last cookie. The top of the cake should be 5-6 cm.
Night in the refrigerator.

Turn the next day and the rest of the chocolate mousse the last circle.

The next day, decorate with chocolate chips with a vegetable peeler. Dust lightly with powdered sugar.

Ingredients:
  • Ingredients for the chocolate mousse:

  • 50 cl cream 30% fat

  • 325g chocolate 70% cocoa

  • 140g sugar

  • 3 tablespoons water

  • 2 eggs

  • 6 egg yolks Ingredients for the almond sponge:

  • 170g icing sugar

  • 35 g flour

  • 125g ground almonds

  • 7 protein

  • 125g sugar Ingredients for decoration:

  • 200 g of chocolate, 70% cocoa

  • 50g sugar

Total time: Preparation + cooking time: 85 min
Yield: 10 people

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