Beautiful cake made of white and dark chocolate and walnuts, melts in your mouth, it takes a little longer to prepare this cake, but it doesn't matter it pays off!! Follow recipe.
Ingredients: simple, total time: 80 min
White cream:
500 ml of sweet cream
200 g white envelope (chocolate)
2 bags of vanilla cappuccino powder
Black cream:
500 ml of sweet cream
300 g of cooking chocolate
150 g of powdered sugar
1 whipping cream hardener (cream-fix)
Dough:
8 eggs
400 g of sugar
1 sachet of vanilla sugar
a couple of grains of salt
300 g of flour
200 g ground walnuts
50 ml of chocolate liqueur
15 Tablespoons water
Biscuit topping:
120 ml of milk
50 ml of chocolate liqueur
Preparation:
First prepare Creams:
White cream:
Heat the sweet cream to boiling, remove from the heat and add the shredded white chocolate (envelope) and vanilla cappuccino powder (you can do without it).
Stir until the chocolate is completely melted, then leave to cool.
Once half cooled, place in the refrigerator to cool completely.
Dark cream:
Heat the sweet cream to boiling, remove from the heat and add the shredded cooking chocolate.
Stir until the chocolate is completely melted and also leave to cool.
Once half cooled, place in the refrigerator to cool completely.
Dough:
Separate the egg yolks and egg whites into different bowls.
Whisk the egg whites with a couple of grains of salt and a third of the sugar into a solid batter.
Whisk the egg yolks in another bowl with the remaining sugar, when the sugar has dissolved and a frothy mixture is formed, add a tablespoon by tablespoon of water and chocolate liqueur.
Then add flour mixed with baking powder and walnuts and, if necessary, add a tablespoon of egg whites. Finally, lightly add the remaining snow.
Bake the biscuit in a 25×35 cm mold in a preheated oven at 200 °C for about 35 minutes.
Leave the baked crust to cool on the grill.
When all the ingredients have cooled, finish the creams.
Mix the white cream to the desired firmness and set aside or in the refrigerator.
Add powdered sugar and cream fix to the dark cream and mix to make it firmer.
Cut the biscuit twice so that you get three crusts.
Prepare a topping for the milk biscuit and chocolate liqueur and coat each crust before filling.
Fill the first crust with half of the white cream, cover with the second crust and coat with dark cream.
Decorate as desired. Buon appetito!!
NOTE: The dark cream may be a little softer, but no need to worry when you coat the cake it will solidify in the fridge. If you want a dark cream for decoration, I recommend that you put that part of the cream in a decorating bag and then in the freezer for a few minutes before decorating.
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