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Whisk the egg whites with a pinch of salt. Then add the sugar and mix until the composition becomes shiny and makes cakes. The essence is added.
Divide the composition into 2 and bake 2 worktops, in a tray lined with baking paper, over low heat, with the oven door open. Countertops should dry, not bake.
On this occasion I also tried one of the trays received from the decorix contest. :)
Whisk the egg whites with a pinch of salt. Add the sugar and mix until glossy, like meringue. The yolks are mixed with the oil and rum essence and added over the egg whites. Then follow the flour mixed with baking powder and cocoa. Mix lightly, do not leave the composition. The composite is poured into a tray (24 cm in diameter) lined with baking paper and baked over medium heat for about 30 minutes. The toothpick is tested.
Proceed in the same way as for the cocoa top.
Whisk the egg whites with a pinch of salt. The yolks are mixed with the oil and added over the egg whites. Then follow the flour mixed with baking powder. The composition is divided into 2, in one we will put the vanilla essence, in the other the rum and cocoa essence. If it thickens too much, you can put 1-2 tablespoons of milk.
The 2 compositions are put in 2 posh (or 2 bags cut at one end) and one oblique strip, one white and one black, is spread in a large stove tray, lined with baking paper. Bake over medium heat for 10-15 minutes.
Gelatin is hydrated in 2 tablespoons of cold water.
Melt the chocolate over low heat together with 200 ml of liquid cream. When it reaches the boiling point, set it aside and mix until the chocolate melts and the composition is homogenized. Set aside and leave to cool. When warm, add gelatin and stir until it melts. Refrigerate until completely cooled, then mix lightly with the rest of the whipped cream. Let it cool until the cake is set.
Melt the chocolate together with the liquid cream. Leave to cool, then put the mascarpone and brandy. Mix until smooth.
The striped top is cut into strips, wide depending on how high the cake will be. It's syrupy.
The cooled cocoa top is cut into 2. Syrup.
In the tray in which I baked the cocoa top, put a syrupy top, then on the sides striped top strips, forming a ring. Pour half of the amount of coffee mousse, cover with a meringue top. Put all the chocolate cream, cover with the second meringue top. Follow the rest of the mousse, cover with the second cocoa top and let cool for 2 hours.
For decoration, melt the chocolate with 100 ml whipped cream. Homogenize and leave to cool. When it is cold, mix it with the rest of the whipped cream.
Pour the cake on a plate and garnish with chocolate cream.
This is about the cake with which I delighted my guests and for which I worked for about 2 days. :))