Today I thought I'd make a nice cake colorful, cheerful and fun to cheer me up a bit 'of morality as this Saturday I had to go home, because the' flu to hit me too! !
We are also in full swing carnival and then ..........
JOY CAKE
- 6 eggs;
- 150 gr icing sugar ;
- 100 grams of flour mill Chiavazza ;
- 100 grams of starch;
- 100 grams of butter.
- custard Molino Chiavazza ;
- 100 grams of dark chocolate Venchi ;
- 250 ml of cream;
- 1 / 2 cup Grand Marnier;
- 300 g almond paste;
- food colors red, yellow and green.
Whip the egg yolks in a bowl with sugar, then add the flour, potato flour, melted butter and egg whites that had set aside.
Transfer the mixture into the mold (I used the square of Guardini ) greased and floured and bake the cake in the oven at 180 ° C for 35 minutes.
Prepare the pastry cream (I used one of Molino Chiavazza ) by adding il cioccolato fondente grattugiato.
Quando la torta si è raffreddata, tagliatela a metà in senso orizzontale e spennellate i due dischi con il Grand Marnier diluito con 3 cucchiai di acqua.
Dopodiché spalmate la crema al cioccolato sul disco inferiore e ricomponete la torta sovrapponendo il secondo disco.
Ricoprite interamente la torta, bordo compreso, con la panna montata.
Suddividete la pasta di mandorle in 3 pezzi della stessa dimensione e coloratene uno alla volta con i coloranti alimentari, aggiungendoli in piccole quantità, Mix until you get to the color scheme you want.
Pull the 4 pieces of marzipan with a rolling pin subtly colored and sprinkle with icing sugar, then roll them up yourself with a knife and cut each roll in regular strips.
Finally, srotolateli forming the "shooting stars" that are going to have on the surface of the cake.
from almond paste remained, cut strips 4 cm wide, and cut into triangles overlap them regularly.
Finally, apply the triangles to the edge of the cake, alternating colors.
Con questa ricetta partecipo alla raccolta di Caris
0 comments:
Post a Comment