Mocha cake layer filled with chocolate and rum cream **
I WILLL STOP POSTING MAYBE IF THERE IS NO REACTIONS IN THIS POST
Mocha Layer Cake with Chocolate-Rum Cream Filling
*Filling and Topping: *
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
Full recipe :
+ 8 people
+ Pour the chocolate wipe cake
°120 grams of flour
°120 grams of sugar
° 30 grams of corn starch
° 30 g severe cocoa powder
°5 grams of baking powder
° Pour the syrup
° 120 ml of water
°70 grams of sugar
°20g of golden rum
+ Pour Italian meringue
° 125 grams of sugar
°70 g of egg whites
°40 grams of water
+ Pour the margarine
°360 grams of margarine
°5 egg yolks
°240 grams of sugar
° 100 grams of water
° 1.5 tablespoons of moment espresso
+ for improvement
°100 grams of stripped almonds
To make a wipe cake, have a go at isolating the egg whites from the yolks and afterward whisking the egg yolks with 50g of sugar in a bowl until the whites are mixed.
In another bowl, beat the egg whites, adding the remainder of the sugar later.
Tenderly add the beaten egg whites to the bowl alongside the yolks utilizing a spoon.
Continuously add the flour, cornstarch, severe cocoa and baking powder until a delicate mixture is gotten.
Put a sweets circle on a baking sheet fixed with material paper.
The wipe cake will puff up a great deal during cooking. To build the level of the circle, line it with a portion of material paper.
Empty the mixture into the ring and prepare for 20 minutes in a preheated stove at 180°C.
Eliminate the wipe cake shape when it emerges from the broiler and let it cool on a wire rack.
To set up the syrup that will splash the wipe cake, heat the water blended in with sugar to the point of boiling in a little pan, then, at that point, switch off the intensity and pour in the rum. Allow the syrup to chill off.
For the Italian meringue, heat the water and sugar in a little pan to 121°C to get a syrup.