Recents in Beach

Mole cake with strawberries


INGREDIENTS 

FOR THE DOUGH

4 eggs (size M)

120 g sugar

150 g dark chocolate coating

125 g soft butter

80 g flour

1 pinch of salt

½ TL Baking powder

1 tablespoon cornflour


FOR THE FILLING

600 g cream

2 pcs. cream stiffener

1 tablespoon powdered sugar

100 g grated chocolate

500 g strawberries

step 1

4 eggs (size M)

120 g sugar

150 g dark chocolate coating

125 g soft butter

Line a springform pan (Ø 26 cm) with baking paper. Separate the eggs. Whip the 4 egg whites with the sugar to a stable beaten egg white. Melt the chocolate coating with the butter over a water bath and let it cool down a little. Cream the egg yolks, then add the couverture-butter mixture to the egg yolks and mix. 


step 2


80 g flour

½ TL Baking powder

1 tablespoon cornflour

Preheat oven to 180 degrees (circulating air: 160 degrees). Mix flour, salt, baking powder, and starch and add to the egg mixture. Fold in the beaten egg white, put the mixture into the prepared springform pan, and bake in the preheated oven for about 25 minutes. 


step 3

 


Place the cooled cake base on a cake plate and remove 5 mm from the cake base with a spoon, leaving a 1 cm edge. Crumble the cake base pieces. 


step 4


 

600 g cream

2 pcs. cream stiffener

1 tablespoon powdered sugar

100 g grated chocolate

500 g strawberries


Whip the cream with the cream stiffener until stiff, sweeten with powdered sugar and fold in the chocolate rasp. Wash the strawberries and remove the stalk. Spread the whole strawberries evenly on the cake base and spread the cream dome-shaped on top.


Step 5


 

Spread the chocolate crumbs on the cream and press them gently.

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