CAKE Ingredients:
- 4 eggs (shelled).
- Sugar (same weight of eggs).
- Chocolate fondant (same weight).
- Butter cream or ointment (same weight).
- Flour (same weight).
- ½ Tablespoon baking powder
* I doubled the quantities to make two cakes I baked separately.
Preparation:
1. In a bowl weighed shelled eggs.
2. Melt the chocolate in a double boiler and set aside.
3. Put in the glass of the Thermomix the eggs with the sugar and set 5 minutes, 37 °, speed 5.
4. At the end of program 2 minutes without temperature.
5. Add the butter and beat ointment point a few seconds until well blended.
6. Then add the melted chocolate and beat again above.
7. Mix yeast with flour and with the machine running go throwing tablespoon at the opening
8. When everything is well mixed pour the dough into a greased and lined with baking paper. Preheat oven to 160 degrees and bake the dough about 45-50 minutes .
Once done unmold and let cool on a rack.
...... It is important not to open the oven for the first 35 minutes.
9. Once cool wrap each cake in plastic wrap and store in the fridge if you can overnight to settle the cakes and work better.
MERENGUE BUTTERCREAM
CAKE Ingredients:
- 4 eggs (shelled).
- Sugar (same weight of eggs).
- dark chocolate (same weight).
- Butter cream or ointment (same weight).
- Flour (same weight).
- ½ Tablespoon baking powder
- I doubled the quantities to make two cakes I baked separately.
Preparation:
1. In a bowl weighed shelled eggs.
2. Melt the chocolate in a double boiler and set aside.
3. Put in the glass of the Thermomix the eggs with the sugar and set 5 minutes, 37 °, speed 5.
4. At the end of program 2 minutes without temperature.
5. Add the butter and beat ointment point a few seconds until well blended.
6. Then add the melted chocolate and beat again above.
7. Mix yeast with flour and with the machine running go throwing tablespoon at the opening
8. When everything is well mixed pour the dough into a greased and lined with baking paper. Preheat oven to 160 degrees and bake the dough about 45-50 minutes .
Once done unmold and let cool on a rack.
It is important not to open the oven for the first 35 minutes.
9. Once cool wrap each cake in plastic wrap and store in the fridge if you can overnight to settle the cakes and work better.
MERENGUE BUTTERCREAM ingredients.
- 4 egg whites pasteurized.
- 225g. white sugar.
- 350 g of butter.
- One tablespoon of vanilla extract.
Preparing the buttercream:
1. Put the egg whites and sugar in a bowl over a water bath over a saucepan of hot water without allowing it to boil and beat with hand mixer until warm and mix lightly that the sugar is completely dissolved.
2. put the mixture on the bowl of the Kitchen Aid( mixer ) and leave it until completely cool. mix the whites on medium speed until soft peaks do. add the diced butter and gradually beat about 8-10 minutes on medium speed to buttercream. In my case I added to this final point a drop of pink coloring gel and beat it again until the color was uniform.
Putting your cake together
1. Working the cake to give it the desired size and get it is completely smooth.
2. Apply chocolate syrup on each cake and apply the buttercream on top. Put one on top and cover them with the remaining buttercream which will be the glue for the fondant.
3. Roll out the fondant and cover the cake with it. decorate as you wish .
The butter cream is perfect for the cupcakes also !
ingredients
- 4 egg whites pasteurized.
- 225g. white sugar.
- 350 g of butter.
- One tablespoon of vanilla extract.
Preparing the buttercream:
1. Put the egg whites and sugar in a bowl over a water bath over a saucepan of hot water without allowing it to boil and beat with hand mixer until warm and mix lightly that the sugar is completely dissolved.
2. put the mixture on the bowl of the Kitchen Aid( mixer ) and leave it until completely cool. mix the whites on medium speed until soft peaks do. add the diced butter and gradually beat about 8-10 minutes on medium speed to buttercream. In my case I added to this final point a drop of pink coloring gel and beat it again until the color was uniform.
Putting your cake together
1. Working the cake to give it the desired size and get it is completely smooth.
2. Apply chocolate syrup on each cake and apply the buttercream on top. Put one on top and cover them with the remaining buttercream which will be the glue for the fondant.
3. Roll out the fondant and cover the cake with it. decorate as you wish .
The butter cream is perfect for the cupcakes also !
Enjoy it
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