Description
This cake I made for my nephew's Birthday party and with his immediate participation. All the color and saturation selected by the birthday boy. The cake was very tender, flavorful, chocolate, but in moderation, and absolutely not cloying. It is easy to prepare and very popular with the children. It is based on the eponymous recipe Stelios Pallaresa. Me (i.e. us) has changed what the cake covered with ganache, not mousse, as it was proposed to make the author. Yes, I say that the cake turned out to be nearly five kilograms.
Ingredients
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Flour
300 g
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Sugar
400 g
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Chicken egg
10 piece
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The food dye
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Dark chocolate
1200 g
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Milk
450 ml
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Cream
900 g
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Water
150 ml
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Liqueur
50 ml
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Mastic
Cooking
Beat the eggs with sugar.
Stop the mixer and add the sifted flour. Stir gently with a spatula. Divide the dough into 3 parts. Two of them are tint dyes. I must say that to divide something into equal parts I'm not a big expert, so I divided the ingredients by 3 and repeated the process 3 times.
Pour the white part of the test to the form. Bake at 170 degrees until ready. The readiness check skewer.
At the same temperature bake the red cake...
... and a blue sponge.
For the syrup in a saucepan pour 150ml of water, add 150g sugar and 50ml of liquor. Boil 2 minutes, allow to cool.
For the mousse 450ml milk heated, add 900g of chocolate and stir until complete dissolution of the latter.
Beat 600g cream until soft peaks form.
Neakkuratnym way, slowly, gradually introduce the cream into warm (about 40 degrees) chocolate.
We get here is a chocolate mousse.
In a very high form (I got mine built up with foil), put the red cake, wetted it with the syrup and put half of the mousse.
Then spread white cake, also moistened with syrup and spread remaining mousse.
Top cover with a blue sponge, blotted it with the syrup. Put the cake in the fridge. The next day it will be possible to decorate.
For the ganache 300g cream is heated and added to them 300g of chocolate. Stir to mass was homogeneous. I put the ganache in the refrigerator, stirring periodically, waiting for it to become the consistency of soft butter. So it's easier for me to put it on the cake.
Free the cake from the form.
Put the ganache on the cake. Align using the hot knife. Decorate with fondant. According to my idea the cake had to be covered with blue fondant and tied with a yellow ribbon with a bow at the top. But the decision of the majority of the cake was decorated differently.
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