Cake with orange cream bimby method
Desserts from Italy
3 Chocolate Tower
3 Chocolate Tower
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Delicious and exquisite sweet!
preparation
step 1
We start preparing the base, mounted 2 eggs and 2 yolks with 70 g of sugar. In another bowl, the remaining egg whites are left with 30 g of sugar, leaving them soft and half-eaten.
step 2
Incorporate the egg yolks with a downward movement, then add the sifted flour and cocoa together.
step 3
Lined two tortiers with wet and squeezed oven paper and divide the dough into the two tortiers gently to prevent the eggs from disintegrating. Bake oven for 8 minutes at 180 °.
step 4
Cut them off and let them cool by gently rubbing the paper, once cool, transfer to the freezer.
step 5
For mousse, blend the 3 chocolates into a bain-marie or microwave and let them cool. (For the dark one using 150gr)
step 6
For dark chocolate mousse, add 200ml of cream with 100gr of mascarpone and 1 tablespoon of sugar, combine the cold melted chocolate and stir well, then pour the mixture into a pocketpicker.
step 7
Proceed the same way for the other two mousses (white chocolate and milk), remember that sugar is to be used only in the mousse to the fondant.
step 8
For ganache, blend chocolate (200gr) with cream, stir well and let it cool
step 9
(Do not let it cool too much because during the assembly of the cake if too cold it is difficult to stratify).
step 10
Place a sheet of acetate on a tray, place on a pastry ring or the edge of a 18-20 cm hinge mold and insert a sheet of acetate sheet into the vertical to make it adhere well to the bo
step 11
Place a biscuit disc, a layer of dark mousse, a milk and a white chocolate, then a thin layer of ganache and repeat all the steps.
step 12
When done, put the cake in the freezer for at least 4 hours.
step 13
To decorate use the raspberries and some sprig of rosemary to place over the cake before serving it.