Cake with orange cream bimby method
19 recipes
3 Chocolate Tower
ingredients
servings
12
Fresh rosemary
1 sprig
Raspberries
20 oz
Fresh cream
700 oz
Dark chocolate, with milk
350 oz
White chocolate
100 oz
Mascarpone cheese
300 oz
White sugar
115 oz
Bitter cacao
30 oz
Type 00 wheat flour
20 oz
Eggs
4 unit
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.
