Cake with orange cream bimby method
Desserts from Italy
3 Chocolate Tower
3 Chocolate Tower
translated by Italian with
Delicious and exquisite sweet!
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.
Incorporate the egg yolks with a downward movement, then add the sifted flour and cocoa together.
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 °.
Cut them off and let them cool by gently rubbing the paper, once cool, transfer to the freezer.
For mousse, blend the 3 chocolates into a bain-marie or microwave and let them cool. (For the dark one using 150gr)
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.
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.
For ganache, blend chocolate (200gr) with cream, stir well and let it cool
(Do not let it cool too much because during the assembly of the cake if too cold it is difficult to stratify).
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
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.
When done, put the cake in the freezer for at least 4 hours.
To decorate use the raspberries and some sprig of rosemary to place over the cake before serving it.