Sunday, December 15, 2019
how to make Dolce lady cake
Special, but really very easy to make, a checkerboard cake!
ingredients
Dough:
380 g flour
250 g butter
6 eggs
250 g sugar
50 g bitter cocoa
1 baking powder
1 tea spoon of vanilla extract
Cream filling:
1 dessert noir chocolate
250 g sweet cream
4 big spoons of Nutella
250 g mascarpone
Royal icing
4 table spoons powdered sugar
1 egg white
4-5 drops of lemon juice
2-3 drops vanilla flavor
Glazing:
250 g whipped cream
1 dessert noir chocolate
To “glue” together:
4 table spoons of appricot marmelade
380 g flour
250 g butter
6 eggs
250 g sugar
50 g bitter cocoa
1 baking powder
1 tea spoon of vanilla extract
Cream filling:
1 dessert noir chocolate
250 g sweet cream
4 big spoons of Nutella
250 g mascarpone
Royal icing
4 table spoons powdered sugar
1 egg white
4-5 drops of lemon juice
2-3 drops vanilla flavor
Glazing:
250 g whipped cream
1 dessert noir chocolate
To “glue” together:
4 table spoons of appricot marmelade
1 table spoon of rum
how to make
1 /. Dough
Mix the butter, you left to warm at room temperature, with sugar.
After the mixture is evenly mixed, add egg by egg mixing it constantly.
Then add flour, baking powder and vanilla.
Divide the dough in two parts and add cocoa to one part.
Put the prepared dough in two stronger freezer bags (in case you don't have a confectioners' bag) and cut
the tip of the bag.
In the cake baking pan, you covered with baking paper, draw circles, making one circle dark and one white.
Make 3 sponge cake crusts this way.
2 sponge cake crusts have to start with dark dough.
1 has to start with white dough.
Bake each sponge cake crust for about 10 minutes at 180°C.Test with a needle if it's done.
2 /. Cream filling
Whip the sweet cream.
In another pot mix mascarpone with Nutella and then add the whipped cream into this mixture.
3 /. Glueing together
Lightly soak the sponge cake crust with rum.
Cover it with a thin layer of appricot marmelade.
Cover this with half of the prepared cream filling.
Put the sponge cake that starts with white circle onto this, repeat the step.
Cover it with the last sponge cake.
4 /. glazing
Heat the whipped cream on slow flame, constantly stirring to melt the chocolate in the cream.
Pour this ove the cake and leave it in the fridge to harden.
5 /. royal
Mix the egg white half way and then add the sugar, vanilla flavor and lemon juice and then mix it until
you get even foam. Use this mixture to draw white cubes on the surface of the cake to make it look like
a checkerboard.
that's a little way to make cakes that we like, I hope these tips can help us all.
by : jamal bintang
Cover this with half of the prepared cream filling.
4 /. glazing
Heat the whipped cream on slow flame, constantly stirring to melt the chocolate in the cream.
Pour this ove the cake and leave it in the fridge to harden.
5 /. royal
Mix the egg white half way and then add the sugar, vanilla flavor and lemon juice and then mix it until
you get even foam. Use this mixture to draw white cubes on the surface of the cake to make it look like
a checkerboard.
that's a little way to make cakes that we like, I hope these tips can help us all.
that's a little way to make cakes that we like, I hope these tips can help us all.
by : jamal bintang