This cake was eager to do it, so take that had a few buds (after all macarons) and I decided to do it. It is not a complicated cake but since it takes several creams a bit laborious.
RECIPE:
normal 22cm cake about 5 cm high (cut into 3 slices) or 3 thin plates
same whipped cream 300 g sugar 60 g
truffle cream with almonds (300 g mounted with 75 g of sugar , 12 g of pure cocoa powder and a tablespoon of ground almonds) Middle
cup of syrup flavored with orange liqueur (cointreau)
Yolk pastry (4 buds, the same weight the buds of sugar and half water)
Ornaments: whipped cream, chocolate, crunchy almond ......
Preparation: lining a mold and put a biscuit base, is doused with syrup, put the truffle cream, put another biscuit base, it gets wet again with the syrup, cover with whipped cream and gets the last biscuit base, gets into the fridge for a while to rest and cool.
yolk pastry is done, boil the water and sugar syrup is about to loose strand, is at hand while stirring carefully so as not to curdle, put in a water bath until it becomes a beat cream slowly so as not to make grumos.Sacar the cake from the refrigerator, unmold and pour over the yolk, spread it carefully, if you want to take a little sugar and can be burned with a blowtorch or what everyone has, I do the queme.Echar a bit of whipped cream around to crocanti.Para best almond paste using more whipped cream decorate a white chocolate hearts and other black and pink and white sugar that we already had that I was rummaging through the closet to find the decor.
My husband loved it, it's been years since he ate.
A Pindorina (Pindorina kitchen) this time! you also get a piece and liked it, but I say that full well.
Regards, Ana
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