John Myers
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Chocolate Bisquit with Curd Fruit Cream
The perfect chocolate bisquit with curd fruit cream recipe with a picture and simple step-by-step instructions.
dough
- 6 piece Eggs
- 200 g Flour
- 200 g Sugar fine
- 200 g Couverture white or dark
- 0,5 pack Baking powder
Cream
- 250 g Potting
- 250 g Yogurt
- 24 sheet Gelatin
- 100 g Sugar fine
- 200 g White couverture
- 150 g Canned peach wedges
- 150 g Mandarin wedges
- Dough: Separate the eggs. Beat the egg white until stiff and slowly pour in the sugar. Now add one egg yolk after the other. It is important to keep stirring the crowd! Melt the couverture slowly and carefully. (max. temperature 40 ° C) Now mix the flour and baking powder and sieve on the mass, carefully fold in until everything has mixed with the mass. Put in a greased (only grease the bottom) tin and bake for about 30 minutes at top and bottom heat at 175-200 degrees. TIP: not with circulating air, because it tends to collapse! To find out whether the cake base is ready, simply prick it with a wooden needle, nothing sticks – it is through! Now let it rest in the mold for 10 minutes, then let it cool down on a cake rack.
- 2nd filling: First soak the gelatiene in cold water, mix the curd, sugar and yoghurt to a smooth mass. Melt the couverture (max. 40 ° C) and carefully stir in. Squeeze out the gelatin and dissolve it in a little milk and stir into the curd mixture, mix approx. 1/2 of the mixture with the fruit and spread between the cake bases, the rest on the outside of the cake to distribute!
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