John Myers
Contents
show
Chocolate Cream Cake with Shimmering crown
The perfect chocolate cream cake with shimmering crown recipe with a picture and simple step-by-step instructions.
The crown ” :
- 125 g Flaked almonds
- 75 g Butter
- 38 g Sugar fine
- 1 packet Vanilin
- 1 tbsp Honey liquid
- 3 tbsp Cream
- 100 g Fruit mix
- Consisting of orange peel, lemon peel, candied cherries & melons
Chocolate cream
- 450 g Chocolate 70% cocoa
- 600 ml Whipped cream 30% fat
- 1 tbsp Coffee Liqueur
Butter cream:
- 0,5 packet Vanilla flavored cooking pudding powder
- 1 tbsp Sugar
- 125 ml Butter at room temperature
- 25 g Powdered sugar
- 25 g ————
- 1 Pc. Cake base dark
The crown “
- Line a springform pan with baking paper on the bottom. Heat the butter in a saucepan, add sugar and vanilla sugar and stir until the sugar has dissolved. Then add the cream and honey, bring to the boil briefly, add the almonds & mix well, then add the fruit mix & mix well again. Remove from the fire and place in the baking dish, distribute well and evenly and then place in the preheated oven for approx. 10-15 minutes. the length of time varies as it is up to you how dark the fan should be.
- After the baking time, take the pan out of the oven and carefully remove the rim. Let the almond fruit platter cool down a little and then cut into 12 parts. It is better if the almond fruit plate is not too cold, because then it can splinter when cut. Once it has been cut, you can let it cool down in peace.
Chocolate cream for the cake
- Prepare a water bath, add a bowl and let the chocolate melt in it. Take another bowl, fill it with 600ml cream and whip the cream until it is semi-stiff. If the cream is semi-rigid and the chocolate is melted, the chocolate can be added to the cream in two stages & the coffee liqueur. Don’t forget to keep whipping the cream until it becomes stiffer. Then put the chocolate cream on the prepared cake base and cook for 3 hours. put in the fridge. After 3 hours of rest it goes very quickly. Use a knife to remove the edge of the cake from the cake.
butter cream
- Cook a pudding out of the pudding powder, milk and sugar. Let the pudding cool and stir every now and then so that it doesn’t skin. Do not put pudding in the refrigerator, it must be at room temperature.
- Put the butter in a bowl until soft, add the powdered sugar and beat the whole thing until frothy. Then add the pudding spoon by spoon and stir in the butter / sugar mixture until a creamy, homogeneous mixture is formed. This is then 5 minutes in the refrigerator before it is processed further. After 5 minutes, fill into a piping bag
- 12 Put small piles evenly spaced on the cake. The crowning glory is when the fan parts are placed in a semi-inclined position on the small heaps and if I haven’t forgotten anything, the cake is ready …. and so am I.
short addendum
- Photos of the preparation of the chocolate cream and butter cream unfortunately I did not make, since the actual plan was only to publish the recipe for the “crown” ….. only in the end the whole object counted. I hope you will forgive me.
Facebook Comments