John Myers
Contents
show
Ingredients
For the cake batter:
- 100 g Dark chocolate
- 75 g Butter
- 3 Eggs
- 1 pinch Salt
- 50 g Sugar
- 50 g Flour mixed with 1 teaspoon of baking powder
For the fruit filling:
- 125 g Apricots opder peaches from the jar
- 125 g Pears from the jar
- 125 g Fresh or frozen wild berries
- 100 ml Juice from the pears
3 teaspoons instant gelatine to bind
- 1 Tablespoon Vanilla sugar for the berries
For the cream:
- 150 ml Cream
- 30 g Butter
- 150 g Dark chocolate
- 75 g Sugar
- 40 g Creme fraiche Cheese
For layering and decorating:
- 200 g Whipped cream
- 1 Teaspoon. Cocoa
- 2 tablespoon Powdered sugar
- 1 packet Zebra moose
Instructions
- For the bottom: melt the chocolate with the butter. Preheat the oven to 160 degrees. Separate eggs. Beat the egg white with the salt and gradually let the sugar trickle in and beat until it draws peaks. Add the egg yolks to the melted chocolate. Finally, carefully fold in the egg whites. Spread on a baking sheet and bake for about 15 minutes.
- For the fruit fillings: Cut the pears and apricots into small cubes and stir each with the juice and 1 teaspoon of instant gelatine. Seduce the berries with the vanilla sugar. Leave signs and then bind with some gelatine if necessary.
- Whip the cream until half stiff and divide 3 parts. Beat another part with cocoa powder and 1 tablespoon powdered sugar. This cream is intended for pear and apricot desserts. The other third remains white, is only whipped up with powdered sugar and is for the berry dessert.
- Then cut out the bottoms and take care of them. 1 layer of base, 2 layers of fruit, 3 layers of cream, repeat if necessary, depends on the height of the containers. On top is a layer of cream and zebra rolls / berries for decoration
Nutrition
Serving: 100gCalories: 380kcalCarbohydrates: 34.2gProtein: 2.9gFat: 25.9g
