John Myers
Contents
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Ingredients
- 350 g Butter
- 6 Eggs (size XL)
- 350 g Sugar
- 200 g Wheat flour type 405
- 200 g Food starch
- 2 tsp Baking powder
- 3 Tonka beans
- 1 pinch Salt
- 1 cube Palm fat - palm oil
- 200 g Chocolate, bittersweet
Instructions
- Preheat the oven to 180 ° C.
- Liquefy the butter on the hotplate, remove it from the stove and let it cool down.
- Beat the eggs with sugar, salt, lemon zest and the two grated tonka beans until frothy. Sift the flour with cornstarch and baking powder twice and fold in a tablespoon at a time.
- Brush a sponge cake tin with butter and flour. Since the mass is a little too much, I recommend buttering and flouring a small loaf pan as well.
- Then put the cake tin in the oven at approx. 180 ° C for approx. 60 minutes.
- Then do the knitting needle test. if the knitting needle is dry when you pull it out, the cake is baked.
- Remove from the oven and immediately transfer to a wire rack.
- Now put water on the stove and bring it to a boil and then switch it off.
- Crush the couverture, add the grated tonka bean and place in a metal bowl and place in the boiling water and add a cube of palm fat and the.
- Make sure that the couverture does not get too hot, otherwise the couverture loses its shine and can crystallize out. Do not heat the couverture above 45 ° C.
- Cover the cakes with the couverture and a little later, when the couverture has set, sprinkle with colorful sugar sprinkles.
Nutrition
Serving: 100gCalories: 511kcalCarbohydrates: 56.8gProtein: 0.5gFat: 31.5g
