CHOCOLATE TSUNAMI CAKE π
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Ingredients:
300g of flour
195g of sugar
210g of extra soft margarine
180gr of egg
6gr of pH
210g milk
2g of vanilla essence
Orange zest
For the filling:
300g of red fruit sweet
tsunami ganache
300g of milk cream
100g of chocolate
30g of extra soft margarine
For decoration:
15 cm of acetate
tape to decorate
Chunky Chocolate Chip Cookie
ponquΓ© cones
Prepare the tsunami cake:
- Cream the extra-smooth margarine with the sugar until it changes color and is smoother.
- Sift the flour with the baking powder and add the orange zest.
- Mix the eggs well with the milk. We recommend that the milk be warm or to the weather.
- After that, gradually add the eggs, flour, milk and vanilla essence.
- Beat for 2 more minutes until the batter is well incorporated.
- Serve in 3 15 cm molds to make layers. Then, bake for 25 to 30 minutes at a temperature of 160Β°C.
- Let cool and rest the ponquΓ©.
- Subsequently, match each layer, assemble the ponquΓ© and fill with red fruits. This muffin is naked.
- Cover the cake with the acetate. Make sure it’s well sealed and put it in the fridge.
Procedure for the tsunami ganache: - Heat the heavy cream and add to the chocolate. Stir until smooth and add the extra soft margarine to give it shine and more flavor.
- Book until it’s cold.
- Take the cake out of the fridge and add the cold ganache, the cookie pieces and the cake crumbs.
- Decorate with colored shades or glitter to taste.
- Place the ribbon around the cake and you’re done.
- Peel the tape and acetate upwards and live the tsunami cake experience.
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