For the two recipes we proceed in the same way: the eggs, the yolks, the sugar and the lemon or vanilla zest are put in a bool.
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| Ingredients to make varied biscuits: |
| For the white sponge cake 5 eggs whole 2 yolo chocolate cake 5 eggs whole 2 yolks 170 g of sugar the pulp scraped half sprig vain 1 teaspoon of oil 1 tablespoon of milk 30 g of cocoa powder 130 g of flour for mousse Filling chocolate 270 g of chocolate coverage ½ lt of cream to mount ml of water 375 g of chopped chocolate coverage or crumbled |
Ingredients to make varied biscuits:
2. or large enough container (Keep in mind that by beating it will rise a lot.) Beat with the blender to form a foam three times of the original size.
3. You will know that this when the stretch marks of the blender are marked in the cream that has been formed. To do this you have to move the whipper making circles for that foam.
4. Shark with a strainer and on a non-stick paper the flour and cornstarch or flour with cocoa. Now add this sifted mixture on the foamy cream.
5. Eye, very important, you should not beat, if not mix from the bottom up. If you bathe with the flour, the egg will be lowered and a gummy sponge cake will come out.
6. temper the milk with the teaspoon of oil and pour it little by little over the previous mass, mixed with the spatula. Ideally, cooking biscuits, are the bottomless hoops.
7. Anyway if you do not have them, it is the same. Spread a mold with oil and sprinkle on this some flour. Pour the dough into this mold and cook in the oven about 30 minutes to 200º C.
8. Do not fill the mold for more than half, as it has to rise. To be sure that the cake is cooked to test with a stick or a skewer.
9. You click in the center and if the stick is dry, if it is wet to leave it a little more. If the upper part is given a lot, cover with a little aluminum foil.
10. Mount the yolks with the sugar. Fund the chocolate coverage in the same water bath. Once the yolks mounted with the sugar is molten.
11. Now we ride the cream, not too much, a point less than mounted at all. Incorporate the cream into the previous mixture, without beating, stirring and mixing from the bottom to top.
12. Divide the cake into 3 or 4 layers. Moisten the biscecho pieces with Aunt Marias syrup. This is done great if you make some holes to the cap of a thread bottle.
13. or do some gutters to a cork with which you cover the bottle containing the syrup.
14. First layer, Mus of chocolate second layer, the jam and the rest of the chocolate mus. Cover with the third layer put the refrigerator.
15. To make the cake complete, it should be bathed in chocolate. We boil the sugar to boil with the water in a shower over low heat.
16. Once you have cooked, add the chocolate coverage and not stop moving, cook (slowly) until it forms thick threads. That will be at a temperature of about 110º C.
17. It is important that with a brush wet in water you go, from time to time as to the edges of the mixture since if you do not form sugar crystals on that edge.
18. Place the cake mounted on a rack. The set placed on four flaunches face down, mounted on a plaque that will collect the excess coverage.
19. Bathe the cake very cold with that cream. It is called cooking chocolate glaze.
20. put the cake back to the fridge and after an hour, will be ready to enjoy it.
