Chocolate cake with caramelised milk
Ingredients
Almond sponge cake (2x 60x40cm forms)
Crunch with dried raspberries
Namelaka cream with chocolate and caramelised milk
Black currant jam
Preparation method
Almond sponge cake
Cream the butter with the sugars until fluffy and add an egg every 2 minutes. Pour in milk and mix with dry ingredients. Spread on two 60 x 40 cm baking trays. Bake for 15 min at 180°C.
Crunch with dried raspberries
Melt chocolate with cocoa butter and mix with the rest of the ingredients.
Namelaka cream with chocolate and caramelised milk
Put the chocolate in an oven preheated to 170°C and bake for 15 min. Soak the gelatin in cold water (1:5) and set aside in the refrigerator for 15 min. In a saucepan, boil 750 g of cream and invert sugar. Pour the gelatin mass over the chocolate and blend. Add the remaining cream and blend again. Set aside for 12 hours and whip to assemble.
Black currant jam
Mix sugar with pectin and set aside. Heat purée with glucose to 40°C, add pectin. Cook for another 1 min. Pour into 26 cm moulds and freeze.
Assembly
Cut out three layers from the sponge cake with a diameter of 30 cm each. Spread crunch on the first layer and freeze. Pipe a 3-centimeter layer of whipped cream, cover with the second sponge cake, pipe another layer of cream, and embed a disk of black currant in it. Close with the third sponge cake layer. Coat with icing and decorate with flowers.
Products used
Food Cost - calculator