Whether it's our birthday or someone else's, birthdays are a great excuse to eat things that we would not dare put our mouths on a normal day "due to diet." Birthday cakes, it has no calories. No matter how corrupt. And this cake is definitely corrupt.
On the occasion of the birthday of one of my family members, I made our usual chocolate cake, only this time I upgraded the ground almonds, chocolate cream made incredibly corrupt, some of which I made the stuffing, minced urea plus cookies and chocolate bars used to decorate different. Ready? Let's get to work!
* Talia employees, the writer who took the photo recipe, is an amateur pastry chef who runs the blog EX COCINA *
Begin preparing the cake:
Sift 1 cup sugar bowl 2, 2 vanilla sugar, 1 cup ground almonds, 1 1/2 cups flour, baking powder bags 2 and 3 heaping tablespoons cocoa quality and mix slightly with a spoon.
2. Add 1 cup boiling water, 1 cup milk, 1 cup of oil and 3 whole eggs (the boiling water does not add directly to the eggs, but when you start working with the mixer while whipping slow).
3. Use a mixer with a hook balloon Beat 5 minutes, until the mixture is smooth and airy (little bubbles are formed mixture).
4. Transfer 2 templates diameter 26 (or even a single template and cut the middle after baking, but since I'm chronically crooked cuts, I prefer to bake two templates).
5. Bake in an oven preheated to 180 degrees for 45-40 minutes (know Prepared by lancing test).
Go through the preparation of the coating:
1. bowl Beat 100g softened butter (very important to be soft, or it will not cream)
And -1/2 cup powdered sugar for 3 minutes until smooth and creamy.
2. Add 100 g melted chocolate and -1/2 cup nutella and whip up a minute or two (you can also fold).
3. Beat separate container of cream with 2 tablespoons of vanilla pudding for a stable foam.
Fold the cream to the chocolate mixture until smooth and creamy, smooth.
Preparing the filling:
1. Transfer thirds of the cream in a separate bowl and mix with powdered urea 10-8 cookies - this will be our fill.
2. Cover with plastic wrap both bowls and refrigerate for an hour or two.
After that cake and coating / filling cooled came time to assemble the cake:
1. gently place one cake on a serving plate (if necessary straighten it then do it before you put on your plate, so there are crumbs). I love to lay with the bottom up, that is always right anymore.
2. Spread the cream over the urea evenly, but leave a little space around (when you place over the cake extra weight pushes the cream to the parties, and if leave little room for pre cream spilled out).
3. Place the cake extra (again, with the bottom side up) and look forward coated on all sides (pour the cream on top, and with a spatula and slide it in order to "pour" the cream parties, and smooth environment with a knife).
The last part is of course the decoration:
1. cylindrical cross-coupled cake height around each cake. Tied with pretty ribbon.
2. Decorate the moon-shaped top (only half the pie) with all kinds of chocolates.
Refrigerate the cake, but it is recommended to spend half an hour or an hour before serving - is always delicious and juicy than at room temperature.
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Summary History of the cake:
Ingredients:
Cake:
2 cup sugar
2 vanilla sugar
1 cup ground almonds
1 1/2 cups flour
2 bags of baking powder
3 heaping tablespoons cocoa quality
1 cup boiling water
1 cup milk
1 cup oil
3 whole eggs
Cream Topping:
100g soft butter
1/2 cup powdered sugar
100g melted chocolate
1/2 cup Nutella
1 container of cream
2 tablespoons instant vanilla pudding
10-8 cookies urea collateral
Decoration:
Cardboard (crossing two) or fun-palm frame, and chocolates to choose from the top (I used Flake is a kind of folded, Ferrero Rocher, Kinder Ono White, Kinder Surprise chocolates filled with caramel and shaped hearts and circles).
preparation method:
Begin pie - bowl sift the dry ingredients and mix slightly with a spoon.
Add the dry ingredients (the boiling water does not add directly to the eggs, but when you start working with the mixer while whipping slow).
A mixer with a hook balloon Beat 5 minutes, until the mixture is smooth and airy (little bubbles are formed mixture).
Transfer to 2 diameter molds 26. (It is also possible into one box and cut the middle after baking.)
Bake in an oven preheated to 180 degrees for 45-40 minutes (know Prepared by lancing test).
Prepare the cream and icing - bowl, beat the butter and powdered sugar for 3 minutes until smooth and creamy. Add the melted chocolate and Nutella and whip up a minute or two.
Separately Whip the cream with the vanilla pudding for a stable foam. Fold the cream to the chocolate mixture until smooth and creamy, smooth.
Transfer thirds of the cream in a separate bowl and mix with minced cookies urea - it will be our fill. Cover with plastic wrap both bowls and refrigerate for an hour or two.
Mounting - gently place one cake on a serving plate (if necessary straighten it then do it before you put on your plate, so there are crumbs). I love to lay with the bottom up, that is always right anymore.
Spread over the cream evenly urea, but leave a little space around (when you place over the cake extra weight pushes the cream to the parties, and if leave little room for pre cream spilled out).
Place the cake extra (again, with the bottom side up) and look forward coated on all sides (pour the cream on top, and with a spatula and slide it in order to "pour" the cream parties, and smooth environment with a knife).
Cylindrical cross-coupled cake height around each cake. Tied with pretty ribbon.
Decorate the top in the form of the moon (only half the pie) with all kinds of chocolates.
Refrigerate, but you may want to spend a little before serving.
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