Friday, March 15, 2013

Andalousie Cake


Ingredients
Lemon Cream
2 lemons
70 g sugar
40 g butter
2 egg yolks
1 egg
8 g gelatin
75 g cream
Dough
130 g almond flour
130 g sugar powder
30 g bitter cocoa
8 whites
100 g sugar
powder 
a little salt
Chocolate Cream
250 g chocolate, minimum 60% cocoa
30 g butter
100 g cream
Chocolate Glaze (optional)
400 ml milk
425 g chocolate
30 g honey
30 g butter

Preparation
Grate the lemons, then squeeze them. Put the juice and lemon peel in a saucepan over low heat, adding sugar, the butter, egg yolks and egg. Stir constantly with a whisk until the cream
thickens (cream should not boil) about 15 min. Take the pan off the heat, add gelatin which has been soaked in cold water beforehand, mix well until it melts. Then let it cool, stirring occasionally and put in the fridge - preparing the dough in the meantime.

Dough
Sift the flour, powdered sugar (130g), cocoa and mix well with a fork.
Separately, beat the egg whites with a little salt, then add powdered sugar (100g) and mix well. And in the end add the flour mixture stirring gently with a spatula, from top to bottom.
Pour composition in your largest oven tray that is lined with baking paper, level it and bake in preheated oven at 400F for 15 minutes.
Then leave to cool and cut into three equal parts.

Chocolate Cream
Cut / Chop or shave the chocolate into very small pieces.
Put the whipped cream in a saucepan on low heat until it begins to boil, remove from heat, add chocolate and stir until it melts and becomes creamy.
Allow to cool and place in refrigerator for 30 minutes.
After staying in a refrigerator mix it, then add the butter and continue mixing for another minute. Add the cream, stirring with a wooden spoon / spatula.

Remove the
lemon cream from the refrigerator and  mix with the whipped cream.

Assembling the cake
Place on a plate the first dough layer, then cover with almost half of the chocolate cream, then put the second dough layer over, and over it lay the lemon cream, then place the last layer of dough and cover it with the remaining chocolate cream.
Refrigerate for 1 hour or until it needs to be served.

Chocolate Glaze
Optionally, half an hour before serving top with chocolate frosting (I didn't glaze it).
Put the milk in a sauce pane over heat until it heats, then pour over chocolate
chopped in small pieces and mix with a spatula until it becomes homogeneous.
Add honey, butter and mix everything well.

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