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- Ingredients
- Recipe
- Eggs6 unit(s)
- refined sugar185 g
- wheat flour185 g
- melted butter45 g
- Selecta Supreme Milk Chocolate Flavor Coverage600 g
- White Chocolate Ganache with Champagne Selecta Supreme800 g
- chopped strawberry400 g
- In a mixer, beat the eggs until doubled in volume. Gradually add the sugar, beating on low speed.
- Increase the speed of the mixer and beat for another 3 minutes approximately.
- Turn off the mixer and add the wheat flour little by little. Gently mix. Finally, add the melted butter.
- Pour the dough into a 24cm diameter round roast lined with parchment paper and bake in a preheated oven at 160°C for approximately 35 minutes. Let cool.
- Assembly and Finishing: Melt the frosting to the milk following the instructions on the package.
- Use a single-use plastic cake wrapper and make a thin layer all over the inside of the wrapper. Freeze for about 3 minutes.
- Make another layer of chocolate and take it back to freeze for about 5 minutes.
- Without unmolding the chocolate, spread a generous layer of champagne ganache on the bottom of the mold, place half of the chopped strawberry and cover with a disc of the reserved dough. This disk should be the diameter of the inside of the mold and be about 1.5 cm high. Pass another layer of champagne ganache and put the rest of the strawberry. Cover with another dough disc.
- Close the remaining space with the previously melted milk frosting, being careful not to leave a layer too thick that will make it difficult to cut the cake.
- Refrigerate for about 15 minutes. Unmold and serve next.
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