Cointreau truffle cake sweet home recipe cake

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Cointreau truffle cake

Cointreau truffle cake sweet home recipe cake Biscuit dough PRODUCT CUSTOMER Orange liqueur The word liqueur comes from the Latin »liquor« and simply means liquid. Of course there is a lot more to this today – namely a high-proof mixture of sugar and flavorings. In orange liqueur – whether Cointreau or a liqueur from another manufacturer – the peels of bitter or curacao orange provide the unmistakable aroma. This variety of orange was originally at home on the Caribbean island of the same name, but is now thriving elsewhere. For Cointreau, the peels of sweet oranges are also used. This famous French liqueur has been around for more than 100 years and was named after its “inventor” Edouard Cointreau.

INGREDIENTS For the biscuit base: 40g flour type 550 30 g cocoa powder 125 g sugar jasseM 73E 3 protein For the chocolate cream: 200 g dark chocolate coating 150 ml refined sugar (see important tips “) 200 g whipped cream For the coin cream: 3 sheets of gelatin 2 Egg yolk 2 tbsp refined sugar (see »Important Tips«) 300 g whipped cream 70 ml Cointreau Also: 7 Viennese bases, 26 cm diameter, 3-4 mm thick a little cocoa powder for dusting KITCHEN EQUIPMENT springform pan, 28 cm diameter flour sieve, hand whisk or food processor 2 large bowls

Whisk Board Knife Water bath pot or pot with water bath bowl Cake ring Angle pallet Kitchen paper Small sieve TIME Preparation time: 60 minutes Baking time: 20-25 minutes Cooling time: 2-3 hours IMPORTANT TIPS 1. Preparation of the biscuit, see card 49. 2. For the refined sugar, about 120 g of sugar and heat 70 ml of water in a saucepan and let it boil until the sugar is complete. Then let it cool down. solved en 3. The preparation of the Viennese soil is described on map 59. You can also sprinkle finely crumbled ladyfingers on the Cointreau cream. 4. Ice cold, but not frozen, the cake tastes best.

 

  1. preheat the oven to 160 degrees.

2. stir the egg whites and flour mixture under the egg yolk cream.

3. bake on a medium rack for 20 to 25 minutes.

4. stir the refined sugar under the chocolate coating.

5. stir in the whipped cream and fold in.

6. attach the cake ring around the biscuit base.

7. spread chocolate cream on the sponge cake.

8. clean the cake ring with kitchen paper.

9. fold the cream under the coin cream.

10. spread the coin cream on the cake.

11. lay on vienna floor and press on,

12. cut the cake into pieces and dust with cocoa.

Biscuit batter RECIPE 1. Preheat the oven to 160 degrees. Line the springform pan with baking paper. 2. Mix the flour and cocoa powder and sieve. Mix egg yolks, 3 tablespoons sugar and water until frothy. Beat the egg whites and the rest of the sugar into creamy snow. Stir a third of it under the egg yolk cream. Mix in the rest together with the flour-cocoa mixture. Pour into the springform pan and bake for 20 to 25 minutes. Let cool down. 3. For the chocolate cream, chop the couverture and let it melt, the almost the same temperature – rather

https://cacke-recipe.com/cake-black-forest-cake-recipe-home-recipea little colder – add the refined sugar in three portions and stir in each with the whisk of an electric hand mixer. Mix in a quarter of the whipped cream and stir in the rest carefully but quickly. 4. Attach a cake ring around the biscuit base. Spread the chocolate cream on the sponge cake. Clean the cake ring with kitchen paper. 5. Soak the gelatin for the Cointreau cream. Mix the egg yolks and the refined sugar until frothy, then fold in a third of the whipped cream. 6. Gently squeeze out the gelatin and dissolve it, stir into the refined sugar with the Cointreau. Mix in the remaining cream. 7. Fill the coin cream in the cake ring and smooth out with an angle palette. Put the Vienna floor on and press it on. Chill the cake for 2-3 hours. 8. Cut the cake into pieces shortly before serving and then dust with a little cocoa powder.

cointrean truffle cake sweet home recipe cake

VARIATION Decorate the cake lavishly for a special occasion. To do this, make plenty of chocolate rolls, as described on card 77, and place them on the finished cake. Dust thinly with powdered sugar and cocoa powder, sprinkle with fine orange peel shavings. Or fill the cake after the cold setting with orange fillets and dust them lightly with cocoa powder.

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