Just an update with my latest creation: a cake for my niece's 1st birthday!
I wanted to create something special for her and I came up with this pink ombre cake. For the toppers, I used some gold/white pattern I found on the Internet and made some hearts out of it. What I love about baking is the joy and happyness you can donate. It's something that I'll be forever grateful for: being able to be a part of people's happy moments. Hope you like it as much as my family loved it :) Here's my IG profile where you can also see my pics (not always cake related lol)
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Hi guys! Time for a brand new cake which is from the one and only ERNST KNAM, one of my favorite baker and maitre chocolatier.
This is his recipe and it is simply stunning! Unfortunately, I’ve never had the chance to try this cake at his bakery in Milan, but I’m sure it’s superb. Prepare for it… You will not need to worry about how to refrigerate or store it because it will be gone in a minute :) TIME: about 2 hours Ingredients for the cocoa Marquise 52 gr of egg yolks 52 gr of powdered sugar 112 gr of egg whites 105 gr of powdered sugar 45 gr of cocoa powder 15 gr of potato starch Ingredients for the dark chocolate mousse 125 gr of dark chocolate 125 gr of heavy cream 25 gr of egg yolks 1,5 gr of leaf gelatin Ingredients for the milk chocolate mousse 125 gr of milk chocolate 125 gr of heavy cream 25 gr of egg yolks 2,5 gr of leaf gelatin Ingredients for the white chocolate mousse 125 gr of white chocolate 125 gr of heavy cream 25 gr of egg yolks 2,5 gr of leaf gelatin Directions First of all, start with the cocoa Marquise. You can find all the directions for the cocoa Marquise here. And if you haven’t tried the Torta Africana yet… Well, I suggest you to do it :) Soak the leaf gelatine for about 10 minutes in cold water. When the Marquise is ready and not hot anymore, cut a circle of about 18 cm diameter (6 inches) and put it over your a parchment paper and then over your serving plate. Now upholster your circle steel cutter and put it on your serving plate. Put some water in a small pot and when it reaches 90°C soak in a mug where you’ve put the chopped chocolate in. Let it melt until it reaches 45-55°C and then put the mug out of the pot. Meanwhile take the heavy cream and start to whip it but be careful not to whip it completely because you don’t want it too solid and firm. Now squeeze the gelatine and microwave it for 3-4 seconds. Take your semi whipped heavy cream and add to it the egg yolks, the melted chocolate and the gelatine and keep whisking until its all well combined. Pour the mousse into your mold and put it in the freezer for about 30 minutes. Once it’s solid, you can take it out of the freezer and add your next layer of mousse! Repeat all the procedures until you’re done! About the storage, you can keep the cake in the fridge for a maximum of 2 days but i guarantee you that you won’t need that part ;) Please leave me comments if you liked the recipe and please give me advices on my English if there’s something wrong :) |
About meWelcome to my foodie blog! I'm Silvia, a 20 something Italian girl. I'm an architecture student who likes to bake and cook. Archives
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