sexta-feira, 15 de junho de 2012

Cake awning


01 tablespoon of baking powder;
01 teacup of sugar;
01 teacup of cocoa powder;
01 teacup of flour, sifted;
02 tablespoons of oil;
04 eggs;
½ teacup of milk.

01 tablespoon of strong coffee;
01 teacup of orange juice;
½ kg of white chocolate topping, chopped;
Grated rind of the orange 02.

01 teacup of milk;
02 tablespoons of orange liqueur.

½ teacup of heavy cream;
200 g of chocolate sauce blend, chopped.


Beat the egg whites and gradually add the sugar and egg yolks. Combine milk, oil and cocoa powder, slightly warm over low heat and add the mass of gems, alternating with the flour and baking powder. Pour into a round shape (diameter 20 cm) greased and floured pan and bake in moderate oven (180 º C), preheated for about 35 minutes.

Melt white chocolate in double boiler and add the juice and zest, mixing well. Divide into two equal parts one and add the coffee. Take the refrigerator for 03 hours to get consistency.

Mix the milk with the liquor and divided in 03 equal parts.

Melt in double boiler the chocolate topping to blend the cream until creamy smooth and let cool.

Cut the cake into 03 horizontal layers and drizzle each with sauce. Spread the filling of white chocolate and orange. Place the second cake layer and distribute the filling with coffee. Cover with the third layer and refrigerate for about 02 hours. On top, spread the cream and garnish with folinhas smooth chocolate and fruit (cherries, oranges, etc.).


10 servings


50 minutes

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