The rain outside the window was huge and big... I heard that it is a good match with chocolate on rainy days! Baked for so long, the first time to do. Mellow and silky, the entrance is endless... I didn't add coffee wine, but the taste is the same as the cake shop Oh, afraid of drunk driving, lol...
by Bing Ma Kitchen 【Douguo Food Official Certified Master】
Cake body
3 eggs
Powdered sugar 30g
Low powder 50g
Milk 50ml
Butter 10g
Cocoa powder 10g
Black coffee 1 sachet
Misu body
Gelatin tablets 2 tablets
Water 20ml
Sugar 40g
2 egg yolks
Muscarbuni cheese 250g
Light cream 150ml
Cocoa powder to taste
1. Separate the eggs.
2: Whisk the egg whites with powdered sugar until they reach the shape of a sharp knife.
3: Mix egg yolks, milk and butter well.
4: Sift in low flour, cocoa powder, coffee, stir well.
5: Add the beaten egg white and stir well.
6: Pour the mold into the oven at 120 degrees for about 20 minutes.
7. Soften the gelatin tablets with cold water.
8: Stir the two egg yolks well.
9: Bring sugar to a boil with water until syrup.
10: Add egg yolk liquid after boiling, pay attention to stirring.
11, Mascabuni sent to a little texture.
12, gilliding melts in the water, cold for a while.
13: Add the whipped mascabnil and stir well.
14: Add the lucumic sugar solution and stir well.
15: Whisk the cream until there is a grain.
16: Add muscabuni paste and stir well.
17. Lay a cake at the bottom.
18: Put on a mousse ring, pour in the milk paste and smooth it out. (If you think the paste is a little thin, you can put it in the refrigerator for half an hour and then take it out)
19: Put a second piece of cake.
20: Pour in the paste and smooth. Refrigerate for more than 4 hours.
21. Take it out of the refrigerator and take off the mousse circle.
22, sieve on the cocoa powder.
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