I suggest you make a delicious and juicy cake, which is very popular in Italy.
INGREDIENTS
chocolate sponge
- 270 gr. egg yolks
- 330g. whites
- 300 g. sugar
- 150 g flour
- 150 g. cocoa
- 100 g. butter
chocolate cream
- 1200 gr. cream
- 230 g. chocolate
- 135 g. sugar
- 135 g. milk
- 10 gr. gelatine
nut cream
- 600 gr. cream
- 140 g. egg yolks
- 125 gr. nougat
- 100 g. sugar
- 5 gr. gelatin
Instructions
Chocolate sponge cake
Beat the whites with 100g of sugar and the yolks with the remaining sugar.
Combine the yolks with the flour, cocoa and melted butter. Combine with the whipped sugar whites.
Bake in three forms for 20 minutes at 180°C
Chocolate cream
Soak the gelatin in cold water. Heat the cream without bringing it to a boil and add the milk and sugar. Remove from heat, add chocolate and gelatine.
Leave it in the refrigerator for 24 hours.
Nut Cream
Boil the cream and add the yolks along with the nougat. Cool quickly while continuing to whisk. Add the gelatin and place in the refrigerator. The cream should only set slightly, but not turn to jelly, otherwise it will be difficult to spread.
Assemble
Layer the pecan cream and chocolate cream in turn.
Smear chocolate cream on top.
Enjoy your tea party!
