There are great legends surrounding this recipe in France / The taste exceeds all expectations. 🍫😋 Friends, today we are preparing an incredibly delicious cake with delicate sponge cake and white chocolate almond cream!
0:00 intro:
0:11 Preparation of the cake base:
90 g baking flour. 30 g unsweetened cocoa. 1 teaspoon baking powder.
4 eggs.
130g sugar.
30 g vegetable oil.
Gradually add the dry mix.
20 cm baking dish.
Bake in a preheated oven at 170°C for about 30-35 minutes.
2:40 Preparation of the filling:
50ml water. 10 instant gelatin.
100g almonds.
10g butter.
50g sugar.
Fry over medium heat until golden brown.
Cut into 3 parts.
2:40 Preparation of the cream:
350 ml cream 33%.
Add caramelized nuts.
160g white chocolate.
80 ml cream 33%.
Melt gelatin.
Soak the biscuit with milk.
Place the cake in the refrigerator for 3-4 hours, preferably overnight.
6:13 Top layer preparation:
60 g almond flakes. Fry lightly until golden brown over low heat.
200g white chocolate. 50g vegetable oil.
Place the cake in the refrigerator for 30 minutes.
7:39 The finished result.
Thank you for watching the video to the end and for your comments!
Bon appetit, friends!
#cake #dessert #caramel cake
19 июн 2024
