Hello Here's another recipe girls ^ - ^
cake seven veils, taken from the site cakes . it this recipe was requested by me Purlpledemixxx , I remind all that it is very tasty this cake is quite difficult and time consuming to do! so try to be careful
Ingredients per dose for a 24 cm cake
SPONGE CAKE CHOCOLATE
3 eggs, 65g flour
,
100g sugar, 35g cocoa
,
DISK WITH CHOCOLATE FLAKES CORN AND GRAIN
hazelnut praline 200g dark chocolate, hazelnut praline
50g, 40g
cornflakes,
BASE OF THE BAVARIAN
250g milk
100g sugar, 35g
cornstarch, 2 egg
,
vanilla extract, HAZELNUT BAVARIAN
base 150g Bavarian
hazelnut paste 75g, 250g cream
,
BAVARIAN CHOCOLATE
base 125g Bavarian
120g dark chocolate 250g cream
,
MIRROR GLAZE
175g water 150g cream
,
225g sugar, 75g cocoa
,
8g gelatin.
3 eggs, 65g flour
,
100g sugar, 35g cocoa
,
DISK WITH CHOCOLATE FLAKES CORN AND GRAIN
hazelnut praline 200g dark chocolate, hazelnut praline
50g, 40g
cornflakes,
BASE OF THE BAVARIAN
250g milk
100g sugar, 35g
cornstarch, 2 egg
,
vanilla extract, HAZELNUT BAVARIAN
base 150g Bavarian
hazelnut paste 75g, 250g cream
,
BAVARIAN CHOCOLATE
base 125g Bavarian
120g dark chocolate 250g cream
,
MIRROR GLAZE
175g water 150g cream
,
225g sugar, 75g cocoa
,
8g gelatin.
Preparation
The cake consists of:
1) very thin disc of chocolate sponge cake
2) Disk Chocolate corn flakes and hazelnuts praline
3) thin layer of cream base for the Bavarian
4) very thin disc of chocolate sponge cake
5) Bavarian Hazelnut
6) very thin disc of chocolate sponge cake
7) Chocolate Bavarian
doses are for a cake diameter 24
preparation SPONGE CAKE WITH CHOCOLATE:
Beat eggs with sugar, add the flour and cocoa with movements from the bottom up to not remove the eggs. Pour into the rim 24 and bake for 15-20 minutes at 160 ° leaving the oven door ajar.
The sponge cake the day before and prepare the next day cut from the stesso tre dischi molto sottili.
preparazione del DISCO DI CIOCCOLATO, FIOCCHI DI MAIS E GRANELLA DI NOCCIOLE PRALINATA:
Fondere il cioccolato ed aggiungere la granella e i fiocchi di mais. Stendere l'impasto in modo uniforme all'interno del cerchio in cui monterete la torta, appoggiato su un foglio di carta forno. Lasciar solidificare il tutto.
preparazione della BASE DELLE BAVARESI:
Mettere il latte sul fuoco fino a quando arriva a bollore. Mescolare i tuorli con lo zucchero e l'amido, a questo aggiungere il latte, la vaniglia e rimettere sul fuoco. Quando si addensa รจ pronta. Far intiepidire qualche minuto e aggiungere 8g di colla di pesce precedentemente ammollata in acqua fredda.
HAZELNUT BAVARIAN preparation: Add the Bavarian
basic hazelnut paste and then the whipped cream
preparation BAVARIAN CHOCOLATE:
Melt the chocolate and add it to the Bavarian base. When it is cold, add the whipped cream.
preparation of the Glass Mirror:
Bring everything to a boil, turn off the heat and after 10 minutes add the gelatine, previously soaked in cold water. Leave overnight at room temperature. Before using a water bath to heat it 40 degrees and ice, not too runny.
Mounting Setteveli
Take the circle and place it on a plate or other.
1) Put in a disc of sponge cake "dirty" chocolate cream (base + Bavarian dark chocolate melted)
2) disc of chocolate, corn flakes and hazelnut praline
3) thin layer of Bavarian Basic
4) Disk sponge
5) Bavarian Hazelnut
6) sponge disc
7) Chocolate Bavarian
Place in freezer.
The next day remove the rim with one hand take the cake (without the plate on which rested) pour the glaze and hand movements to move the cake so the frosting that covers it for good, possibly with help spatula to cover the edges (do not touch the top, are the signs of the spatula). Decorate the edges with chocolate.
1) very thin disc of chocolate sponge cake
2) Disk Chocolate corn flakes and hazelnuts praline
3) thin layer of cream base for the Bavarian
4) very thin disc of chocolate sponge cake
5) Bavarian Hazelnut
6) very thin disc of chocolate sponge cake
7) Chocolate Bavarian
doses are for a cake diameter 24
preparation SPONGE CAKE WITH CHOCOLATE:
Beat eggs with sugar, add the flour and cocoa with movements from the bottom up to not remove the eggs. Pour into the rim 24 and bake for 15-20 minutes at 160 ° leaving the oven door ajar.
The sponge cake the day before and prepare the next day cut from the stesso tre dischi molto sottili.
preparazione del DISCO DI CIOCCOLATO, FIOCCHI DI MAIS E GRANELLA DI NOCCIOLE PRALINATA:
Fondere il cioccolato ed aggiungere la granella e i fiocchi di mais. Stendere l'impasto in modo uniforme all'interno del cerchio in cui monterete la torta, appoggiato su un foglio di carta forno. Lasciar solidificare il tutto.
preparazione della BASE DELLE BAVARESI:
Mettere il latte sul fuoco fino a quando arriva a bollore. Mescolare i tuorli con lo zucchero e l'amido, a questo aggiungere il latte, la vaniglia e rimettere sul fuoco. Quando si addensa รจ pronta. Far intiepidire qualche minuto e aggiungere 8g di colla di pesce precedentemente ammollata in acqua fredda.
HAZELNUT BAVARIAN preparation: Add the Bavarian
basic hazelnut paste and then the whipped cream
preparation BAVARIAN CHOCOLATE:
Melt the chocolate and add it to the Bavarian base. When it is cold, add the whipped cream.
preparation of the Glass Mirror:
Bring everything to a boil, turn off the heat and after 10 minutes add the gelatine, previously soaked in cold water. Leave overnight at room temperature. Before using a water bath to heat it 40 degrees and ice, not too runny.
Mounting Setteveli
Take the circle and place it on a plate or other.
1) Put in a disc of sponge cake "dirty" chocolate cream (base + Bavarian dark chocolate melted)
2) disc of chocolate, corn flakes and hazelnut praline
3) thin layer of Bavarian Basic
4) Disk sponge
5) Bavarian Hazelnut
6) sponge disc
7) Chocolate Bavarian
Place in freezer.
The next day remove the rim with one hand take the cake (without the plate on which rested) pour the glaze and hand movements to move the cake so the frosting that covers it for good, possibly with help spatula to cover the edges (do not touch the top, are the signs of the spatula). Decorate the edges with chocolate.
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