In this beautiful celebration of love, I can not miss make a delicious cake for my love.
Knowing his tastes, I am inspired to add that he loves in this cake.
He loves chocolate, meringue, caramel with fleur de sel and raspberries.
The result of this cake and it gives me immense pleasure to you share ..
chocolate meringue cake with mascarpone, caramel with fleur de sel and raspberries: Sakya
12 servings
Cake Ingredients:
25 g cocoa powder
250 g butter softened
200 g brown sugar (brown sugar)
2 eggs
1 tablespoon tablespoons molasses refined
185 g raising flour
125 ml of milk
Meringue:
3 egg whites
150 g sugar
A pinch of salt or cream of tartar (optional)
mascarpone cream:
250 ml mascarpone
250 ml cream fresh (35%)
60 ml brown sugar (brown sugar)
1 tsp tsp vanilla extract
whole raspberries (keep to decorate on top)
70% dark chocolate melted for decorations.
Preheat oven to 180 ° C (350 ° F).
Grease a round 8-inch removable and cover the bottom with parchment paper.
Sift cocoa powder into a bowl then add the other ingredients.
Beat speed up obtain a homogeneous mixture.
Go to higher speed and continue beating until the mixture changes color.
Pour into pan and bake in oven about 1 hour or until, that a skewer comes out clean.
Remove cake from oven, let stand for 10 minutes and unmold onto a rack.
Using a large knife to cut the tooth cake into 3 slices of equal thickness. Book.
Meringue:
Place egg whites and a pinch of salt or cream of tartar in a bowl and beat with a mixer until the meringue starts to peak.
Add sugar gradually and continue beating until firm.
Towards the end, add the vanilla extract.
Place both sides of the cake on a baking sheet.
Spread meringue and sprinkle a two almond sharpened.
Bake about 15 minutes or until meringue is a beautiful pale gold (beige).
Remove from oven and cool.
Preparing Mascarpone Cream:
In a medium bowl, mix the mascarpone, brown sugar (brown sugar), cream and vanilla essence.
Mix with mixer at low speed for 1 minute.
Mount the speed to medium and beat again until it forms stiff peaks.
Spread 1 / 3 of the mascarpone cream on the cake that does not add meringue and raspberries on top.
Add part of the cake with meringue without almonds,
extend the rest of the mascarpone cream and raspberries.
Turn the last part of the cake with almonds on the dessus.Avec spoon drip here and caramel with fleur de sel on the cake (see photo)
Garnish with decorations chocolate and sprinkle grated chocolate on top of cake.
caramel fleur de sel 1 cup sugar 250 ml
1 / 4 cup 60 ml water
1 / 2 cup 125 ml 35% cream Hot
1 / 2 c. 2.5 ml of tea flower
salt 1 / 4 cup 60 ml unsalted butter, diced
Steps:
In a saucepan, boil sugar and water.
Cook without stirring until the mixture turns a golden color.
Remove from heat and gradually add the hot cream and salt.
Attention it can splatter! Bring to a boil, stirring until the mixture is homogeneous.
Add butter and stir until melted.
Cool completely.
Filling chocolates
100 g of good dark chocolate at 70%
Melt in a bain husband put in a pastry bag or purse Zipplock and drill a small hole in one corner. Make decorations on parchment paper kind of small fans for the top and fences to ride and chill in refrigerator for at least 5 minutes.
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Bon Appetit!
Sakya
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