White chocolate butter cream:
-4 tbsp heavy cream
-150 grams of white chocolate bars
-200 grams of butter
-80 grams of powdered sugar
-80g. milk chocolate
-120 ml. cream 33%
-80 grams of dark chocolate
-80 grams of white chocolate
-200 grams of almond flakes
-100 grams of hot water
-1 p. black tea
-2 tbsp sugar
-1 tbsp lemon juice
1. Bake the sponge cake, I do it very simply 6 eggs whipped with 200 grams of powdered sugar, exactly 8 minutes. Then spatula add 225 grams of sifted flour. Pour immediately into a prepared form, wrapped with parchment paper greased with butter. Bake 25 minutes at a temperature of 170-180 degrees. Shape with a diameter of 20 centimeters. So that was a biscuit.
2. While the cake cools make the cream. Here it is white CHOCOLATE. Which I had so long dreamed of 🙂 once again I give a huge THANK you to Natasha, only thanks to you I was able to prepare this cake, without the white chocolate here does 🙂
3. So chocolate and cream melt on a water bath and cooled.
4. Whisk a lot, for example, show whipped and not whipped mass, whipped should turn white and begin to swell.
5. Whisk butter with powdered sugar, I usually churn butter 15 minutes! Here are two masses, chocolate and oil, now enter the chocolate mixture into the oil, first with a spoon, stirring well, and after five spoons can all chocolate add in oil and cream mix well.
6. Like texture, very tender and tasty cream turned out.
7. For impregnation make a strong tea with sugar and lemon (one could add the alcohol, but I have kids cake too :)). Sponge cake divided by three Korzh, impregnate.
8. Covered butter cream, hoping for another cake layer and on sides of cake.
9. For decoration prepare three masses: milk chocolate + 2 tablespoons cream in a water bath;
white chocolate + 2 tablespoons cream in a water bath;
dark bitter chocolate + 2 tablespoons cream in a water bath;
All three mass shake up of lightening.
10. Using a spoon, fill the cooled mass randomly on the cake.
11. Take a toothpick and draw the patterns, the main thing is not to overdo it, so that all masses are not mixed up 🙂 That’s the beauty turned out 🙂
12. Cooled cake, remove the streaks of chocolate, align the sides of the cake with cream.
13. Sprinkle Boca almond, they could fry.