This cake is just unique!
INGREDIENTS
For the cream: 12g of gelatin 100ml (1/2 cup) of milk 70g of white chocolate 10-12 of oreo cookies cream 60g of whipping cream + 440g (2 cups) 100g (1/2 cup) of mascarpone 125g (1/2 cup) of yogurt 200g (1 cup) of cream cheese Vanilla extract 60g (1/4 cup) of sugar + 40g (3 tbsp)
For the decoration: Chocolate Cocoa powder
For the syrup
Sugar + water
METHOD
In a small bowl add the flour, cocoa powder, baking powder, oreo cookies powder, and mix to prepare the cocoa mixture.
In another bowl add the egg whites, salt, vanilla sugar, sugar and mix with the mixer to create the white cream.
In another big bowl add the egg yolks, water (boiling) and add sugar gradually and mix with the mixer. With the spatula, gradually add the previously prepared white cream and mix.Gradually sifts the previously prepared cocoa powder mixture and mix until all is thick and well combined. Transfer the mixture into the cake mold (26cm - mold size) covered with parchment paper and bake in the oven at 175°C/347°F for 45 minutes.
Cut the mixture in half and leave the base aside. Take the top and divide it in half again. Leave the upper one aside and use the lower one. Insert the latter in the opening circle and in the middle place some cut-out strips of baking paper.
Take the base that you had kept aside and cut it out to obtain a 2 cm ring, using a paper circle and keep them aside. Decrease the circle by 2 cm and make a second ring, repeat the process to obtain 4 more rings, then 6 rings in a total of 6 different diameters and leave them aside.
In a saucepan, add a little sour cream, the cream of the oreo cookies kept aside, and the chopped white chocolate. Melt in a double boiler.
Combine the spreadable cheese, yogurt, vanilla extract, mascarpone in a bowl and mix with an electric whisk. Pour in the sugar and the remaining cream a little at a time, whip until it becomes a soft and smooth mixture.
Take the melted chocolate and add the gelatin, previously placed to soak in milk to soften it. Let it dissolve completely and transfer the mixture, with a sieve, into the mascarpone and whip them. In the end, add the remaining cream, also whipped separately with sugar.
Take the base back into the opening circle, wet it with a drop of syrup, and pour the first layer of cream, very thin. Insert 3 of the rings that you had previously prepared, insert the cream in a sac-à-Poche and add it in the free spaces between the circles, without covering the latter.
Arrange the last 3 circles you had aside and repeat the cream process. In the end, cover all the cake with the remaining cream and place it in the refrigerator for 8 hours.
After the waiting time has elapsed, remove the foil, the snap ring, and the parchment paper strips. Place on the surface of the cake some strips of cardboard, each of 2 cm, and form a checkerboard. Decorate with bitter cocoa and remove all strips.
Form a chocolate ribbon that will be placed around the cake. Melt the d
INGREDIENTS
For the cream: 12g of gelatin 100ml (1/2 cup) of milk 70g of white chocolate 10-12 of oreo cookies cream 60g of whipping cream + 440g (2 cups) 100g (1/2 cup) of mascarpone 125g (1/2 cup) of yogurt 200g (1 cup) of cream cheese Vanilla extract 60g (1/4 cup) of sugar + 40g (3 tbsp)
For the decoration: Chocolate Cocoa powder
For the syrup
Sugar + water
METHOD
In a small bowl add the flour, cocoa powder, baking powder, oreo cookies powder, and mix to prepare the cocoa mixture.
In another bowl add the egg whites, salt, vanilla sugar, sugar and mix with the mixer to create the white cream.
In another big bowl add the egg yolks, water (boiling) and add sugar gradually and mix with the mixer. With the spatula, gradually add the previously prepared white cream and mix.Gradually sifts the previously prepared cocoa powder mixture and mix until all is thick and well combined. Transfer the mixture into the cake mold (26cm - mold size) covered with parchment paper and bake in the oven at 175°C/347°F for 45 minutes.
Cut the mixture in half and leave the base aside. Take the top and divide it in half again. Leave the upper one aside and use the lower one. Insert the latter in the opening circle and in the middle place some cut-out strips of baking paper.
Take the base that you had kept aside and cut it out to obtain a 2 cm ring, using a paper circle and keep them aside. Decrease the circle by 2 cm and make a second ring, repeat the process to obtain 4 more rings, then 6 rings in a total of 6 different diameters and leave them aside.
In a saucepan, add a little sour cream, the cream of the oreo cookies kept aside, and the chopped white chocolate. Melt in a double boiler.
Combine the spreadable cheese, yogurt, vanilla extract, mascarpone in a bowl and mix with an electric whisk. Pour in the sugar and the remaining cream a little at a time, whip until it becomes a soft and smooth mixture.
Take the melted chocolate and add the gelatin, previously placed to soak in milk to soften it. Let it dissolve completely and transfer the mixture, with a sieve, into the mascarpone and whip them. In the end, add the remaining cream, also whipped separately with sugar.
Take the base back into the opening circle, wet it with a drop of syrup, and pour the first layer of cream, very thin. Insert 3 of the rings that you had previously prepared, insert the cream in a sac-à-Poche and add it in the free spaces between the circles, without covering the latter.
Arrange the last 3 circles you had aside and repeat the cream process. In the end, cover all the cake with the remaining cream and place it in the refrigerator for 8 hours.
After the waiting time has elapsed, remove the foil, the snap ring, and the parchment paper strips. Place on the surface of the cake some strips of cardboard, each of 2 cm, and form a checkerboard. Decorate with bitter cocoa and remove all strips.
Form a chocolate ribbon that will be placed around the cake. Melt the d
Category
😹
Fun