Ingredients for the dough:
Prepare the dough:
Beat the eggs with the flour for 10 minutes.
In a pot add the sugar with 2 spoons with water and let it caramelize. When brown, add the butter and mix until well incorporated.
Melt the chocolate.
Add the caramel and the melted chocolate over the beaten eggs and mix. Add the crushed walnuts and the salt and mix.
Put the composition in an oven tray and let it bake at 180 Celsius degrees for 40 minutes. When ready, let it cool! Divide it in two equal layers.
Prepare the honey mousse:
Mix the egg yolks with the honey.
Add the flour and mix.
Heat the milk and pour it over the eggs. Pour also the water.
Put the composition over a slow fire and mix until creamy: thick, but not quite like a pudding.
While still warm add the hydrated gelatine sheets and mix until well incorporated. Let it cool!
Beat the fresh cream with 1 spoons with sugar. Add the cooled eggs/milk composition and keep it in a cold place until you use it.
Prepare the walnut filling:
Beat the fresh cream with the sugar. Add the mascarpone cheese and the crushed walnuts and keep it in a cold place.
Prepare the raspberry jelly:
Boil the raspberries with the sugar for 15 minutes. Strain the juice and add the hydrated gelatine sheets. Mix well. Let it cool!
Assembling the cake:
On a plate, in a circle, add one layer of chocolate/caramel dough, then the walnut filling, then the raspberry jelly and above, add the honey mousse.
Beat the fresh cream with the sugar.
Cover the cake with the fresh cream.
Boil the raspberries with the sugar for 20 minutes until gets thick and strain the juice. Let it cool!
Add the raspberries jelly in the middle of the cake .
You can decorate it with raspberries and fresh cream.
Enjoy!
- 300 grams of sugar
- 250 grams of chocolate
- 200 grams of butter
- 50 grams of walnuts
- 30 grams of flour
- 7 eggs
- 2 spoons with water
- salt
- 300 grams of fresh cream
- 170 millilitres of milk
- 100 grams of honey
- 50 millilitres of water
- 4 grams of gelatine sheets
- 2 egg yolks
- 1 spoon with flour
- 1 spoon with sugar
- 300 grams of mascarpone cheese
- 150 grams of crushed walnuts
- 100 grams of fresh cream
- 2 spoons with sugar
- 500 grams of raspberries
- 150 grams of sugar
- 4 grams of gelatine sheets
- 200 grams of fresh cream
- 100 grams of raspberries
- 60 grams of sugar
Prepare the dough:
Beat the eggs with the flour for 10 minutes.
In a pot add the sugar with 2 spoons with water and let it caramelize. When brown, add the butter and mix until well incorporated.
Melt the chocolate.
Add the caramel and the melted chocolate over the beaten eggs and mix. Add the crushed walnuts and the salt and mix.
Put the composition in an oven tray and let it bake at 180 Celsius degrees for 40 minutes. When ready, let it cool! Divide it in two equal layers.
Prepare the honey mousse:
Mix the egg yolks with the honey.
Add the flour and mix.
Heat the milk and pour it over the eggs. Pour also the water.
Put the composition over a slow fire and mix until creamy: thick, but not quite like a pudding.
While still warm add the hydrated gelatine sheets and mix until well incorporated. Let it cool!
Beat the fresh cream with 1 spoons with sugar. Add the cooled eggs/milk composition and keep it in a cold place until you use it.
Prepare the walnut filling:
Beat the fresh cream with the sugar. Add the mascarpone cheese and the crushed walnuts and keep it in a cold place.
Prepare the raspberry jelly:
Boil the raspberries with the sugar for 15 minutes. Strain the juice and add the hydrated gelatine sheets. Mix well. Let it cool!
Assembling the cake:
On a plate, in a circle, add one layer of chocolate/caramel dough, then the walnut filling, then the raspberry jelly and above, add the honey mousse.
Beat the fresh cream with the sugar.
Cover the cake with the fresh cream.
Boil the raspberries with the sugar for 20 minutes until gets thick and strain the juice. Let it cool!
Add the raspberries jelly in the middle of the cake .
You can decorate it with raspberries and fresh cream.
Enjoy!
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