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Recipe of Capicho Mona Lisa
Recipe

Capicho Mona Lisa

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A cake that narrates the poetry of the garden with the whispers of a sweet dream.

Ingredients

6 portions
  • 50 grams powdered sugar
  • 30 grams hazelnut, powdered
  • 35 grams walnut, chopped
  • 10 grams flour
  • 2 egg whites
  • 25 grams sugar
  • 2 tablespoons butter, melted
  • 3/4 cups blackberry
  • 2/3 cups milk
  • 3 egg yolks
  • 2/3 cups sugar
  • 7 grams gelatin
  • 240 milliliters milk cream
  • artificial food coloring, pink (amount needed)
  • 1 1/2 teaspoons orange blossom essence, of roses
  • yellow food color
  • 1 1/2 teaspoons rum essence
  • 8 strawberries, big
  • 1/2 cups chocolate chip, pink
  • 1/3 cups whipping cream
  • 1/3 cups powdered sugar
  • 1/4 cups sugar, pink
  • 2 roses, organic
  • strawberries
  • blackberries
  • cherries, baby
  • icing, strawberry flavor

Preparation

For the dacquoise: Beat the egg whites until they are foamy and incorporate the sugar into parts. Beat until we get the nougat point.
In an enveloping way, add the icing sugar, hazelnut powder, nuts and flour.
Empty the preparation on a tray with nonstick paper and paired with a spatula, sprinkle butter over the mixture and bake at 170 ° C for 10 minutes or until golden brown. Let it cool at room temperature.
Once cold cut circles of approximately 15 centimeters in diameter.
We cut the blackberries in half, and between each dacquoise plate we place blackberries (optional add blackberry jam). Reserve.
We heat the milk and meanwhile beat the egg yolks with the sugar with the help of a whisk balloon until they are pale.
once the milk has boiled add a little of the milk to the yolks and move quickly to avoid cooking the yolks and once we equal temperatures, we join the yolks with the rest of the milk and leave on medium-low heat until that thickens
Turn off the heat and add the previously hydrated grenetine, mix. On the other hand we beat the cream until we get soft peaks.
With a rubber spatula and enveloping form mix not too much the yolks with the cream of milk until obtaining a homogeneous mixture. Separate the mixture in two and add one pink edible dye and the essence of roses and the other the essence of butter rum and yellow dye. (Add drops of dye according to the tone you want to obtain).
Prepare a circular mold of desmoldable ring and cover with non-stick paper. Cut the strawberries in half and stick each half across the width of the mold.
We place our dacquoise with blackberries in the middle and add our mixture of roses and then the rum butter, making sure that the strawberries remain on the wall. Refrigerate for 2 hours or until it is firm.
Melt the pink chocolate in a bain-marie, and place it on a transfer with circular holes, this has to be bigger than our cake so that it reaches to cover it on the outside perfectly, we mold it in a circular way and refrigerate until it is solid.
In another transfer we make one in the form of a ribbon and in another copy the image of Mona Lisa. We refrigerate until they are solid maximum 5 minutes.
With the remaining chocolate, we cover strawberries and blackberries and sprinkle them while the chocolate is still pink sugar.
Assembly: We unmold the mousse, and cover the base with strawberry glaze (not too much, just to cover it) We put our organic flowers, baby cherries, chocolate ribbon, strawberries and blackberries covered with chocolate and our main image Mona Lisa in the center.
We unmold our circles transfer. and we put it making the ring of our cake. Beat the cream to beat until firm peaks. We empty in a pastry bag with a star dulla and cover the area of ​​our figure. With the help of a brush we sprinkle gold dust to make our cake look even better and have a proud personality.

PRESENTATION

If you follow all the steps you will get a cake full of magic and poetry like the one I show you today with a lot of heart. You can substitute edible gold dust for edible glitter.

TIPS

If you do not unmold the cake you have to spend a few seconds on hot water and it will be more easily demolded.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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