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Divide the sponge cake mixture into 3 equal parts. In one of them we will add the coffee in an enveloping form, in another the 50grs of melted bitter chocolate, and in the last the almond powder. We grease and flour 3 molds and empty the different mixtures in each one, we will bake by degrees.
Now let's make the cream of the filling: In a blender put 500 grams of butter to acremar, then add the condensed milk without turning off the blender , since they have been integrated both turn off the blender and reserve. In a saucepan we will make pastry cream, first we will put 250ml of whole milk to boil with the vanilla pod, apart in a bowl we mix 100grs of egg yolks with 150grs of sugar until the mixture looks something creamy, at that moment we add a little of the milk that we have boiling and stir (this so that when you add the yolks to the milk are not cooked) then add all the yolks to the milk and stir constantly with a wooden shovel until the cream comes off of the pan. Since we have a little cold pastry cream we will combine it with the butter that we already had acremada, when we have everything well beaten we will refrigerate it.
Each cake should be "wrapped" for which we need a syrup, it is done like this: We put in a pot 400ml of water, 270grs of sugar, 80ml of rum, we stir everything and let it reduce a bit, in the end we must have a syrup light.
The ganache will be used to bathe the cake: We put the chocolate bath until it is completely melted, then we add 100grs of butter and 100ml of whole milk or whipping cream, stir everything well and reserve it. the cream to beat will add more creaminess and consistency than whole milk.
We have all our elements ready, now we are going to assemble the cake: first we must submerge a little each cake in the rum syrup, we put the base chocolate cake, we put a layer of cream, then the almond cake, a layer of cream and coffee cake, now we bathe with the ganache and put it in the refrigerator so that the ganache solidifies.
We melt the white chocolate in a bain-marie and in an acetate we make figures or musical notes, we put it in the refrigerator so that it hardens and we can put it on the cake when we serve it.
PRESENTATION
To present we can put a musical note made with white chocolate and on the plate scratch some chocolate.
TIPS
This cake should be served cold to preserve its consistency and enhance its flavors.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
367.7
kcal
18.38%
Carbohydrate, by difference
32
g
10.67%
Protein
5.5
g
11%
Total lipid (fat)
23.9
g
36.77%
100
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Ratings(3)
Jessica Perez Rodriguez Palafox
06/07/2015 18:11:03
Hola jessica, esta receta no lo obtuve de un recetario Francés, la obtuve de una clase que tome, y ya que me pareció un postre de muy buen sabor, decidí compartirla, muchas de las recetas que en este sitio se encuentran no son las recetas originales, sino recetas adaptadas o modificadas al gusto de cada uno, de igual manera gracias por tu opinión y espero que le des una oportunidad ya que es una receta muy buena aunque no sea la original, saludos.
Jessica Perez Rodriguez Palafox
06/07/2015 10:24:57
Hola Jessica esta es una versión de una usuaria, nos encantaría saber cual es tu receta.Saludos :)
Jessica Perez Rodriguez Palafox
29/04/2015 16:15:51
Receta equivocada
esta no es la verdadera receta ni si quiera esta bien echo
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