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Rocio

Rocio Hernandez

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Recipe of Surprise Marina
Recipe

Surprise Marina

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It is a wonderful cake to enjoy with your family and friends who will be fascinated with it.
Learn more about Rocio Hernandez

Ingredients

15 portions
  • 700 grams butter, at room temperature, for the orange and yogurt sponge cake
  • 500 grams refined sugar, for the orange and yogurt sponge cake
  • 4 orange zest, for the orange and yogurt sponge cake
  • 10 eggs, for the orange and yogurt sponge cake
  • 4 teaspoons baking soda, for the orange and yogurt sponge cake
  • 1 kilo flour, for the orange and yogurt sponge cake
  • 400 milliliters natural yogurt, for the orange and yogurt sponge cake
  • 3 packages Philadelphia® cream cheese, for the coverage of the sponge cake
  • 150 grams powdered sugar, for the coverage of the sponge cake
  • 300 grams butter, at room temperature, for the coverage of the sponge cake
  • 1 ounce Grand Marnier, for the coverage of the sponge cake
  • 900 milliliters cream, sweet, for chocolate filling
  • 900 grams bittersweet chocolate, for the chocolate filling
  • 1 ounce Grand Marnier, for the chocolate filling
  • 90 milliliters honey, for the chocolate filling
  • 1/2 cups Water, for the fondant
  • 2 tablespoons gelatin, for the fondant
  • 1 cup Maple syrup, for the fondant
  • 2 tablespoons edible glycerin, for the fondant
  • 2 teaspoons almond essence, for the fondant
  • 2 kilos powdered sugar, for the fondant
  • vegetal color additives, and matizers

Preparation

Beat the butter with the sugar to which acme, add orange zest and the yolks 1 to 1 while continuing to beat. Then add the yogurt, sifted flour with the baking powder, and finally the whipped egg whites, wrapped around the nougat. Grease the mold and enarihinar, empty the mixture, bake at 200 ° C for 30 to 40 minutes.
Now ready, let cool, fill with ganache, cover with cheese butter and refrigerate for 30 minutes.
Color the blue fondant and extend it, cover the cake, smooth perfectly. Form the dolphins, corals, shells, fish and pebbles and place them on the cake and form the waves.
For the cream cheese cover: beat the cream cheese at room temperature with the butter and the sifted glass sugar and finally the big marnier. This is refrigerated. Prepare a day before.
For the chocolate ganache: place the cream on the fire with the honey, when it breaks a boil, put out the fire, add the chocolate, mix perfectly, when it is cold beat with a blender and the big marnier is added. Prepare a day before.

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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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