DinnerBooks
Bishop White with coal and cream

Bishop White with coal and cream

Cooking Time1 h 30 m
Ingredients9
DifficultyMedium
0
0
sherearter
Why settle for a little bishop when you can make a cake of it? Here, the classic almond bottom, the chocolate butter cream and the thin chocolate cover can take place in large format. The result is a fika favourite that feels both familiar and a little extra festive, without hassle in the kitchen.

Ingredients

  • Step: 1
    300 g almond mass
  • Step: 2
    1 st egg white
  • Step: 3
    250 g room-stempered butter
  • Step: 4
    1 st eggs
  • Step: 5
    4 msk cocoa
  • Step: 6
    3 dl florence
  • Step: 7
    2 msk vanilla sugar
  • Step: 8
    100 g dark chocolate (70%)
  • Step: 9
    3/4 tsk neutral rape oil

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    Bottom: Ride the almond mass roughly on a rice iron and mix with the egg white to a clingy batter. Press out to a circle, about 18 cm in diameter (for 10-12 pieces), on a sheet of baking sheet paper. Cream in the middle of the oven about 15 minutes until it gets some color. Let cool down on bars under a kitchen towel.
  • Step: 3
    Butterfly: Turn up butter and eggs. Aim in cocoa, floral sugar and vanilla sugar and whisper fluffy with elvisp.
  • Step: 4
    Wide the butter cream over the bottom and shape to an even top with a palette or fry. Set in the fridge about 30 minutes until it steals.
  • Step: 5
    Topping: Melt the chocolate over water baths (see tips) and move down the oil. Let cool a little. Pour the chocolate in a thin beam evenly over the cake and even with a palette or frying pad. Set in the fridge and let stiffen. Take 30 minutes before serving.

Näring

Calories474kcal
Carbohydrates38g
Fat33g
Protein5g
Serving Size10-12 bitar

Comments