DinnerBooks
Christmas Cake with Italian Marrow

Christmas Cake with Italian Marrow

Cooking Time45 m
Ingredients15
DifficultyHard
0
0
Isabell CarlssonIsabell Carlsson
Hold in for the season’s best Christmas cake comes here! Classically cluttered with white chocolate in both the batter and the ganache and with lovely Italian marrow at the top. Better is how it is hardly.

Ingredients

  • Step: 1
    125 g white chocolate
  • Step: 2
    1 dl folded in
  • Step: 3
    1 msk room-stempered butter
  • Step: 4
    bread (in shape)
  • Step: 5
    2 dl veteran
  • Step: 6
    1/2 tsk salt
  • Step: 7
    1/2 tsk baking powder
  • Step: 8
    2 dl strokes
  • Step: 9
    1 tsk vanilla sugar
  • Step: 10
    150 g cool white chocolate
  • Step: 11
    100 g butter
  • Step: 12
    2 pc eggs
  • Step: 13
    2 pc egg whites
  • Step: 14
    2 msk water
  • Step: 15
    1 dl strokes

Instructions

  • Step: 1
    Ganache: Throw the chocolate and put it in a bowl. Cook up the cream, pour it over the chocolate and touch a smooth batter. Move in the butter. Allow to cool completely.
  • Step: 2
    Put the oven at 175°C.
  • Step: 3
    Cut out a piece of baking plate paper and put in the bottom a spring shape (about 22 cm in diameter), so it becomes easier to move over the cake to a cake barrel. Butter and bread the form.
  • Step: 4
    Mix all dry ingredients into a bowl.
  • Step: 5
    Grovhack the chocolate. Melt the butter. Remove the pot from the plate and move in 100 g of the chocolate (for 10 bits), pipe until all the chocolate melts. Let cool a few minutes. Pour down the mixture into the dry ingredients and add the eggs. Move everything to a smooth smear. Turn the rest of the hacked white chocolate.
  • Step: 6
    Pour the batter into the shape and cream for about 20-22 minutes. Allow to cool, so that the cake solidifies a little.
  • Step: 7
    Lose the cake from the edge and put up on a cake barrel. Put the ganach on the cake.
  • Step: 8
    Italian Marriage: Put the egg white in a bowl. Boil water and sugar in a small pot to 110°C. When the sugar boils, start to whisper the egg white with an elvisp to a soft solid foam, while allowing the sugar to boil up to 121°C (not higher than 121°C).
  • Step: 9
    Then pour the warm sugar into a fine beam down the egg white and whisper sharply in the meantime. Keep whispering to the marrow is hard and cold. Fill one or more liquor bags with the marrow and use different fonts (price nozzles). Spray tops on the cake and feel free to burn the marrow with a gas burner.
  • Step: 10
    For Garnishment: Top the cladding cake with lingon and figs.

Näring

Serving Size10pc

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