Amaretto truffle cake

  • 2 eggs (size M)
  • 75 g Sugar
  • 1 packet vanillin- Sugar
  • 50 g flour
  • 50 g cornstarch
  • 20 g Cocoa powder
  • 1 TL Baking powder
  • baking paper
  • 75 g Sugar
  • 200 g semi-bitter couverture
  • 3 (à 200 g) mug
  • whipped cream
  • 3 sheets white gelatine
  • 2 egg yolk
  • 70 ml Amaretto
  • 6 Apricot halves
  • 3 Florentine biscuits
  • 1 - 2 EL cocoa sauce
  • 1 marzipan star dusted with icing sugar
  • 1 EL ground pistachios
75 minutes
lightly
1.
Separate the eggs, beat the egg white and 2 tablespoons of water until stiff . Pour in the sugar and vanilla sugar. Overturn the egg yolks. Mix the flour, cornstarch, cocoa and baking powder. Sift into the mass and fold in.
2.
Spread the mixture in a springform pan (24 cm Ø) lined with baking paper and put in the preheated oven (electric stove: 175 ° C / gas: level 2) 20-25 Bake for minutes. Let cool down. Cut off a very thin base (lid).
3.
Place the edge of the mold around the thicker base. Bring the sugar and 100 ml water to the boil and stir until the sugar has dissolved. Let cool down. Melt the couverture. Gradually stir in the lukewarm sugar syrup up to 2 tablespoons.
4.
Let cool down to room temperature. 1Whip the cup of cream until stiff and fold in. Spread on the floor and chill for about 30 minutes. Soak the gelatine in cold water. Mix the egg yolks and the remaining sausage sugar until frothy.
5.
Squeeze out the gelatine, dissolve and mix with the amaretto. Then stir into the egg yolk mixture. Whip 300 g cream until stiff and fold in. Spread on the truffle mixture. Put on a thin base and put the cake in the cold for about 4 hours.
6.
Cut out stars from the apricot halves. Halve the florentines. Beat the rest of the cream until stiff. Use a sharp knife to remove the cake from the edge of the springform pan and dust with cocoa. Decorate with cream tuffs, florentine corners, apricot and marzipan stars.
7.
Sprinkle with pistachios. Makes about 12 pieces.
1 portion approx:
  • 410 kcal
  • 1720 kJ

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