This cake is fabulous, because is fast enough to run and is a figure worthy of a pastry chef ... dell'etoille!
Ingredients:
For the biscuit dough:
5 eggs 20 gr.
cocoa 150 gr.
100 grams of sugar.
flour vanilla or vanilla flavor
For the chocolate sable:
60 gr.
flour 5 gr. Cocoa
30 gr.
butter 1 tablespoon cold water
25 gr.
sugar for dusting icing sugar to taste
For the cream in milk chocolate:
6 egg yolks 500 gr.
100 grams of milk.
45 grams of sugar.
300 grams of flour. milk chocolate
lemon peel 150 gr id. whipped cream by combining the cream (if you like "ease" that make it soft cream)
8 gr. isinglass
I, for an extra touch I added 2 teaspoons of hazelnut paste
Preparation: Prepare the biscuit
: Beat the eggs with the sugar
pour aroma, sifted flour and cocoa
pour 1 / 3 of mixture into a springform pan diameter of 22 cm.di
pour the rest in a 30x40 cm plate
fired all at 180-190 ° for 10 '
Meanwhile, prepare the sable: mix all, as with the pastry then stendiamola disc of 20 cm . in diameter and cut into 8 wedges
We have it in the refrigerator for at least 30 '
Meanwhile biscuit baked on the pan and cut in two discs of 20 cm. in diameter and thus also for the biscuit of the springform pan
Meanwhile bake Sable at 175 degrees for 8 '
Prepare the pastry cream .... as for the part to heat the milk and mix the yolks with sugar until it is almost melted, then add the flour and pour the hot milk, then put on medium-low heat and let thicken, stirring
Meanwhile, chop the chocolate and put to soak the gelatine
When the cream is thickened, remove from heat and add the chocolate and stir until gelatin is completely dissolved and then, finally, in my case, pasta nutty
Cool,
Putting it all: Place the biscuit on the plate first and the final pastry bag filled with cream create as many curls over the entire surface, and place above another biscuit and put disk in frezeer for at least 10 'so that the cream takes a little more consistenz
Decorate with cream and place the last disc in frezeer biscuit
Let stand for at least 10'
finally decorate the surface with locks which converge toward the center of the triangles
Sprinkle with icing sugar
Place the triangles with their points converging towards the center of the cake
Decorate the center with a swirl of cream (made like a meringue)
and Bon Apetit!
