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Chocolate Ombre Cake, w/ Mascarpone Goat Cheese Filling & Caramel Fig Walnut Top

$48.00
SKU:
Uchofigcka - Cakes
Brand:
Weight:
8.00 LBS
Shipping:
Calculated at checkout
Quantity:

Product Description

Chocolate Ombre Cake, with Mascarpone Goat Cheese Filling, and Caramel Fig Walnut Top

 

Ingredients:

150 g
200 g walnuts Zarbitter couverture, crushed (e.g. available from the company "gold Pack") 200
g flour
pinch of salt
8 eggs
250 g sugar
(you read correctly, is neither in the pies baking powder Butter)

for the filling:

500 g mascarpone cheese
250 g icing sugar, sifted
200g Ziegenfrischkase, mild (e.g. from Chavroux "The mild")
you should notice that the filling is in a liquid form, that there is still a little icing sugar and bearing the filling a half an hour in the fridge

for the decoration: 6-8

walnuts
6 Figs
3- 4 EL Karamellsoße (e.g. by Dr. Oetker)
tools: Spring

-or mold is split and: diameter 15 cm (if you want to have a high pies) or diameter 20 cm (then is then pies about 6 cm high) (i have He used a 15
Teigkante & spatula
sieve mold is split and
baking paper, if necessary,
the oven to 160 degrees (convection) you should use a metal mold preheat do this on the ground and edge design with baking paper. You are held by several, equal baking trays, you can also bake several ground at the same time. You can also ground the super nice on the day before baking, winding you, after you have cooled down, simply in cling film and put it in the fridge.

Prepare the dough as follows:

melt the chocolate coating on the water bath. Melt the chocolate in it and set aside. Disconnect the eggs in two vessels. The egg yolks together with 150 g of sugar in a Schusel and using the whisk at high speed electric stirrer. In a second, non-fat bowl stiff the proteins, and meanwhile salt and add the remaining share of the sugar. The protein is stiff enough, if you twist the reservoir shortly on the head and it does not fall out. Flour and mix the walnuts in a bowl. The spoonful flour mixture into the egg yolk mixture and mix with the mixer. The whipped egg whites at the end with a spatula under the Mehl-Ei -mix. Be careful when doing this, the protein should not disintegrate, and therefore only gently fold together.

The dough into three equal portions. The first share fill in the form. The second share two tablespoons of melted chocolate batter. The third share the remaining chocolate into the dough. Afterwards you'll get the "Ombre effect" (brown gradient on each floor).

Every type of soil, or the soil (if you give at the same time in the oven for about 20-25 minutes. jaws. Don't forget - no dough Stabchenprobe remains more on the toothpick sticking, the soil is ready. All floors completely cool. Any excessive "cover" cut grade.

Prepare the cream while cooking. The mascarpone and the icing sugar in a bowl and mix with the electric stirrer very briefly, until the icing sugar dissolved itself.Then the spoonful Ziegenfrischkase folding in, until a homogeneous.

Now the darkest soil to a (rotary- )plate and these on the top 1 cm thick coat with the cream. Then the floor with the small Koverture-Anteil hang up and do the same. Finally the brightest ground.

The pies then Teigkante completely with the help of a thin coating and for at least 30 minutes in the refrigerator. And finally, the remaining cream tarts with the sheathing. Figs halved or neighborhoods, crack nuts and the crushing. Karamellsoße carefully before human consumption on the Tortenoberseite please enter, as well as figs and walnuts.

 

 

Also a option:

Dark Chocolate Cake Recipe (I halved this for the ombre cake)

Ingredients:
2 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder (this really brings out the chocolate flavor and is very common in chocolate cake recipes)
1 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Preheat oven to 350ºF.
2. Grease 2 8″X8″ square pans or 9″ rounds.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder into a huge bowl and whisk.
4. Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix until well combined.
5. Add boiling water and beat on high for 1 minute to add air.
6. Divide batter into two pans and bake for 30-35 minutes, until toothpick comes out clean. Allow to cool for 10 minutes before removing from the pans.

White Chocolate Cake Recipe (I halved this for the ombre cake)

Ingredients:
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces white chocolate
1/2 cup hot water
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 cup buttermilk

Directions:
1. Preheat oven to 350ºF.
2. Grease 2 8″X8″ square pans or 9″ rounds.
3. Stir together flour, baking soda, baking powder, and salt. Set aside.
4. Melt white chocolate and hot water in a saute pan over low heat. Allow to cool to room temperature.
5. In a seperate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time.
6. Add flour to butter mixture by alternating with buttermilk. Mix well.
7. Add cooled white chocolate mixture. Blend until combined.
6. Divide batter into two pans and bake for 30-35 minutes, until toothpick comes out clean. Allow to cool for 10 minutes before removing from the pans.

White Chocolate Frosting Recipe

Ingredients:
6 ounces white chocolate, chopped
2 1/2 tablespoons flour
1 cup milk
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla

Directions:
1. Heat white chocolate, flour, and milk in a saute pan on medium heat, stirring constantly until thick. Let cool completely.
2. In a seperate bowl, cream butter, sugar, and vanilla until light and fluffy. The mixture will almost appear white.
3. Add cooled white chocolate mixture and beat until well combined.

Chocolate Frosting Recipe

Ingredients:
3 tablespoons cocoa powder
2 1/2 tablespoons flour
1 cup milk
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 cup semi-sweet chocolate chips, melted

Directions:
1. Heat cocoa powder, flour, and milk in a saute pan on medium heat, stirring constantly until thick. Let cool completely.
2. In a seperate bowl, cream butter, sugar, and vanilla until light and fluffy. The mixture will almost appear white.
3. Add cooled chocolate flour mixture and beat until well combined.
4. In a microwave, melt semi-sweet chocolate chips in 20 second intervals in a microwave-safe bowl. Make sure to stir after each interval. Microwave just until melted. Add to the remaining ingredients and beat until well combined.

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