18 September 2014

Choco Pudding Strawberry Cake チョコプリンと苺ケーキ

The strawberry season is over, I know, but anyway - this cake is great!

For a 24 cm quiche tin

cake base
  • 100 grams of dark chocolate (with at least 70% cocoa solids), finely chopped
  • 3 eggs
  • 15 grams vanilla sugar or 1 tsp vanilla bean paste
  • Pinch of salt
  • 100 grams flour
  • 1 tsp baking powder
Preheat your oven to 160 degrees. Separate egg yolks and egg whites.
Beat the egg whites with 2 tbsp of ice cold water and a pinch of salt until it reaches a firm peak stage, gradually adding the vanilla sugar to it while beating (or, if you use vanilla bean paste, you can add it to the egg whites before you start beating them). Gently fold the egg yolks into the whipped egg whites.
Mix flour and baking powder and sieve them (!). Fold the sieved flour into the batter in 3 steps.
Grease a quiche tin with butter and sprinkle it with bread crumbs. Transfer your batter to the quiche tin and spread it evenly with a spatula. Bake in the oven for 15 to 25 minutes. Remove from the oven and leave to cool completely while making the chocolate custard cream.

chocolate custard cream
  • 125 ml whole milk (full fat)
  • 1 ½ egg yolk
  • 13 grams flour
  • 1 tbsp sugar (if you use soy milk, then skip it!)
  • ½ vanilla pod
  • 70 to 100 grams chocolate with 60 to 70% cocoa solids (depends on how rich you want the chocolate flavour to be), finely chopped
Pour milk into a pot, deseed your vanilla pod and add them with the vanilla pod to the milk. Heat the vanilla-milk until it almost reaches the fever pitch, then remove from heat. Mix egg yolks, sugar and flour (sieved!) together until smooth. Using a whisk, pour the milk gradually into the egg-mixture, stirring all the time.
Pass the mixture through a sieve back into the pot. Heat the pot again, stirring all the time until it thickens. Remove from heat. Stir in the chopped chocolate until completely dissolved (shouldn’t take long time).
Leave to cool slightly, then spread it evenly over your cake base. Refrigerate for 30 minutes.

glazed strawberries
  • Approx. 800 grams strawberries
  • 250 ml strawberry juice, sieved
  • 3 grams leaf gelatine, soaked in cold water for 10 minutes
Heat the strawberry juice over a low heat, but do not cook! Then stir in the gelatine until dissolved. Now leave to cool slightly, but not too long or it will get firm.
Slice each strawberry into 4 halves, dip them into the glaze and then arrange the strawberries the way you like. :D If you don’t like my way, just browse the internet for some inspiration!

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