La Christmas cake is a cake made with a Christmas theme, composed of a light panna cotta chantilly, enriched with dark chocolate grains. A simple but not trivial combination that conquers everyone's palate. Easy and quick to make, all finished with green velvet spray and sugar paste decoration.
Time of realization: 2 hours + freezing times
Degree of difficulty (1 to 5): 4
Ingredients for an 18 cm mold
Cocoa sponge cake:
145 g of yolks
180 g of whole eggs
225 g of granulated sugar
65 g of butter
160 g of 00 flour
40 g of potato starch
25 g of unsweetened cocoa powder.
For the panna cotta chantilly with dark chocolate grains
500 g of fresh semi-whipped cream
8 g of isinglass
100 g of granulated sugar
100/150 g of finely chopped dark chocolate
rum to taste
For the wet
100 ml of water
60 g of granulated sugar
rum to taste
Procedure for making the Christmas cake
Cocoa sponge cake
In a pan, heat the whole eggs with the egg yolks and sugar, mix with a whisk until it reaches 40 ° C, then put in a planetary mixer and whisk until a frothy mixture is obtained. Dissolve a small part of the mixture obtained in the melted butter. To the remaining part of the mixture, add the sifted powders (flour, starch and cocoa), stirring gently from the bottom up, finally incorporate the mixture that contains butter and mix well. Pour the mixture into the greased and floured pan and bake in a preheated oven at 190 ° C for about 30 minutes.
Panna cotta chantilly with dark chocolate grains
Heat a third of the cream with the sugar, then add the isinglass previously soaked in cold water and well squeezed. When the mixture is very cold, add the rum, the semi-whipped cream and finally the chopped chocolate.
For the wet
In a saucepan, put the water with the sugar and bring to the boil. Allow the syrup to cool before adding the rum.
Editor
Put one part of chantilly in the desired mold, the first disc of sponge cake soaked with the syrup, the other part of chantilly and finally close with the second disc of sponge cake. Transfer the cake to the freezer and freeze for at least 24 hours before removing the mold. Once frozen, spray the velvet effect spray and decorate as desired.
The recipe was made by Vanessa Donnini.
based on 2 Review (s)
