LEOPARD CAKE
Vanessa Donnini
Time of realization: 1 30 hours and minutes
composed by:
-Cocoa sponge cake
- coconut Bavarian
-namelaka with dark chocolate
Ingredients for 18 / 20cm mold:
Cocoa sponge cake:
3 eggs
150g granulated sugar
150g flour00
40g bitter cocoa
½ sachet of baking powder
100ml milk
50ml seed oil.
Coconut Bavarian:
250g coconut milk
250g fresh cream
100g grated coconut pulp
100g granulated sugar
6g isinglass.
dark chocolate namelaka:
130g dark chocolate
100g whole milk
5g glucose syrup
3g gelatin in sheets
200g fresh cream.
Procedure:
Cocoa sponge cake:
Beat the eggs with the sugar for 15 minutes. Then pour the liquids (oil and milk) on the eggs alternating them with the powders (flour, cocoa and yeast, sifted), mix everything with a spatula from the bottom up. Pour into the greased and floured pan, bake in a preheated oven at 180 ° C for about 30/40 minutes, always doing the toothpick test.
Coconut Bavarian:
Soak the gelatine in cold water.
In a saucepan, bring the coconut milk to the boil with the grated pulp and sugar, then add the squeezed isinglass and mix everything. Allow the mixture to cool to room temperature, then add the semi-whipped cream, stirring from the bottom up.
dark chocolate namelaka:
Soak the gelatine in cold water. Melt the chocolate in a bain-marie and set aside. In a saucepan, heat the milk with the glucose, then add the well-squeezed gelatin, add the mixture in three stages to the melted chocolate, finally add the cold liquid cream; mix everything. Put it in the fridge to rest for 12 hours, then whip it in the planetary mixer.
cake assembly:
Take the sponge cake, empty it and leave both the base and the edge 1cm thick; fill it with the coconut Bavarian cream and place in the freezer to solidify. Then with milk and dark chocolate Bavarian cream and with a brush make the leopard print. Finally make the tufts with the namelaka.
