Caterer Middle East

Grandmothe­r cake by Lilia Liezle Pilapil, SAID Dal 1923

Ingredient­s

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FOR THE FIOR DI SALE BASE:

300g Fior di sale cookies 45g butter

FOR THE CHOCOLATE CHEESECAKE:

500g cream cheese

100g whipping cream

2 whole eggs

50g dark cocoa

20g cornstarch

250g 72 percent dark chocolate

FOR THE GANACHE LAYER:

500g ganache, in piping bag.

FOR THE SPONGE CAKE:

6 eggs

225g caster sugar 1 tsp baking powder 1g salt

FOR THE PEANUT BUTTERCREA­M

200g peanut butter 66g icing sugar

200g whipping cream

FOR THE MASCARPONE CREAM:

225g whipping cream 150g mascarpone cheese

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