NAKED CAKE WITH BUT­TER CREAM

Chic & Country - - Savour -

8-10 peo­ple 2 hours

3 eggs

200 g sugar

200 g soft olive oil or sun­flower oil

220 g flour

8 g bak­ing pow­der

20 g pure co­coa pow­der

But­ter

150 g dark choco­late

100 g white choco­late

For cook­ies:

50 g but­ter

90 g flour

25 g ic­ing sugar Vanilla

For the cream:

150 g but­ter

120 g ic­ing sugar Vanilla

Pre­heat the oven to 170°C. Beat the eggs and the sugar and oil, with a whisk if pos­si­ble, un­til the mix­ture is whiteish. Sift 200 g of flour with the bak­ing pow­der and the co­coa, and add them.

Stir ev­ery­thing in un­til you get a smooth and ho­mo­ge­neous dough. But­ter a round cake mold, sprin­kle it with the re­main­ing flour and pour the dough into it. Bake the cake for 35 to 40 min­utes and then re­move it and put it to a rack. Un­mold it when it’s cold and cut it into two halves.

Pre­pare the cookie dough by mix­ing the soft­ened but­ter with 80 g of flour, the ic­ing sugar and 1 ta­ble­spoon of vanilla. Roll it with

the rolling pin, on a floured board, and use a deer cut­ter to make the cook­ies. Bake for 12 min­utes at 180°C and let cool.

Make the cream by whip­ping some soft but­ter with the ic­ing sugar and 1 ta­ble­spoon of vanilla. Spread a gen­er­ous layer of this mix­ture on one half of the cake, and then place the other on top and cover the cake with the rest of the cream. Re­move most of the cream from the sides, with a spat­ula, to get a re­ally good naked fin­ish.

Then melt both choco­lates in a bain-marie, sep­a­rately, and pour the mix­tures into two pas­try sleeves with a fine noz­zle.

Draw firs with the black choco­late cream us­ing a pip­ing noz­zle, and let cool in the fridge for 10 min­utes. When it has hard­ened, dec­o­rate these small trees with white choco­late threads and re­turn to the fridge. Fi­nally, place the cookie deer and the choco­late firs on the cake and serve.

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